Ingredients
1 tablespoon oil
1 red onion (diced)
500 g frozen spinach (thawed and squeezed of liquid)
50 g pine nuts
salt (to taste)
pepper (to taste)
500 g ricotta cheese (fresh)
1 egg (lightly beaten)
1 egg (lightly beaten and mixed with a little milk)
3 sheets puff pastry
Preparation
1 Preheat oven to 200C (390F) fan forced or 220C (435/430F) convectional, please note that there can be slight variations between ovens.
2 Heat oil in a fry pan, add onion and fry gently for 2 minutes, add spinach and pinenuts and season with salt and pepper to taste and cook for 5 minutes.
3 Let cool.
4 Add ricotta and mix thoroughly and then add the lightly beaten egg and mix well together.
5 Place pastry sheets on a flat surface and cut in half.
6 Spoon or pipe spinach mixture along the length of each half of the pastry and brush water down the length of the other side and roll up like a sausage roll, repeat with other sheets of pastry and mix.
7 Cut to preferred size (I like to cut into 4 to make mini rolls about 6cm long).
8 Put a couple of slits in each roll (to allow steam to escape).
9 Place on baking tray/sheet seam side down.
10 Put in oven and bake for 15 minutes or until golden brown.
