Ingredients
1 Small Jar of Sundried Tomatoes in Oil
1 Cup of Feta Cheese
1/2 Cup Pecarino Romano
1/2 Cup Ricotta
1 Cup Parsley
1/2 Bag of Spinach
4 Tbs Garlic
1 Small Onion Diced
3 Eggs (2 Large)
1 Pack of Puffed Pastry Frozen
Butter
Preparation
Take Puffed Pastry out at least 1/2 hour before. In a food processor, add sun dried tomatoes strained from oil, Garlic, Spinach, Parlsey. In Bowl, Combine Eggs, Cheeses, And Mixture from Food Processor. Unfold Puffed Pastry Sheets and cut into 9 squares (be sure sheets are thawed). Fill and Roll, then cut each in half to yeild two per square. Repeat. Pam Spray a baking sheet. Brush rolls with butter, bake for 30 minutes @ 325 or until golden brown.
