Spinach Ricotta RollsYellow Dandy
250 grams Spinach (I use fresh and steam it, but frozen spinach also works)
250grams Ricotta Cheese
Puff Pastry (I think I used 4 sheets)
1/2 Cup of Cheddar or Parmesan cheese grated
Salt and Pepper to Taste (I didn't add salt, and they still taste great)
1 egg yolk
Pre-heat the oven to 220 degrees celsius (425 F).
If you have fresh spinach you need to steam it until it is soft and mushy, then drain and chop.
Mix the ricotta, cheddar, oregano, tarragon, 1 egg, spinach, salt and pepper into a mixing bowl, and make sure it is all mixed through.
Cut the pastry sheets in half
Brush the long edges with egg yolk
Fill a piping bag, or zip lock bag with the corner cut off with the ricotta and spinach mixture and then pipe them down the center of each pastry half (as demonstrated below)