Spinach and Ricotta Pinwheels
Makes lots! 40+
6 sheets puff pastry, thawed
I tsp oil
1 small onion, chopped
1 clove garlic (or more to taste)
180g spinach, shredded
Parmesan to stop (optional)
Preheat oven to 180C
Lightly fry onions and garlic until transparent. Add roughly chopped spinach and stir until wilted. Set aside to cool.
Stir ricotta into spinach mix.
Step 3Spread spinach and ricotta mix onto pastry sheets, leaving a 2cm gap at one end. Roll into a tight log, starting at the opposite edge and sealing along the plain edge. Repeat with remaining pastry sheets.
Step 4Cut into 1cm widths and place on baking tray. Sprinkle with parmesan if desired.
Step 5Bake at 180 for 15-20 minutes or until golden brown.
We loved these fresh from the oven, but they are also great cold. We freeze in meal sized batches, then I just pop a container in our bag as we head out, and they are thawed by the time we are ready for lunch!