Friday, 6 October 2017

Spinach and ricotta pinwheels

These have become a new lunch time favourite, and so easy to take out when we are on the move.

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
300g ricotta
Parmesan to stop (optional) 

Preheat oven to 180C
Step 1
Lightly fry onions and garlic until transparent. Add roughly chopped spinach and stir until wilted. Set aside to cool.
Step 2
Stir ricotta into spinach mix.

Step 3
Spread 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 4
Cut into 1cm widths and place on baking tray. Sprinkle with parmesan if desired. 

Step 5
Bake 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!

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