Spinach & Ricotta Rolls

Name: Spinach & Ricotta Rolls with Tomato Relish | Serves 2
Total time: 50 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 packet Tomato Relish; 1 sachet Garlic & Herb Seasoning; 1 sachet Mixed Sesame Seeds; 1 packet Parmesan Cheese; 1 Brown Onion; 2 packet Baby Spinach Leaves; 1 packet Fine Breadcrumbs; 1 packet Ricotta; 1 packet Filo Pastry; 1 piece egg; 1 drizzle olive oil

with Tomato Relish | Serves 2

4.0

(39)

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These spinach and ricotta rolls will be the talk of the table. With the perfect amount of crunch, these guys won't last long. Cutlery optional!

Allergens:

Sesame

•Milk

•Gluten

•Wheat

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time50 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Tomato Relish

1 sachet

Garlic & Herb Seasoning

1 sachet

Mixed Sesame Seeds

(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)

1 packet

Parmesan Cheese

(Contains: Milk;)

1

Brown Onion

2 packet

Baby Spinach Leaves

1 packet

Fine Breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

1 packet

Ricotta

(Contains: Milk;)

1 packet

Filo Pastry

(Contains: Gluten, Wheat;)

Not included in your delivery

1 piece

egg

(Contains: Eggs;)

1 drizzle

olive oil

Nutritional Values

Calories965 kcal

Energy (kJ)4040 kJ

Fat24.8 g

of which saturates10.2 g

Carbohydrate146 g

of which sugars18.3 g

Dietary Fibre5.1 g

Protein37.1 g

Sodium2510 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Thinly slice brown onion.

2

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook onion and baby spinach leaves, stirring, until softened, 4-5 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute. Transfer to a large bowl and set aside to cool slightly, 5 minutes. • Once slightly cooled, add ricotta, Parmesan cheese and fine breadcrumbs and season with salt and pepper. Gently mix until combined.

3

• In a small bowl, whisk the egg. • On a flat surface, evenly stack 5 sheets of filo pastry with a drizzle of olive oil between each layer. Spoon ricotta mixture down the long side of the filo sheet, then roll the pastry over into a sausage shape. • Cut spinach and ricotta rolls into 4 even pieces. • Place rolls 3cm apart on the lined oven tray. Brush egg wash over top of rolls and sprinkle with mixed sesame seeds. • Bake until pastry is golden, 20-25 minutes.

4

• Transfer spinach and ricotta rolls to a serving platter. • Serve with tomato relish. Enjoy!