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Spinach & Ricotta Rolls
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Spinach & Ricotta Rolls

Spinach & Ricotta Rolls

with Tomato Relish | Serves 2

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:
Milk
Gluten
Wheat
Egg
Sesame

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
DifficultyEasy

Ingredients

/ Serving 2 people

1

brown onion

1 bag

baby spinach leaves

1 sachet

garlic & herb seasoning

1 packet

ricotta

(Contains Milk;)

1 packet

Fine Breadcrumbs

(Contains Gluten, Wheat;)

1 packet

filo pastry

(Contains Gluten, Wheat;)

1 packet

mixed sesame seeds

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

1 packet

Tomato Relish

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

1

egg

(Contains Egg;)

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Nutritional Values

Energy (kJ)4012 kJ
Fat28.3 g
of which saturates9.8 g
Carbohydrate130 g
of which sugars20.9 g
Protein40.1 g
Sodium2373 mg
The average adult daily energy intake is 8700 kJ

Instructions

1
1

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

2
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, fine breadcrumbs and season with salt and pepper. Gently mix until combined.

3
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
4

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