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!
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.
Ingredients
1
brown onion
2 packet
baby spinach leaves
1 sachet
garlic & herb seasoning
1 packet
ricotta
(Contains Milk;)
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
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
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Thinly slice brown onion.
• 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.
• 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.
• Transfer spinach and ricotta rolls to a serving platter. • Serve with tomato relish. Enjoy!