Spinach and Cheese puff rolls

Spinach and Ricotta
Crispy and Creamy

Question: What can you do with left over ravioli filling?

Answer: These bad boys!! They are pretty much just a veggie sausage roll!

I’m a huge fan of spinach and cheese and equally as big a fan of puff pastry – combine both and I’m like a puppy having his belly rubbed. So bottom line here, this is a ‘left-overs’ dish and one other really good left over filling is lamb stew. With puff pastry and lamb stew you can pretty easily spin up a crackin’ home-made Cornish pastie!

Serves 2 – makes one big puff roll

Ingredients:

For the filling – check the recipe here for incredible spinach and cheese 

Ready rolled puff pastry

1 egg beaten

You will need roughly 4 tablespoons of the spinach and cheese mix and one rectangle of puff pastry cut to 10 inches wide by 3 inches tall.

lay the pastry on a board and spoon on the spinach mix like you would when making a sausage roll. Next paint the edges of the pastry and bring them up over the filling and pinch together. Don’t worry about being to precious with this – rustic is cool anyway!

At this stage pre-heat the oven to 200c and place the puff roll on an oiled baking tray, paint all over the out side of the roll with the rest of the beaten egg and for a little flourish make some shallow slashes in the pastry.

Bake at 200c for about 20 minutes or until the pastry is golden brown.

Left overs rock and they rock even more in a sleepy bag made from pastry!

 

4 thoughts on “Spinach and Cheese puff rolls

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