SPINACH AND RICOTTA ROLLS
Was looking for a sausage roll recipe that used spinach, ricotta and puff pastry. Couldn't find one here on ZAAR but after a google search I came across this one on someones blog site, and posting here to pass onto a friend.
Provided by ImPat
Categories Lunch/Snacks
Time 35m
Yield 24 mini sausage rolls, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 200C (390F) fan forced or 220C (435/430F) convectional, please note that there can be slight variations between ovens.
- Heat oil in a fry pan, add onion and fry gently for 2 minutes, add spinach and pinenuts and season with salt and pepper to taste and cook for 5 minutes.
- Let cool.
- Add ricotta and mix thoroughly and then add the lightly beaten egg and mix well together.
- Place pastry sheets on a flat surface and cut in half.
- Spoon or pipe spinach mixture along the length of each half of the pastry and brush water down the length of the other side and roll up like a sausage roll, repeat with other sheets of pastry and mix.
- Cut to preferred size (I like to cut into 4 to make mini rolls about 6cm long).
- Put a couple of slits in each roll (to allow steam to escape).
- Place on baking tray/sheet seam side down.
- Put in oven and bake for 15 minutes or until golden brown.
AUBERGINE ROLLS WITH SPINACH & RICOTTA
This spin on Italian 'melanzane alla Parmigiana' is quick to prepare and makes a deliciously creamy, veggie bake
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Brush both sides of the aubergine slices with oil, then lay on a large baking sheet. Bake for 15-20 mins until tender, turning once.
- Meanwhile, put the spinach in a large colander and pour over a kettle of boiling water to wilt. Cool, then squeeze out the excess water, so that it is dry. Mix with the ricotta, nutmeg and plenty of seasoning.
- Dollop a spoonful of the cheesy spinach mix in the centre of each aubergine slice, fold over to make a parcel and lay, sealed-side down, in an ovenproof dish. Pour over tomato sauce, sprinkle with breadcrumbs and cheese, and bake for 20-25 mins until golden and piping hot.
Nutrition Facts : Calories 376 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 1.3 milligram of sodium
SPINACH AND RICOTTA CHEESE ROLL-UPS
Make and share this Spinach and Ricotta Cheese Roll-Ups recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Oven
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 375 degrees.
- Squeeze-dry the thawed spinach very well, (is is very important to make sure there is NO moisture left in the spinach, as this will make the mixture soggy).
- Mix the spinach with the melted butter; set aside.
- In a bowl, mix the ricotta, grated mozza cheese, 2 eggs, flour, 1/2 cup Parmesan cheese, salt, pepper and nutmeg, mix thoroughly.
- Mix the spinach in the ricotta mixture, mix well to combine.
- Spread the mixture onto a cooked lasagna noodle; roll up.
- Repeat with the remaining noodles.
- Lay the rolled noodles into a prepared greased baking dish, seam-side down.
- Cover with a layer of marinara sauce (you do not have to cover the rolls completely with the sauce).
- Sprinkle with Parmesan chees (any amount desired).
- Bake for 30 minutes.
- *NOTE* if desired sprinkle grated Mozzeralla cheese over the rolls the last 10 minutes of baking time.
Nutrition Facts : Calories 430.4, Fat 26, SaturatedFat 15.1, Cholesterol 148.1, Sodium 520.2, Carbohydrate 28, Fiber 1.8, Sugar 4.9, Protein 21.4
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