Spinach, Ricotta and Tomato Pastry Rolls

These are one of my favourite picnic treats as well as being an easy weekend lunch option.  They are also a great vegetarian option for shared lunches or bring-a-plate events.

1 bunch of fresh spinach, trimmed and washed (you can use frozen too)

250g tub of ricotta

1 tsp ground nutmeg

4 green shallots, thinly sliced (you can use a small red onion instead)

140g semi-dried tomatoes, thinly sliced

Salt and pepper to taste

2 sheets of ready-rolled frozen puff pastry, thawed

1 egg, lightly beated

Put the washed and trimmed spinach into a bowl.  Boil the kettle and pour in enough water to cover the spinach.  Leave the spinach in the just boiled kettle water for about 1 minute or until wilted.  Drain them well and put them  in a bowl of cold water to stop it from cooking any further and help keep a nice vibrant colour.  Use your hands to squeeze out any excess moisture from the spinach and chop it finely.  You can use defrosted frozen spinach, just make sure you squeeze out as much moisture from it as you can.

Preheat the oven to 180˚C.  Line a baking tray with non-stick baking paper.  Put the tub of ricotta in a medium sized bowl and break it up with a fork.  Add the green shallots, semi-dried tomatoes, finely chopped spinach, nutmeg, salt and pepper.  Mix thoroughly to combine.

Lay the sheets of pastry on a clean surface.  Cut the whole sheets in half lengthways.  Spread about half a cup of ricotta mixture down the long side of each pastry half.  Brush the other long side with a little lightly beaten egg and roll the pastry up lengthways, giving the edge a good press to seal it.  Trim the edges if necessary.

Brush the tops of the rolls with the remaining lightly beaten egg and cut each roll into 4 pieces.  Put the pieces on the lined baking trays and bake them in preheated oven for 20-25 minutes or until puffed up and golden brown.