Spinich, Ricotta and Feta Rolls
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|1 pkg||spinich (defrosted and drained well)|
|1 pkg||feta cheese (redcued fat can be used also)|
|1||8 oz. container of ricotta|
|2 pkg||frozen puff pastry|
|slice||sun dried tomatoes, drained, just a few (optional)|
|salt & pepper|
|egg yolk for egg wash|
Defrost spinich overnight in fridge. Squeeze out as much water as possible.
In a medium bowl, crumble feta and mix in ricotta cheese, spinich and thinly sliced or sundried tomato. Season with salt & pepper.
Divide thawed puff pastry into quarters. Spoon the mixture onto puff pastry square. Seal edges with eggwash and roll.
Brush top with egg wash and sprinkle with freshly ground pepper.
Place onto a greased cookie sheet (or use parchment paper. At 350 degrees, bake 20-25 minutes until the pastry is puffed and golden brown. ENJOY!