Spinich, Ricotta and Feta Rolls
|Categories:||Other Main Dishes, Other Appetizers, Pies, Quick & Easy|
|Keywords:||recipe, You, is, or, Can, as, well, crust, make, From, dough, fine, either, below, redi-made|
|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|
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DirectionsDefrost 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!