Spinich, Ricotta and Feta Rolls

Recipe Rating:
 1 Rating
Prep Time:
Cook Time:

Ingredients

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

The Cook

Mary Silva Recipe
x1
Lightly Salted
Chappaqua, NY (pop. 11,964)
marleyjune
Member Since May 2011
Mary's notes for this recipe:
Tried these for the first time and they are DELICIOUS!! Very easy to make, great appetizer!
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Directions

1
Defrost spinich overnight in fridge. Squeeze out as much water as possible.
2
In a medium bowl, crumble feta and mix in ricotta cheese, spinich and thinly sliced or sundried tomato. Season with salt & pepper.
3
Divide thawed puff pastry into quarters. Spoon the mixture onto puff pastry square. Seal edges with eggwash and roll.
4
Brush top with egg wash and sprinkle with freshly ground pepper.
5
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!
Comments

3 comments

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user Mary Silva marleyjune - May 5, 2012
I shared a photo of this recipe. View photo
user SANDY CARTY CSANDEE - Mar 29, 2013
I'm guessing after you put the filling onto the square you fold the square in half to seal the edges.
Sounds delious- can't wait to try it--almost like spanakopia which our family loves.
user Mary Silva marleyjune - Mar 29, 2013
Yes Sandy, let me know how you like them! Enjoy!

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