spinich, ricotta and feta rolls

Name: Spinich, Ricotta and Feta Rolls
Prep time: 20 min
Cook time: 25 min
Ingredients: 1 package(s) spinich (defrosted and drained well); 1 package(s) feta cheese (redcued fat can be used also); 1 - 8 oz. container of ricotta; 2 package(s) frozen puff pastry; slice(s) sun dried tomatoes, drained, just a few (optional); - salt & pepper; - egg yolk for egg wash

(1 RATING)

150 Pinches 3 Photos

Mary Silva

Chappaqua, NY

Updated on May 5, 2012

Tried these for the first time and they are DELICIOUS!! Very easy to make, great appetizer!

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prep time 20 Min

cook time 25 Min

method ---

yield

Ingredients

1 package spinich (defrosted and drained well)
1 package feta cheese (redcued fat can be used also)
1 - 8 oz. container of ricotta
2 packages frozen puff pastry
slice sun dried tomatoes, drained, just a few (optional)
- salt & pepper
- egg yolk for egg wash

How To Make spinich, ricotta and feta rolls

Step 1

Defrost spinich overnight in fridge. Squeeze out as much water as possible.

Step 2

In a medium bowl, crumble feta and mix in ricotta cheese, spinich and thinly sliced or sundried tomato. Season with salt & pepper.
Step 3

Divide thawed puff pastry into quarters. Spoon the mixture onto puff pastry square. Seal edges with eggwash and roll.
Step 4

Brush top with egg wash and sprinkle with freshly ground pepper.
Step 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!
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