spinich, ricotta and feta rolls
(1 rating)
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Tried these for the first time and they are DELICIOUS!! Very easy to make, great appetizer!
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(1 rating)
prep time
20 Min
cook time
25 Min
Ingredients For spinich, ricotta and feta rolls
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1 pkgspinich (defrosted and drained well)
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1 pkgfeta cheese (redcued fat can be used also)
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18 oz. container of ricotta
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2 pkgfrozen puff pastry
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slicesun dried tomatoes, drained, just a few (optional)
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salt & pepper
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egg yolk for egg wash
How To Make spinich, ricotta and feta rolls
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1Defrost spinich overnight in fridge. Squeeze out as much water as possible.
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2In a medium bowl, crumble feta and mix in ricotta cheese, spinich and thinly sliced or sundried tomato. Season with salt & pepper.
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3Divide thawed puff pastry into quarters. Spoon the mixture onto puff pastry square. Seal edges with eggwash and roll.
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4Brush top with egg wash and sprinkle with freshly ground pepper.
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5Place 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!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Spinich, Ricotta and Feta Rolls:
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