Spinach & Ricotta pinwheels make 18 wheels
Ingredients
3 sheets frozen Puff pastry
300g ricotta cheese
salt & pepper to taste
¾ cup baby spinach leaves (a handful)
3 tablespoons parmesan, finely grated
1 egg, whisked
Method
Preheat oven to hot (250c). Lay pastry out to thaw. Spread the sheets with ricotta cheese and season with salt and pepper. Sprinkle with parmesan. Place a thin layer of spinach leaves on each pastry sheet. Roll each pastry sheet, and then cut into 6 rolls per sheet. Brush pastry with whisked egg and place on a lightly greased baking tray, about 2cm apart. Place in hot oven and cook for 20-25 minutes or until golden brown, keep an eye on them…..great snack or afternoon tea for the kids!
