I planted some “Ironman” spinach this year and it grew like wildfire. What to do with all this spinach? I’m glad you asked! I searched up recipes and came up with this gem. And boy are they tasty, so much so that my kids (not vegetable or cheese eaters) finished the lot when I wasn’t looking.
First things first.
2 x tsp extra virgin olive oil
4 x shallots chopped
2 x tsp minced garlic
350g spinach rough chopped
350g ricotta cheese
1/2 cup parmesan cheese
1 x egg whisked plus another for basting whisked
2 x tblsp dill fresh or dried
1 lemon rind finely grated
Pinch nutmeg (to taste)
2 x sheets frozen puff pastry, just thawed
Secondly, what to do…
Preheat oven to 200C/180C fan forced.
Line 2 x baking trays with baking paper.
Heat oil in frying pan and cook the shallots and garlic until soft. (2mins)
Place in a large mixing bowl.
Rough chop the spinach and place into the mixing bowl.
Add the ricotta, parmesan, egg, dill, lemon rind and nutmeg. Season with S&P, mix until well combined.
Cut each pastry sheet in half. Place 1/4 of your mixture in a log shape along one long side of the pastry, brush the other with whisked egg.
Roll up and cut into 3. Place seam down on baking tray.
Score the rolls at 5mm intervals, brush with extra egg.
Bake for 25 minutes or until golden brown.
Serve with tomato relish.