Spinach puff pastry roll with ricotta and hazelnuts
Super simple to make and quick to your dinner table, this spinach puff pastry roll is deliciously multifunctional 😉 Serve it as a light main cours with some lamb’s lettuce salade or as a side dish with white fish or salmon. In Serbia, my home country, we enjoy it with a cup of plain yogurt (ideally made of sheep milk) and this is the way I would recommend it for savoury breakfast or light dinner.
Serves : 4/5. Total time: 45 minutes (preparation: 15 min, baking: 30 minutes)
INGREDIENTS (organic, in the order of use)
1 Puffy Pastry (35 x 25 cm appx)
400g of chopped Spinach
2 tbs of Olive Oil
1 Garlic clove (medium)
1-2 pinches of coarse Unrefined Sea Salt
150g of Ricotta (or Cottage Cheese)
1/3 tsp of Nutmeg powder
small handful of grilled Hazelnuts
- Wash and drain the spinach leaves well, then chop them with a knife. You can also use frozen spinach but make sure to defrost and drain well before cooking.
- Crush a clove of garlic with a garlic press and cook it with a tablespoon of olive oil, chopped spinach and one (or two depending on taste) large pinch of coarse unrefined salt in a pan. 10 minutes appx over medium heat to soften the spinach.
- While cooking these ingredients, spread your puffy pastry in an oven dish (the pastry I buy is 35×25 cm) oiled or lined with parchment paper. Preheat your oven to 200°C.
- Whisk the 2 eggs 1-2 minutes in a bowl, to make them slightly foamy. Add the ricotta and beat a little more to incorporate well. Then add the spinach mixture, 1/3 teaspoon of powdered nutmeg and hazelnuts and mix well together.
- Pour the mixture lengthwise in the middle of the puff pastry, occupying 1/3 of the surface (approximately), then enclose the preparation by folding each side of the pastry like an envelope. Gently pull and press the top pastry end to stick the two ends together.
- Brush with a tablespoon of olive oil and bake at 200°C for about 30 minutes. Serve warm 🙂