SPINACH, RICOTTA & HAZELNUT ROLLS

Name: SPINACH, RICOTTA & HAZELNUT ROLLS
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: European, Italian, Mediterranean
Ingredients: Ready rolled shop bought puff pastry, halved lengthways; 300g frozen spinach; 100g/ 1⁄2 cup soft ricotta cheese; 60g/1/2 cup cheddar cheese, grated; 1⁄4 teaspoon nutmeg; 35g/ 1⁄4 cup blanched hazelnuts, roughly chopped; + 1 tablespoon olive oil, salt and pepper

3 steps

Prep:15minCook:25min

A little parcel of joy! This recipe makes enough for two portions, but you can refrigerate the rolls once they are made and cook them fresh in the coming days.

Updated at: Wed, 12 Mar 2025 23:51:40 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1107.1 kcal (55%)

Total Fat82 g (117%)

Carbs70.6 g (27%)

Sugars2.7 g (3%)

Protein27.8 g (56%)

Sodium1058.5 mg (53%)

Fiber8.4 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

puff pastry

Ready rolled shop bought, halved lengthways

300gfrozen spinach

100gricotta cheese

soft

60gcheddar cheese

grated

¼ teaspoonnutmeg

35gblanched hazelnuts

roughly chopped

1 tablespoonolive oil

salt

pepper

Instructions

Step 1

Preheat the oven to 180’C fan/200’C/400’F/Gas 6 and line a baking tray with baking parchment. To defrost the spinach, place it in the microwave for 2-3 minutes. When ready, allow to cool and then squeeze out as much liquid as possible.

Step 2

• Mix the spinach with the ricotta, cheddar cheese, nutmeg and hazelnuts until thoroughly combined. Season generously with salt and pepper.

Step 3

• Shape the spinach mixture into a long sausage shape, the same length as the pastry. Place in the middle of the pastry, bring the edges together and seal tightly. Cut the pastry into four, brush with olive oil and bake in the oven for 20 minutes.