2 Cheese & Spinach Sausage Rolls, I love these so much that I make a big batch of them and freeze them for lunches. They work really well as a dinner also! Just leave them the full size rather than cutting them in half or thirds and serve with a crisp garden salad and a Balsamic Mustard Dressing.
Ingredients
1 pack of fine chopped frozen spinach
250g fresh, low fat ricotta
1 onion, finely chopped
1/2 c Parmesan cheese
1/2 tsp garlic powder
1/4 tsp nutmeg, grated
salt and pepper to taste
1 egg, lightly beaten
2 sheets puff pastry
1 egg for egg wash – lightly beaten with 1 tbs milk
Sesame seeds
Method
Pre heat oven to 190°C / 375°F
Defrost the spinach and drain through a strainer to remove as much excess water as possible. Chop finely.
Sauté the finely chopped onion in a little oil till softened.
On a low heat, add all the ingredients except the Parmesan cheese and egg, stirring to combine.
Remove from the heat then add the Parmesan and the egg making sure all the ingredients are well incorporated. Let this mixture cool before putting on the puff pastry.
Defrost 2 pastry sheets and slice in half so you have 4 rectangles.
Divide the mixture evenly between the sheets, making a line of filling close to the longest edge and roll up. Turn the rolls over so the seam is on the bottom and push down a little to make sure the mixture is even within the rolls.
Cut in half, or thirds, your choice – I like mini ones
Place on a baking tray and brush with an egg wash and sprinkle on some sesame seeds
Cook for about 20mins
Tip: These freeze really well also!
- 1 pack of fine chopped frozen spinach
- 250g fresh, low fat ricotta
- 1 onion, finely chopped
- ½ c Parmesan cheese
- ½ tsp garlic powder
- ¼ tsp nutmeg, grated
- salt and pepper to taste
- 1 egg, lightly beaten
- 2 sheets puff pastry
- 1 egg for egg wash – lightly beaten with 1 tbs milk
- Sesame seeds
- Pre heat oven to 190°C / 375°F
- Defrost the spinach and drain through a strainer to remove as much excess water as possible. Chop finely.
- Sauté the finely chopped onion in a little oil till softened.
- On a low heat, add all the ingredients except the Parmesan cheese and egg, stirring to combine.
- Remove from the heat then add the Parmesan and the egg making sure all the ingredients are well incorporated. Let this mixture cool before putting on the puff pastry.
- Defrost 2 pastry sheets and slice in half so you have 4 rectangles.
- Divide the mixture evenly between the sheets, making a line of filling close to the longest edge and roll up. Turn the rolls over so the seam is on the bottom and push down a little to make sure the mixture is even within the rolls.
- Cut in half, or thirds, your choice – I like mini ones
- Place on a baking tray and brush with an egg wash and sprinkle on some sesame seeds
- Cook for about 20mins
- Tip: These freeze really well also!
Where’s the sausage? Or, does “sausage” refer to the shape or technique?
Hi Kimberly,
Correct, it refers to the shape.
Here in Australia we often refer to stuffed pastry as a sausage roll, whether it be with minced meat or vegetarian.
Blondie 🙂