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. Rather than cutting them in half or thirds, leave them the full size and serve with a crisp garden salad.
The flavours are clean and fresh so you don’t need to add extra spices, but you can serve them with a lovely spicy chutney if you choose.
INGREDIENTS
250g ricotta
1/2 pumpkin, diced
200g frozen spinach or 1/2 bunch of fresh
1 onion, finely diced
1 garlic clove, minced
1 tsp salt
1 tsp pepper
4 sheets puff pastry
150g danish feta
1 egg, beaten for brushing
2 tsp white sesame seeds
Method
Pre heat oven to 200°C / 400°F
Defrost the spinach and then squeeze out the excess liquid. Put aside.
Place the pumpkin on a baking tray, drizzle with a little oil and salt and cook for 30 minutes or till softened.
Lightly cook the onion in a little for 10 mins, add the garlic and cook for a further 1 minute. Put aside.
Defrost the puff pastry.
Once ready to assemble place all your ingredients, except the feta, beaten egg and sesame seeds into a large bowl and mix well. Place the feta in and give a gentle toss. Try to avoid breaking it up too much.
Cut the pastry sheets in half, place equal amounts of spinach mixture close to one side and then roll up tightly.
Cut into you preferred lengths – a mix of lengths work really well with a family – cut a couple of rolls into thirds and others in half.
Place on a lined baking tray, brush with the beaten egg and sprinkle the sesame seeds over the rolls.
Cook for 20 minutes in the 200°C / 400°F oven
- 250g ricotta
- ½ pumpkin, diced
- 200g frozen spinach or ½ bunch of fresh
- 1 onion, finely diced
- 1 garlic clove, minced
- 1 tsp salt
- 1 tsp pepper
- 4 sheets puff pastry
- 150g danish feta
- 1 egg, beaten for brushing
- 2 tsp white sesame seeds
- Pre heat oven to 200°C / 400°F
- Defrost the spinach and then squeeze out the excess liquid. Put aside.
- Place the pumpkin on a baking tray, drizzle with a little oil and salt and cook for 30 minutes or till softened.
- Lightly cook the onion in a little for 10 mins, add the garlic and cook for a further 1 minute. Put aside.
- Defrost the puff pastry.
- Once ready to assemble, place all your ingredients except the feta, egg and sesame seeds into a large bowl and mix well. Place the feta in and give a gentle toss.
- Cut the pastry sheets in half, place equal amounts of spinach mixture close to one side and then roll up tightly.
- Cut into you preferred lengths - a mix of lengths work really well with a family - cut a couple of rolls into thirds and others in half.
- Place on a lined baking tray, brush with the beaten egg and sprinkle the sesame seeds over the rolls.
- Cook for 20 minutes in the 200°C / 400°F oven
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These look amazing!
Thanks so much Holly!
Hi can these be frozen prior to or after cooking to use later please?
Hi Kim, Once rolled up they can be frozen then cooked from frozen. Nice and simple 🙂
Cheers,
Blondie
What does 1/2 pumpkin mean? What size or weight pumpkin? Very vague. Please clarify. Much appreciated as it looks like a great recipe.
Hi Nina, It really is an awesome recipe 🙂
It’s based in a Butternut Pumpkin, which are generally the same size so (1) one Butternut Pumpkin cut in half is used for the recipe. You can’t go wrong with roasting the whole lot though and having yummy pumpkin to use through the rest of the week in salads.