Spinach and Ricotta Rolls
250g of Spinach (English/Silverbeet or Baby)cooked and drained (don't add salt)
250g of Ricotta
Seasoning to taste
Parsley (if you have some)
1 clove garlic
1/2 Packet of Filo
1 egg or milk for sealing
Preheat oven to 180C.
Combine all the above ingredients together and squeeze excess liquid out. If you don't squeeze your filo will go floppy!
I cut a sheet of Filo in half and then fold it in half. Starting one end, lay a tube of your mixture on the filo and roll it up tight. When you reach the end brush the end of the filo before completing the roll. Brush the egg wash or milk over the top of the roll. You can add poppy seads to the top of the roll too!
Place completed rolls on a tray covered in baking paper and bake for 20 minutes or until pastry is golden brown.
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