Spinach, Pumpkin & Ricotta Rolls
Recipe / Lisa Guy
These tasty rolls are loaded with betacarotene. Spinach and pumpkin are excellent sources of this important nutrient, which is converted to vitamin A in the body to help maintain healthy skin, vision and immune function. Beta-carotene also boasts antioxidant and anti-inflammatory properties.
Makes: 12 small rolls
300g English spinach, finely chopped
450g butternut pumpkin, cut into 1cm cubes
200g ricotta
80g grated parmesan
1 tsp fennel seeds, crushed
1 onion, finely chopped
2 cloves garlic, minced
Pinch sea salt
3 sheets frozen puff pastry
Toppings
1 organic egg, lightly whisked
2 tsp pepitas
1 tsp sesame seeds
1 tsp sunflower seeds
1 tsp fennel seeds
Tomato chutney or sauce, to serve
1. Preheat oven to 180°C and line a baking tray with baking paper.
2. Defrost your puff pastry and cut the sheets in half.
3. Place pumpkin on the baking tray and bake for 25 mins or until cooked through. Use a masher to mash pumpkin pieces so they are still a little chunky.
4. Increase oven temperature to 220°C.
5. In a frying pan with olive oil over medium heat, sauté onion and garlic until translucent. Add spinach, fennel and sea saltand cook for another 3 mins until spinach is wilted.
6. In a large bowl, add spinach mixture, pumpkin and feta and combine.
7. Place mixture down the centre of each pastry half. Brush egg along the edges of the pastry and then roll them up. Make sure the seam is sealed and place the Seal side down when you place them on the baking tray.
8. Brush the tops of your rolls with egg.
9. In a small bowl, add agpitas, sesame
