Spinach and Ricotta Rolls – Toddler approved

Ingredients:
250 grams Spinach (frozen fried in pan)
250grams Ricotta Cheese
1 egg
Puff Pastry (3 sheets)
1/2 Cup of Cheddar or Parmesan cheese grated
Salt and Pepper to Taste
Tsp Fresh Oregano
Tsp Fresh Tarragon
1 egg yolk

Method:

Pre-heat the oven to 220 degrees celsius (425 F).
Prepare spinach.
Mix the ricotta, cheddar, oregano, tarragon, 1 egg, spinach, salt and pepper into a mixing bowl, and make sure it is all mixed through.
Cut the pastry sheets in half.
Brush the long edges with egg yolk and lay the spinach mix out in a long row.
Fold the sides over so they overlap and then cut the long roll to make smaller rolls. Any size will work.
Flip them over so they are ‘seam’ down on a tray covered in baking paper.
Brush some more egg yolk over the top so they brown nicely. Sprinkle with seasame seeds and a tiny bit of salt.
Then put the tray in the oven for 15 minutes on 220C degrees and then reduce to 180C (350F) for another 15 minutes.

Credit: Yellow Dandy