Recipes+
Ingredients
Method
1.Preheat oven to very hot, 220°C (200°C fan-forced). Line a baking tray with baking paper.
2.Using hands, squeeze excess liquid from spinach. Place in a bowl.
3.Add carrot, ricotta, breadcrumbs, 1 egg, onion, cheese and a pinch of salt; mix well.
4.Lightly whisk remaining egg; set aside. Cut each pastry sheet in half to form 2 rectangles.
5.For each roll, place one-sixth of spinach mixture at a short edge of pastry, leaving a 1cm border. Roll up to enclose spinach mixture, leaving ends open. Place, seam side down, on prepared tray. Repeat to make 6 rolls.
6.Brush tops with whisked egg. Sprinkle with pepitas.
7.Bake 20-25 minutes, or until golden and puffed. Stand on tray 10 minutes. Serve with salsa.
You’ll need to process 4 slices of day-old white bread to make 1 3/4 cups breadcrumbs. Buy fresh ricotta at the deli counter. Don’t use smooth ricotta (sold in tubs); it has a higher moisture content.
Note
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