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Spinach, Kale & Ricotta Rolls

Spinach, Kale & Ricotta Rolls

By: Danielle Minnebo

Spinach and kale both offer many nutritional benefits. Kale is rich in vitamin C, vitamin K and calcium, while spinach is high in folate, vitamin A and vitamin K. Both green vegetables are beneficial for heart health, immune function and gut health.


Servings

12

Prep time

Cook time

Recipe


Ingredients

  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 3 large Swiss brown
  • mushrooms, sliced
  • ½ tsp sea salt
  • ½ cup chopped kale
  • 120g fresh baby spinach
  • 1 clove garlic, crushed
  • 375g ricotta
  • 80g parmesan, finely grated
  • 1 egg
  • 1 cup breadcrumbs
  • 3 sheets all-butter puff pastry
  • 2 tbsp sesame seeds
  • 1 egg
  • ¼ cup milk

Method


  • Heat olive oil in a frypan and add onions, mushrooms and sea salt. Cook over a low heat for 10 mins until soft and caramelised. Add kale and spinach and cook for a further 10 mins. Set aside and allow to cool.
  • Preheat oven to 180°C. Line a baking tray with baking paper and make sure your puff pastry is defrosted.
  • Add the kale and spinach mixture to a large bowl along with the garlic, ricotta, parmesan, egg and breadcrumbs. Stir well to combine and set aside.
  • Prepare your egg wash by beating together the egg and milk in a bowl
  • Place a sheet of puff pastry on the bench, cut in half lengthways so you end up with 2 rectangular pieces.
  • Lay 1 rectangular piece of pastry with the longest edge closest to you. Brush the egg wash along 1 long edge of the pastry. Get your spinach filling and shape it into a long log and place it down the middle of the pastry. Roll up the pastry so that the spinach mixture is enclosed and the pastry seam is face down. Repeat the process with your other rectangle of pastry.
  • Cut each pastry log into half and place them onto your baking tray. Brush each spinach roll with the egg wash and sprinkle with sesame seeds. Continue the above process with all pastry sheets and you will have 12 spinach rolls.

  

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Danielle Minnebo

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.

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