Thermomix Spinach and Ricotta Rolls

A winner with the whole family - these Thermomix Spinach and Ricotta Rolls are always a favourite! And they're freezer friendly too!

Course Snacks

Cuisine Australian

Diet Vegetarian

Diet vegetarian

Prep Time 15

Cook Time 25

Total Time 40

Servings rolls

Calories 212kcal

Lightly grease two baking trays and preheat your oven to 210 degrees celsius (fan-forced).
Cut the parmesan cheese into cubes no bigger than 3cm and place in your Thermomix bowl to mix for 10 seconds on speed 9 to grate.
Add the ricotta, baby spinach leaves, 1 egg, nutmeg and salt and pepper to your Thermomix bowl and mix for 15 seconds on speed 4 or until all of the ingredients have combined.
Break the extra egg into a small bowl and lightly whisk.
Place the partially thawed pastry squares on your bench and cut in half lengthways. Brush one edge of the pastry with a little of the egg before using a spoon to add an approximately 3cm wide line of mixture down the centre of the pasty.
Roll the pastry (starting from the edge without the egg) to enclose the filling.
Slice the Spinach and Ricotta Rolls into four equal parts and brush with a little more of the beaten egg and sprinkle with sesame seeds if desired.
Repeat process until all the pastry and Spinach and Ricotta mixture has been used.
Place the Spinach and Ricotta Rolls into the oven to cook for 25 minutes or until the pastry is golden and crispy.

I use baby spinach leaves for this recipe, however you can use frozen spinach if you wish. I suggest you remove any excess liquid from the spinach as otherwise the pastry will be soggy.
You can omit the nutmeg if you wish.
Either fresh or pre-packaged ricotta can be used for this recipe.
For a crispy pastry base, I recommend placing the rolls directly onto a greased baking tray. If you use baking paper the base of the rolls will not crisp as much.
To store, place into the fridge and enjoy within 5 days.
To freeze, place in a freezer safe container and store for up to two months.