Pesto, Spinach and Ricotta Rolls
Servings Prep Time
8rolls 15mins
Cook Time
30mins
Servings Prep Time
8rolls 15mins
Cook Time
30mins
Ingredients
  • 1cup low fat ricotta
  • 3tbsp pesto
  • 1cup baby spinachchopped
  • 2 sheets puff pastrythawed
  • 2tbsp milk
Instructions
  1. Heat your oven to 180C and line a tray with baking paper.
  2. Use a spoon to mix the ricotta, pesto and spinach in a bowl.
  3. Cut each of the pastry sheets in half.
  4. Place ¼ of the mixture down the centre of each rectangle.
  5. Brush milk down the right hand side of the rectangles.
  6. Roll the other side of the pastry over to join up, by pinching the pastry together.
  7. Cut in half again to make 2 smaller rolls, and lay on the tray.
  8. Brush all of the rolls with milk and bake for 20-30 minutes, until golden.
  9. Times will vary according to the strength of your oven.
  10. One roll is one serve. Allow leftovers to cool completely and store in an airtight container in the fridge or freeze to reheat as required.
Recipe Notes

Calories per roll: 171

Print Recipe
 Pesto, Spinach and Ricotta Rolls
Pesto, Spinach and Ricotta Rolls
Votes: 109
Rating: 3.85
You:
Rate this recipe!
Course Main Dish, Snacks
Cuisine Vegetarian
Prep Time 15 mins
Cook Time 30 mins
Servings
rolls
Ingredients
  • 1 cup low fat ricotta
  • 3 tbsp pesto
  • 1 cup baby spinach chopped
  • 2 sheets puff pastry thawed
  • 2 tbsp milk
Course Main Dish, Snacks
Cuisine Vegetarian
Prep Time 15 mins
Cook Time 30 mins
Servings
rolls
Ingredients
  • 1 cup low fat ricotta
  • 3 tbsp pesto
  • 1 cup baby spinach chopped
  • 2 sheets puff pastry thawed
  • 2 tbsp milk
Pesto, Spinach and Ricotta Rolls
Votes: 109
Rating: 3.85
You:
Rate this recipe!
Instructions
  1. Heat your oven to 180C and line a tray with baking paper.
  2. Use a spoon to mix the ricotta, pesto and spinach in a bowl.
  3. Cut each of the pastry sheets in half.
  4. Place ¼ of the mixture down the centre of each rectangle.
  5. Brush milk down the right hand side of the rectangles.
  6. Roll the other side of the pastry over to join up, by pinching the pastry together.
  7. Cut in half again to make 2 smaller rolls, and lay on the tray.
  8. Brush all of the rolls with milk and bake for 20-30 minutes, until golden.
  9. Times will vary according to the strength of your oven.
  10. One roll is one serve. Allow leftovers to cool completely and store in an airtight container in the fridge or freeze to reheat as required.
Recipe Notes

Calories per roll: 171