From My Lemony Kitchen is back in action ...
I am back from my short visit to Malaysia... had a good time catching up with family and friends... and shopping.. :). A visit to Malaysia will be incomplete if one did not sample its local cuisine... but in my case ~ its not just sampling!! its eating with a vengeance!!... over-indulging ... but it was good... afterall Diet always start tomorrow...
After a week of 'chow-ing down' spicy food... to have a change in taste is most refreshing.. :)
Feta Ricotta Spinach Rolls
click here to print
Feta Ricotta Spinach Rolls
click here to print
1 packet frozen spinach (heinz)
1 slab reduced fat feta
250ml fresh ricotta
2 sheets puff pastry
salt and pepper
egg yolk for egg wash
1 slab reduced fat feta
250ml fresh ricotta
2 sheets puff pastry
salt and pepper
egg yolk for egg wash
Pre heat the oven to 180C. Heat up the baking tray too.
Defrost the frozen spinach overnight in the fridge section. Squeeze out as much water as you could. Crumble feta in a mixing bowl. Mix in fresh ricotta cheese and spinach. Season with salt and pepper.
Divide the thawed puff pastry into quarters. Spoon the spinach mix onto one puff pastry square. Seal the edges with eggwash. Roll.... Brush the top with egg wash and sprinkle with freshly ground pepper. Place rolls onto the greaseproof paper.... then onto the hot baking tray. Bake for 20-25 minutes until the pastry puffed up and golden in colour.
Nice to have you back!
ReplyDeleteThese spinach pastry rolls look so much like the one from Turkish kitchen. Very crumble, flakey and delicious.
Nice variation to the Spinnakopita:)
ReplyDeletedo send it in for the Magic Bullet recipe contest/giveaway hosted on my blog:)Your recipe could win you a Free Magic Bullet To Go!
Angie,
ReplyDeleteIts nice to be home...
Mansi,
Thanks :) will check out your blog..
I am going to make these tomorrow. Thank you. :)
ReplyDeleteAnon,
ReplyDeletehappy baking :)
Oh my gosh my mouth is watering! I will defiantly try to make these! Did you see that you have almost 5,000 re-pins on Pinterest for theses. I'm a new follower...here is the link I found these at that show your re-pin
ReplyDeletehttp://pinterest.com/pin/264375440595213981/
Happy blogging.
Kristina
ReplyDeleteThank you for the link...
I am stumped with so many re-pins ... :D
What do you mean by a slab of feta? How much?
ReplyDeleteLooks yummy!
Heather
ReplyDeleteIts an approximation of 150g to 200g (feta already pre-cut in the deli section)
Thanks :D
180C = approx 350F
ReplyDeleteev
ReplyDeleteThanks :D
I bought the wrong kind of Ricotta! Shoot! Is there a way to omit it? or can I just use the stuff I got?
ReplyDeleteAnonymous
ReplyDeleteThere is 2 types of ricotta sold in the grocer near my place, its either fresh or baked... Ricotta is used to balance the feta saltiness and to bulk up as well.
You can use the 'wrong' ricotta bought... you'll never know ...it might taste even better. :D
delicious idea for a futur lunch !!
ReplyDeletehave a nice day
virginie
is that 180 degrees to bake at? Ive never used such a low oven temp before....
ReplyDeleteVirginie
ReplyDeleteThank you :)
Stargazerss
Its 180 Celcius = 350 Fahrenheit :)
Do you know the calories in these?
ReplyDeleteUsing the MyFitnessPal recipe calculator mine came out to 306 calories, 28 carbs, 17 grams fat, 11 grams protein, 3 grams fiber per roll (8 rolls total). I used 1 pkg Pepperidge Farm puff pastry, Birds Eye chopped frozen spinach, Trader Joe's Fat Free Ricotta (1/2 container), and Trader Joe's crumbled feta (1/2 container.
DeleteThank you for the info on calories... Much appreciated
DeleteI'd happier if I know who you are :D...
Sorry, my name is Melissa, and I found your recipe through Pinterest. I don't have a Google account or LiveJournal or anything, so I just chose "anonymous". :)
DeleteHiya
DeleteThank you so much , Melissa :D. It is a great piece of information about the calories...
I really appreciate it... :D
Amanda
ReplyDeleteSorry... :( I dont
Hi,
ReplyDeleteI would love to make these. I need to prepare a starter in advance, would these be okay eaten cold?
Thanks, Helen: -)
Hi Helen,
ReplyDeleteIts nice to eat it warm while the puff pastry is still crisp...but my kids and hubby didn't mind it cold either when they have it for lunch the next day...
My suggestion is to prepare the filling earlier, refrigerate...and bake on the day...it doesn't take long to bake storebought puff pastry
Hope this helps n happy baking :D
Can these be made up ahead of time (day before)and baked just before serving?
ReplyDeleteyes you can make the filling ahead of time :D
DeleteHello, i tried to copy your recipe so i could print it out in a word document, but it won't let me :( Just thought you should be aware of this, as it saves time for A LOT of people to just be able to copy and paste, rather than printing the whole screen or jotting down the recipe. Plus, it would be a shame not to make this recipe easily accessible for everyone. That being said, the recipe sounds wonderful!
ReplyDeleteFrom Sara
Hi Sara
ReplyDeleteThank you for your feedback.
I have updated with a link to print recipe
Hi Lisa,
ReplyDeleteI must have bought the wrong puff pastry because that was a pain in the neck. I thawed one sheet of Pepperidge Farm puff pastry dough and it became very sticky and wouldn't separate so I rolled into a ball and flattened with a rolling pin.
What brand of puff pastry are you using?
The family loved the rolls!
Cheers!
Hi Mitch,
DeleteI used Pampas puff pastry
cheers
FYI i found this on a website, that has used our pic and recipe without permission, and probably is doing yours as well. Here is the link: http://www.carddit.com/view/t1YCV164y/feta-ricotta-and-spinach-roll
ReplyDeleteWe've asked them to take down ours, you probably ought to do the same.
Sarah, crock pot ladies.