200 grams baby spinach leaves
450 grams ricotta use a tub of regular, full-fat ricotta.
½ cup parmesan cheese grated. Use a vegetarian version of parmesan cheese, if required.
¼ cup Greek feta crumbled
60 grams white bread 1-2 slices, broken into small pieces
salt and pepper
1 large pinch ground nutmeg
To make the rolls
2 sheets puff pastry thawed at room temperature for at least 10 minutes
1 egg whisked
sesame seeds
Instructions
Heat the oil and garlic together in a large frying pan over low heat and cook for around 1 minute, until soft.
Add the spinach and continue to stir over low heat until the spinach has wilted.
Transfer the spinach to a bowl and set aside to cool slightly. Once cooled, use your hands to squeeze the excess liquid from the spinach. Discard the liquid.
In a food processor, place the torn bread and blitz until you have fine breadcrumbs.
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