Air-fryer Spinach & Ricotta Rolls

Air-fryer Spinach & Ricotta Rolls
Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 8 people
Difficulty level: 2 out of 4

9 Ingredients

Number of servings
8
  • 1 slice multigrain bread, torn
  • 450grams Macro Organic frozen chopped spinach, thawed, excess liquid squeezed
  • 1/2 tub Woolworths light smooth ricotta 375g
  • 1 clove garlic, crushed
  • 1 spring onion, finely chopped
  • 8 sheets filo pastry
  • extra virgin olive oil cooking spray
  • 2teaspoons sesame seeds
  • 1 lemon, cut into wedges

Nutrition per serving

491 Kilojoules or 117 Calories
6% of daily energy intake*
Protein
5.8grams
Fat
3.8grams
Carbs
15.8grams
Sugars
2.1grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

The special alchemy only spinach and ricotta can provide shines from a simple medium of finger-friendly filo in a snack fit for tiny hands.
Instruction tip
Cooking tip:
Bulk out the cigar filling with lentils or other canned legumes.

Method

Step 1 of 3

Line a 5L air-fryer basket with baking paper. Process bread to make fine crumbs. Combine crumbs, spinach, ricotta, garlic and onion in a large bowl.

Step 2 of 3

To make each cigar, place 1 filo sheet on a clean work surface. Fold in half, then in half again to form a 13x20cm rectangle. Spoon 2 tbs spinach mixture evenly along the shortest edge closest, leaving a 2cm edge at each end. Fold pastry over, then fold in ends and roll up to form a 8cm-long log. Repeat with remaining sheets and spinach mixture to make 8 logs in total. Spray tops with oil. Sprinkle with sesame seeds.

Step 3 of 3

Place logs, seam-side down, in basket and cook in 2 batches at 200°C for 6-7 minutes or until cooked and golden-brown. Serve with lemon wedges.

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