Sesame Spinach Rolls with Tomato & Lentil Salad

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15 Ingredients

Number of servings

500grams chopped frozen spinach, thawed, excess liquid removed
375grams smooth ricotta
2 spring onions, finely chopped
1 1/2 cups dried breadcrumbs
1 free range egg, whisked
3 cloves garlic, crushed
2 sheets frozen puff pastry, thawed
1tablespoons milk
1tablespoons sesame seeds
2 lemons
250grams cherry tomatoes, halved
400grams brown lentils, rinsed, drained
1 red onion, halved, thinly sliced
1/4 bunch continental parsley, leaves picked
1tablespoons extra virgin olive oil

Nutrition per serving

39% of daily energy intake*

Protein

Fat

Carbs

Sugars

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

Description

A hearty spinach-and-ricotta filling enclosed in crunchy puff pastry – what's not to love? Serve with a simple lentil salad for a speedy weeknight dinner.

Cooking tip:

For extra flaky pastry, place the sesame spinach rolls in the freezer for 10 minutes before baking.

Method

Step 1 of 4

Preheat oven to 220°C/200°C fan-forced. Grease and line a baking tray with baking paper. Combine spinach, ricotta, onion, breadcrumbs and 2 cloves garlic in a large bowl. Add egg and stir to combine. Season.

Step 2 of 4

To make 2 rolls at a time, place pastry on a clean countertop surface. Spoon half of the spinach mixture along one edge, leaving a 2cm border. Roll up to enclose filling and form a log. Trim ends. Cut in half. Place seam-side down on prepared tray. Repeat to make 4 rolls in total.

Step 3 of 4

Brush rolls with milk, then sprinkle with seeds. Bake for 20 minutes or until golden brown.

Step 4 of 4

Finely zest, then juice, 1 lemon. Cut remaining lemon into wedges. Combine zest, juice, remaining crushed garlic, lentils, tomato, onion and parsley in a bowl. Season with pepper. Serve spinach rolls with lentil salad.