Spinach and Ricotta Rolls (Dairy-Free)

Ingredients

• 1 sheet Dairy-free puff pastry
• 300 g Frozen spinach
• 250 g Dairy-free ricotta cheese
• 1/2 small Onion
• 1 clove Garlic
• 1/4 tsp Nutmeg
• 1/4 tsp Salt
• 1/8 tsp Black pepper
• 1 tbsp Dairy-free milk

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Place the 300g of frozen spinach in a microwave-safe bowl and heat until thawed, about 3-5 minutes. Once thawed, carefully squeeze out as much excess water as possible from the spinach. You can do this by pressing it against the side of the bowl with a spoon or by wrapping it in a clean kitchen towel and wringing it out.
3. 3In a medium bowl, combine the squeezed spinach with 250g of dairy-free ricotta cheese. Add the 1/2 small onion (finely chopped), 1 clove garlic (minced), 1/4 tsp nutmeg, 1/4 tsp salt, and 1/8 tsp black pepper. Mix everything together until well combined.
4. 4Unroll the 1 sheet of dairy-free puff pastry onto a lightly floured surface. Spread the spinach and ricotta mixture evenly over the puff pastry, leaving a small border around the edges.
5. 5Starting from one of the longer sides, carefully roll up the puff pastry tightly, like a Swiss roll. Once rolled, use a sharp knife to cut the log into 1-inch thick slices.
6. 6Arrange the 1-inch slices of pastry on a baking sheet lined with parchment paper, ensuring they have a little space between them.
7. 7Brush the tops of the pastry rolls with 1 tbsp of dairy-free milk.
8. 8Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed up and golden brown.

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