Spinach and ricotta rolls are an ideal food for a light lunchtime meal, party food or as a snack, enjoyed by both vegetarians and non-vegetarians.
This recipe for spinach and ricotta rolls uses shop bought puff pastry sheets, as well as spinach, ricotta, nutmeg, salt and pepper. The spinach used in this recipe is frozen spinach, which often works better than fresh spinach when cooking with spinach than fresh leaves. It is also topped with a few sesame seeds, adding a subtle nutty flavour.
Rosa Medea is Life & Soul Magazine’s Chief. She is a writer who specialises in sustainable lifestyle and living, wellbeing, and entertainments. Rosa also works as a psychic, counsellor, intuitive reader and spiritual life coach helping people to become who they truly are and manifest their heart & soul’s desires into their lives: www.rosalindmedea.com