Spinach, feta and ricotta corn rolls

These spinach ricotta sausage rolls are perfect as a light vegetarian snack, appetiser, or even a light meal.

If you have saved some Streamside corn in the freezer like me you are in for a treat.

IG: Assembly Salads

Ingredients:

  • One bunch of Streamside spinach, chopped
  • 250g ricotta cheese
  • 100g feta cheese, crumbled
  • Half a cup corn kernels
  • Half a Streamside onion, finely chopped
  • a cloves garlic, minced
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • 1 teaspoon Oregano
  • 2 sheets puff pastry, thawed
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon olive oil
  • Sesame seeds for coating pastry
  • Preheat the Oven: Preheat your oven to 200°C, line a baking tray with baking paper.
  • Prepare the Filling:
    • Heat olive oil in a pan over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
    • Add the spinach and corn to the pan and cook until wilted. Remove from heat and let it cool slightly.
    • In a large bowl, combine the ricotta, feta, cooked spinach mixture, salt, and pepper. Mix well.
    • Lay out the puff pastry sheets on a flat surface. Cut each sheet in half to create two rectangles per sheet.
    • Spoon the spinach and ricotta mixture along one long edge of each rectangle, leaving a border for sealing.
    • Roll the pastry over the filling to enclose it, sealing the edges with a little water. Place the rolls seam-side down on the prepped baking tray.
    • Brush the tops of the rolls with the beaten egg to give them a golden finish.
    • Use a sharp knife to cut slits on top of each roll for steam to escape.
    • Place the tray in the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown and puffed.
    • Allow the sausage rolls to cool slightly before serving.  You can slice them smaller like I have done here for a bite sized treat. They can be enjoyed warm or at room temperature.
    • I have served mine with a sweet relish.
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