Cheesy Spinach Scrolls

1x 400g puff pastry

200g baby spinach, wilted and chopped

250g ricotta, crumbled

3 rounds of feta, crumbled, about 200g

1/3 cup grated Parmesan

1 cup grated Mozarella

salt

pepper

chilli flakes (optional)

Method

Preheat the oven to 180ºC. Line a baking sheet with baking paper and set aside.

Rinse the spinach well and place in a colander. Pour 2 kettles of freshly-boiled water over the spinach to wilt it. Allow to cool a little and squeeze out all the excess water. Chop and set aside. 

Mix the spinach, ricotta, feta, Parmesan, salt and pepper together. Roll out the pastry, just a little, on a flat surface dusted with flour.

Spread the mixture on to the pastry. Be careful not to spread too much to the edges. Sprinkle the Mozarella on top. Roll into a Swiss roll, lengthwise, not too tightly. 

Cut into 3cm pieces. Place on the lined tray and bake for 40 to 45 minutes. You can sprinkle some chilli flakes on the tray and then place the pastry on top before baking.

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