Spinach, ricotta and feta rolls

A nice twist on the traditional sausage roll, these vegetarian rolls are great as a lunch or cut larger for dinner with salad or vegetables.  The girls even enjoyed them after getting over their 'green' fear.  They have a wonderful subtle flavor and the little bit of nutmeg brings it all to life.  I was tempted to pipe this mixture into cannelloni shells but I'll save that for another time.  Make a double batch and freeze them or share them with friends.

Makes 12 standard size rolls
225 calorie per serve (1/6 sheet)

Ingredients: 
1.5 cups ricotta cheese
4oz (113gm) Greek non fat feta
1/4 tspn nutmeg
1 box frozen spinach, defrosted and chopped
3 tblspn parmesan cheese
Cracked pepper, to season
1/2 brown onion, finely chopped
Olive oil
Puff pastry sheets x 2
1 egg, lightly beaten for brushing pastry
Sesame seeds (optional)

Method: 

• Let 2 sheets of puff pastry defrost on the counter top. 
• Heat a small pan and add a drop of olive oil. Finely dice the onion and cook until translucent. Set aside to cool. 
• Defrost the spinach in a microwave for a few minutes and then allow to cool before squeezing the excess water out by rolling it in paper towel. 
• In a large mixing bowl, add the ricotta, feta, parmesan and cooled spinach and onion. Season with nutmeg and pepper and mix until well combined. 
• Spread the puff pastry sheet out flat on a lightly floured counter. 
• Cut the sheet in half horizontally and spoon out a length of mixture in the middle of each section. 
• Prick the top edge of each section with a fork and brush with a little milk before rolling the sheet over and sealing. 
• Cut into three even lengths (for adults) or into 9 smaller pieces (for children or as an appetizer). 
• Freeze at this point for future use or else heat an oven to 360'F (180'C) and brush with the beaten egg and sprinkle with sesame seeds before baking for 20-25 minutes or until golden brown.