Rolled puff pastry with spinach and ricotta filling

Preheat the oven to 200°C conventional oven/ 180°C fan-forced (400° Fahrenheit/Gas 6). Line a large round or square baking dish with baking paper.

Remove the puff pastry from the freezer to thaw while preparing the spinach.

Melt the butter and olive oil in a large frying pan over medium heat. Add the garlic and spinach and toss for 5 minutes or until wilted and fragrant. Strain the liquid from the spinach and use the back of a ladle to press down or squeeze with your hands to extract as much liquid as possible. Discard garlic clove.

Allow the spinach to cool slightly then transfer to a chopping board. Coarsely chop the spinach. Place the ricotta into a mixing bowl. Add the spinach, nutmeg and season with sea salt to taste. Mix well to combine.

Use a fork to lightly beat the egg into a small bowl. Cut each sheet of puff pastry into 3 horizontal strips. Divide spinach and ricotta mixture along the centre of each piece of pastry, shaping it into a log. Use a pastry brush to brush the edges of the puff pastry with the beaten egg. Roll up the pastry to enclose the filling.

Roll one of the filled puff pastry logs into a coil on the prepared baking tray. Continue to roll the puff pastry logs until all the logs have been used. Brush the top of the rolled puff pastry with beaten egg.

Bake for 15 minutes or until crisp and golden – buon appetito