Simple Spinach Roll

1/2 a brown onion, finely diced

1 bunch silverbeet, washed and coarsely chopped

pinch of nutmeg

3 eggs, lightly beaten

300g ricotta cheese

100g grated cheddar cheese (omit this if you want to reduce salt)

4 sheets puff pastry

1 egg, extra, lightly beatn

50ml milk

preheat the oven to 180 degrees celsius.

fry the onion in olive oil for 5 minutes until soft, add the silverbetter and saute until most of the liquid has evaporated.

add nutmeg, stir and put aside.

combine eggs with the cheeses and mix well.

spray 2 baking trays with olive oil spray.

place a sheet of puff pastry on one of the trays and place 1/4 of the spinach mixture on the sheet of pastry at the end closest to you. roll into a long log and gently push down on the roll to ensure that the filling reaches the edges of the pastry.

repeat with the remaining spinach mixture and pastry.

combine the egg with the milk, beat lightly and brush this eggwash onto the surface of each spinach roll. at this stage you can sprinkle fennel seeds or cumin seeds over the egg wash for extra flavour.

bake for 30 minutes or until the pastry has risen and is well browned.

this works served with avocado salsa and lemon wedges.

this works with 100g persian feta added to the cheese mixutre.

this works with shredded brussells sprouts and tabouli.