Instructions

Follow the steps and taste along the way.

1. Wilt the spinach

   Preheat the oven to 200 °C using conventional heat. Heat the olive oil in a pan, add the spinach, and cook, stirring, for 2–3 minutes, until wilted and most of the liquid has evaporated. Transfer to a plate and leave to cool.

   

2. Prepare the filling

   Finely chop the sun-dried tomatoes. In a bowl, mix them with the ricotta, lemon juice, lemon zest, salt, and black pepper. Gently squeeze the cooled spinach and stir it into the mixture.

   

3. Roll up the pastry

   Unroll the puff pastry onto a sheet of baking paper. Spread the filling in a thin layer over the entire surface, leaving about 2 cm clear along one long edge. Roll the pastry tightly from a shorter side to form a long log.

   

4. Cut the spirals

   Using a sharp knife, cut the log into 16 pieces, each about 2.5 cm wide. Place them cut-side up on a baking tray lined with baking paper, leaving at least 3 cm between them.

   

5. Brush and bake

   Beat the egg with a fork and brush it over the exposed pastry edges. Sprinkle with sesame seeds. Bake for 20–22 minutes at 200 °C, until the pastry has risen significantly and the surface is a deep golden color. Leave the spirals to stand for 5 minutes before serving.