Puff Pastry Spirals with Spinach and Sun-Dried Tomatoes

Instructions

1. 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. 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. 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. 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. 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.