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AIR FRYER INSTRUCTIONS
Remove two puff pastry sheets from the freezer and allow to thaw.
Heat oil in a frying pan on medium heat. Add garlic and cook for 30 seconds, stirring regularly, then add spinach and cook until wilted (approx. 3 minutes). Season with salt and pepper, and set aside to cool.
Add ricotta, parmesan, cheddar cheese, 1 egg and shallots / green onion to a mixing bowl and stir to combine.
Squeeze any excess liquid out of the spinach (just with your hands over the sink), then place into the mixing bowl, and mix well to combine.
Cut each puff pastry sheet into half to create two rectangles. Make a log shape with the filling along one side of a piece of pastry. Brush the opposite side with beaten egg. Roll up tightly to enclose, keeping the seam side down. Repeat until the filling is divided over the 4 pieces of pastry.
Place the rolls on a cutting board and refrigerate for 15 minutes.
Remove the rolls from the fridge and cut each into 4 pieces. Brush with beaten egg, then sprinkle sesame seeds on top, if desired.
Place the rolls in a single layer in the air fryer basket, and cook on 200C / 390F for 15 – 20 minutes until golden and cooked through. Depending on the size of your air fryer, you’ll need to cook in batches or you can simply freeze the uncooked rolls and cook them another time.
NOTES
You could use frozen spinach instead of fresh baby spinach for this recipe. Just skip the step of cooking the spinach entirely and ensure you fully defrost then drain the frozen spinach before using.
If you’re cooking these rolls in the air fryer you may wish to put down some baking paper in your basket or racks before cooking to stop any cheese leaking out. I rarely remember and haven’t found it to be too much of an issue, but it does make clean up easier!
Store cooked rolls in an airtight container in the fridge for a few days or in the freezer for a few months. You can also store uncooked rolls in an airtight container in the freezer.
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