Cheese and Spinach Rolls, the pure option

I eat meat. I love meat, but I don’t eat a lot of meat. That statement isn’t entirely true. Yes, I don’t eat alot of meat, but I also don’t eat much purely vegetarian food. An anchovy here, a splash of fish sauce there, and a sliver of speck for flavouring elsewhere means that much of the food I cook are tainted with flesh.

In China, where often the vegetarian options only contain a small amount of meat, to indicate your vegetarian status one must state that you ‘eat pure’. I’m sure my vegetarian friends would agree, so in attempt to make something that is actually vegetarian and pure I whipped up the classic vegetarian option. Cheese and Spinach Rolls. Crisp and flaky pastry wrapped around a cheesy spinach goodness, homemade and fresh from the oven. You won’t miss the flesh.

Cheese and Spinach Rolls
makes 8 small rolls (serves 4 for lunch with salad).
These measurements aren’t exact, and don’t need to be. More or less cheese, or different varieties will all work. Experiment!

2 eggs
250g chopped cooked spinach
150g ricotta
1t ground nutmeg
1/4 cup grated parmesan
2 sheets packaged pre-prepared puff pastry, defrosted.
salt and pepper.

For mixture:
Combine spinach, eggs, cheeses and seasoning and mix until combined.

Assembly:
Cut puff pastry into quarters, place 1/8 of mix onto each square and shape into rolls, as shown below.

Place rolls on two lined baking sheets and brush lightly with eggwash. Bake at 180C for about 15 – 20 mins or until the pastry is browned and crispy. Serve immediately.