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Makes 12
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To serve:
- Preheat the oven to 200°C/180°C fan/ gas mark 6. Line two trays with non-stick parchment paper.
- Heat the oil in a small pan over a low heat and add the onion. Cook for 10 minutes until softened, adding the thyme leaves for the last two minutes. Add the spinach and toss until wilted.
- In a large bowl, combine the spinach mixture, ricotta, Parmesan, lemon zest and one of the eggs. Mix well until combined.
- Lightly flour a work surface and unroll one pastry sheet. Cut in half lengthways, then take one quarter of the spinach mixture and spoon along the pastry, about 21⁄2cm from one long edge, to make a long, thick sausage shape.
- Beat the remaining egg and brush along the edges of the pastry. Fold the pastry over the mixture and press down the edges to seal. Glaze with more beaten egg and sprinkle with mixed seeds. Repeat with the second half and second pastry sheet to create four long rolls in total.
- Cut each roll into three equal pieces and transfer to the prepared trays.
- Bake for 25 minutes or until golden. The rolls can be served hot or cold, with some tomato or red onion chutney on the side.
Note: Red onion chutney can be used as an alternative to Tomato chutney, if you wish.
Nutrition Facts
Per Serving: 382kcals, 25.8g fat (7.4g saturated), 27.9g carbs (1.1g sugars), 10.5g protein, 2.4g fibre, 0.248g sodium
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