1
Saute spinach with garlic and olive oil in a large pan until just wilted. About 1 minute.
2
Remove spinach into a bowl and when cool enough to do so, squeeze out as many liquids as possible with your (clean!) hands.
3
Roughly chop squeezed spinach. Tip: squeeze as much juice out of the spinach so the pastry does not turn out soggy!
4
Combine spinach, ricotta, parmesan cheese, finely chopped spring onions, salt and pepper. Mix well.
5
This recipe makes 4 long logs - make sure to roll the logs firmly but gently.
6
Cut into small rolls. Brush with eggwash then sprinkle with sesame seeds! Bake at 410°F for 25min.