Sweet Potato, Spinach & Ricotta Pinwheels

Ingredients

Serves: 6 as a snack Prep Time: 20 mins Cooking Time: approx. 15 mins
500g sweet potatoes

  • ½ tsp nutmeg
  • 250g fresh full fat ricotta cheese
  • 150g frozen spinach – thawed
  • ½ cup grated parmesan
  • ½ bunch fresh basil leaves – roughly chopped
  • 1 egg – lightly beaten
  • 2 tbs milk
  • 4 sheets puff pastry – just thawed
Method
  1. Prick the sweet potato with a fork on both sides around 6 times in total. Place in the
    microwave on high power and cook for 8-10 minutes, or until soft when pierced with a
    knife, turning over halfway through the cooking time. Remove and set aside to cool.
  2. Preheat oven to 210 degrees. (fan forced)
  3. Place the thawed spinach into a sieve lined with 3 layers of paper towel. Press the
    spinach into the sieve with your hands to remove as much liquid as possible. Place the
    well drained spinach into a mixing bowl with the nutmeg, ricotta, parmesan and basil.
    Season well with salt and pepper.
  4. Slice the sweet potatoes legthways through the middle and use a spoon to scrape of the
    flesh. Add to the bowl with approx. ½ the beaten egg. Mix very well to combine.
  5. Lay a sheet of pastry on the bench and spoon some of the mixture on top. Use a spatula
    to spread the mixture evenly, to a thickness of around 1cm, all over the pastry leaving a
    line of approx. 2cm across the top of the pastry sheet.
  6. From the bottom roll the pastry up to enclose the filling and form a spiral, leaving you
    with a log shape. Press gently to seal the uncovered pastry edge at the top.
  7. Repeat with remaining pastry sheets and mixture.
  8. Slice the logs into 2-3cm rounds and then place onto a baking tray lined with baking
    paper leaving space in between. Add the milk to the remaining egg and mix to combine.
    Brush the tops and sides of the pinwheels with the egg wash mixture.
  9. Bake for around 15 minutes or until golden brown and puffy.
  10. Serve warm or at room temperature with some chutney or tomato sauce.

Kitchen Notes:
∗ The rolled pinwheel logs can be wrapped in cling flim and frozen for up to 3 months. Simply allow
to thaw, slice and bake for a great after school or weekend snack.
∗ Cooked pinwheels can be allowed to cool completely, then stored in an airtight container in the
fridge for at least 3 days. Place into lunchboxes to enjoy at room temp instead of sandwiches.

© 2017 Red Gem Growers & Packers
Creative & Web by Imprint

Contact

Address: 63 Nar Nar Goon Rd.
Nar Nar Goon Vic. 3812
Phone: (03) 5942 5205
Fax: (03) 5942 5448
Email: robertc@redgem.com.au

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