Salatini di Sfoglia con Spinaci e Ricotta are an elegant yet easy-to-make snack that delivers big on flavor. Whether paired with a glass of Gratsi White or served as an appetizer, these puff pastry bites are sure to impress.

STEP 1

Start by removing the puff pastry sheets from the freezer and allowing them to thaw completely at room temperature.

STEP 2

Heat a drizzle of olive oil in a skillet over medium heat. Add the garlic clove and sauté until fragrant, about one minute. Add the spinach to the skillet, season with salt and pepper, and cook until fully wilted, stirring occasionally. Remove the spinach from the heat and let it cool to room temperature before chopping it finely. Be sure to remove the garlic clove.

STEP 3

In a large mixing bowl, combine the chopped spinach, ricotta, grated Parmigiano Reggiano, breadcrumbs, salt, and pepper. Stir until the mixture is smooth and evenly combined.

STEP 4

Lay the thawed puff pastry sheets flat on a piece of parchment paper. Divide the spinach and ricotta filling evenly between the two sheets. Using a spatula or the back of a spoon, spread the filling into a thin, even layer, leaving a small 1 cm border around the edges.

STEP 5

Carefully roll each puff pastry sheet tightly into a log, starting from one side and rolling all the way to the other end. Wrap the logs in parchment paper and place them in the freezer for 20 minutes to firm up.

STEP 6

 Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Remove the chilled logs from the freezer and unwrap them. Brush the tops of the logs with beaten egg and sprinkle sesame seeds generously over the surface.

STEP 7

Using a sharp knife, slice each log into rounds about 1–1.5 in thick. Arrange the slices on the baking sheet, spacing them apart to allow for expansion during baking.

STEP 8

Bake the rolls for 20 minutes, or until golden brown and crisp.

Enjoy these Salatini di Sfoglia con Spinaci e Ricotta with a glass of Gratsi White. Buon Appetito!