Heat olive oil in a frypan and add onions, mushrooms and sea salt. Cook over a low heat for 10 minutes until soft and caramelised. Add kale and spinach and cook for a further 10 minutes. Set aside and allow to cool.
Preheat oven to 180C. Line a baking tray with baking paper and make sure your puff pastry is defrosted.
Add the kale and spinach mixture to a large bowl along with the garlic, ricotta, parmesan, egg and breadcrumbs. Stir well to combine and set aside. Prepare your egg wash by beating together the egg and milk in a bowl.
Place a sheet of puff pastry on the bench, cut in half length ways so you end up with 2 rectangle pieces.
Lay one rectangle piece of pastry with the longest edge closest to you. Brush the egg wash along one long edge of the pastry. Get your spinach filling and shape it into a long log and place it down the middle of the pastry. Roll up the pastry so that the spinach mixture is snuggly enclosed and the pastry seam is face down. Repeat the process with your other rectangle of pastry.
Cut each pastry log into half and place them onto your baking tray. Brush each spinach roll with the egg wash and sprinkle with sesame seeds. Continue the above process with all pastry sheets and you will have 12 spinach rolls.
Bake in the oven for 30 minutes until golden brown.
If you liked this recipe, you will love our Sweet Potato & Goats Cheese Croquettes
