Spinach and ricotta puff pastry cannoli: a delicious appetizer ready in no-time

INGREDIENTS
For the filling:
Olive oil
320g of spinach (frozen)
Salt
220g (1 cup) of ricotta
30g (1/4 cup) of parmesan
Pepper

1 roll of puff pastry
Egg for egg wash
Sesame seeds

METHOD
1. In a pan add the olive oil and spinach. Season with salt and cook until spinach becomes soft.
2. In a bowl add the ricotta, spinach, parmesan, and pepper and mix with a spatula to combine. Fill the piping bag.
3. Unroll the puff pastry on a working surface and cut it into a rectangular shape. Spread the prepared filling in the middle, brush one side with egg, and close it from the other side.
4. Transfer them to the baking tray covered with parchment paper. Brush them with egg and sprinkle with sesame seeds.
5. Bake them in the oven at 180°C/360°F for 20 minutes. Serve them all together on a serving dish.
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