The spinach and borage roll is a savory pie with a rich and appetizing taste.
The base of the roll, which acts as a shell for the tasty filling, consists of a layer of crispy pastry that wraps a delicious filling made with chopped chard and borage, mixed with fresh ricotta, Parmesan, and eggs.
The sweetness of the ricotta combines with the freshness of the vegetables, and the addition of eggs gives creaminess to the mixture.
The preparation begins with the cleaning, cooking, and then chopping of the chard and borage, followed by mixing with ricotta and the egg, until a homogeneous and well-seasoned mixture is obtained.
This filling is then evenly distributed on the rolled-out pastry, which is carefully rolled to form the roll. After a short period of baking in the oven, the roll turns golden and fragrant, ready to be sliced and enjoyed.
Served hot or at room temperature, it is a versatile dish that can be accompanied by a simple mixed salad or a light sauce to further enhance its flavors.
With its combination of nutritious ingredients and inviting presentation, it is perfect for a special dinner or a family lunch.
Spinach is rich in fiber, minerals, and is an excellent antioxidant. They benefit eye health and cardiovascular health.
Borage is a boon for the skin, being soothing and also anti-inflammatory.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of spinach and borage roll
- 17.5 oz spinach
- 17.5 oz borage
- 1 egg
- 1 rectangular puff pastry
- 5 tbsps grated Parmesan
- 1 cup ricotta
- to taste fine salt
- 1 egg yolk
- to taste sesame seeds
Tools
- 1 Pot
- 1 Mixer
- 1 Bowl
- 1 Baking tray
- 1 Spoon
- Parchment paper
- 1 Knife
- 1 Brush
Steps for preparing the spinach and borage roll
To prepare the delicious spinach and borage roll, start by thoroughly washing the vegetable leaves in plenty of water. Then blanch for a few minutes in a pot full of salted water, then drain and let cool. Once at room temperature, squeeze carefully with your hands to remove all excess water.
In a rectangular tray, roll out the puff pastry with parchment paper, and fill with the mixture obtained. Spread evenly with a spoon, leaving the edges and
roll from the long side until you get a roll. When rolling the pastry with the filling inside, do it carefully to avoid it breaking or opening during cooking. You can use a sheet of parchment paper to facilitate the movement.
Cut into 6 equal parts and distribute on the tray well spaced to allow good rising. Then in a small cup, add an egg yolk and a tablespoon of milk, mix, and with a brush, brush the surface of each portion. Finish by sprinkling with flax seeds.
Bake at 350 degrees Fahrenheit for about 30 minutes, maximum 40, until golden. Each oven cooks differently, so check frequently after 25 minutes. Once cooked, remove from the oven, let cool slightly, and finally serve and …
Enjoy from Barbara!
Storage and Notes
Storage and Notes
Storage and Notes
The spinach and borage roll keeps in the fridge for two days. Before serving, I recommend slightly reheating
If using ready-made pastry, make sure to choose a good quality one to ensure a crispy and tasty base for your roll.
If the surface starts to brown too quickly, lower the temperature to 340 degrees Fahrenheit or cover with a sheet of aluminum foil.
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