This cheesy spinach finger food is an excellent, easy and tasty vegetarian starter that will be an instant hit at the party.

Ingredients 

4 sheets of Puff Pastry

2 ½ cups fresh Spinach, Moisture squeezed out

1 Onion, finely diced

2 cloves of Garlic, pressed

1 tbsp. Olive Oil

1 cup Ricotta

1 cup Feta, crumbled

Salt and pepper, according to taste

1 Egg + 1/2 tbsp water for an egg wash.

Instructions

1. Start by finely dicing half an onion and mincing 1-2 cloves of garlic.
2. Heat some olive oil in a pan on medium heat and sauté the diced onion until it turns soft and translucent. Then add the pressed garlic and sauté for another minute or so.
3. Add the spinach in the pan, mix it with the onion and garlic. Cover the pan and let the spinach thaw and heat through for 4-5 minutes. Take the lid off and sauté the spinach till there’s no more liquid in the pan. Turn off the heat and set the spinach aside to cool.
4. While the spinach mixture is cooling, season the ricotta cheese generously with salt and pepper in a large bowl.
5. Add the cooked spinach mixture to the ricotta mix it all well. Also mix in the feta cheese to the spinach and ricotta.
6. Make an egg wash by whisking one egg and a little water together and set it aside for later.
7. Pre-heat your oven to 425F.
8. To assemble the spinach rolls, cut the puff pastry sheets into strips
9. Spoon the spinach mixture at the corner of the pastry dough and roll it.
10. Brush the top of the pastry with egg wash.
11. Bake the spinach puff pastry rolls at 425F for 18-22 minutes until they are golden and puffy!
12. Serve hot.