You will need:
1 pack frozen puff pastry (450g)
1 clove garlic
1 tablespoon butter
Freshly grated nutmeg
Freshly ground pepper
1 tablespoon pine kernels
1 tablespoon finely chopped dill
1 egg yolk
A little milk
1. Defrost the pastry.
2. Peel and finely chop the shallot and garlic.
3. Pick over spinach, wash, shake dry, remove any coarse stalks and chop.
4. Heat the butter in a pan, then sauté the shallot and garlic on a low heat until transparent. Add the spinach and sauté until it wilts. Season with salt, pepper and nutmeg. Remove from the pan and transfer the spinach to a colander. Leave to drain.
5. Toast the pine kernels in a non-stick pan, then remove. Pre-heat oven to 200˚C/400˚F/Gas Mark 6.
6. In a bowl, mix together the ricotta, spinach, pine kernels and dill. Season to taste with salt and pepper.
7. Lightly roll out the sheets of defrosted pastry and cut each in half (you should end up with 12 pieces). Whisk the egg yolk with a little milk.
8. Divide the filling between the centres of the pastry sheets, leaving one edge free. Brush the whisked egg yolk along the edge, roll up the pastry, press down the edge and brush the rolls with the remainder of the egg yolk.
9. Lay the rolls on a tray covered with baking paper and bake for approx. 15-20 minutes until golden brown.