WHIP these up with the kids over a weekend. They can get their hands dirty and be the official taste-testers too.

Bake a big batch and freeze them so that you have a healthy snack on hand to please the masses.

Spinach and ricotta rolls

Makes 4 large rolls

INGREDIENTS: 2 sheets puff pastry

1 tbs oil

2 brown onions, finely diced

2 packets thawed frozen spinach, excess moisture removed

200g ricotta

50g fetta, crumbled

50g parmesan cheese, grated

3 eggs

1 cup panko crumb

½ cup slivered almonds, roasted

1 clove garlic, crushed

1 tbs lemon zest

1 tsp ground nutmeg

Salt

METHOD: Preheat oven to 220 degrees and line a baking tray with greaseproof paper.

Heat oil in a pan over a low-medium heat and saute onions with a pinch of salt for about five minutes or until translucent. Be sure not to brown. In a large bowl add spinach, cheeses, two eggs, panko, almonds, garlic, lemon zest, nutmeg, sauteed onions and two teaspoons of salt. Mix together to combine evenly. Taste and adjust if required.

Lightly beat remaining egg to use for egg wash.

Cut pastry sheets in half lengthways to create four rectangular pieces. With wet hands, lay spinach mixture along one side of each sheet. Brush excess pastry with egg wash, roll over to join and trim each end. Place rolls on prepared baking tray, brush tops with egg wash and place in oven. Bake for 25-30 minutes or until brown and crispy.

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