Directions

1. Preparation: 

   Preheat your oven to 180°C and line a baking tray with baking paper.

2. Spinach Prep: 

   In a large fry pan over medium-high heat, add the baby spinach. Allow it to wilt, stirring occasionally. Once wilted, remove from heat and place the spinach in a sieve to drain any excess water.

3. Mushroom Mixture: 

   In the same fry pan, melt the butter over medium heat. Add the leek, garlic, parsley, and thyme. 

   Sauté for 3-5 minutes or until the leek becomes translucent. Incorporate the chopped mushrooms and continue to cook for another 5-7 minutes or until the mushrooms release their juices and are well-cooked. 
   

   Season generously with salt and pepper.

4. Ricotta Mixture: 

   In a large mixing bowl, combine the ricotta cheese, parmesan cheese, drained spinach, and the mushroom-leek mixture. 

   Mix until ingredients are evenly distributed. Add half of the beaten egg into the mixture and stir until well combined, reserving the other half for the egg wash.

5. Assembly: 

   Lay out the thawed puff pastry sheets and cut them in half lengthways. 
   

   Brush the edges with the reserved beaten egg. Place 2-3 tablespoons of the mushroom-ricotta mixture in the center of each pastry half. 
   

   Carefully roll the pastry over the filling to create a log shape. Cut each log in half to form two rolls.

6. Final Touches: 

   Place each roll on the prepared baking tray, ensuring they are spaced apart. Brush the tops with the remaining beaten egg and sprinkle with sesame seeds.

7. Baking: 

   Bake in the preheated oven for approximately 35 minutes or until the rolls are golden brown and the pastry is crispy.

8. Serve:

   Serve these savory Mushroom Spinach and Ricotta Rolls fresh out of the oven. They're perfect for appetizers, snacks, or even as a meal accompaniment.

   The richness of the mushrooms combined with the creaminess of the ricotta creates a delightful treat that's both hearty and delicious.