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35 min
  • 150 gricotta
  • 100 gspinach
  • 1 xonion
  • 1 xgarlic clove
  • 0,5 pcswhite bread roll
  • 1 pinchsalt, pepper, nutmeg
  • 150 gricotta
  • 50 gpreserved tomatoes
  • 1 xonion
  • 1 xgarlic clove
  • 0,5 xwhite bread roll
  • 3 tbspajvar
  • 1 tbspsugar
  • 30 mlmilk
  • 2 xeggs

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First, chop the dry bread roll using the bamix® and the Processor. For the spinach filling, finely chop the onion and garlic using the bamix® with the SliceSy® and sauté lightly with a little oil in a pan. Squeeze the thawed spinach well and also chop using the bamix® and the mincer attachment. Using the bamix® with the mincer attachment, mix the ricotta, bread crumbs, the onion-garlic mixture and the spinach. Season with salt, pepper and nutmeg.
For the tomato-red bell pepper filling, finely chop the onion and garlic using the bamix® and the meat mincer attachment and sauté lightly in a pan with a little oil. Sprinkle in the sugar and caramelise. Then remove the pan from the heat. Drain the dried tomatoes and cut into cubes. Place the diced tomatoes, ricotta and ajvar into a tall container and blend using the bamix® with the mincer attachment. Stir in the bread crumbs and the onion-garlic mixture. Season to taste with salt and pepper.
Roll out the puff pastry to a size of approx. 32 x 30 cm (the dough is easier to work with if it is refrigerated until shortly before use). Cut the dough sheet into four 8 x 30 cm strips. Spread the spinach filling over two strips. It is best to use a small spoon and your fingers. Do not apply too much of the filling. Spread the tomato-red bell pepper filling over the remaining two strips. Roll up the dough strips from the wide side (this produces four long, thin dough sausages).
Using the bamix® and the whisk attachment, beat the yolks and milk and coat the dough rolls with this. Score each strip with a sharp knife at a distance of 5 mm (use a very sharp knife). Then cut off pieces of about 3 cm each from the roll. Preheat the oven to 180 °C (fan oven). Put the dough rolls on a baking tray lined with baking paper and bake for 15–20 minutes until golden brown.

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