Baked Pumpkin and Spinach Roll – Rotolo di Zucca e Spinaci


Baked Pumpkin and Spinach Roll – Rotolo di Zucca e Spinaci

 ¼ pumpkin

1 package of frozen spinach

150 gr. Grated Parmigiano cheese

300 gr Ricotta cheese

4 fresh sage leaves, finely chopped

Pumpkin and Spinach Roll

2 teaspoon melted butter



2 cups of all-purpose flour

1 teaspoon salt

2/3 cup shorting

1 egg with 3 tablespoons water

 Mix flour , salt and shorting with a pastry cutter or fork until blended. Mix egg and water, lightly into the four mixture. Let rest in fridge.

 Bake pumpkin in oven. Scoop out 1 cup pumpkin meat, add ½ butter, ½ of Parmigiano cheese, a little grated nutmeg and a dash of salt.

 Drain spinach in colander, press out as much liquid as possible. Mix with Ricotta cheese and ½ Parmigiano cheese, sage, a little grated nutmeg and a dash of salt.

 Roll out the dough into a 10” x 15” (26cm x 37 cm) rectangle, 1/8 inch thickness. Brush with remaining butter. Spread the pumpkin mixture at one edge Spread the spinach mixture on the remaining area. Leave ½ inch space around the entire edge. Roll the dough and filling tightly into a long tube. Seal the ends and seam by pressing together. Place on a cookie sheet, lined with parchment paper. Slice some small slits in top of roll. Bake in preheated moderate oven at 350F – 180C for 30 minutes.

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