Spinach and Ricotta Rolls

200 g baby spinach, washed
1 clove garlic, minced
300 g Ricotta
¼ tsp SIDS CRAZY SALT
⅓ cup Parmesan, grated
1 cup grated Cheddar cheese
2 eggs, (1 for the mixture, 1 lightly beaten for brushing over the rolls)
2 spring onions or shallots, halved lengthways and thinly sliced
SIDS SALT & PEPPER to taste
2 sheets frozen puff pastry, thawed
Sesame seeds

OVEN INSTRUCTIONS
Preheat oven 180°C. Line two baking trays with baking paper. Remove two puff pastry sheets from the freezer to thaw.
Heat oil in a frying pan to MEDIUM. Add garlic and cook for 30 seconds, stirring regularly, then add spinach and cook until wilted. (about 3 minutes) Season with SIDS SALT & PEPPER, and set aside to cool.
Add ricotta, parmesan, cheddar cheese, 1 egg and shallots/spring onion to a mixing bowl and stir to combine.
Squeeze any excess liquid out of the spinach, (just with your hands over the sink) then place into the mixing bowl, and mix well to combine.
Cut each puff pastry sheet into half to create two rectangles. Make a log shape with the filling along one side of a piece of pastry. Brush the opposite side with the beaten egg. Roll up tightly to enclose, keeping the seam side down. Repeat until the filling is divided over the 4 pieces of pastry.
Place the rolls on a cutting board and refrigerate for 15 minutes.
Remove the rolls from the fridge and cut each into 4 pieces. Brush with beaten egg, then sprinkle sesame seeds on top, if desired.
Place rolls onto baking trays, spacing evenly, and cook for 25 minutes until golden, crispy and cooked through.
AIR FRYER INSTRUCTIONS
Remove two puff pastry sheets from the freezer to thaw.
Heat oil in a frying pan to MEDIUM. Add garlic and cook for 30 seconds, stirring regularly, then add spinach and cook until wilted. (about 3 minutes) Season with SIDS SALT & PEPPER, and set aside to cool.
Add ricotta, parmesan, cheddar cheese, 1 egg and shallots/spring onion to a mixing bowl and stir to combine.
Squeeze any excess liquid out of the spinach, (just with your hands over the sink) then place into the mixing bowl, and mix well to combine.
Cut each puff pastry sheet into half to create two rectangles. Make a log shape with the filling along one side of a piece of pastry. Brush the opposite side with the beaten egg. Roll up tightly to enclose, keeping the seam side down. Repeat until the filling is divided over the 4 pieces of pastry.
Place the rolls on a cutting board and refrigerate for 15 minutes.
Remove the rolls from the fridge and cut each into 4 pieces. Brush with beaten egg, then sprinkle sesame seeds on top, if desired.
Place the rolls in a single layer in the air fryer basket, and cook on 200°C for 15-20 minutes until golden and cooked through. Depending on the size of your air fryer, you'll need to cook in batches or you can simply freeze the uncooked rolls and cook them another time.