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Rotolo with pumpkin and spinach

Author
Cookinero 2 Jan 2023
18830
Rotolo with pumpkin and spinach

How to cook Rotolo with pumpkin and spinach

Step 1

Rotolo with pumpkin and spinach

Cut the pumpkin into pieces and put in a saucepan, add 50 ml of water, put on medium heat, cook for 15-20 minutes. Mash pumpkin into puree.

Step 2

Rotolo with pumpkin and spinach

Heat olive oil in a saucepan and fry finely chopped onion.

Step 3

Rotolo with pumpkin and spinach

Add spinach, salt, pepper, nutmeg to the onion, close the lid and cook for 15 minutes.

Step 4

Rotolo with pumpkin and spinach

Dip the lasagne sheets into the boiling water until they are soft enough to roll up. If necessary, cut the sheets lengthwise so that the roll fits vertically in the casserole/mould. Put pumpkin puree, spinach and crumble feta on lasagne sheets, sprinkle with grated cheese.

Step 5

Rotolo with pumpkin and spinach

Put 2 tbsp in a saucepan / form. l. trade winds and put the resulting rolls.

Step 6

Rotolo with pumpkin and spinach

Pour the remaining passata on top of the rolls and sprinkle with cheese. Close the lid and cook under the lid over low heat for about 20 minutes.

Step 7

Rotolo with pumpkin and spinach

Lay the rolls out on a platter. Bon appetit!

Rotolo with pumpkin and spinach - FAQ About Ingredients, Baking Time and Storage

Yes, you can use frozen spinach. Make sure to thaw it completely and squeeze out any excess water before adding it to the onion.
If you don't have feta, ricotta cheese or goat cheese would be a good substitute. You can also use a plant-based feta alternative.
Leftover rotolo can be stored in an airtight container in the refrigerator for up to 3 days.
Yes, you can freeze the assembled rotolo before or after baking. Wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. Thaw completely before baking or reheating.
Reheat leftover rotolo in the oven at 350°F (175°C) until heated through, about 20-25 minutes. You can also microwave individual portions.
This recipe is already vegetarian-friendly! Just ensure the cheese you use is vegetarian (some cheeses use animal rennet).
You can use cannelloni tubes as an alternative. Simply stuff the cannelloni with the pumpkin and spinach mixture and proceed with the recipe.
Yes, you can use butternut squash or acorn squash as a substitute for pumpkin. The cooking time may vary slightly, so check for tenderness.

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