Make the filling by chopping the onion finely and stir frying it in a pan with 2 tbsp of olive oil.
Add the spinach, salt and pepper and cook for 10 minutes.
Add the ricotta and the Parmesan cheese and mix well.
Sprinkle some flour on your worktop to prevent the pastry from sticking to the surface.
Divide the pastry into 4 and make 4 balls of equal size.
With a rolling pin roll the dough and make an oval shape like a large egg; then make some cuts on the edges, it should look like a tree.
Place the filling in the middle of the pastry.
Seal the roll by folding each pastry stripe on top of each other and seal the roll at the end, it will look like a plait. Place the rolls on a baking tray covered with baking paper and brush them with beaten egg white.
Bake at 180 degrees for 20 minutes until golden brown. Serve warm.
I am entering this to "Cook Blog Share" hosted by Lucy.