Flaky puff pastry loaded with spinach and ricotta cheese. These Spinach and Ricotta Rolls are great finger food for parties, picnics, and lunch boxes.
These rolls are so easy to make, they are packed with flavour and wholesome spinach. It’s definitely worth making these at home. It also perfect to prepare ahead and its a freezer friendly recipe.
Ingredients for Spinach & Ricotta Rolls
To make these spinach and ricotta rolls you will need the following ingredients:
Puff Pastry – use any ready to use puff pastry.
Spinach – I used fresh spinach, you can also use frozen spinach.
Ricotta and Parmesan cheese – I used these 2 cheeses , you can also add cheddar and mozarella.
Eggs – One for the filling and the other one for brushing on the top.
Seasame seeds – for sprinkling on the top. You can also use poppy seeds or nigella seeds.
Salt and Pepper to taste
How to Make Spinach & Ricotta Rolls
Making these spinach rolls is so easy, just a 3 step process.
- Prepare the filling – If you are using fresh spinach chop it roughly and in a saucepan cover and steam it for 5-7 minutes, until the leaves have wilted. Drain the spinach in a sieve and press to drain the water. Allow it to cool down. Use the same process for frozen spinach too. Add ricotta, parmesan, egg, salt and pepper to spinach and mix well.
- Assemble – Cut the square pastry into half. Add the filling and roll it to make a log shape. Cut the pastry into desired size. Brush with egg and sprinkle with sesame.
- Bake – until golden brown !
WATCH HOW TO MAKE IT
Reheating the Leftovers
Reheat in the oven at 210°C/410°F for about 5 minutes. You can also pop them in the air Fryer, it makes them nice and flaky again.
Freezing the Rolls
I like to freeze them uncooked. Prepare the rolls and put them in tray. Freeze them until firm and then store them in an airtight container or freezer bag. Bake them straight from the freezer.
Other Snack Recipes to Try
Samosa Pie
Chicken Puffs
Classic Chicken Sandwiches
Spinach & Ricotta Rolls
Ingredients
- 250 g Spinach Leaves See Notes
- 2 Puff Pastry Sheets
- 2 Eggs
- 375 g Ricotta Cheese
- ¼ cup Parmesan Cheese
- Sesame Seeds
- Salt & Blackpepper
Instructions
- Preheat oven at 220℃
- In a pot add spinach leaves, cover and cook for 5-7 minutes until leaves have wilted.
- Put the spinach in a sieve and squeeze as much of the water as you can. Allow the spinach to cool down.
- In a bowl add spinach along with ricotta, parmesan, 1 egg and salt and black pepper. Mix well to combine all the ingredients.
- Cut thawed puff pastry sheet with a sharp knife by half, into two long rectangles.
- Spread some filing (lenghtwise) and roll the pastry to form a log.
- Cut each log into 3 pieces each. If you prefer smaller rolls cut them into 4 pieces.
- Place all the rolls in a baking tray lined with baking paper. Brush the rolls with lightly beaten egg and sprinkle sesame seeds.
- Bake them for 20-25 minutes or until they are golden brown.
Notes
- I used baby spinach. If you are using spinach bunch make sure to remove the stems. You can use frozen spinach as well. Follow the same process for frozen spinach as well.
