These Spinach Ricotta Rolls are a perfect blend of flaky pastry and a creamy, protein-rich filling, making them a delicious yet nutritious treat.
Packed with plant-based protein, fiber, and good fats, they’re low in saturated fat and high in flavor.
Quick to prepare and perfect for snacks, lunches, or party platters, they make everyday cooking both effortless and satisfying.
Spinach Ricotta Rolls
Equipment
- 1 large mixing bowl
- 1 wooden spoon
- 1-Colander
- 1 pastry brush
- Baking trays (2)
- Knife and cutting board
Ingredients
For Filling:
- 250 g frozen chopped spinach thawed
- 400 g firm ricotta cheese
- ¾ cup grated Parmesan cheese
- 1 ½ cups shredded cheese cheddar, tasty, Monterey Jack, Gruyere, or Pepper Jack
- 1 large egg
- 1 large garlic clove minced
- Pinch nutmeg fresh or powdered
- ¼ – ½ tsp salt
- Black pepper to taste
For Rolls:
- 3 sheets puff pastry
- 1 egg beaten
- Sesame seeds optional
Instructions
- Prepare Spinach for Filling: Begin by thawing the frozen chopped spinach completely. Once thawed, transfer it into a colander placed over the sink. Press down gently with a wooden spoon or use your hands to squeeze out as much liquid as possible. Excess moisture will make the filling watery and affect the texture of your rolls. For best results, wrap the spinach in a clean kitchen towel or paper towels and press firmly to remove extra liquid. Set aside the drained spinach in a mixing bowl.
- Mix the Ricotta Filling: To the bowl of drained spinach, add the ricotta cheese. Add the grated Parmesan cheese and shredded cheese of your choice — cheddar, Monterey Jack, Gruyere, Pepper Jack, or a mix for richer flavor. Crack in one egg and add the minced garlic clove. Sprinkle a pinch of nutmeg, ¼–½ teaspoon salt (adjust to taste), and freshly cracked black pepper. Use a large spoon or spatula to combine everything thoroughly, ensuring the filling is smooth, creamy, and evenly seasoned.
- Prepare Puff Pastry Sheets: Remove the puff pastry sheets from the freezer and allow them to thaw slightly according to package instructions — they should be pliable but still cool. Lightly flour your work surface to prevent sticking. Place one sheet of pastry on the surface and gently cut it in half lengthwise to form two rectangles. Repeat with the other sheets so that you have a total of six equally sized rectangles.
- Fill and Roll the Pastry: Evenly divide the spinach ricotta filling across the six pastry rectangles. Spread the filling evenly, leaving a small border around the edges. This ensures the filling stays inside during baking. Brush the edges of each rectangle lightly with beaten egg — this will act as a “glue” to seal the pastry. Starting from one long edge, carefully roll the pastry into a tight cylinder, keeping the seam underneath to seal it.
- Chill the Rolled Pastries: Place the rolled pastries on a tray and refrigerate them for at least 15 minutes. Chilling helps the pastry firm up, making it easier to slice and helping it retain shape during baking. While chilling, preheat your oven to 180°C (350°F).
- Prepare Baking Trays: Lightly grease two baking trays with cooking spray or oil to prevent sticking. Alternatively, line the trays with baking paper for easier cleanup. Place the chilled pastry rolls on the trays, ensuring they are spaced evenly to allow for even cooking and puffing.
- Slice Rolls into Portions: Using a sharp knife, cut each roll into your desired size — traditionally into four equal portions. You should end up with about 24 rolls in total. Arrange them neatly on the trays with the cut side facing up for even browning.
- Apply Egg Wash and Toppings: Brush the tops of each roll generously with beaten egg. This will give them a rich, golden color during baking. If desired, sprinkle sesame seeds over the tops for added texture, flavor, and an appealing finish.
- Bake the Rolls: Place the trays in the preheated oven. Bake the rolls for approximately 25 minutes. At this stage, check the trays and carefully swap their positions — move the bottom tray to the top rack. This ensures even browning. Bake for an additional 5–10 minutes until the pastry is crisp, golden brown, and the filling is hot and slightly bubbly.
- Serve and Enjoy: Remove the rolls from the oven and let them rest for a few minutes before serving. They are best enjoyed warm when the pastry is at its crispiest and the filling is creamy. Serve on a platter as appetizers, snacks, or pair with tomato sauce for extra flavor. These rolls also work wonderfully as a make-ahead meal option, perfect for lunches or party platters.
Notes
- Spinach Choice: Frozen spinach works best for convenience and consistency, but fresh spinach can be used. If using fresh, blanch it briefly for about 45 seconds, drain, cool, and squeeze out all excess liquid. Measure about 250g of prepared spinach for the filling.
- Ricotta Texture: Use firm ricotta for the best texture. If ricotta is too creamy or watery, drain it in a fine mesh colander for 30 minutes before mixing.
- Pastry Tips: Keep puff pastry cold until ready to use; this helps maintain its structure and flakiness during baking. Slightly chilled rolls slice more cleanly and puff evenly.
- Make-Ahead Options: Rolls can be assembled in advance and baked later. You can freeze them raw or cooked. For raw rolls, bake from frozen for 30 minutes; for cooked, reheat from frozen for about 15 minutes.
- Flavor Variations: Add finely chopped herbs such as basil, parsley, or dill to enhance the filling. For a richer flavor, mix in a small amount of cream cheese.
Chef’s Secrets For Best Results
The secret to perfect spinach ricotta rolls lies in balancing moisture, flavor, and pastry texture.
Always press the spinach thoroughly to prevent a soggy filling that will affect the pastry’s crispness.
Using a mix of cheeses adds depth — Parmesan for sharpness and mozzarella or cheddar for creaminess.
Chilling the rolls before baking ensures they hold their shape and puff beautifully.
When brushing with egg wash, be generous, but avoid letting it pool along edges as it may burn.
For a gourmet touch, sprinkle seeds or herbs on top before baking.
Serving Suggestions For Perfect Pairing
These rolls are versatile and pair wonderfully with a range of dishes.
Serve warm with a side of marinara or garlic-infused tomato sauce for dipping.
They also work beautifully alongside a fresh green salad for a light lunch.
For a heartier option, pair with roasted vegetables or a simple soup.
At parties, arrange them on a platter with dipping sauces like pesto, tzatziki, or roasted red pepper dip.
They also make great lunchbox additions, served cold or reheated.
Storage Tips To Keep Freshness
Store baked rolls in an airtight container in the refrigerator for up to 3 days.
To maintain crispness, reheat in an oven or toaster oven rather than a microwave.
If making ahead, freeze rolls individually on a tray before transferring to a freezer bag — this prevents them sticking together.
Raw rolls can be frozen for up to 3 months; bake them directly from frozen, adding a few extra minutes to cooking time.
Label with dates to ensure freshness.
Frequently Asked Questions
1. Can I use fresh spinach instead of frozen?
Yes! Fresh spinach works well but must be blanched, drained, and squeezed dry before use to remove excess moisture. Measure out 250g after preparation to ensure the correct filling consistency.
2. What type of puff pastry should I use?
Store-bought puff pastry sheets are convenient and work perfectly for this recipe. Look for high-quality brands with butter for best flavor and texture. Keep it chilled until ready to use for optimal puffing.
3. How can I make these rolls ahead of time?
You can prepare the rolls in advance and store them raw in the freezer. Bake directly from frozen for about 30 minutes, or defrost slightly and bake as per instructions.
Cooked rolls can also be frozen and reheated for convenience.
4. Can I add other ingredients to the filling?
Absolutely! You can enhance the filling with herbs such as basil, parsley, or dill. Finely chopped sun-dried tomatoes, roasted red peppers, or spinach alternatives like kale also work beautifully.
5. How should I serve these rolls for a party?
Serve them warm on a platter with dipping sauces such as marinara, pesto, or tzatziki. They work perfectly as finger food and pair well with light salads, cheese platters, or soups.
