Spinach Ricotta Rolls
Flaky puff pastry filled with creamy ricotta, spinach, and cheese for a protein-packed, fiber-rich snack. These Spinach Ricotta Rolls are easy to make, perfect for meal prep, and ideal for lunches, snacks, or parties. Serve warm for the best flavor and texture.
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.
