Juicy, cheesy spinach and ricotta filling enclosed in buttery, flaky puff pastry. These Spinach and Ricotta Rolls are great finger food for parties, snack food on the go, and popping into lunch boxes. Snack Monsters’ dream come true! Plus they are great for making ahead.
Posting live from regional Queensland in the midst of mango harvesting at the Groves’ Tropical orchard!!! Long time readers may remember that I visited this very same farm in early 2016. This City Gal turned Northern Beaches Gal Wanna-Be-Country-Gal swept into Yeppoon, armed with cameras and all manner of gadgets, ready to get stuck into the farm life. Turned up dressed completely inappropriately (who wears a sparkly clean WHITE TOP to a farm??) and as it so happens, I just missed the harvesting season. The mango trees were bare, with just a few late bloomers remaining.
But this year, I’m here to witness the action!!! YEE HA!
I arrived yesterday, was greeted so warmly by the Groves Family – Boss Man Ian, Boss Lady Sandi, their daughter Mel (Australia’s Best Mango Grader) and their son David (if it can be made of wood, he’ll build it, if it can’t, he’ll still probably figure it out) – caught up on farm happenings over the last 12 months (so. Much. TALKING!), shared laughs over mango daiquiris (oooh! Who wants the recipe??) and within 2 seconds of walking in the door of the homestead, I completely took over the kitchen.
Can’t help it. I partially did it under the guise of “Oh, let me help you, you’re so busy with packing the mangoes!”, but really, I’m just ridiculously overexcited about the bounty of fresh farm produce that I get to use on a whim. “Oh, I need limes! Do we have limes?” “What herbs are there? Lemongrass? You grow lemongrass??” “Hmm. So for dinner, I need green mangoes for a salad, almost overripe ones for the mango ice cream, and perfect ripe ones for dessert.”
Next week, I’ll be sharing all the tales from my visit. Including how I brought a giant suitcase which was mostly filled with food, including these Spinach Ricotta Rolls. Really. I know, who does that, right? Mad foodies. You don’t believe me? Hopefully one of the Groves will leave a testimonial on what they thought of these rolls. 🙂
The filling for these Spinach Ricotta Rolls is slightly different to what I use for my Spinach Ricotta Puffs and things like Cannelloni (woah, how have I not shared a recipe for Canelloni yet?), Lasagne (and again, no recipe yet??) and Spinach Ricotta Rotolo. The reason is because the ratio of filling to the buttery puff pastry is higher than the Puffs, and there is no sauce like with Cannelloni. So (I personally feel) the filling needs to have more flavour and be slightly juicer.
While you can make this with fresh spinach, I find it super easy to use frozen because I totally buy into the whole “snap frozen” thing. I applaud you if you use fresh, and I’ve included notes in the recipe for how to do so.
Happy weekend everyone! – Nagi xx
More cocktail food for parties
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Coconut Shrimp / Prawns with Thai Mango Dipping Sauce
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See all Dip Recipes, all Party Food and the Top 25 Party Foods!
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Spinach Ricotta Rolls
Ingredients
Filling
- 250 g / 8 oz frozen chopped spinach , thawed (Note 1)
- 400 g / 13 oz firm ricotta (Note 2)
- ¾ cup grated parmesan
- 1 ½ cups shredded cheese (cheddar, tasty, Monterey Jack, Gruyere, Pepper Jack)
- 1 egg
- 1 large garlic clove , minced
- Pinch of nutmeg (fresh grated or powder)
- ¼ - ½ tsp salt
- Black pepper
Rolls
- 3 sheets puff pastry (Note 3)
- 1 egg , beaten
- Sesame seeds (optional)
Instructions
- Take pastry out of freezer.
- Place spinach in a colander and use a wooden spoon or your hands to press out excess water. You could also do this using a tea towel or paper towels. Transfer spinach to a bowl (drink the liquid, it’s good for you!).
- Add remaining Filling ingredients. Mix to combine.
- Place pastry on work surface and cut in half to create 2 rectangles – you should have 6 in total.
- Divide filling between pastries, brush edge with egg then roll up, finishing with the seam side down.
- Refrigerate for 15 minutes. Meanwhile, preheat oven to 180C/350F.
- Spray 2 x baking trays with oil (any).
- Cut rolls into 4, or whatever size you want. Brush tops with egg (makes it golden) then sprinkle with sesame seeds.
- Bake for 25 minutes, then take out the top tray and move the bottom tray to the top and give it an additional 5 - 10 minutes to make it golden.
- Best served warm – the pastry is crispier and the filling is juicier. See notes for make ahead instructions.
Recipe Notes:
SaveSaveNutrition Information:
WATCH HOW TO MAKE IT
Spinach and Ricotta Rolls recipe video!
LIFE OF DOZER
When I travel, Dozer stays with a golden retriever boarder. Basically, he’s having a holiday too. He has so much fun that I fear the day that I go to pick him up and he refuses to come with me….!!
Hi Nagi, I’ve made these a few times now and they’re always a big hit, demolished in no time at all. Thankyou for all that you do, I love all your tips, which are really helpful. Our meals have greatly improved since I found you. And of course love seeing what dozer is up to. Xx
Hi Nagi, I made these today in preparation for Father’s Day this weekend when the family will be here. OMG, yum,yum,yum!, very tasty indeed. Thank you for another wonderful recipe, you’ve done it again!!
Amazing! I thought the filling seemed kinda dry while stirring but once cooked they were perfectly juicy and flavourful. Will definitely make again.
Loved this and it was very easy to make! Thought I’d ruined it because I bought soft ricotta cheese from Coles not the firm stuff but worked out well. So delicious!
I made the spinach and ricotta cannelloni today 14th July. I used cut up lasagna sheets. Instead of tubes. Heaps of extra garlic a good slug of red wine in tomato sauce. It was scrumptious. I follow your page and I adore Dozer and all your pics of him. Bev
Made so many mistakes making this recipe with hubby constantly interrupting my flow. He wanted onion in them so I grated an onion and squeezed the excess moisture out, forgot to put the egg in and away they went into the oven. Lots of moisture came out of them and they took an age to go brown. But they were yummy, especially with tomato sauce.
So full of flavour and easy to make! Another winning recipe Nagi!
They are so good. Made up a dipping sauce from Greek yoghurt and sweet chilli.
What dipping sauce would you use for these please ?
First time making roll w puff pastry and these turned out exactly like the pictures! They were demolished by our friends and all of the kids. They seemed healthy… not like going for a walk, more like not going for walk when you’re hungry! Ha ha 🤼♂️
I made this for dinner tonight and it was SO GOOD. I ended up having enough filling for four sheets of puff pastry, which is fantastic because I have tons of leftovers!
Another winner recipe 🙂 made these as snacks/lunches for my toddler but ended up eating many myself! So easy and delicious
Haven’t made them so far but I make bacon and ricotta ones. I was wondering if you have a book 📖 with these puff pastry goodies as I am not too good with emails. Thankyou Miriam V. 🌺
These were amazing..my first time making them a few months ago…. just wondering if you could substitute for a gluten free puff pastry!?
Delicious. Thanks very much. Will make again.