Spinach Ricotta Rolls
A juicy spinach ricotta filling encased with buttery, flaky puff pastry. Great finger food or to pop into lunch boxes, thought they are definitely best served warm! Refer to the notes for make ahead instructions and the recipe video below. Some people like to serve this with tomato sauce.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 24 rolls
- 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
- 3 sheets puff pastry (Note 3)
- 1 egg , beaten
- Sesame seeds (optional)
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.
1. This can be made with fresh spinach though I use frozen for convenience and because I totally buy into the whole “snap frozen” thing. To use fresh, finely slice about 600g / 1.2lb of fresh spinach. Blanch for 45 seconds, then drain in a colander. Cool then squeeze out excess liquid. Measure out 250g of spinach then use per recipe.
2. Some ricotta purchased from really good Italian delis are really soft and spreadable, like soft butter. That ricotta is good quality fresh ricotta and it’s actually too watery for this particular recipe. Use ricotta purchased from supermarkets (Harris Farms is great for people in Australia) either over the deli counter or in the refrigerator section. If you only have super fresh creamy ricotta, drain it in a colander for 30 minutes or so to remove excess liquid.
3. I use Pampas butter puff pastry and the sheets are about 25cm/10” squares.
4. To make ahead: These can be frozen once cooked (cool, then store in airtight container) or frozen raw. Defrosting then refreezing raw puff pastry is fine, it puffs up a tiny bit less but in this roll form, it’s not noticeable. Bake from frozen for 15 minutes if already cooked, 30 minutes if raw. Or defrost then bake for 10 minutes if already cooked for 25 minutes per recipe if raw.
5. The filling for this recipe is slightly juicier than the filling for my Spinach Ricotta Puffs because there is a higher ratio of filling to pastry, so unless it's juicy, it has can be a bit dry unless served with sauce.
6. Nutrition per roll, assuming 24 rolls.
Serving: 63g | Calories: 202kcal | Carbohydrates: 12.6g | Protein: 6.8g | Fat: 13.9g | Saturated Fat: 5.1g | Cholesterol: 27mg | Sodium: 180mg | Potassium: 100mg | Fiber: 0.6g | Vitamin A: 1050IU | Vitamin C: 4.1mg | Calcium: 130mg | Iron: 1.1mg