Easy Spinach and Ricotta Rolls Recipe | Flaky & Savory Pastry
Make spinach and ricotta rolls with this easy recipe. Flaky puff pastry filled with creamy ricotta cheese and fresh spinach, baked until golden for a savory snack, appetizer, or light meal.
Equipment
- Mixing bowl
- Frying pan
- Baking tray
- Pastry brush
- Knife and cutting board
Ingredients
- 2 sheets puff pastry (store-bought or homemade)
- 1 cup (250 g) ricotta cheese
- 1 cup (150 g) cooked spinach, drained and chopped
- ½ cup (50 g) grated parmesan cheese
- 1 small onion, finely diced
- 2 garlic cloves, minced
- ¼ tsp nutmeg
- 1 egg (for binding and glazing)
- Salt and pepper to taste
Instructions
- Prepare Spinach: Cook spinach until wilted, drain thoroughly, and chop finely.
- Make Filling: In a bowl, combine ricotta, spinach, parmesan, onion, garlic, nutmeg, salt, and pepper. Mix until smooth.
- Assemble Rolls: Lay puff pastry sheets flat. Spoon filling along one edge, roll tightly, and seal edges with water.
- Glaze & Cut: Brush pastry with beaten egg. Cut into desired lengths.
- Bake: Place rolls on a lined baking tray. Bake at 200°C (400°F) for 20–25 minutes, until golden and crisp.
- Serve: Enjoy warm with tomato relish, salad, or dipping sauces.
Notes
- Pro Tip: Drain spinach thoroughly to avoid soggy pastry.
- Swap ricotta for feta or cheddar for a stronger flavor.
- Add herbs like basil or parsley for freshness.
- Freeze uncooked rolls for up to 1 month—bake straight from frozen.
- Reheat in oven for crispness; avoid microwaving.