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These spinach and ricotta rolls are my favorite when I want a comforting snack or a light lunch that feels special without a lot of fuss. They come together quickly using simple ingredients, and the flaky puff pastry with the creamy spinach filling is always a hit.
I once brought these to a potluck, and they disappeared so fast everyone asked for the recipe.
Ingredients
- Ricotta cheese: Offers a creamy, mild base that balances the spinach's earthiness. Choose fresh ricotta with no added preservatives for the best flavor.
- Fresh spinach: Adds vibrant green color and freshness, but frozen is a great backup if drained well. Always squeeze excess moisture to prevent soggy rolls.
- One egg: Binds the filling and adds richness.
- Puff pastry: Creates that beautiful flaky crust. Look for good-quality sheets with visible layers for a crisp bake.
- Parmesan cheese: Contributes a salty sharpness; grate from a block fresh for maximum flavor.
- Ground nutmeg: Gives a subtle warm spice that complements the spinach.
- Salt and pepper: Adjust seasoning to taste.
- Egg wash: Made from a beaten egg helps the rolls brown to a glossy golden finish.
- Optional sesame or poppy seeds: Add crunch and a bit of visual interest on top.
Instructions
- Build The Base:
- Preheat your oven so it reaches 200°C before baking, ensuring crisp pastry. Line your tray with parchment for easy cleanup.
- Prepare The Spinach:
- Blanch fresh spinach in boiling water for just a minute or two until it wilts. Drain thoroughly and chop finely. If using frozen spinach, thaw fully and squeeze out all water; this step stops your filling from being watery.
- Mix The Filling:
- In a bowl, gently combine the spinach, ricotta, egg, Parmesan, nutmeg, salt, and pepper until evenly mixed. Avoid overmixing as we want the ricotta to keep some texture.
- Shape The Rolls:
- Cut each puff pastry sheet into two rectangles for manageable roll sizes. Spoon the mixture in a line along one long edge. Roll up tightly from that edge like a jelly roll and seal the edge with a little water. Make sure the seal is good so the filling stays neatly inside.
- Bake To Perfection:
- Place rolls seam side down on your lined tray. Brush with egg wash for that golden shine and sprinkle seeds on top if you like. Slice into smaller pieces if you want finger food portions before baking. Bake for 20 to 25 minutes until puffed and golden brown.
My favorite part is the flaky pastry which pairs beautifully with the creamy, lightly spiced filling. This recipe always reminds me of lazy weekend afternoons experimenting with different fillings and sharing them with friends.
Storage Tips
Keep leftover rolls in an airtight container in the fridge for up to three days. Reheat in a preheated oven at 180°C for 10 minutes to bring back their crispness. Avoid microwaving if you want to preserve the flaky texture.
Ingredient Swaps
Try replacing spinach with kale or chard for a different green taste and texture. You can swap ricotta for cottage cheese or cream cheese for varying richness. Add fresh herbs like dill or basil for a flavor boost or crushed garlic for some savory depth.
Serving Ideas
Serve these with a fresh green salad dressed lightly in lemon juice to balance the richness. A dollop of Greek yogurt or tzatziki alongside adds a nice cooling contrast. Perfect for brunch or alongside a bowl of warm soup for a cozy meal.
These rolls are simple yet impressive; they're a perfect snack to enjoy any time you want a little something special.
Frequently Asked Recipe Questions
- → How should I prepare the spinach for the filling?
Blanch fresh spinach in boiling water for 1-2 minutes, then drain and chop finely. For frozen spinach, thaw and squeeze out excess water before mixing.
- → Can I substitute the puff pastry with another dough?
While puff pastry provides a flaky texture, phyllo dough or shortcrust pastry can be alternatives but will alter the final crispness and mouthfeel.
- → What purpose does the egg wash serve?
Brushing the rolls with beaten egg before baking helps achieve a golden brown, glossy finish that enhances appearance and texture.
- → Is it necessary to add nutmeg to the filling?
Nutmeg adds a subtle warmth and depth to the cheese and spinach mix, but it can be omitted or replaced with a pinch of ground black pepper if preferred.
- → How long can the prepared rolls be stored before baking?
You can assemble the rolls and refrigerate them covered for up to 24 hours prior to baking without compromising texture.