Spinach Ricotta Puff Rolls (Printable Version)
Flaky puff pastry encases spinach, ricotta, and Parmesan with nutmeg for a savory baked snack.
# Ingredients Required:
→ Filling
01 -
250 grams ricotta cheese
02 -
200 grams fresh spinach (or 150 grams frozen, thawed and drained)
03 -
1 large egg
04 -
60 grams grated Parmesan cheese
05 -
0.25 teaspoons ground nutmeg
06 -
Salt to taste
07 -
Black pepper to taste
→ Pastry and Topping
08 -
2 sheets puff pastry, thawed
09 -
1 large egg, beaten (for egg wash)
10 -
1 tablespoon sesame seeds or poppy seeds (optional)
# Guide to Cooking:
01 -
Preheat the oven to 200 degrees Celsius and line a baking tray with parchment paper.
02 -
Blanch fresh spinach in boiling water for 1 to 2 minutes, then drain and finely chop. If using frozen spinach, thaw thoroughly and squeeze out excess water.
03 -
Combine the chopped spinach, ricotta cheese, 1 egg, grated Parmesan, ground nutmeg, salt, and pepper in a bowl, mixing until evenly incorporated.
04 -
Cut each puff pastry sheet in half to create 4 rectangular pieces.
05 -
Distribute the spinach filling evenly along one long edge of each pastry rectangle, then roll tightly to enclose the filling and seal the edges with water.
06 -
Place the rolls seam-side down on the baking tray, brush with beaten egg, and sprinkle with sesame or poppy seeds if desired.
07 -
Optionally cut each roll into smaller, bite-sized pieces, then bake for 20 to 25 minutes until golden brown and puffed.
# Extra Suggestions:
01 -
Blanching spinach lightly prevents excess moisture and retains vibrant color.