Spinach Ricotta Rolls
User Reviews
5
Spinach Ricotta Rolls
Description
This recipe blends thawed and drained spinach with ricotta cheese, Parmesan, shredded cheese varieties, egg, minced garlic, nutmeg, salt, and pepper to create a rich filling. The mixture tastes creamy and layered with a subtle nutmeg warmth and garlic aroma.
Pastry sheets are cut into rectangles and filled with the mixture, then rolled tightly and refrigerated briefly before slicing into portions. The pieces are brushed with egg wash and optionally topped with sesame seeds to promote a golden, shiny finish when baked at 350°F (180°C).
Baking the rolls in two trays ensures even crispiness and browning. These rolls are best enjoyed warm when the filling is juicy and pastry crisp, making them a convenient make-ahead item that can be frozen cooked or raw and reheated without losing texture.
Using supermarket ricotta that is firm rather than very fresh and soft helps maintain a filling that holds together well during baking. Although frozen spinach is used here for convenience, fresh blanched spinach may be substituted after proper draining.
Ingredients
Filling
- 250 g / 8 oz spinach thawed (Note 1, frozen, chopped
- 400 g / 13 oz ricotta cheese Note 2, firm
- ¾ cup Parmesan Cheese grated
- 1 ½ cups cheese cheddar, tasty, Monterey Jack, Gruyere, Pepper Jack, shredded
- 1 egg
- 1 garlic minced, large clove
- Pinch nutmeg fresh grated or powder
- ¼ - ½ tsp salt
- black pepper
Rolls
- 3 puff pastry Note 3, sheets
- 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.
Notes
- Using frozen spinach is convenient; if using fresh, blanch, drain, cool, and squeeze to the required 250g weight before mixing.
- Choose firm ricotta from supermarkets rather than very fresh, soft ricotta to avoid excess moisture in the filling.
- These rolls can be frozen either cooked or raw and baked from frozen with adjusted time.
- Baking from frozen takes about 30 minutes, while reheating cooked rolls from frozen requires about 10 minutes in the oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24rolls
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Serving | 63g | |
| Calories | 202cal | 10% |
| Carbohydrates | 12.6g | 4% |
| Protein | 6.8g | 14% |
| Fat | 13.9g | 21% |
| Saturated Fat | 5.1g | 26% |
| Cholesterol | 27mg | 9% |
| Sodium | 180mg | 8% |
| Potassium | 100mg | 2% |
| Fiber | 0.6g | 2% |
| Vitamin A | 1050IU | 21% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 130mg | 13% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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