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Spinach and Ricotta Rolls Recipe

Spinach and Ricotta Rolls Recipe
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★★★★★

4.8 from 28 reviews

Delicious and savory spinach and ricotta rolls wrapped in golden puff pastry, perfect as an appetizer or snack. These rolls combine fresh spinach, creamy ricotta, Parmesan, and aromatic garlic, encased in flaky pastry, baked to crispy perfection. Customizable for dietary needs with options for dairy-free and gluten-free alternatives.

Ingredients

Scale

Filling

  • 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
  • 1 cup ricotta cheese, well-drained
  • ½ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 large egg, beaten
  • ¼ teaspoon nutmeg, freshly grated
  • Salt and black pepper to taste

Pastry

  • 2 sheets frozen puff pastry, thawed
  • 1 egg, beaten (for egg wash)
  • 2 tablespoons sesame seeds or poppy seeds (optional)

Substitutions

  • Dairy-free: Use cashew ricotta or well-pressed tofu with nutritional yeast
  • Gluten-free: Substitute with gluten-free puff pastry or phyllo sheets
  • Fresh spinach alternative: Baby kale or Swiss chard
  • Cheese variations: Goat cheese or feta for a tangier flavor

Instructions

  1. Prepare the Spinach Filling: Preheat your oven to 400°F (200°C). If using fresh spinach, sauté it in a dry pan for 2-3 minutes until wilted, then squeeze out excess moisture using clean kitchen towels. For frozen spinach, ensure it’s completely thawed and thoroughly drained to prevent soggy rolls. In a mixing bowl, combine the prepared spinach with ricotta, Parmesan, minced garlic, beaten egg, and nutmeg. Season with salt and pepper. The mixture should hold together but not be too wet; add extra Parmesan if needed.
  2. Prepare the Pastry: Roll out your thawed puff pastry sheets on a lightly floured surface. Cut each sheet into 8 rectangles (approximately 3×4 inches). Keep the pastry cold to prevent softening; refrigerate if necessary for 10 minutes.
  3. Assemble the Rolls: Place about 1 tablespoon of filling at one end of each pastry rectangle, leaving a small border. Roll the pastry around the filling, pinching the seam to seal. Place seam-side down on a parchment-lined baking sheet, spacing the rolls apart. Brush the tops with beaten egg for a golden finish, and sprinkle with sesame or poppy seeds if desired.
  4. Bake to Golden Perfection: Bake in the preheated oven for 20-25 minutes until the pastry is golden brown and sounds hollow when tapped. The rolls will be crispy on the outside and piping hot inside. Allow to cool for 5 minutes before serving as the interior filling will be very hot.

Notes

  • Prepare the filling up to 24 hours in advance and refrigerate for convenience.
  • Thaw puff pastry overnight in the refrigerator for best results.
  • Use fresh spinach alternatives like baby kale or Swiss chard for a different flavor.
  • For a dairy-free version, substitute ricotta with cashew ricotta or pressed tofu mixed with nutritional yeast.
  • For gluten-free, use gluten-free puff pastry or phyllo sheets.
  • Adding an extra tablespoon of Parmesan can help bind the filling if too wet.
  • Brush with egg wash carefully to get a glossy, golden crust.
  • Let rolls rest briefly after baking to avoid burns from hot filling.

Nutrition

Keywords: spinach ricotta rolls, puff pastry snacks, vegetarian appetizers, savory pastry rolls, easy party snacks

Find it online: https://thedishspot.com/spinach-and-ricotta-rolls-recipe/