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    Home » Weekend cooking

    Spinach and Ricotta Rolls

    Published: Jul 13, 2021 · Modified: Mar 12, 2022 by Genevieve

    Jump to Recipe

    Fantastic finger food to feed a crowd, especially when you're hosting a party! Spinach and ricotta rolls are easy to make and a great option for your vegetarian guests. Make sure to roll with thawed puff pastries to avoid any cracks!

    For more easy party foods, also check out my mouthwatering Soy Garlic Chicken Wings, Asian Pork Meatballs (skewer with toothpicks!) and refreshing San Choy Bow!

    cooled spinach ricotta rolls stacked on a cooling rack

    To my fellow Sydney readers who are currently in lockdown, these are a great mid-arvo snack option. #isobake. Otherwise, save this recipe for when we can safely invite guests over!

    In the meantime, if you're down for more baking, give this Aussie classic Cheese and Bacon Rolls a go!

    Jump to:
    • Ingredients
    • Step by step instructions
    • Tips for making this perfect every time
    • Good to know (FAQs)
    • VIDEO
    • 📖 Recipe
    • More party foods

    Ingredients

    all ingredients required to make this recipe
    • Fresh spinach is preferred as most of you would agree, sauteed spinach with garlic tastes amazing. Can use either baby spinach or English spinach. Lazy substitute (albeit a tad less tasty): frozen spinach (no need to saute, just thaw and squeeze out juices.
    • Sesame seeds add an aromatic, nutty taste to the spinach and ricotta rolls. Fun substitute: poppy seeds.
    • Parmesan cheese I'm a huge advocate of grating your own at home. Not only is it more economical, they just taste and melt perfectly. Store-bought grated parmesan contains anti-caking agent which means they don't melt as well and can get grainy.

    Step by step instructions

    Prepare the spinach and ricotta filling

    To prepare the spinach and ricotta filling, simply saute the spinach, squeeze out the spinach juices then mix with ricotta, parmesan cheese, spring onions, salt and pepper.

    Easy yet delicious. The nutty and umami-packed (savouriness) parmesan cheese adds a layer of complexity to the contrasting mild and creamy ricotta cheese.

    4 step collage showing up to prepare the pastry filling

    Squeezing out as many liquids as possible is crucial to puffy and flaky spinach and ricotta rolls. Otherwise, the bottom of the pastry will get soggy and doughy.

    Not sure what to do with squeezed out spinach juice? Add it to soups or use it in dishes that require stock such as this Chicken and Leek Risotto or Creamy Chicken with Mushrooms and Spinach! 

    By roughly chopping the spinach just before combining it with the rest of the filling ingredients breaks it up and avoids the odd stringy bites.

    Roll it up and bake

    To begin, cut 2 puff pastries into half, forming 4 long rectangle sheets. Just like rolling a sausage roll, spread the filling (¼th per sheet) onto the puff pastry in a long log shape. Like image #5 below. Don't miss the ends!

    6 step collage showing how to roll the puff pastry rolls

    Now, brush one end of the sheet with whisked egg to help seal the rolls then cut each log into 3 even pieces. This will makes 12 mini rolls.

    Neatly place the rolls onto a lined baking tray, ensuring gaps in between to allow for puffing room. Brush with more egg and generously sprinkle with sesame seeds.

    Bake at 210°C/410°F for about 25 minutes or until gloriously golden.

    Once baked, transfer the rolls onto a cooling rack to allow any excess steam (from the spinach) to escape. This will ensure the bottoms stay crispy!

    close up of golden spinach and ricotta rolls

    Tips for making this perfect every time

    • Let the puff pastries thaw fully before rolling. Otherwise, they'll crack (like the last one in step by step image #10)!
    • Do not overstuff the rolls. What happens? They pretty much break open in the oven (trust me, been there, done that). You can avoid this by equally dividing the filling in this recipe by 4 (a quarter of the filling per sheet).
    • Really get in there and squeeze as much spinach juices out as possible. This is key to flaky rolls and no soggy bottoms.
    • Before rolling, taste the filling and make sure there's enough salt and pepper. Seasoning is important!
    A plate of baked rolls ready for serving

    Good to know (FAQs)

    Can I substitute ricotta cheese with cottage cheese?

    No, not when making these puff pastry rolls. Cottage cheese has a much high water content which would make these rolls soggy.

    How do I reheat leftovers and revive the crispy, flakiness?

    Reheat in the oven at 210°C/410°F for about 5 minutes will do the trick!

    How long do these spinach and ricotta rolls last in the fridge/freezer?

    Up to 5 days in the fridge and up to 6 months in the freezer. Make sure to store in an airtight container

    Can I add more ingredients to the filling such as mushrooms?

    Absolutely! However, do saute the mushrooms beforehand and evaporate excess liquids in the pan (as above, no soggy bottoms). Be mindful of not over stuffing the pastries. If adding extra ingredients, offset with less ricotta or spinach.

    If you've got leftover ricotta cheese, here are some ideas:

    • make spinach and ricotta cannelloni later on the week
    • bake an Italian style cheesecake
    • add it to a creamy pasta bake (such as lasagna)
    • make ricotta pancakes!

    VIDEO

    Made this recipe? Let me know your thoughts or questions by dropping a note in the comments section below! I'd love to hear from you 🙂

    Happy baking and eating! - Gen

    📖 Recipe

    Golden spinach and ricotta rolls on a cooling rack

    Spinach and Ricotta Rolls

    Fantastic bites to feed a crowd, especially when you're hosting a party! Spinach and ricotta rolls are really easy to make and a great option for your vegetarian guests. Make sure to roll with thawed puff pastries to avoid any cracks!
    4.77 from 13 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Australian
    Keyword: spinach and ricotta rolls
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 12 mini rolls
    Calories: 164kcal
    Author: Genevieve

    Ingredients

    • 2 sheets frozen puff pastry thawed (note 1)
    • 1 egg whisked
    • sesame seeds substitute: poppy seeds

    Sauteed spinach

    • 280 g /10oz baby spinach leaves about 7 big handfuls
    • 2 cloves garlic minced
    • 1 tablespoon olive oil

    Spinach and ricotta filling

    • sauteed spinach (above) juice squeezed out
    • 375 g /13oz ricotta cheese
    • ¼ cup freshly grated parmesan cheese (note 2)
    • 1 bulb spring onion finely chopped
    • salt and pepper
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 210°C/410°F (190°C/370°F fan-forced).
    • Saute spinach with garlic and olive oil in a large pan until just wilted. About 1 minute.
    • Remove spinach into a bowl and when cool enough to do so, squeeze out as many liquids as possible with your (clean!) hands. Reserve or discard spinach liquids. (note 3) Roughly chop squeezed spinach.
    • In a large bowl, combine spinach and ricotta filling and mix until well combined. Taste and adjust for seasoning.
    • To assemble the rolls, cut each puff pastry sheet with a sharp knife by half, into two long rectangles.
    • Spread ¼ of the filling onto each rectangle sheet in a log form, lengthways. Brush egg onto the opposite end. Roll up like a large cigar and seal. Repeat for remaining 3.
    • Cut each rolled pastry into 3 equal pieces, making 12 small rolls. Place onto a lined baking tray, seam side down. Ensure wiggle room between each roll as they will puff up!
    • Brush each rolls with whisked egg and generously sprinkle with sesame seeds.
    • Bake on the middle shelf of the oven for 25 minutes or until deep golden.

    Notes

    Note 1. Roll with thawed puff pastry. Rolling with semi-thawed puff pastry will result in cracks and the rolls might just crack open in the oven!
    Note 2. Use freshly grated parmesan cheese. They are more economical and melts well into the rest of the ingredients compared to store-bought ready shredded ones. Ready grated parmesan cheese from your supermarkets includes anti-caking agent which means they won't melt well and tend to be a little grainy. 
    Note 3. Reserved spinach juice. If you don't want to discard it, add it to soups or use it in dishes that require stock such as this Chicken and Leek Risotto or Creamy Chicken with Mushrooms and Spinach! 
    Leftovers. Store up to 5 days in the fridge and up to 6 months in the freezer in an airtight container.
    Reheating. Reheat in the oven at 210°C/410°F for about 5 minutes or until flaky and crispy again.
    Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!

    Nutrition

    Calories: 164kcal | Carbohydrates: 14.1g | Protein: 7.9g | Fat: 8.6g | Saturated Fat: 2g | Cholesterol: 11mg | Potassium: 182mg | Fiber: 0.7g | Sugar: 0.2g | Calcium: 141mg | Iron: 1mg

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    Reader Interactions

    Comments

    1. Angela

      December 27, 2022 at 2:45 am

      5 stars
      Made these for Christmas dinner and they were very good. Super easy recipe to follow, will make these again!! These were a hit

      Reply
      • Genevieve

        January 04, 2023 at 10:19 am

        Very happy to hear it was a hit! Thank you so much for sharing 🙂

        Reply

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