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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!
4.76 from 25 votes
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 mini rolls
Calories: 164kcal

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

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