Name: Spinach and Ricotta Rolls Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 tablespoon olive oil; 1 small onion, finely diced; 2 cloves garlic, minced; 10 ounces fresh spinach, roughly chopped; 1 cup ricotta cheese; 1/2 cup grated Parmesan cheese; 1 egg, lightly beaten; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1/8 teaspoon nutmeg; 2 sheets puff pastry, thawed; 1 egg, beaten (for egg wash); 1 tablespoon sesame seeds or poppy seeds for topping (optional)

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If there’s a party coming up or you’re just searching for a new way to enjoy leafy greens, Spinach and Ricotta Rolls are about to become your go-to. These little golden parcels are everything you want in a savory snack: flaky puff pastry, a creamy ricotta and spinach filling, just a hint of nutmeg, and a subtle crunch from seeds on top. Whether served straight from the oven or packed for a cozy picnic, they’re a surefire way to make any meal special—and you won’t believe how easy they are to whip up!

Spinach and Ricotta Rolls Recipe - Recipe Image

Ingredients You’ll Need

Spinach and Ricotta Rolls only require a handful of straightforward ingredients, but each plays a vital role in creating layers of flavor and texture. Don’t skip any—every one adds its own magic, from the velvet ricotta to the nutty Parmesan and flaky pastry.

Olive oil: Adds a rich, slightly fruity base for softening onions and garlic.
Onion (finely diced): Lends sweetness and depth to the filling mixture.
Garlic (minced): Brings irresistible fragrance and a gentle nudge of zing.
Fresh spinach (roughly chopped): The star green, providing color, earthiness, and nutrients.
Ricotta cheese: Delivers creaminess and helps bind the filling beautifully.
Grated Parmesan cheese: Boosts flavor with its sharp, umami punch.
Egg (lightly beaten): Keeps everything together and adds richness.
Salt: Enhances all the flavors—don’t be shy here!
Black pepper: A hint of heat for balance.
Nutmeg: A pinch amplifies the warmth and complexity of the ricotta mixture.
Puff pastry (thawed): The buttery, flaky vessel that bakes up beautifully golden.
Egg (beaten, for egg wash): Gives the rolls that irresistible shine.
Sesame seeds or poppy seeds: Optional, but so pretty and crunchy on top.

How to Make Spinach and Ricotta Rolls

Step 1: Sauté the Aromatics and Spinach

Kick things off by warming olive oil in a skillet over medium heat. Add the finely diced onion and let it soften and turn translucent for about 3 minutes, stirring often so it doesn’t brown. Add the minced garlic and cook for another 30 seconds—it’ll smell amazing! Toss in the chopped spinach and stir until it wilts down completely, about 2 minutes. Remove from the heat and allow the mixture to cool slightly while you prep the remaining ingredients.

Step 2: Make the Creamy Filling

In a big mixing bowl, combine the creamy ricotta, sharp grated Parmesan, one lightly beaten egg, a pinch of salt and pepper, and that small but essential dash of nutmeg. Stir everything together until perfectly blended, then gently fold in the sautéed spinach mixture. The result should be thick and spreadable, with flecks of green and hints of herbaceous aroma throughout.

Step 3: Prepare the Puff Pastry

On a lightly floured countertop, lay out one sheet of thawed puff pastry and cut it lengthwise into two even strips. Spoon half the spinach and ricotta mixture down the center of each strip, keeping it in a neat log. Now, fold the pastry over the filling to seal it in, pinching and pressing the edges gently to ensure nothing escapes during baking. Repeat this with the second pastry sheet.

Step 4: Egg Wash and Toppings

Place the filled pastry logs seam side down, then brush the tops with a beaten egg. This is what gives that bakery-worthy shine. Sprinkle each roll with sesame seeds or poppy seeds for a touch of crunch and visual appeal. Use a sharp knife to cut each log into 4 or 5 bite-sized pieces—neatness doesn’t count, they’ll bake up gorgeous anyway!

Step 5: Bake to Perfection

Transfer the Spinach and Ricotta Rolls to a parchment-lined baking sheet, making sure there’s space between each piece for air to circulate. Pop them into a preheated 400°F (200°C) oven and bake for 20 to 25 minutes, or until they’re puffed and gloriously golden brown. Let them cool slightly before serving—they’re wonderful warm, but equally tempting at room temperature.

How to Serve Spinach and Ricotta Rolls

Garnishes

For that finishing touch, try scattering a few extra sesame seeds or poppy seeds over the freshly baked rolls just before serving. You can even give them a sprinkle of chopped fresh herbs like parsley or basil. A quick dusting of Parmesan is always welcome for a bit of extra flair and flavor.

Side Dishes

Spinach and Ricotta Rolls truly shine as part of a spread. Pair them with a crisp green salad, a bowl of tomato soup, or a fresh antipasto platter. They’re also right at home beside scrambled eggs or roasted vegetables for a light lunch or brunch.

Creative Ways to Present

Try serving the rolls on a wooden board with a tangy dipping sauce, like sun-dried tomato pesto or garlic yogurt. For a rustic vibe, wrap them in parchment paper and tie with kitchen twine if you’re packing a picnic. Arrange them upright for easy grabbing at parties, or even thread smaller pieces onto skewers for a whimsical appetizer tower.

Make Ahead and Storage

Storing Leftovers

Got extras? Simply pop any uneaten Spinach and Ricotta Rolls into an airtight container and refrigerate. They’ll stay fresh and tasty for up to 3 days. To maintain that lovely texture, avoid stacking them tightly—give them a little breathing room if you can.

Freezing

Want to get ahead for your next gathering? Assemble the rolls as instructed but don’t bake them yet. Lay them in a single layer on a tray and freeze until solid, then transfer to a freezer bag. When the craving hits, bake directly from frozen, adding about 5 extra minutes to the baking time for perfectly fresh Spinach and Ricotta Rolls.

Reheating

To enjoy leftovers, just pop the rolls back in a 350°F (175°C) oven for 8-10 minutes until heated through and re-crisped. They’ll taste as fresh as the day they were made! While the microwave works in a pinch, the oven is your best friend for keeping the pastry flaky and delicious.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Just be sure to thaw it fully and squeeze out as much excess moisture as possible. This helps prevent your filling from becoming watery and keeps the pastry crisp.

Is there a vegan version of Spinach and Ricotta Rolls?

Yes, you can easily swap in plant-based ricotta and Parmesan, and use your favorite egg replacer for binding and brushing. Choose vegan puff pastry (many brands already are!) for an entirely vegan treat.

Can I make these rolls smaller or larger?

Definitely! Slice your filled pastry logs into bite-sized pieces for appetizer portions, or keep them bigger for a satisfying lunch or picnic addition. The baking time might vary slightly, so keep an eye on the color.

What dipping sauces pair well with Spinach and Ricotta Rolls?

Try marinara sauce, garlic aioli, tzatziki, or a roasted red pepper dip for a flavorful contrast. These dips bring out different facets of the cheesy, vegetal filling.

Do Spinach and Ricotta Rolls work as a main dish?

They’re hearty enough to serve as a light main with a tall salad or bowl of soup, especially if you make them a bit larger. Just add your favorite sides for a complete meal!

Final Thoughts

If you’ve never made Spinach and Ricotta Rolls at home, now is the time! They’re wonderfully simple, endlessly crowd-pleasing, and truly fun to prepare. Give them a try for your next party or family lunch—you might just find yourself making them on repeat!

Spinach and Ricotta Rolls Recipe

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4.6 from 15 reviews

Author: admin
Total Time: 40 minutes
Yield: 8–10 rolls 1x
Diet: Vegetarian

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Description

These Spinach and Ricotta Rolls are a delightful blend of savory spinach, creamy ricotta cheese, and fragrant spices all wrapped up in crispy puff pastry. They make for a perfect appetizer, snack, or light lunch option.

Ingredients

Scale

Spinach Filling:

1 tablespoon olive oil
1 small onion, finely diced
2 cloves garlic, minced
10 ounces fresh spinach, roughly chopped

Cheese Mixture:

1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 egg, lightly beaten
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon nutmeg

Additional:

2 sheets puff pastry, thawed
1 egg, beaten (for egg wash)
1 tablespoon sesame seeds or poppy seeds for topping (optional)

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Instructions

Preheat Oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Saute Onion and Spinach: In a skillet, heat olive oil and sauté onion until softened. Add garlic, then spinach and cook until wilted. Remove from heat and cool slightly.
Prepare Filling: In a bowl, mix ricotta, Parmesan, beaten egg, salt, pepper, and nutmeg. Add the cooled spinach mixture.
Assemble Rolls: On a floured surface, cut puff pastry sheets in half lengthwise. Spoon spinach mixture down the center of each strip, fold pastry over, and seal edges. Repeat with second sheet.
Bake: Brush rolls with beaten egg, sprinkle with seeds if desired. Cut each roll into pieces, place on baking sheet, and bake for 20–25 minutes until golden and puffed.
Serve: Enjoy warm or at room temperature.