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)
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.
Notes
- These rolls freeze well before baking; add 5 minutes to cooking time when baking from frozen.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: Mediterranean, Italian
Nutrition
- Serving Size: 1 roll
- Calories: 220
- Sugar: 1g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
