If you’re looking for a comforting yet elegant snack that’s bound to impress, this Spinach Ricotta Rolls Recipe is an absolute winner. Imagine flaky puff pastry wrapped around a rich, creamy filling of spinach, ricotta, parmesan, and melty cheese, with just the right hints of garlic and nutmeg. Simple ingredients come together in a playful, hand-held form that’s perfect for entertaining or a cozy night in. These rolls are not only delicious but also versatile and easy to prepare, making them a beloved favorite you’ll want to make again and again.
Ingredients You’ll Need
The magic of this Spinach Ricotta Rolls Recipe is in its simple but essential ingredients. Each item plays a vital role in building the perfect balance of creamy filling, flaky pastry, and savory flavor, ensuring every bite is a delight.
- Frozen chopped spinach: Thawed and well-drained, it brings vibrant color and a fresh, earthy flavor to the dish.
- Firm ricotta: The creamy base that adds richness and smooth texture.
- Grated parmesan: A sharp, salty kick that enhances the overall taste.
- Shredded cheese blend: Cheddar, Monterey Jack, Gruyere, or your favorite mix for gooey meltiness.
- Egg: Incorporated in the filling for binding and used as a wash for a golden, glossy finish.
- Garlic clove: Minced to infuse a subtle pungency and warmth.
- Nutmeg: Just a pinch for a surprising, cozy spice note.
- Salt and black pepper: To perfectly season and balance flavors.
- Puff pastry sheets: The flaky outer layer that makes these rolls irresistibly crisp.
- Sesame seeds (optional): For a slightly nutty crunch and pretty topping.
How to Make Spinach Ricotta Rolls Recipe
Step 1: Prepare Your Pastry and Spinach
Start by taking the puff pastry out of the freezer to thaw at room temperature—this ensures it’s pliable and easy to work with. Meanwhile, place your thawed spinach in a colander and press out every drop of excess water using a wooden spoon, your hands, or even a clean towel. Removing moisture is key to preventing soggy pastry later.
Step 2: Mix the Filling
Transfer the well-drained spinach into a large bowl. Add firm ricotta, grated parmesan, the shredded cheese blend, minced garlic, egg, nutmeg, salt, and pepper. Mix everything gently until thoroughly combined. The filling should be creamy, cohesive, and bursting with delicious flavor.
Step 3: Form the Rolls
Lay out the puff pastry on a clean work surface. Cut each sheet in half to make two rectangles; if you have three sheets, that gives you six rectangles total. Divide the filling evenly among them, spreading it close to the edges for maximum flavor in every bite.
Step 4: Roll and Seal
Brush the edges of each pastry rectangle with the beaten egg to help seal the rolls. Carefully roll each rectangle up, starting from one side to the other, and place them seam side down on a baking tray. This prevents the rolls from unrolling during baking.
Step 5: Chill and Preheat
Pop the rolls into the fridge for 15 minutes—this step firms up the pastry and filling so they hold their shape in the oven. While chilling, preheat your oven to 180°C (350°F) and prepare baking trays by lightly oiling or spraying them to prevent sticking.
Step 6: Slice, Egg Wash, and Top
After chilling, slice each roll into smaller pieces—typically four per roll, but you can adjust the size to your liking. Lay them out on the prepared trays, brush the tops liberally with beaten egg for a golden finish, and sprinkle sesame seeds if using. These little touches elevate the dish’s flavor and appearance.
Step 7: Bake to Perfection
Bake the rolls for about 25 minutes. To ensure even cooking and fantastic browning, remove the top tray, rotate the bottom tray to the top rack, and bake for an additional 5 to 10 minutes. The result is golden, crisp pastry enveloping juicy, flavorful filling.
How to Serve Spinach Ricotta Rolls Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few flakes of red chili can add a bright, fresh contrast to the richness of these rolls. A light dusting of extra parmesan before serving adds a salty finish that makes every bite pop.
Side Dishes
Spinach Ricotta Rolls pair beautifully with crisp green salads tossed in tangy vinaigrette, a warm tomato soup, or even a fragrant Mediterranean couscous. These sides balance the creamy, savory rolls and make for a well-rounded meal.
Creative Ways to Present
Serve your rolls on a rustic wooden board arranged alongside small bowls of marinara sauce, pesto, or even a garlic aioli for dipping. For gatherings, place them on cocktail sticks or serve with colorful toothpicks to make passing around easy and fun.
Make Ahead and Storage
Storing Leftovers
Leftover Spinach Ricotta Rolls store well in an airtight container in the refrigerator for up to 3 days. Simply reheat before serving to enjoy that same fresh-from-the-oven crispiness and warm, cheesy filling.
Freezing
You can freeze the rolls either before or after baking. For best results, freeze unbaked, shaped rolls on a tray until solid, then transfer to a freezer-safe bag. When ready, bake directly from the freezer, adding a few extra minutes to the cooking time.
Reheating
To reheat, place rolls in a preheated oven at 180°C (350°F) for 10-15 minutes until warmed through and the pastry crisps back up. Avoid microwaving if possible, as it can make the pastry soggy.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Just be sure to wilt and squeeze out all the moisture from fresh spinach before mixing it with the other ingredients to avoid soggy rolls.
What cheese works best in this recipe?
A blend of melty cheeses like cheddar, Monterey Jack, and Gruyere adds complexity and gooey texture. Feel free to experiment based on your preferences or what you have on hand.
Is this recipe suitable for a vegetarian diet?
Yes, this Spinach Ricotta Rolls Recipe is vegetarian-friendly as it contains no meat or animal gelatin. Always check your cheese labels if strict vegetarianism is a concern.
How do I make sure the pastry stays crisp?
Removing excess moisture from spinach and chilling the rolls before baking help maintain crispness. Also, reheating in the oven rather than the microwave keeps the pastry flaky.
Can I make these rolls gluten-free?
For a gluten-free version, use ready-made gluten-free puff pastry. The filling works just the same, giving you all the flavors you love.
Final Thoughts
This Spinach Ricotta Rolls Recipe is one of those delicious crowd-pleasers that feels homemade and special every time. Whether you’re making them for a casual snack or an elegant appetizer, their golden flaky pastry and creamy, flavorful filling will have everyone asking for seconds. Give this recipe a try, and I promise you’ll soon be sharing it with all your favorite people.
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Spinach Ricotta Rolls Recipe
- Prep Time: 10 minutes
- Cook Time: 25-35 minutes
- Total Time: 40-45 minutes
- Yield: 24 rolls
- Category: Appetizer
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
These Spinach Ricotta Rolls are a delicious and savory pastry treat featuring a creamy spinach and ricotta filling wrapped in flaky puff pastry. Perfect as appetizers, snacks, or party finger food, they offer a delightful combination of cheeses, aromatic garlic, and a hint of nutmeg, all baked to golden perfection.
Ingredients
Filling
- 250 g / 8 oz frozen chopped spinach, thawed and excess water pressed out
- 400 g / 13 oz firm ricotta cheese
- ¾ cup grated parmesan cheese
- 1 ½ cups shredded cheese (cheddar, tasty, Monterey Jack, Gruyere, Pepper Jack blend)
- 1 egg
- 1 large garlic clove, minced
- Pinch of nutmeg (freshly grated or powder)
- ¼ – ½ tsp salt
- Black pepper, to taste
Pastry
- 3 sheets puff pastry
- 1 egg, beaten (for brushing)
- Sesame seeds (optional, for sprinkling)
Instructions
- Prepare the Pastry: Take the puff pastry sheets out of the freezer and allow them to thaw slightly so they are workable.
- Drain the Spinach: Place the thawed spinach in a colander and press out as much excess water as possible using a wooden spoon, your hands, a tea towel, or paper towels. Transfer the drained spinach to a bowl.
- Mix the Filling: Add ricotta, grated parmesan, shredded cheese, one egg, minced garlic, nutmeg, salt, and black pepper to the spinach. Mix well to combine all ingredients thoroughly.
- Cut the Pastry: Lay the puff pastry sheets on your work surface and cut each sheet in half lengthwise to create two rectangles per sheet, resulting in six rectangles total.
- Fill and Roll: Divide the spinach and cheese filling evenly among the pastry rectangles. Brush the edges of each rectangle with beaten egg, then roll each pastry strip up, sealing the edge underneath so the seam side is down.
- Chill Rolls: Refrigerate the rolled pastries for 15 minutes to firm up before baking. During this time, preheat your oven to 180°C (350°F).
- Prepare Baking Trays: Lightly spray or oil two baking trays to prevent sticking.
- Slice and Glaze: Cut each roll into 4 pieces or your desired size. Place them on the prepared baking trays, brush the tops with beaten egg, and sprinkle with sesame seeds if using.
- Bake the Rolls: Bake the rolls for 25 minutes. After 25 minutes, swap the trays—move the top tray to the bottom rack and vice versa—to ensure even baking. Bake for an additional 5 to 10 minutes until the rolls are golden and crisp.
- Serve Warm: Serve the spinach ricotta rolls warm for the best texture and flavor, where the pastry is crisp and the filling is juicy and flavorful. Refer to notes for make-ahead options.
Notes
- Make ahead: You can prepare the rolls in advance, refrigerate them before baking, and bake fresh when ready to serve.
- Thoroughly pressing out the spinach is crucial to avoid soggy pastry.
- You can use any shredded cheese blend you prefer or have on hand.
- Be sure to seal the pastry seams well to stop the filling from leaking while baking.
- Using sesame seeds is optional but adds a nice crunch and visual appeal.
