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
Scale
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.
