Spinach and Ricotta Rolls

Perfect for any occasion, whether you're hosting a party or simply craving a flavourful snack.
These delicious spinach and ricotta rolls feature a delectable mixture of fresh spinach and creamy ricotta cheese, seasoned to perfection with a blend of herbs and spices. This savory filling is then lovingly encased in a light and flaky pastry, creating a delightful contrast of textures with each bite.

Baked to golden perfection, these spinach and ricotta rolls are not only a feast for the taste buds but also a healthier option than traditional fried snacks. Packed with nutrients from the spinach and the richness of the ricotta, these rolls are as satisfying as they are nutritious.

Baking Tips:

• Frozen Spinach: Make sure you have thawed and pressed out all the liquid from the spinach or else your filling will be very watery and make the rolls incredibly soggy! You can drain the liquid by placing your spinach in a colander, then using your hands press/squeeze all the liquid out. You can also do this by using either a tea towel or paper towels.

• Ricotta: Same as the spinach, try and drain out as much of the liquid as possible to help avoid watery fillings for the rolls.

• Thaw the puff pastry: Thaw the puff pastry fully before rolling. If the pastry is still cold, it will crack.

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Spinach And Ricotta Rolls

Yield: 12 Rolls

Author: Chloe Sims

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Packed full of flavour and super easy to make.

Ingredients

Pastry

• 3 Sheets Puff Pastry
• 1 Egg (Lightly Whisked)

Filling

• 400g Ricotta (Drained)
• 250g Thawed Frozen Chopped Spinach (Press out the excess liquid, see baking tips on how to)
• 70g Grated Parmesan Cheese
• 340g Grated Chedder Cheese
• 1 Garlic Clove
• Salt and Pepper
• Pinch of Ground Nutmeg
• 1 Egg

Instructions

Spinach And Ricotta Rolls

1. Defrost the puff pastry on kitchen bench while you make the filling.
2. Combine the spinach, ricotta, parmesan, cheddar, garlic, nutmeg, salt, pepper and egg in a large mixing bowl.
3. Cut pastry in half, creating two rectangles.
4. Spoon even amounts of the mixture on one long edge side of the rectangles.
5. Brush the other long edge with egg, then roll it up finishing with the seam facing down.
6. Preheat the oven to 180°C and line two baking trays with parchment paper.
7. Cut the rolls up to make little rolls (I cut about 4 rolls per large roll), brush each roll with the leftover egg.
8. Bake for 25 minutes or until golden (Rotating the trays in between).
9. Let cool and enjoy!

Notes

Frozen Spinach: Make sure you have thawed and pressed out all the liquid from the spinach or else your filling will be very watery and make the rolls incredibly soggy! You can drain the liquid by placing your spinach in a colander, then using your hands press/squeeze all the liquid out. You can also do this by using either a tea towel or paper towels.

Ricotta: Same as the spinach, try and drain out as much of the liquid as possible to help avoid watery fillings for the rolls.

Thaw the puff pastry: Thaw the puff pastry fully before rolling. If the pastry is still cold, it will crack.

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