If you’re looking for a show-stopping vegetarian snack that’s guaranteed to win everyone over, Spinach and Ricotta Rolls are the answer! These deliciously golden, flaky pastries are packed with creamy ricotta, savory Parmesan, a hint of nutmeg, and loads of vibrant spinach, all snuggled inside buttery puff pastry. Whether you serve them hot out of the oven or at room temperature, their irresistible aroma and satisfying crunch make them a go-to for brunches, parties, or cozy afternoons. I just can’t get enough of these Spinach and Ricotta Rolls — and once you try them, you’ll see why they’re such a beloved classic!
Ingredients You’ll Need
This delicious recipe comes together with a handful of everyday ingredients, each one playing a crucial role in making the Spinach and Ricotta Rolls so irresistibly good! Let’s break down how each adds its own magic to the final bite.
- Olive Oil: Adds a silky texture and helps bring out the flavors as you sauté your vegetables.
- Onion: Finely chopped for a subtle sweetness and gentle bite that forms the backbone of the filling.
- Garlic: Just two cloves deepen the savory notes and add warmth to every mouthful.
- Fresh Spinach: Ten ounces of bright, nutritious greens – they wilt down to almost nothing but add color, flavor, and structure.
- Ricotta Cheese: Brings creamy richness and holds the filling together for a luscious, satisfying bite.
- Parmesan Cheese: Provides a sharp, salty finish and helps layer the flavors in the filling.
- Egg: One for the mixture to bind everything, and another for brushing over the pastry for a gorgeous golden crust.
- Nutmeg: A little goes a long way, adding warmth and subtle complexity.
- Salt and Pepper: Essential for bringing all the ingredients to life. Don’t be shy — taste as you go!
- Puff Pastry: The real secret weapon, ensuring each roll is crisp, airy, and utterly irresistible.
- Sesame Seeds (optional): Sprinkle on top for a nutty crunch and elegant finish.
How to Make Spinach and Ricotta Rolls
Step 1: Prepare the Baking Sheet and Oven
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This small step ensures nothing sticks, and you’ll get those crisp, golden bottoms everyone loves in Spinach and Ricotta Rolls.
Step 2: Sauté Aromatics and Spinach
Heat the olive oil in a skillet on medium, and toss in your chopped onion. Sauté for 3 to 4 minutes until soft and just translucent, then stir in the garlic. After about 30 seconds, add the chopped spinach and stir until everything’s just wilted. Take the pan off the heat and let the mixture cool down a bit—this prevents the cheese from melting too soon in the next step.
Step 3: Mix the Filling
In a large bowl, combine your cooled spinach mixture with ricotta cheese, grated Parmesan, one lightly beaten egg, nutmeg, salt, and pepper. Stir it all together until everything is thoroughly mixed—taste for seasoning at this stage, so your Spinach and Ricotta Rolls come out utterly perfect.
Step 4: Assemble the Rolls
Lay your thawed puff pastry sheets on a flat surface and slice each in half horizontally, giving you four rectangles. Spoon the filling in a log shape along one long edge of each piece. Carefully roll the pastry over the filling, pressing the edge with a little water to seal. Place each roll seam-side down on the prepared baking sheet for a neat, bakery-style look.
Step 5: Egg Wash and Finish
Brush the tops of the rolls generously with the remaining beaten egg for that beautiful, glossy finish. If you like a little extra crunch, sprinkle with sesame seeds—totally optional, but so tasty!
Step 6: Bake to Golden Perfection
Slip those trays into your preheated oven and bake for 25 to 30 minutes, or until your Spinach and Ricotta Rolls are gloriously golden and puffed. Let them cool for a few minutes before slicing: this helps the flavors settle and gives you those neat, envy-worthy slices.
How to Serve Spinach and Ricotta Rolls
Garnishes
For a final flourish, sprinkle your warm rolls with fresh chopped parsley or a little extra grated Parmesan just before serving. The vibrant green or gently melting cheese makes these rolls look every bit as delicious as they taste!
Side Dishes
Spinach and Ricotta Rolls shine alongside a crisp mixed salad with tangy vinaigrette or a bowl of hearty tomato soup. They also go wonderfully with roasted vegetables or as a side to your favorite brunch spread—think marinated olives, feta, and juicy cherry tomatoes.
Creative Ways to Present
You can slice the rolls into bite-sized rounds for easy party snacks, or serve them whole for an impressive lunch. Try stacking them on a platter or arranging with colorful vegetable sticks and a bowl of creamy tzatziki for a fun, grazing-table style presentation that highlights their golden, flaky crusts.
Make Ahead and Storage
Storing Leftovers
Once your Spinach and Ricotta Rolls are cooled, pop any leftovers into an airtight container and refrigerate. They’ll keep beautifully for up to 3 days—just grab and go for a savory breakfast or snack!
Freezing
These rolls are perfect for batch cooking. Assemble and freeze before baking: just place on a tray until frozen, then transfer to a bag or container. When you’re ready, bake straight from the freezer, adding a few extra minutes to ensure the pastry is crisp and cooked through.
Reheating
To bring back that fresh-from-the-oven magic, reheat your rolls in a 350°F (175°C) oven for about 10 minutes. This keeps the pastry crisp rather than soggy—avoid microwaving if possible, as it can make the pastry chewy.
FAQs
Can I substitute frozen spinach for fresh?
Absolutely! Just be sure to thaw it thoroughly and squeeze out any excess moisture with a clean tea towel. Too much water can make the filling runny, but properly drained frozen spinach works beautifully and cuts down on prep time.
Do Spinach and Ricotta Rolls work with gluten-free pastry?
Yes, gluten-free puff pastry is widely available in stores and works great here. The filling remains the same, so you can serve up a gluten-free version everyone can enjoy without missing any deliciousness.
Can I add other cheeses or herbs?
Definitely! Try a little crumbled feta for tang, or swap the nutmeg for fresh basil or dill to change up the flavor profile. Just be careful with wetter cheeses to keep your filling from getting too liquid.
Are these suitable for making ahead and baking later?
They sure are! In fact, assembling your Spinach and Ricotta Rolls and freezing them before baking is a great party hack. You’ll have fresh rolls in no time, whenever the craving strikes or unexpected guests drop in.
Can I serve them cold for lunchboxes or picnics?
Yes, these rolls are just as wonderful at room temperature. Pack them for lunches or take them on a picnic, and watch them disappear. They’re sturdy enough to travel without losing their flaky appeal!
Final Thoughts
If you’re ready for a crowd-pleasing, flavor-packed treat, you have to give these Spinach and Ricotta Rolls a try. They’re so easy to make, endlessly versatile, and always a hit—from brunch tables to party platters. Bake a batch soon, and prepare to fall in love with the unbeatable combination of crispy pastry and creamy, savory filling!
Print
Spinach and Ricotta Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 rolls (serves 4–6)
- Category: Appetizer
- Method: Baking
- Cuisine: Australian
- Diet: Vegetarian
Description
These Spinach and Ricotta Rolls are a delightful vegetarian pastry that makes for a perfect appetizer or snack. Packed with flavorful spinach and creamy ricotta cheese encased in crispy puff pastry, these rolls are sure to be a hit at any gathering.
Ingredients
Filling:
- 2 tablespoons olive oil
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 10 oz fresh spinach (chopped)
- 15 oz ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg (lightly beaten)
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
Additional:
- 2 sheets puff pastry (thawed)
- 1 tablespoon sesame seeds (optional)
- 1 extra egg for egg wash
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Sauté onion and garlic: Heat olive oil in a skillet, sauté onion until soft, then add garlic.
- Add spinach: Add chopped spinach and cook until wilted. Let cool slightly.
- Mix filling: Combine spinach mixture, ricotta cheese, Parmesan, beaten egg, nutmeg, salt, and pepper in a bowl.
- Prepare pastry: Cut puff pastry sheets in half, divide filling among them, roll up, and seal edges.
- Bake: Brush with beaten egg, sprinkle with sesame seeds, and bake for 25–30 minutes until golden.
- Serve: Let cool slightly before slicing and serving.
Notes
- You can use thawed and drained frozen spinach if fresh is unavailable.
- These rolls can be frozen before baking for future use.
Nutrition
- Serving Size: 1 roll
- Calories: 345
- Sugar: 2g
- Sodium: 420mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 65mg
