Spinach and Ricotta Rolls Recipe

The aroma of buttery pastry mingling with fragrant herbs will fill your kitchen as these golden Spinach and Ricotta Rolls bake to flaky perfection. These savory pastries strike the perfect balance between crispy exterior and creamy, herb-infused filling that melts in your mouth with each bite. A beloved Australian snack that’s made its way around the world, these Spinach and Ricotta Rolls are versatile enough for breakfast, lunch, dinner, or elegant appetizers. The combination of nutrient-rich spinach and smooth ricotta creates a flavor profile that’s both comforting and sophisticated. You’ll learn how to create perfectly flaky pastry surrounding a well-seasoned filling that will impress family and friends alike.

Why You’ll Love This Recipe

These Spinach and Ricotta Rolls will quickly become a staple in your cooking repertoire for good reason. The contrasting textures are simply irresistible – shatteringly crisp puff pastry gives way to a velvety, cheese-laden interior that delivers a satisfying mouthfeel with every bite. What makes this recipe particularly appealing is its impressive presentation despite requiring minimal effort and basic ingredients.

The versatility of these rolls cannot be overstated. They’re equally at home as part of a casual weeknight dinner, packed in lunchboxes, or served as sophisticated finger food at your next gathering. The make-ahead potential is another significant advantage – prepare them in advance and bake just before serving, or freeze unbaked rolls for a quick meal solution on busy days.

Health-conscious cooks will appreciate that these spinach ricotta pastries incorporate nutrient-dense greens alongside protein-rich cheese, creating a more balanced indulgence than many pastry options. The recipe is also incredibly forgiving for beginners while allowing experienced cooks the freedom to customize flavors to their preference.

Ingredients

For perfect Spinach and Ricotta Rolls, you’ll need:

• 2 sheets puff pastry (17.3 oz/490g), thawed but cold
• 16 oz (450g) frozen spinach, thawed and squeezed dry
• 15 oz (425g) ricotta cheese, full-fat for best flavor
• 1 cup (4 oz/113g) grated parmesan cheese
• 2 large eggs (1 for filling, 1 for egg wash)
• 2 cloves garlic, minced (about 2 teaspoons)
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
• 1 teaspoon lemon zest
• ½ teaspoon ground nutmeg
• Salt and pepper to taste
• 1 tablespoon sesame or poppy seeds for topping

The key to exceptional Spinach and Ricotta Rolls lies in the quality of your ricotta – look for fresh, whole milk ricotta for the creamiest texture and most authentic flavor. Fresh spinach can substitute for frozen if you prefer; just steam 2 pounds (900g) fresh spinach until wilted, then cool and squeeze dry. The nutmeg might seem unusual, but it’s the secret ingredient that enhances the flavor of both spinach and dairy without overpowering the delicate balance.

Pro Tips

To elevate your Spinach and Ricotta Rolls from good to spectacular, follow these professional techniques:

First, properly draining your spinach is absolutely critical. After thawing frozen spinach, place it in a clean kitchen towel and squeeze until no more liquid comes out. This prevents soggy pastry, as excess moisture is the enemy of crisp, flaky results. For even drier filling, let the squeezed spinach sit in a strainer for an additional 30 minutes before mixing with other ingredients.

Temperature management makes a significant difference in your pastry texture. Keep puff pastry cold until the moment you’re ready to work with it, and if it becomes too soft during preparation, return it to the refrigerator for 15 minutes. For the flakiest layers, chill the assembled rolls for 15-20 minutes before baking to allow the butter in the pastry to firm up.

Achieve that professional golden finish by applying egg wash thoroughly but gently. Use a silicone brush rather than a bristle brush to avoid tearing the delicate pastry, and ensure you cover the entire surface evenly, paying special attention to the edges where the pastry is folded. This attention to detail will give your Spinach and Ricotta Rolls that bakery-quality appearance.

Instructions

Step 1: Prepare the Filling

Start by thoroughly mixing your filling ingredients. In a large bowl, combine the well-drained spinach and ricotta, breaking up any clumps with a fork. Add the grated parmesan, one beaten egg, minced garlic, chopped dill, lemon zest, and nutmeg. Season generously with salt and freshly ground black pepper, then stir until all ingredients are evenly incorporated. The mixture should be cohesive but not wet – if it seems too moist, add a tablespoon of breadcrumbs to absorb excess liquid.

Step 2: Assemble the Rolls

Lay your first sheet of puff pastry on a lightly floured surface and cut it in half to create two rectangles. Working with one rectangle at a time, spread approximately ½ cup of the spinach and ricotta mixture along the long edge, leaving a 1-inch border. Be careful not to overfill, as this can lead to leakage during baking. Brush the opposite edge lightly with water or egg wash to help seal the roll.

Step 3: Roll and Seal

Now, carefully roll the pastry away from you, encasing the filling completely. Press the seam gently to seal, then place the roll seam-side down on a parchment-lined baking sheet. Repeat with the remaining pastry and filling until you have four rolls. If the pastry becomes too warm at any point, pause and refrigerate everything for 10-15 minutes before continuing.

Step 4: Chill and Prepare for Baking

Once all your Spinach and Ricotta Rolls are assembled, refrigerate them for at least 15 minutes or up to 24 hours if preparing ahead. This resting period allows the pastry to relax and the filling to firm up. When you’re ready to bake, preheat your oven to 400°F (200°C). While the oven heats, beat your remaining egg with a teaspoon of water to create an egg wash.

Step 5: Finish and Bake

Remove the chilled rolls from the refrigerator and brush each one generously with egg wash, ensuring you cover the entire surface. Sprinkle with sesame or poppy seeds for a professional touch and added texture. Cut each roll into 3-4 pieces, or leave whole for a main dish. To allow steam to escape during baking, make two small slits in the top of each roll with a sharp knife.

Bake your Spinach and Ricotta Rolls for 20-25 minutes until they’re puffed and deeply golden. Let them cool for 5 minutes before serving to allow the filling to set and prevent burnt mouths from the steaming hot interior.

Variations

Your Spinach and Ricotta Rolls can be easily customized to suit different tastes and dietary needs without losing their charm. For a Mediterranean twist, incorporate ¼ cup of sun-dried tomatoes and 2 tablespoons of chopped kalamata olives into your filling. The tangy-sweet tomatoes and briny olives complement the creamy ricotta beautifully, creating a more complex flavor profile.

For those seeking a protein boost, adding 1 cup of finely diced cooked chicken or crumbled cooked bacon transforms these rolls into a more substantial meal. The savory meat adds another dimension to the cheesy spinach filling while making the dish more satiating.

Those with dietary restrictions haven’t been forgotten. A gluten-free version can be created using commercial gluten-free puff pastry, while vegan ricotta spinach pastries can be made with dairy-free alternatives like almond ricotta and nutritional yeast in place of the cheeses. Though the texture will differ slightly from the original, these adaptations still capture the essence of these beloved pastries.

Storage and Serving

Your Spinach and Ricotta Rolls maintain their quality remarkably well whether stored short or long-term. Once baked, they can be kept in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F (175°C) oven for 10-15 minutes until warmed through and crisp again – avoid microwaving as this will make the pastry soggy.

For longer storage, freeze unbaked rolls for up to three months. Simply place shaped, uncooked rolls on a baking sheet until solid, then transfer to freezer bags. When ready to serve, bake directly from frozen, adding 5-7 minutes to the normal cooking time.

These versatile pastries shine in multiple serving contexts. For an elegant presentation, slice the rolls diagonally and arrange on a platter with a side of warm marinara sauce for dipping. Create a satisfying lunch by pairing whole rolls with a crisp green salad dressed in lemon vinaigrette. For breakfast or brunch, serve alongside scrambled eggs and fresh fruit for a balanced meal that will impress weekend guests without keeping you tied to the kitchen.

FAQs

Can I use fresh spinach instead of frozen?
Yes! Substitute 2 pounds (900g) of fresh spinach for the frozen. Steam until completely wilted, cool, then squeeze out excess moisture. Fresh spinach often produces a brighter flavor but requires more prep work.

Why is my puff pastry not rising properly?
The most common culprit is warm pastry. Always ensure your puff pastry remains cold until baking. If it warms too much during preparation, return it to the refrigerator for 15-20 minutes before baking. Also, check that your oven has fully preheated to the correct temperature.

Can I make these Spinach and Ricotta Rolls in advance?
Absolutely! Assemble the rolls up to 24 hours ahead and refrigerate unbaked. Alternatively, freeze the unbaked rolls for up to three months. Bake from refrigerated or frozen (adding extra time for frozen) whenever you’re ready.

Is there a way to make these healthier?
Try using light ricotta and part-skim mozzarella instead of full-fat cheeses. You can also increase the vegetable content by adding finely chopped mushrooms or grated zucchini to the filling, just be sure to cook and drain them well first.

My filling is leaking during baking. What went wrong?
Excess moisture is typically the problem. Ensure your spinach is thoroughly drained and consider adding 1-2 tablespoons of breadcrumbs to the filling to absorb moisture. Also check that you’ve properly sealed the edges of your pastry and haven’t overfilled each roll.

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