Description
Spinach and Ricotta Rolls Recipe: Deliciously flaky pastry filled with creamy ricotta and nutritious spinach, perfect for a quick and satisfying snack.
Ingredients
Scale
- 2 sheets puff pastry (17.3 oz/490g), thawed but cold
- 16 oz frozen spinach, thawed and squeezed dry
- 15 oz ricotta cheese, full-fat for best flavor
- 1 cup 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
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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 2g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 75mg