Spinach and Ricotta Rolls are good. Even my dad who hates spinach was won over. They are also super easy, if you buy premade puff pastry.
Spinach and Ricotta Rolls are a delicious and easy-to-make snack or appetizer that are perfect for parties, or picnics.
The rolls feature a filling of creamy ricotta cheese, sautéed spinach, garlic, and Parmesan cheese, all wrapped up in a buttery puff pastry shell.
They are savory, flavorful, and always a crowd-pleaser.
Spinach and Ricotta Rolls can be served hot or at room temperature, and they can be stored in the refrigerator for up to three days.
Spinach and Ricotta Rolls taste like you just went to the bakery around the corner.
They are a delicious and versatile dish that are sure to become a favorite in your household. Easy to make, packed with flavor, and can be enjoyed any time of day.
Give them a try and impress your guests with this savory and delicious snack!
To make the Spinach and Ricotta Rolls,
To make Spinach and Ricotta Rolls, you just need a few ingredients.
Fresh spinach is best, but frozen spinach that has been thawed and drained well can also be used.
You’ll also need ricotta cheese, Parmesan cheese, garlic, onion, butter, and puff pastry.
To start, sauté the onion and garlic in a bit of butter until soft and translucent.
Add the spinach and cook until wilted and any excess liquid has evaporated. In a bowl, mix together the ricotta cheese, Parmesan cheese, and the spinach mixture until well combined.
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Roll out the puff pastry on a lightly floured surface and cut it into rectangular shapes.
Spoon the spinach and ricotta mixture onto each rectangle and roll up tightly, sealing the edges with a bit of water.
Brush the tops with beaten egg and sprinkle with additional Parmesan cheese, if desired.
Bake the Spinach and Ricotta Rolls for about 15-20 minutes, or until they are golden brown and puffed up.
Remove from the oven and allow to cool for a few minutes before serving.
Why Spinach and Ricotta Rolls works
- Spinach and ricotta are a classic combination that goes well with many dishes, such as pasta, pizza, or quiche.
- Cheese adds more flavor and texture to the filling, as well as some gooeyness and stretchiness. You can use any cheese you like, but I recommend using a mix of parmesan, which is salty and nutty, and cheddar, which is sharp and melty.
- Puff pastry is a convenient and versatile ingredient that you can find in the freezer section of most supermarkets. It is made of thin layers of dough and butter that puff up and become crispy when baked. It is also easy to work with, as you just need to thaw it and roll it out.
- Sesame seeds are a nice touch that add some crunch and nuttiness to the rolls. They also make them look more appealing and professional.
Tips and tricks
- To make the filling, you need to cook the spinach and garlic in a skillet until the spinach is wilted and the garlic is fragrant. Then, you need to squeeze out the excess water from the spinach, as this will prevent the filling from being too wet and soggy.
- To make the rolls more even and neat, you need to refrigerate them for about 15 minutes before cutting them into pieces. This will make the pastry firmer and easier to slice. You can also use a serrated knife to cut the rolls, as this will prevent them from squashing.
- To make the rolls more golden and glossy, you need to brush them with some more beaten egg before baking them.
Spinach and Ricotta Rolls
Ingredients
- 250 g chopped frozen spinach
- 400 g ricotta
- ¾ cup grated parmesan
- 1 ½ cups shredded cheese cheddar, tasty, Monterey Jack, Gruyere, Pepper Jack
- 1 egg
- 1 large clove of garlic minced
- Pinch of nutmeg fresh grated or powder
- ¼ - ½ tsp salt
- Black pepper
- ROLLS:
- 3 sheets puff pastry
- 1 egg beaten
- Sesame seeds optional
Instructions
- If the pastry is frozen, remove it from the freezer and let it thaw in the refrigerator. Do not leave it on the counter to thaw.
- Squeeze out the excess water from the spinach by pressing it with a wooden spoon or your hands in a colander, or by wrapping it in a tea towel or paper towels. Move the spinach to a bowl.
- Combine the rest of the Filling ingredients and mix well.
- Cut each pastry into 3 rectangles on a work surface. Then, slice each rectangle diagonally to get 6 pieces per pastry. 18 in total
- Brush the edge of each pastry with egg, then spread the filling evenly over them. Roll up the pastries from one end to the other, making sure the seam is on the bottom.
- While the oven is heating up to 180C/350F, put the mixture in the fridge for 15 minutes.
- Spray 2 x baking trays with oil.
- To give them a golden appearance, brush the tops with egg and then sprinkle sesame seeds (white or black) over them.
- After baking for 25 minutes, remove the top tray and switch the bottom tray to the upper rack. Continue baking for another 5 to 10 minutes until the crust is golden.
- Best served warm
Nutrition
Spinach and Ricotta Roll Pairs well with:
