Spinach Ricotta Rolls
A juicy spinach ricotta filling encased with buttery, flaky puff pastry. Great finger food or to pop into lunch boxes, thought they are definitely best served warm! Refer to the notes for make ahead instructions and the recipe video below. Some people like to serve this with tomato sauce.
Foto: RecipeTin Eats — Nagi | RecipeTin Eats
Ingredients
- 250 g / 8 oz frozen chopped spinach (, thawed (Note 1))
- 400 g / 13 oz firm ricotta ((Note 2))
- ¾ cup grated parmesan
- 1 ½ cups shredded cheese ((cheddar, tasty, Monterey Jack, Gruyere, Pepper Jack))
- 1 egg
- 1 large garlic clove (, minced)
- Pinch of nutmeg ((fresh grated or powder))
- ¼ - ½ tsp salt
- Black pepper
- 3 sheets puff pastry ((Note 3))
- 1 egg (, beaten)
- Sesame seeds ((optional))
Steps
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Take pastry out of freezer.
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Place spinach in a colander and use a wooden spoon or your hands to press out excess water. You could also do this using a tea towel or paper towels. Transfer spinach to a bowl (drink the liquid, it’s good for you!).
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Add remaining Filling ingredients. Mix to combine.
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Place pastry on work surface and cut in half to create 2 rectangles – you should have 6 in total.
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Divide filling between pastries, brush edge with egg then roll up, finishing with the seam side down.
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Refrigerate for 15 minutes. Meanwhile, preheat oven to 180C/350F.
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Spray 2 x baking trays with oil (any).
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Cut rolls into 4, or whatever size you want. Brush tops with egg (makes it golden) then sprinkle with sesame seeds.
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Bake for 25 minutes, then take out the top tray and move the bottom tray to the top and give it an additional 5 - 10 minutes to make it golden.
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Best served warm – the pastry is crispier and the filling is juicier. See notes for make ahead instructions.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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