Spinach and Ricotta Rolls

This Spinach and Ricotta Rolls recipe is packed full of flavour, includes TWO types of cheese and best of all they will be ready to enjoy within 45 minutes! You will also need just six ingredients to make these rolls and any leftovers can be frozen. Both regular and Thermomix instructions are also included

Why you will love this recipe:

For a Vegetarian meal, you can’t go past these Spinach and Ricotta Rolls. Made using Ricotta, Parmesan and Tasty (Cheddar) Cheeses, the baby spinach leaves give them just the right amount of sweetness. You will also love:

• Versatile – You can make these rolls into bite sized pieces or if you would prefer, larger rolls. Please note you will need to increase the cooking time.
• Feed a crowd – You can also double the recipe if you prefer.
• Freezer Friendly – Freeze the rolls either before or after baking for up to three months.
• Lunchbox Friendly – Kids will love these Spinach and Ricotta Rolls in their lunchboxes, they can be enjoyed either warm (keep in a thermos) or cool.

Ingredients for Spinach and Ricotta Rolls :

To make these rolls, you will need:

• Baby Spinach, however frozen spinach can also be used.
• Ricotta
• Tasty Cheese – or Cheddar Cheese
• Parmesan Cheese
• Egg
• Nutmeg
• Salt and Pepper
• Puff Pastry

How to make Spinach and Cheese Rolls

Making these rolls is really easy – I promise!

1. Combine the ricotta cheese, parmesan cheese, nutmeg, egg and salt and pepper.
2. Add the spinach leaves and stir to combine.
3. Slice the pastry in half (vertical) and brush the edges with egg.
4. Add the filling and roll to enclose.
5. Cut into your preferred sized pieces and brush with egg.
6. Bake and enjoy!

My Tips for Making the BEST Spinach and Ricotta Rolls:

• You can use frozen spinach for this recipe, just make sure it’s thawed and you pat it dry to remove the excess moisture.
• These rolls can be topped with sesame or poppy seeds if you wish.
• You can certainly make smaller or larger rolls, please note the cooking time will vary.
• To store, place in an airtight container and keep in the fridge for up to 7 days.
• Freeze these rolls for up to three months.
• When serving, you can enjoy these Spinach and Ricotta Rolls on their own, however they are also delicious with tomato relish.

More recipes you will enjoy:

• Spinach and Cheese Scrolls
• Homemade Beef and Vegetable Pasties
• Spinach Cob Loaf
• Bacon and Cheese Cob Loaf Recipe
• Homemade Sausage Rolls
• Pizza Pinwheels
• Ham, Cheese and Mustard Scrolls
• Mini Ham and Cheese Quiches

Easy Spinach and Ricotta Rolls

Lauren

These easy Spinach and Ricotta Rolls make a great easy dinner, snack, lunch box treat – they are perfect for anything really! They are super simple to make either conventionally or using a Thermomix and are also freezer friendly.

4.02 from 63 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Course Snacks

Cuisine Australian

Servings 32 rolls

Calories 211 kcal

Equipment

• 2 x baking trays

Ingredients

  

1x2x3x

• 500 grams ricotta cheese
• 80 grams parmesan cheese finely grated
• 100 grams baby spinach leaves
• 1 egg
• 4 sheets puff pastry partially thawed
• 1 teaspoon nutmeg
• ½ tsp salt and pepper

To decorate the rolls

• 1 tsp sesame seeds optional
• 1 egg lightly whisked

Instructions

 

• Line your two trays with baking paper and preheat your oven to 210 degrees celsius (fan-forced).
• Place the ricotta, grated parmesan cheese, baby spinach leaves, 1 egg, nutmeg and salt and pepper into a large bowl and stir until all of the ingredients have combined.
• Break the extra egg into a small bowl and lightly whisk.
• Place the partially thawed pastry sheets onto your bench and cut in half lengthways. Brush one edge of the pastry with a little of the egg before using a spoon to add an approximately 3cm wide line of mixture down the centre of the pasty.
• Roll the pastry (starting from the edge without the egg) to enclose the filling.
• Slice the Spinach and Ricotta Rolls into four equal parts and brush with a little more of the beaten egg and sprinkle with sesame seeds if desired.
• Repeat process until all the pastry and Spinach and Ricotta mixture has been used.
• Place the Spinach and Ricotta Rolls into the oven to cook for 25 minutes or until the pastry is golden and crispy.

Thermomix Instructions

• Line your two trays with baking paper and preheat your oven to 210 degrees celsius (fan-forced).
• Cut the parmesan cheese into cubes no bigger than 3cm and place in your Thermomix bowl to mix for 10 seconds on speed 9 to grate.
• Add the ricotta, baby spinach leaves, 1 egg, nutmeg and salt and pepper to your Thermomix bowl and mix for 15 seconds on speed 4 or until all of the ingredients have combined.
• Break the extra egg into a small bowl and lightly whisk.
• Place the partially thawed pastry squares on your bench and cut in half lengthways. Brush one edge of the pastry with a little of the egg before using a spoon to add an approximately 3cm wide line of mixture down the centre of the pasty.
• Roll the pastry (starting from the edge without the egg) to enclose the filling.
• Slice the Spinach and Ricotta Rolls into four equal parts and brush with a little more of the beaten egg and sprinkle with sesame seeds if desired. Repeat process until all the pastry and Spinach and Ricotta mixture has been used.
• Place the Spinach and Ricotta Rolls into the oven to cook for 25 minutes or until the pastry is golden and crispy.

Air Fryer Instructions

• Set your Air Fryer to 190 degrees and cook for 8 – 10 minutes or until golden. Please note the cooking time will vary between appliances.

Notes

• There is an option to use frozen spinach for this recipe, just make sure it’s thawed and you pat it dry to remove the excess moisture.
• These rolls can be topped with sesame or poppy seeds if you wish.
• You can certainly make smaller or larger rolls, please note the cooking time will vary.
• To store, place in an airtight container and keep in the fridge for up to 7 days.
• These rolls can also be frozen for up to three months.
• To serve, you can enjoy these Spinach and Ricotta Rolls on their own, however they are also delicious with tomato relish.
• If you are making the rolls larger or smaller than specified, the cooking time will need to be amended accordingly.
• If re-heating from frozen, I suggest setting the oven at 190 degrees celsius (fan-forced) and heating for 10 -15 minutes. The time it takes will depend on the size of the roll.

 

Nutrition

Calories: 211kcalCarbohydrates: 15gProtein: 5gFat: 15gSaturated Fat: 5gTrans Fat: 1gCholesterol: 20mgSodium: 172mgPotassium: 59mgFiber: 1gSugar: 1gVitamin A: 397IUVitamin C: 1mgCalcium: 70mgIron: 1mg

Keyword Sausage Rolls, Thermomix

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