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Easy Spinach and Ricotta Rolls

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For something a little different to our usual weekend treat of homemade sausage rolls I recently decided to give these easy Spinach and Ricotta Rolls a try.  I totally winged it when it came to putting these together and based the ingredients for the filling on what I regularly use when making Spinach and Ricotta Cannelloni.  Luckily for all involved (these were our dinner last weekend!) they turned out and they were eagerly gobbled up by the boys who even kept asking for more “Chicken Rolls”…. Yes, I think we need to work on helping them identify their foods a little better!

easy spinach and Ricotta rolls

This recipe made around 32 bite sized Spinach and Ricotta Rolls, however you could easily make these any size you want and simply adjust the cooking time accordingly. This is also an easy recipe to double if need be, you can then pop half into the freezer to enjoy another time.

easy simple spinach and Ricotta rolls

We enjoy these Spinach and Ricotta Rolls as a yummy snack, but they can also easily be turned into a meal, especially if you make them a little larger.

Easy Spinach and Ricotta Roll Recipe, Thermomix instructions also included.

 

If you love all things spinach and cheese, check out this Simple Spinach Cobb Loaf recipe, these Spinach and Cheese Triangles or these Spinach, Pesto and Cheese Pinwheels – yum!

Spinach and Cheese recipes

 

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.
3.78 from 45 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Party Food
Servings 32

Ingredients
  

  • 500 g of ricotta
  • 80 g of parmesan cheese finely grated
  • 100 g of baby spinach leaves
  • 1 egg
  • 4 sheets of puff pastry - partially thawed
  • 1 teaspoon of nutmeg
  • salt and pepper
  • sesame seeds - optional
  • 1 egg to brush the rolls with.

Instructions
 

  • Line your two trays with baking paper and preheat your oven to 210 degrees.
  • 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.

Notes

These Spinach and Ricotta Rolls will keep in the freezer for up to three months
You can also make larger rolls if you like, however please adjust the cooking time accordingly.
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!

Easy Spinach and Ricotta Rolls Thermomix Instructions

  1. Line your two trays with baking paper and preheat your oven to 210 degrees.
  2. 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.
  3. 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.
  4. Break the extra egg into a small bowl and lightly whisk.
  5. 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.
  6. Roll the pastry (starting from the edge without the egg) to enclose the filling.
  7. 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.
  8. Place the Spinach and Ricotta Rolls into the oven to cook for 25 minutes or until the pastry is golden and crispy.

For more family favourites, check out our ‘Family Dinners Made Easy‘ Book – Thermomix version also available. You can also shop the full range of print and eBooks here – including our Snack Attack eBook (both regular and Thermomix versions available) Thermomix Snacks Ebook

Comments

  4. Kathryn Doherty says

    These look and sound so delicious! I would definitely make a dinner out of them, and I think they would be perfect game day food, too! (We’re in American football season so I’m always looking for some easy, healthy treats we can enjoy during the game.) Yum, yum!!

    Reply

  12. Sharon says

    5 stars
    Made these yesterday, and all I can say is WOW…. I would hide them and keep them to myself but better do the right thing and share with hubby and the twins!

    Reply

    • Lauren says

      Oh that’s fantastic Sharon! Thanks so much for letting me know, you’ve made my day! I *may* have hidden a few of these in the back of the fridge before just so I didn’t have to share!

      Reply

  13. Alicia says

    I made these on Christmas Day, and they were so popular! My 3 year old niece kept going back for more! Thank you for sharing your recipe.

    Reply

  14. Shannon says

    Made these today and was surprised at how amazingly good they are. Let’s just say I didn’t stop at one. Can’t wait to try it with cannelloni

    Reply

  16. Sal says

    Made these but had to swap the tray out half way through as so much liquid came out of them & i was poaching the pastry… . any tips?

    Reply

    • Lauren says

      Hi Sal, Sorry to hear your batch didn’t turn out the best. That’s really odd to have a lot of liquid coming out. Did you use frozen spinach or was there a lot of liquid in your ricotta?

      Reply

  18. Rosita Scragg says

    Can these be frozen before baking, or is it better to bake them and then freeze them? I am going to make them for Easter.

    Reply

  19. Jay says

    Yum, these were delicious for my kids Tyler and Luke, they loved them. It is Tylers birthday this Satuday I think I will make them again. 🙂

    Reply

  20. Julie Camm says

    Quick easy and delicious, l think for my tastebuds l would like to add some onion or leeks to give it more flavour.
    Definitely plate it up with a tomato relish.

    Reply

  26. Cassie says

    2 stars
    You said preheat oven to 210, but baking!?? I’ve been baking them now for 40 minutes and 210 is way too cool for pastry it seems. So I am worried these wont turn out, they are soft and flat and I feel I wasted these ingredients. Just turned it up to 350 and now waiting… even longer.
    A bit annoyed and havent tried them yet hoping my guests at my baby shower today will at least enjoy.

    Reply

  28. Kaye Loffler says

    Hi,
    Can you make this recipe using fillo pastry? I have made this recipe as is, and love it, so dies my family.

    Reply

  30. Bronnie says

    These are in the oven as I type. It’s coronovirus time and no one is buying ricotta and spinach, so that is one thing to be grateful for. Thanks for the recipe!

    Reply

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