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Easy Spinach and Ricotta Rolls

September 30, 2015 by Lauren Matheson 59 Comments

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For something a little different to our usual weekendย treat of homemadeย sausage rolls I recently decided to give these easy Spinach and Ricotta Rolls a try. ย 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. ย 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, theseย Spinach and Cheese Triangles or these Spinach, Pesto and Cheese Pinwheels – yum!

Spinach and Cheese recipes

 

Print Recipe
3.61 from 23 votes

Easy Spinach and Ricotta Rolls

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.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Party Food
Servings: 32
Author: Lauren

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.

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.ย 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 – includingย our Snack Attack eBook (both regular and Thermomix versions available) Thermomix Snacks Ebook

Filed Under: Dinners, Food for Kids, Lunchbox Ideas, Party Food, Savoury, Snacks & Treats, Thermomix Tagged With: dinner ideas, Easy Recipes, Family Friendly, food for kids, Freezer friendly, Party Food, thermomix, Vegetarian

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Comments

  1. Nancy | Plus Ate Six says

    September 30, 2015 at 8:06 pm

    Great recipe! But where’s the ketchup?! You have to have tomato sauce to dip these into ๐Ÿ™‚

    Reply
    • Lauren says

      October 1, 2015 at 1:58 pm

      Haha, I think I’d have to go with tomato relish for these ones ๐Ÿ™‚

      Reply
  2. Karin @ Calm to Conniption says

    September 30, 2015 at 9:21 pm

    These look so perfect and yum! No tom sauce for me.

    Reply
    • Lauren says

      October 1, 2015 at 1:58 pm

      Thanks Karin ๐Ÿ™‚

      Reply
  3. [email protected] says

    October 1, 2015 at 5:54 pm

    I can see spinach and ricotta rolls in my very near future! Yum!

    Reply
  4. Kathryn Doherty says

    October 1, 2015 at 8:05 pm

    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
  5. Sammie @ The Annoyed Thyroid says

    October 2, 2015 at 7:10 am

    Yum – these look delicious! Spinach and ricotta were made to go together! This a great alternative to our regular veggie sausage rolls and perfect footy food!

    Reply
  6. Bec says

    October 2, 2015 at 7:54 am

    Ooooo delicious. So simple and a great healthy snack.

    Reply
  7. [email protected] says

    October 2, 2015 at 10:06 am

    I am book marking this for school lunches for next year! I’m sure the boy will eat these, the puff pastry is a plus!x

    Reply
  8. Jasmine says

    October 2, 2015 at 1:30 pm

    Spinach and ricotta cannelloni is one of my all time favourite meals so I’m definitely going to give these a try, yum!

    Reply
  9. Paula says

    December 3, 2015 at 7:14 pm

    Made these for dinner tonight..added a bit of chopped up triple smoked ham. OMG!! so delicious! Great recipe!

    Reply
    • Lauren says

      December 6, 2015 at 7:15 pm

      Oh that would be amazing!

      Reply
  10. Holly says

    December 21, 2015 at 11:29 pm

    You have just given me inspiration for the ricotta in my fridge. Better get spinach tomorrow! Thanks lovely x

    Reply
  11. Hollie says

    April 18, 2016 at 3:21 pm

    Can these be cooked and frozen? If so, how do I go about reheating?
    Or should I freeze uncooked?

    Reply
    • Lauren says

      April 18, 2016 at 3:45 pm

      Hi Hollie, Yes they can be cooked and frozen – this is what I usually do. You can either reheat them from frozen (takes around 15 – 20 mins on 180 depending on the size of your rolls) or thaw in the fridge and reheat for around 10 minutes on 180.

      Reply
      • Hollie says

        April 19, 2016 at 4:24 pm

        Thanks Lauren!
        Trialling them now for a baby shower!

      • Lauren says

        April 20, 2016 at 2:08 pm

        I hope you enjoy them ๐Ÿ™‚

  12. Sharon says

    April 23, 2016 at 4:03 pm

    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

      April 28, 2016 at 1:40 pm

      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

    December 27, 2016 at 10:15 am

    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
    • Lauren says

      December 28, 2016 at 7:00 am

      Oh thanks so much, I’m so glad your niece enjoyed them ๐Ÿ™‚

      Reply
  14. Shannon says

    January 28, 2017 at 12:31 pm

    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
    • Lauren says

      January 29, 2017 at 6:05 am

      Ha, I’m glad I’m not the only one who can’t stop at one!! I’m so glad you enjoyed them ๐Ÿ™‚

      Reply
  15. Amy says

    February 6, 2017 at 9:13 am

    Can these be eaten cold? Or are they better warmed up?

    Reply
    • Lauren says

      February 6, 2017 at 10:54 am

      My kids will eat them cold but I prefer them warm ๐Ÿ™‚

      Reply
  16. Sal says

    March 11, 2017 at 9:35 pm

    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

      March 13, 2017 at 5:27 am

      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
  17. Amy G says

    March 20, 2017 at 2:23 am

    The serving size says “1”?? How many do you usually get out of the recipe?

    Reply
    • Lauren says

      March 31, 2017 at 11:28 am

      Hi Amy, If you cut each roll into 4 pieces, you will get 32 rolls.

      Reply
  18. Rosita Scragg says

    April 11, 2017 at 12:15 pm

    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
    • Lauren says

      April 12, 2017 at 9:42 am

      Hi Rosita, I usually bake them first and then freeze. To reheat I then cook them for about 10 minutes on 180 and cover with foil so they don’t brown too much ๐Ÿ™‚

      Reply
      • Rosita Scragg says

        July 25, 2017 at 10:15 pm

        Thanks Lauren, these were a big hit. Delicious.

      • Lauren Matheson says

        July 26, 2017 at 5:50 am

        I’m so glad you enjoyed them Rosita – thank you!

  19. Jay says

    June 21, 2017 at 9:13 pm

    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. ๐Ÿ™‚

    Reply
    • Lauren Matheson says

      June 27, 2017 at 6:17 am

      Yay! I’m so glad the kids enjoyed them and I hope Tyler had a great birthday x

      Reply
  20. Julie Camm says

    May 10, 2018 at 11:39 pm

    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
    • Lauren Matheson says

      May 13, 2018 at 5:47 pm

      I love your idea of trying this with leeks – yum!

      Reply
  21. Linda says

    May 15, 2018 at 7:33 am

    Love these rolls… they are so fast and easy to make… compliments all around
    Thanks Lauren

    Reply
    • Lauren Matheson says

      May 15, 2018 at 11:20 am

      Oh thanks Linda!

      Reply
  22. James says

    June 16, 2018 at 1:46 am

    Nice Post… thanks for sharing this yummy and healthy food recipes ides with us…Plezs share more recipes with us..Yummy recipes

    Reply
  23. Mai says

    July 13, 2018 at 8:43 am

    Hi Lauren,
    Did you wilt your spinach down or just mix it in ?

    Reply
    • Lauren Matheson says

      July 13, 2018 at 1:14 pm

      Hi Mai, I just mix it in ๐Ÿ™‚

      Reply
  24. Sharda says

    July 15, 2018 at 1:29 am

    These look awesome! I have s question about baking temperature- 210 C or F? Thanks.

    Reply
    • Lauren Matheson says

      July 15, 2018 at 8:27 am

      Hi Sharda, I’m from Australia so all my oven temps are celsius and measurements are metric ๐Ÿ™‚

      Reply
      • Ann-Marie says

        May 5, 2019 at 1:57 am

        I’m so glad I found this comment this morning! Just about to bake these for my daughter’s shower this afternoon and noticed 210 degrees!!! Thanks, Sharda and Lauren!

      • Lauren Matheson says

        May 8, 2019 at 1:50 pm

        No worries, I hope it they worked out ๐Ÿ™‚

  25. Chris Tyler says

    September 15, 2018 at 1:49 pm

    5 stars
    First time Iโ€™ve tried baking in my 44 years and they turned out perfect, thanks for such a great recipe

    Reply
  26. Cassie says

    February 25, 2019 at 4:33 am

    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
    • Lauren Matheson says

      February 25, 2019 at 6:12 am

      Hi Cassie, I’m sorry to hear they aren’t working out for you. I’m from Australia and we use celsius – 210 degrees is pretty standard for baking pastry. I hope you enjoyed your baby shower x

      Reply
  27. Shelley Johnston says

    May 12, 2019 at 5:51 pm

    Just the best recipe, absolutely delicious and so very easy, Many thanks

    Reply
    • Lauren Matheson says

      May 15, 2019 at 9:17 am

      Thanks Shelley xx

      Reply
  28. Kaye Loffler says

    August 3, 2019 at 4:25 pm

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

    Reply
    • Lauren Matheson says

      August 4, 2019 at 3:32 pm

      Hi Kaye, I haven’t tried these with filo pastry, I think they should be ok though x

      Reply

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