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    Create Bake Make / Dinners / Spinach and Ricotta Rolls

    Spinach and Ricotta Rolls

    Published: Mar 3, 2021 · Modified: Jul 2, 2021 by Lauren Matheson ·

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    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

    Close up of three spinach and ricotta rolls stacked on a green plate.

    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.
    Adult holding a spinach and ricotta roll showing the side view

    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
    Ingredients to make spinach and ricotta rolls placed on a marble surface

    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!
    Collage of the 5 steps to make spinach and cheese rolls

    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.
    Can this recipe be doubled?

    Yes it sure can. If you are making the rolls larger or smaller than specified, the cooking time will need to be amended accordingly.

    How do you heat Sausage Rolls (and Spinach and Ricotta Rolls) in the oven?

    If cooking 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.

    Can you cook Spinach and Ricotta Rolls in an Air Fryer?

    Yes you can! Set your Air Fryer to 190 degrees and cook for 8 – 10 minutes. The cooking time will vary between different machines.

    overhead view of spinach and ricotta rolls on a green plate.

    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
    Close up of three spinach and ricotta rolls stacked on a green plate.

    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.
    4.23 from 85 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
      

    • 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 teaspoon salt and pepper

    To decorate the rolls

    • 1 teaspoon 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

    Serving: 0gCalories: 211kcalCarbohydrates: 15gProtein: 5gFat: 15gSaturated Fat: 5gTrans Fat: 1gCholesterol: 20mgSodium: 172mgPotassium: 59mgFiber: 1gSugar: 1gVitamin A: 397IUVitamin C: 1mgCalcium: 70mgIron: 1mg
    Keyword Sausage Rolls, Thermomix
    Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!

    Looking for more recipe ideas?

    Why not check out our collection of print and eBooks – you can browse the collection here.

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    Filed Under: Air Fryer, Dinners, Food for Kids, Lunchbox Ideas, Party Food, Savoury, Snacks & Treats, Thermomix, Thermomix Dinners, Thermomix Lunch Box Snacks

    Reader Interactions

    Comments

    1. Amy

      August 29, 2021 at 1:38 am

      I made these for a baby shower today, and they are delicious! I can’t get ricotta where I live, and smooth cottage cheese is a good substitute. I’ll definitely be making them again.

      Reply
    2. Jacki

      February 02, 2021 at 5:51 pm

      Hi Lauren

      Which ricotta would you recommend using? I don’t normally eat it but I’m keen to try these!

      Thank you!
      Jacki

      Reply
    3. Nina

      February 01, 2021 at 3:09 pm

      5 stars
      These were so easy to make and delicious! I only had a spinach and rocket mix so just used that and the rocket was actually really delicious in them. Thanks!

      Reply
    4. Kat

      October 11, 2020 at 10:27 am

      5 stars
      Great recipe, so easy!

      Reply
    5. Thao

      July 24, 2020 at 1:13 am

      It Looks yummy I will try make it thanks

      Reply
    6. Hasmeet

      May 29, 2020 at 8:59 pm

      5 stars
      Cooked these today and they turned out delicious. Thanks you for the recipe

      Reply
      • Lauren Matheson

        May 31, 2020 at 8:20 pm

        I’m so glad you enjoyed it!

        Reply
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