This Spinach and Ricotta Rolls recipe is packed full of flavour, includes TWO types of cheese and best of all is easy to make!
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.
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.
Ingredients for Spinach and Ricotta Rolls :
To make these rolls, you will need:
- Baby Spinach Leaves – you can also use frozen spinach if you wish
- Ricotta
- Tasty Cheese – or Cheddar Cheese
- Parmesan Cheese
- Egg
- Nutmeg
- Salt and Pepper
- Puff Pastry
My Tips for Making the BEST Spinach and Ricotta Rolls:
- 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.
- Both the uncooked and cooked rolls can be frozen. Pop them into the oven at 190 degrees to reheat or follow the cooking instructions below if frozen before being cooked.
- You can certainly make smaller or larger rolls, please note the cooking time will vary.
More Spinach Recipes:
- Spinach and Cheese Scrolls
- Bacon Spinach and Feta Quiche
- Spinach and Cheese Gozleme
- Mini Spinach and Cheese Quiche Recipe
- Spinach Pesto and Cheese Quesadillas
- Pumpkin and Spinach Lasagna
- Spinach Cob Loaf
- Spinach and Three Cheese Triangles
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.
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 tsp salt and pepper
To decorate the rolls
- 1 tsp sesame seeds
- 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.
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.
Nutrition
Calories: 211kcalCarbohydrates: 15gProtein: 5gFat: 15gSaturated Fat: 5gTrans Fat: 1gCholesterol: 20mgSodium: 172mgPotassium: 59mgFiber: 1gSugar: 1gVitamin A: 397IUVitamin C: 1mgCalcium: 70mgIron: 1mg
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
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)
Jacki
Hi Lauren
Which ricotta would you recommend using? I don’t normally eat it but I’m keen to try these!
Thank you!
Jacki
Nina
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!
Kat
Great recipe, so easy!
Thao
It Looks yummy I will try make it thanks
Hasmeet
Cooked these today and they turned out delicious. Thanks you for the recipe
Lauren Matheson
I’m so glad you enjoyed it!