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!
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.
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.
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!
Easy Spinach and Ricotta Rolls
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
You can also make larger rolls if you like, however please adjust the cooking time accordingly.
Easy Spinach and Ricotta Rolls Thermomix Instructions
- Line your two trays with baking paper and preheat your oven to 210 degrees.
- 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.ย 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.
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)
Nancy | Plus Ate Six says
Great recipe! But where’s the ketchup?! You have to have tomato sauce to dip these into ๐
Lauren says
Haha, I think I’d have to go with tomato relish for these ones ๐
Karin @ Calm to Conniption says
These look so perfect and yum! No tom sauce for me.
Lauren says
Thanks Karin ๐
[email protected] says
I can see spinach and ricotta rolls in my very near future! Yum!
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!!
Sammie @ The Annoyed Thyroid says
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!
Bec says
Ooooo delicious. So simple and a great healthy snack.
[email protected] says
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
Jasmine says
Spinach and ricotta cannelloni is one of my all time favourite meals so I’m definitely going to give these a try, yum!
Paula says
Made these for dinner tonight..added a bit of chopped up triple smoked ham. OMG!! so delicious! Great recipe!
Lauren says
Oh that would be amazing!
Holly says
You have just given me inspiration for the ricotta in my fridge. Better get spinach tomorrow! Thanks lovely x
Hollie says
Can these be cooked and frozen? If so, how do I go about reheating?
Or should I freeze uncooked?
Lauren says
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.
Hollie says
Thanks Lauren!
Trialling them now for a baby shower!
Lauren says
I hope you enjoy them ๐
Sharon says
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!
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!
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.
Lauren says
Oh thanks so much, I’m so glad your niece enjoyed them ๐
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
Lauren says
Ha, I’m glad I’m not the only one who can’t stop at one!! I’m so glad you enjoyed them ๐
Amy says
Can these be eaten cold? Or are they better warmed up?
Lauren says
My kids will eat them cold but I prefer them warm ๐
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?
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?
Amy G says
The serving size says “1”?? How many do you usually get out of the recipe?
Lauren says
Hi Amy, If you cut each roll into 4 pieces, you will get 32 rolls.
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.
Lauren says
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 ๐
Rosita Scragg says
Thanks Lauren, these were a big hit. Delicious.
Lauren Matheson says
I’m so glad you enjoyed them Rosita – thank you!
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. ๐
Lauren Matheson says
Yay! I’m so glad the kids enjoyed them and I hope Tyler had a great birthday x
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.
Lauren Matheson says
I love your idea of trying this with leeks – yum!
Linda says
Love these rolls… they are so fast and easy to make… compliments all around
Thanks Lauren
Lauren Matheson says
Oh thanks Linda!
James says
Nice Post… thanks for sharing this yummy and healthy food recipes ides with us…Plezs share more recipes with us..Yummy recipes
Mai says
Hi Lauren,
Did you wilt your spinach down or just mix it in ?
Lauren Matheson says
Hi Mai, I just mix it in ๐
Sharda says
These look awesome! I have s question about baking temperature- 210 C or F? Thanks.
Lauren Matheson says
Hi Sharda, I’m from Australia so all my oven temps are celsius and measurements are metric ๐
Ann-Marie says
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
No worries, I hope it they worked out ๐
Chris Tyler says
First time Iโve tried baking in my 44 years and they turned out perfect, thanks for such a great recipe
Cassie says
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.
Lauren Matheson says
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
Shelley Johnston says
Just the best recipe, absolutely delicious and so very easy, Many thanks
Lauren Matheson says
Thanks Shelley xx
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.
Lauren Matheson says
Hi Kaye, I haven’t tried these with filo pastry, I think they should be ok though x