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
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.
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
How to make Spinach and Cheese Rolls
Making these rolls is really easy – I promise!
- Combine the ricotta cheese, parmesan cheese, nutmeg, egg and salt and pepper.
- Add the spinach leaves and stir to combine.
- Slice the pastry in half (vertical) and brush the edges with egg.
- Add the filling and roll to enclose.
- Cut into your preferred sized pieces and brush with egg.
- Bake and enjoy!
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.
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
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 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
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Holly
You have just given me inspiration for the ricotta in my fridge. Better get spinach tomorrow! Thanks lovely x
Paula
Made these for dinner tonight..added a bit of chopped up triple smoked ham. OMG!! so delicious! Great recipe!
Lauren
Oh that would be amazing!
Jasmine
Spinach and ricotta cannelloni is one of my all time favourite meals so I’m definitely going to give these a try, yum!
stephanie@stephsjoy
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
Bec
Ooooo delicious. So simple and a great healthy snack.
Sammie @ The Annoyed Thyroid
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!
Kathryn Doherty
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!!
Dannielle@Zamamabakes
I can see spinach and ricotta rolls in my very near future! Yum!
Karin @ Calm to Conniption
These look so perfect and yum! No tom sauce for me.
Lauren
Thanks Karin 🙂
Nancy | Plus Ate Six
Great recipe! But where’s the ketchup?! You have to have tomato sauce to dip these into 🙂
Lauren
Haha, I think I’d have to go with tomato relish for these ones 🙂