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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Julie Camm
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
I love your idea of trying this with leeks – yum!
Jay
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. 🙂
Lauren Matheson
Yay! I’m so glad the kids enjoyed them and I hope Tyler had a great birthday x
Rosita Scragg
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
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 🙂
Rosita Scragg
Thanks Lauren, these were a big hit. Delicious.
Lauren Matheson
I’m so glad you enjoyed them Rosita – thank you!
Amy G
The serving size says “1”?? How many do you usually get out of the recipe?
Lauren
Hi Amy, If you cut each roll into 4 pieces, you will get 32 rolls.
Sal
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
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
Can these be eaten cold? Or are they better warmed up?
Lauren
My kids will eat them cold but I prefer them warm 🙂
Shannon
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
Ha, I’m glad I’m not the only one who can’t stop at one!! I’m so glad you enjoyed them 🙂
Alicia
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
Oh thanks so much, I’m so glad your niece enjoyed them 🙂
Sharon
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
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!
Hollie
Can these be cooked and frozen? If so, how do I go about reheating?
Or should I freeze uncooked?
Lauren
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
Thanks Lauren!
Trialling them now for a baby shower!
Lauren
I hope you enjoy them 🙂