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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Bronnie
These are in the oven as I type. It’s coronovirus time and no one is buying ricotta and spinach, so that is one thing to be grateful for. Thanks for the recipe!
Tina
I just made these today delicious
Lauren Matheson
Thanks tina!
Hatty
How do you prevent the cheese from oozing out of the sides while cooking?
Lauren Matheson
Hi, try not to overfill the rolls. If there is some ‘space’ around the mixture and they rolls are not wrapped too tightly you can avoid oozing.
Kaye Loffler
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
Hi Kaye, I haven’t tried these with filo pastry, I think they should be ok though x
Shelley Johnston
Just the best recipe, absolutely delicious and so very easy, Many thanks
Lauren Matheson
Thanks Shelley xx
Cassie
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
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
Bronnie
Just google it – that’s what I do!
Chris Tyler
First time I’ve tried baking in my 44 years and they turned out perfect, thanks for such a great recipe
Sharda
These look awesome! I have s question about baking temperature- 210 C or F? Thanks.
Lauren Matheson
Hi Sharda, I’m from Australia so all my oven temps are celsius and measurements are metric 🙂
Ann-Marie
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
No worries, I hope it they worked out 🙂
Mai
Hi Lauren,
Did you wilt your spinach down or just mix it in ?
Lauren Matheson
Hi Mai, I just mix it in 🙂
James
Nice Post… thanks for sharing this yummy and healthy food recipes ides with us…Plezs share more recipes with us..Yummy recipes
Amanda
Can you freezer prior to cooking
Lauren Matheson
Hi Amanda, yes you can 🙂
Linda
Love these rolls… they are so fast and easy to make… compliments all around
Thanks Lauren
Lauren Matheson
Oh thanks Linda!