These Spinach and Three Cheese Rolls really need to come with a warning, as you won’t be able to stop yourself from eating just one – or three!
This recipe is basically the same as my Spinach and Ricotta Rolls with the added bonus of extra cheese, and who can refuse that?! Along with Ricotta, these rolls also have the added cheesy goodness of feta and parmesan cheese which give them sooo much extra flavour and make them irresistible when they are just out of the oven.
In preparation for our new bub’s arrival, I’ve been stocking up our freezer with our favourite easy dinners and snacks and have already had to replace our stash of these three times as they just keep ‘disappearing’! Along with the bonus of being freezer friendly, these Spinach and Three Cheese rolls are really versatile and are a great snack, fun party food option and also make a easy weekend meal.
Spinach and Three Cheese Rolls
Ingredients
- 500 g of ricotta
- 80 g of parmesan cheese finely grated
- 1 block of feta cheese - broken into small pieces
- 100 g of baby spinach leaves
- 1 egg
- 4 sheets of puff pastry – partially thawed
- 1 teaspoon of nutmeg
- 1 teaspoon of onion flakes
- 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, feta cheese, 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 Three Cheese 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 cheese mixture has been used.
- Place the Spinach and Three Cheese Rolls into the oven to cook for 25 minutes or until the pastry is golden and crispy.
Thermomix Spinach and Three Cheese Rolls Instructions
- Line 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, feta cheese (broken into 2 cm pieces), baby spinach leaves, 1 egg, onion powder, 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 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 cheese mixture has been used.
- Place the Spinach and Three Cheese Rolls into the oven to cook for 25 minutes or until the pastry is golden and crispy.
Sammie @ The Annoyed Thyroid says
Three of my favourite cheeses in one roll – these look so good, no one would miss the meat!
Lauren says
Thank you!
Swah says
Oh yum, I made a huge spinach and cheese pie on the weekend and now I need to make it in roll form! Delish!
Lauren says
Spinach and cheese in any form is a winner I think – especially in pastry!!
Bec Senyard says
Yum! I’m definitely going to make these! Such an easy dinner and I can get spinach from our veggie garden!
Melanie says
Hi how long can these be stored in the fridge for? I am baking for a party on the weekend and want to make them ahead of time without freezing them!
Lauren says
Hi Melanie, I’ve kept them in the fridge for 4 days before 🙂
Betty Tamas says
Hi great recipe but thought I let you k ow that all my rolls have ripped on the top as the cheese stuffing was pulling the pastry to the sides. I guess they need to be baked in a tight tin. Any ideas?
Lauren Matheson says
Hi Betty, sorry to hear that the pastry ripped. I would suggest not adding so much filling next time and maybe using an extra sheet of pastry instead – hope this helps x
Karen says
Hi could you tell me at what point I freeze them? Is it after I cook them or prior to cooking them? Thanks
Lauren says
Hi Karen, I always freeze these after i have cooked them, they then take around 15 mins to reheat in an oven on 190 degrees 🙂
Bec says
Hi! Am I using frozen or fresh spinach? If fresh, do I chop it up? Also if I bake, freeze and then reheat should I cover the rolls with aluminium foil so they don’t burn? Thanks xx
Lauren says
Hi Bec, I use fresh baby spinach leaves and don’t usually chop it, however you certainly can if you prefer. I find I don’t need to cover the rolls with foil when cooking , but if they are browning too much you certainly can x
Bec says
Thanks so much! Yummy!!
Bec says
Hi again, another question! How many grams make up a block of feta?!
Carole says
Yes, I was wondering that. I’m in UK so our ‘block’ may be different size. (not sure where Lauren is)
Lauren says
Hi Carole, I used approximately 200g of feta 🙂
Nicole says
These are super easy & taste fantastic
I swapped the feta with Gorgonzola
Wow!!
Will definitely make again
Lauren Matheson says
Thanks so much Nicole! I’m going to try these with gorgonzola too!
Bec says
Lots of liquid came out of mine! What did I do wrong? Had to tip it off so they went crunchy on the bottom too
Lauren Matheson says
Hi bec, Thanks for your message! I’d say it’s to do with the liquid content of your spinach or ricotta cheese. Did you use frozen spinach? That can smake the mixture quite wet.. I hope they still tasted ok xx
Rachael says
These dound delish! Just wondering though, Could I add some shredded pre cooked chicken to these? Or chopped mushrooms?
Lauren Matheson says
Hi Rachael, you sure could! That would be great 🙂
Natalie says
Hi. Just wondering if the egg is completely necessary in this recipe?? I have an egg allergy in my house so can’t use it. I’m not really much of a cook normally so don’t know what else to replace it with. In cakes I replace the egg with aqaufaba but not sure it would work here..? Do you think this would still work by omitting the egg element altogether? Thank you. 🙂
Lauren Matheson says
Hi Natalie, you can definitely leave it out, just pop the mixture in the fridge to firm if you find it too soft