Create Bake Make

Baking my way through Motherhood

0 items

Spinach and Three Cheese Rolls

by 24 Comments

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!

Spinach and Three Cheese Rolls

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.

Spinach and Three Cheese Rolls

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
Print Recipe
4.5 from 2 votes

Spinach and Three Cheese Rolls

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Party Food
Servings: 32
Author: Lauren

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

  1. Line two trays with baking paper and preheat your oven to 210 degrees.
  2. 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.
  3. 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.
  4. Break the extra egg into a small bowl and lightly whisk.
  5. 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.
  6. Roll the pastry (starting from the edge without the egg) to enclose the filling.
  7. 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.
  8. Place the Spinach and Three Cheese Rolls into the oven to cook for 25 minutes or until the pastry is golden and crispy.

Spinach and Three Cheese Rolls

 

Comments

  4. 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!

    Reply

  6. 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

    Reply

    • 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

      Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *