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    Create Bake Make / Dinners / Spinach and Three Cheese Rolls

    Spinach and Three Cheese Rolls

    Published: Aug 10, 2016 · Modified: Feb 13, 2021 by Lauren Matheson ·

    14046 shares
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    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

    Spinach and Three Cheese Rolls

    Lauren
    Packed with THREE types of cheese, these delicious spinach and cheese rolls are a winner!
    4.90 from 29 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 25 minutes mins
    Total Time 45 minutes mins
    Course Party Food
    Cuisine Modern
    Servings 32 rolls
    Calories 209 kcal

    Equipment

    • 2 x Baking Trays

    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 celsius (fan-forced)
    • 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.

    Nutrition

    Serving: 0gCalories: 209kcalCarbohydrates: 15gProtein: 5gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.001gCholesterol: 15mgSodium: 134mgPotassium: 59mgFiber: 1gSugar: 0.4gVitamin A: 390IUVitamin C: 1mgCalcium: 70mgIron: 1mg
    Keyword Spinach and Cheese Rolls
    Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!

    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

     

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    Filed Under: Dinners, Food for Kids, Party Food, Savoury, Snacks & Treats, Thermomix

    Reader Interactions

    Comments

    1. Rachael

      August 17, 2019 at 12:36 pm

      These dound delish! Just wondering though, Could I add some shredded pre cooked chicken to these? Or chopped mushrooms?

      Reply
      • Lauren Matheson

        August 19, 2019 at 5:13 am

        Hi Rachael, you sure could! That would be great 🙂

        Reply
    2. Bec

      August 27, 2018 at 3:19 pm

      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

      Reply
      • Lauren Matheson

        September 01, 2018 at 5:45 pm

        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
    3. Nicole

      October 05, 2017 at 6:31 pm

      These are super easy & taste fantastic
      I swapped the feta with Gorgonzola
      Wow!!
      Will definitely make again

      Reply
      • Lauren Matheson

        October 06, 2017 at 6:09 am

        Thanks so much Nicole! I’m going to try these with gorgonzola too!

        Reply
    4. Bec

      February 27, 2017 at 2:28 pm

      Hi again, another question! How many grams make up a block of feta?!

      Reply
      • Carole

        April 07, 2017 at 3:54 pm

        Yes, I was wondering that. I’m in UK so our ‘block’ may be different size. (not sure where Lauren is)

        Reply
        • Lauren

          April 10, 2017 at 5:14 am

          Hi Carole, I used approximately 200g of feta 🙂

      • Jodie

        April 10, 2021 at 8:49 am

        Could you use fresh spinach (silver beet) instead is there anything to be aware of if I did. Thank you

        Reply
        • Lauren Matheson

          April 11, 2021 at 2:34 pm

          Hi Jodie, I haven’t tried this recipe with silverbeet, I don’t see why it wouldn’t work though 🙂

    5. Bec

      February 22, 2017 at 12:34 am

      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
      • Lauren

        February 22, 2017 at 5:52 am

        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

        Reply
        • Bec

          February 22, 2017 at 7:16 am

          Thanks so much! Yummy!!

    6. Karen

      February 04, 2017 at 6:34 pm

      Hi could you tell me at what point I freeze them? Is it after I cook them or prior to cooking them? Thanks

      Reply
      • Lauren

        February 05, 2017 at 7:11 am

        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 🙂

        Reply
    7. Melanie

      November 16, 2016 at 3:43 pm

      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
      • Lauren

        November 17, 2016 at 11:38 am

        Hi Melanie, I’ve kept them in the fridge for 4 days before 🙂

        Reply
      • Betty Tamas

        September 20, 2019 at 4:18 am

        4 stars
        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?

        Reply
        • Lauren Matheson

          September 20, 2019 at 12:00 pm

          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

    8. Bec Senyard

      August 17, 2016 at 4:39 pm

      Yum! I’m definitely going to make these! Such an easy dinner and I can get spinach from our veggie garden!

      Reply
    9. Swah

      August 10, 2016 at 10:08 am

      Oh yum, I made a huge spinach and cheese pie on the weekend and now I need to make it in roll form! Delish!

      Reply
      • Lauren

        August 15, 2016 at 6:27 am

        Spinach and cheese in any form is a winner I think – especially in pastry!!

        Reply
    10. Sammie @ The Annoyed Thyroid

      August 10, 2016 at 7:43 am

      Three of my favourite cheeses in one roll – these look so good, no one would miss the meat!

      Reply
      • Lauren

        August 15, 2016 at 6:28 am

        Thank you!

        Reply
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