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.
Servings: 32 rolls
Calories: 211kcal
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: 0g | Calories: 211kcal | Carbohydrates: 15g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 172mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 397IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg