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Spinach and Ricotta Rolls on a plate
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3.75 from 44 votes

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.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Snacks
Cuisine: Australian
Keyword: Sausage Rolls, Thermomix
Servings: 32
Calories: 211kcal
Author: Lauren

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 tsp salt and pepper

To decorate the rolls

  • 1 tsp sesame seeds
  • 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.

Notes

  • These Spinach and Ricotta Rolls will keep in the freezer for up to three months
  • You can also make larger rolls if you like, however please adjust the cooking time accordingly.

Nutrition

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