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Close up of three spinach and ricotta rolls stacked on a green plate.
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4.1 from 71 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 rolls
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 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