Spinach and Ricotta Rolls Recipe
If you’re on the hunt for a mouthwatering vegetarian snack that ticks all the boxes for comfort, flavor, and a flaky golden finish, look no further than these irresistible Spinach and Ricotta Rolls. Packed with creamy ricotta, savory sautéed onion and garlic, and hints of nutmeg all bundled up in flaky puff pastry, these rolls are a surefire crowd-pleaser. Whether you’re hosting friends, prepping for a picnic, or simply need a light lunch, this recipe transforms simple ingredients into a standout dish everyone will crave.
Ingredients You’ll Need
Spinach and Ricotta Rolls are all about celebrating a few star ingredients that shine in every bite. Each element brings something important to the table, whether it’s creaminess, a punch of flavor, or that addictively flakey texture.
- Olive oil: The rich base for sautéing that brings out the sweetness in onions and garlic.
- Finely chopped onion: Adds a delicate sharpness and an inviting aroma to your filling.
- Minced garlic: Delivers classic savory depth and an unmistakable boost of flavor.
- Frozen spinach (thawed and drained): Gives the rolls their signature color and a satisfying earthiness; squeezing out all water is key for crisp results.
- Ricotta cheese: The creamy, mildly tangy foundation that keeps every bite soft and rich.
- Grated Parmesan cheese: Boosts umami and saltiness for a hint of sophistication.
- Large egg: Binds the filling so it stays together inside the pastry.
- Ground nutmeg: Just a pinch gives the filling a classic Italian aroma and gentle warmth.
- Salt and black pepper: These basic seasonings balance all the other flavors beautifully.
- Puff pastry sheets (thawed): Your golden, flaky canvas for wrapping up that dreamy ricotta-spinach combo.
- Egg (beaten, for egg wash): Helps create that alluring golden shine and crisp texture on top.
- Sesame seeds or poppy seeds (optional): Add a hint of crunch and visual flair to your finished rolls.
How to Make Spinach and Ricotta Rolls
Step 1: Sauté the Aromatics
Start by heating your olive oil in a skillet over medium heat. Add in your finely chopped onion and minced garlic, cooking gently for three to four minutes. The onion should soften and smell sweet, while the garlic infuses the oil with its fragrance. Once softened, remove the pan from heat and let the mixture cool slightly—this ensures your cheese won’t start melting the moment you mix everything together.
Step 2: Mix the Filling
Now, grab a large bowl and combine your sautéed aromatics, thoroughly drained spinach, creamy ricotta, grated Parmesan, one large egg, nutmeg, plus salt and pepper to taste. Give it a good mix until everything is evenly distributed. It should look lush, green, and irresistible already! Don’t rush this part—make sure all the wet and dry ingredients are gently but thoroughly combined.
Step 3: Prepare the Pastry
On a lightly floured surface, gently roll each puff pastry sheet just a bit, so it’s slightly larger and smoother. You don’t want it too thin—just enough to make the layers a little more pliable. Then, use a sharp knife or pizza cutter to slice each sheet horizontally, leaving you with four even rectangles.
Step 4: Fill and Shape the Rolls
Divide your spinach and ricotta filling across the long edge of each rectangle, forming neat, even logs but leaving a border for easier sealing. Carefully roll the pastry over the filling so that the seam ends up on the bottom, pressing lightly to seal. Place each roll, seam-side down, onto your prepared baking sheet lined with parchment paper.
Step 5: Top and Bake
Brush each roll generously with your beaten egg, which adds color and crunch when baked. Sprinkle on sesame or poppy seeds if you like a little extra texture and visual appeal. Pop the tray into your preheated oven at 400°F and bake for 20 to 25 minutes. You’re looking for a golden, puffed, and enticingly crisp finish.
Step 6: Cool and Slice
Once your Spinach and Ricotta Rolls are golden and puffed, let them cool for a few minutes so the filling can set a bit. Then, use a serrated knife to slice each roll—diagonally if you’re feeling fancy—into snack-sized portions. Serve warm and get ready for the compliments!
How to Serve Spinach and Ricotta Rolls
Garnishes
For a truly special touch, scatter freshly chopped parsley or basil over your warm rolls. A light dusting of Parmesan right before serving amps up the savory flavor, and a squeeze of lemon juice can brighten every bite. It’s all about those little finishing touches that take Spinach and Ricotta Rolls from simple to stunning!
Side Dishes
While these rolls are fantastic on their own, pairing them with a crisp salad—think peppery arugula tossed in lemon vinaigrette—or a warm bowl of tomato soup really rounds out the meal. Spinach and Ricotta Rolls are also perfect alongside a mezze platter with olives, roasted vegetables, and dips for a more festive spread.
Creative Ways to Present
If you’re hosting a party or want a pretty presentation, arrange the slices in a wreath shape on a large platter and sprinkle with herbs and cheese. Consider serving small dipping bowls of marinara or herbed yogurt, letting people dunk their rolls for extra flavor. These rolls are also gorgeous served as part of a brunch buffet alongside fruit, cheeses, and breads.
Make Ahead and Storage
Storing Leftovers
To keep your Spinach and Ricotta Rolls tasting fresh, store any leftovers in an airtight container in the fridge. They’ll stay delicious for up to three days, remaining crisp and satisfying with just a little quick reheating.
Freezing
If you’d like to make a batch ahead of time or save extras for another day, these rolls freeze beautifully. Simply let them cool completely, then wrap tightly in plastic wrap and foil before freezing. For extra convenience, freeze them before baking—just add a few extra minutes to the bake time straight from the freezer when you’re ready to enjoy.
Reheating
For best results, skip the microwave and reheat your Spinach and Ricotta Rolls in a hot oven at 350°F. Arrange them on a baking sheet and warm for 8-10 minutes until crisp and heated through—it brings back that just-baked texture and reinvigorates the flavor.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Just sauté fresh spinach until wilted, then let it cool and squeeze out all the liquid—aim for about 10 ounces cooked spinach. The important part is removing as much moisture as possible for perfect rolls.
What’s the secret to crispy pastry?
The biggest trick is making sure your spinach is well-drained, and not overfilling the pastry. Also, baking on parchment paper at a high temperature gives you that irresistibly crisp, golden finish.
Can I add other cheeses or fillings?
Definitely! Feta or mozzarella are great alongside ricotta, and you can toss in chopped sun-dried tomatoes, roasted red peppers, or even a pinch of chili flakes for a fun twist. Just don’t overload the filling, or your pastry might get soggy.
How do I make these rolls vegan?
Try using plant-based ricotta and Parmesan, a vegan puff pastry (most store brands are!), and swap the egg binder for a flaxseed or aquafaba alternative. Egg wash can be replaced with a little plant-based milk brushed on top.
Are Spinach and Ricotta Rolls good for meal prep?
Yes, they’re one of the best! You can assemble them ahead and freeze, or bake and refrigerate for easy grab-and-go lunches, snacks, or appetizers throughout the week. Serve hot, warm, or at room temperature—they’re always delicious.
Final Thoughts
If you’ve never made Spinach and Ricotta Rolls at home, prepare to fall in love with how simple, satisfying, and versatile they truly are. With a flaky exterior and a soft, savory center, these rolls have a spot at any table. Give them a try and share the joy—one bite and you’ll see why this is a favorite worth repeating again and again!
Print
Spinach and Ricotta Rolls Recipe
- Total Time: 45 minutes
- Yield: 8 rolls 1x
- Diet: Vegetarian
Description
These Spinach and Ricotta Rolls are a delightful appetizer or snack that features a flavorful filling wrapped in crispy puff pastry. Perfect for gatherings or as a light lunch option.
Ingredients
Filling:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 10 oz frozen spinach, thawed and drained well
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
Assembly:
- 2 sheets puff pastry, thawed
- 1 egg (beaten, for egg wash)
- Sesame seeds or poppy seeds for topping (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Sauté Aromatics: In a skillet, sauté onion and garlic in olive oil until softened. Transfer to a bowl to cool slightly.
- Combine Filling: Mix spinach, ricotta, Parmesan, egg, nutmeg, salt, and pepper in the bowl with the aromatics.
- Prepare Pastry: Roll out puff pastry, cut into rectangles, and divide the filling. Roll and seal the rolls.
- Bake: Brush with egg wash, sprinkle seeds, and bake for 20–25 minutes until golden.
- Serve: Let cool slightly, then slice and enjoy warm.
Notes
- Ensure spinach is well-drained to avoid a soggy texture.
- These rolls can be made ahead and reheated.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 1g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
