Description
Biting into the perfect combination of flavors and textures is one of life’s simple pleasures, and Spinach and Ricotta Rolls deliver just that experience.
Ingredients
Scale
- 250g / 8 oz frozen chopped spinach, thawed
- 400g / 13 oz firm ricotta
- ¾ cup grated parmesan
- 1 ½ cups shredded cheese (cheddar, tasty, Monterey Jack, Gruyere, or Pepper Jack)
- 1 egg
- 1 large garlic clove, minced
- Pinch of nutmeg
- ¼ – ½ tsp salt
- Black pepper, to taste
- 3 sheets puff pastry (about 25cm/10” squares)
- 1 egg, beaten (for brushing)
- Sesame seeds (optional)
Instructions
- Start by preheating your oven to 180°C (350°F) to ensure it’s ready when your rolls are. In a colander, place the thawed spinach and press out excess moisture using a wooden spoon, a clean tea towel, or your hands.
- Transfer the drained spinach to a large mixing bowl, adding in the ricotta, grated parmesan, shredded cheese of your choice, a beaten egg, minced garlic, a pinch of nutmeg, salt, and black pepper. Stir everything thoroughly until you achieve a uniform consistency.
- Lay out your sheets of puff pastry on a clean work surface, cutting each sheet in half to create six equal rectangles. Evenly distribute the spinach and ricotta mixture across the pastry, then tightly roll each rectangle. Seal the rolls by brushing the edges with a beaten egg.
- To make handling easier and ensure the pastry maintains its structure, chill the rolls in the refrigerator for about 15 minutes.
- Arrange the sliced rolls on lightly greased baking trays, spacing them apart slightly. Brush the tops with more beaten egg for a shiny finish and sprinkle sesame seeds over them if using. Bake for 25 minutes, rotating halfway through until golden brown.
Notes
The dough must be chilled to ensure it has the best texture and doesn’t spread too much during baking.
- Prep Time: 30 minutes
- Cook Time: 35–40 minutes
- Category: Snack
Nutrition
- Calories: 290 kcal
- Sodium: 350 mg
- Protein: 9 g