Spinach and Ricotta Rolls are a delightful and easy-to-make dish that impresses with minimal effort. These rolls combine the earthy vibrancy of spinach with the creamy richness of ricotta, making them a tasty, nutritious option for busy days. Perfect as an appetizer, snack, or even a light meal, Spinach and Ricotta Rolls can be customized to suit your taste, ensuring everyone will enjoy them.
Recipe Information
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 320
Protein: 10g
Carbohydrates: 25g
Fat: 20g
Fiber: 2g
Sugar: 1g
Sodium: 250mg
Why Make Spinach and Ricotta Rolls
Spinach and Ricotta Rolls are not only delicious but also a healthy addition to your meal repertoire. Spinach is packed with vitamins and minerals, while ricotta offers a creamy base that keeps these rolls satisfying. Plus, their versatility means you can adapt the filling according to your preference or dietary needs, making them perfect for a family gathering or a quick snack.
How to Make Spinach and Ricotta Rolls Step by Step
Ingredients
Frozen spinach: 250g, thawed and well-drained – Earthy and vibrant, it forms the base.
Ricotta cheese: 250g – Soft and creamy, it binds the filling and adds richness.
Grated parmesan: 1/3 cup – Adds savory depth and saltiness.
Garlic clove: 1 large, minced – A bold flavor enhancer.
Lemon zest: 1 teaspoon – Lifts and brightens the filling.
Nutmeg: 1/4 teaspoon – Adds warmth and complexity.
Salt and pepper: To taste – Brings balance and seasoning.
Egg: 1 large, beaten – Half goes in the filling, half for brushing.
Puff pastry sheets: 2 sheets – Buttery, flaky casing for the rolls.
Sesame or poppy seeds (optional): 1 tablespoon – For a beautiful golden finish.
Directions
Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper. In a mixing bowl, combine the drained spinach, ricotta, parmesan, garlic, lemon zest, nutmeg, salt, pepper, and half the beaten egg. Mix until fully blended. Lay out the puff pastry sheets on a floured surface and cut each sheet in half to make 4 rectangles. Spoon a line of filling down one long side of each pastry rectangle. Roll tightly to enclose and place seam-side down on the tray. Cut each roll in half or thirds, lightly score the tops, brush with the remaining egg, and sprinkle with seeds if using. Bake for 20–25 minutes or until puffed and golden brown. Let cool slightly, then serve warm with your favorite dip or enjoy plain.
How to Serve Spinach and Ricotta Rolls
Serve these delightful rolls warm, paired with a simple marinara sauce or a zesty yogurt dip. A side salad with light vinaigrette complements the richness of the rolls perfectly. You can also offer a selection of dips for a delightful appetizer spread.
How to Store Spinach and Ricotta Rolls
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, pop them in the oven for a few minutes until warmed through, maintaining their flaky texture. These rolls can also be frozen before baking. Just wrap them tightly and thaw before baking when you’re ready to enjoy.
Expert Tips for Cooking Spinach and Ricotta Rolls
- Ensure the spinach is well-drained to prevent soggy rolls.
- Feel free to add other herbs or spices to the filling for a personalized flavor.
- Experiment with different types of cheese for varied richness in the filling.
Delicious Variations of Spinach and Ricotta Rolls
- Add diced sun-dried tomatoes and feta for a Mediterranean twist.
- Spice things up with crushed red pepper flakes for a bit of heat.
- Incorporate fresh herbs like basil or dill for added freshness.
Conclusion
Spinach and Ricotta Rolls are a wonderful way to combine flavor and nutrition in one easy-to-make dish. Whether enjoyed as a snack, appetizer, or light meal, they are bound to impress. Give them a try, and you’ll love the creamy filling encased in flaky pastry just as much as everyone else!
Spinach and Ricotta Rolls
Ingredients
For the filling
- 250 g Frozen spinach, thawed and well-drained Earthy and vibrant, it forms the base.
- 250 g Ricotta cheese Soft and creamy, it binds the filling and adds richness.
- 1/3 cup Grated parmesan Adds savory depth and saltiness.
- 1 large Garlic clove, minced A bold flavor enhancer.
- 1 teaspoon Lemon zest Lifts and brightens the filling.
- 1/4 teaspoon Nutmeg Adds warmth and complexity.
- Salt and pepper To taste, for balance and seasoning.
- 1 large Egg, beaten Half goes in the filling, half for brushing.
- 2 sheets Puff pastry sheets Buttery, flaky casing for the rolls.
- 1 tablespoon Sesame or poppy seeds (optional) For a beautiful golden finish.
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
- In a mixing bowl, combine the drained spinach, ricotta, parmesan, garlic, lemon zest, nutmeg, salt, pepper, and half the beaten egg. Mix until fully blended.
- Lay out the puff pastry sheets on a floured surface and cut each sheet in half to make 4 rectangles.
- Spoon a line of filling down one long side of each pastry rectangle.
- Roll tightly to enclose and place seam-side down on the tray.
- Cut each roll in half or thirds, lightly score the tops, brush with the remaining egg, and sprinkle with seeds if using.
Cooking
- Bake for 20–25 minutes or until puffed and golden brown.
- Let cool slightly, then serve warm with your favorite dip or enjoy plain.
