Spinach and Ricotta Rolls

Why You’ll Love Spinach and Ricotta Rolls Recipe

• The filling is rich, cheesy, and flavorful thanks to a mix of ricotta, Parmesan, shredded cheese, garlic and a hint of nutmeg.

• Using puff pastry gives a light, flaky and buttery crust that pairs beautifully with the soft, creamy interior.

• They’re versatile — ideal for parties, snacks, or quick meals, and easy to make ahead or freeze for later.

• Great balance: cheesy, savory, slightly herby and comforting — yet easy and quick to prepare (about 35 minutes total).

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Filling

• 250 g frozen chopped spinach, thawed

• 400 g firm ricotta

• ¾ cup grated Parmesan

• 1 ½ cups shredded cheese (cheddar, Gruyère, Monterey Jack, Pepper Jack, or similar)

• 1 egg

• 1 large garlic clove, minced

• Pinch of nutmeg (fresh grated or powder)

• ¼ – ½ teaspoon salt

• Black pepper, to taste

Rolls

• 3 sheets puff pastry

• 1 egg, beaten (for egg wash)

• Sesame seeds (optional)

Directions

1. Take the puff pastry out of the freezer so it can thaw slightly.

2. Place the thawed spinach in a colander and press out as much excess water as possible (using a spoon, hands, or a tea towel). Transfer the spinach to a bowl.

3. Add ricotta, Parmesan, shredded cheese, egg, minced garlic, nutmeg, salt and black pepper to the spinach. Mix until evenly combined.

4. Lay each puff pastry sheet on a work surface and cut in half to get two rectangles — you’ll have six rectangles total from the three sheets.

5. Divide the filling evenly among the pastry rectangles. Brush the edges with beaten egg, then roll up each rectangle with filling inside, finishing with the seam side down.

6. Refrigerate the rolls for 15 minutes (this helps them hold shape during baking). Meanwhile, preheat oven to 180°C (350°F).

7. Lightly oil two baking trays. Cut each roll into four pieces (or to your preferred size). Place them onto the trays. Brush the tops with egg wash, then sprinkle with sesame seeds if using.

8. Bake for 25 minutes. After 25 minutes, swap the trays (move the bottom tray to the top rack) and bake an additional 5–10 minutes until the pastry is golden and crisp.

9. Best served warm — the pastry will be crisp, and the filling creamy and juicy.

Servings and timing

Yields about 24 rolls. Total time: ~ 35 minutes (Prep: 10 minutes; Bake: 25 minutes).

Storage/Reheating

These rolls freeze and reheat well. You can freeze them once baked (after cooling) in an airtight container. To reheat, thaw (if frozen) then bake until warmed through, or reheat in an oven until the pastry is crisp and filling heated.

FAQs

How can I make these rolls with fresh spinach instead of frozen?

If using fresh spinach: take about 600 g fresh spinach, finely slice, blanch for about 45 seconds, drain and rinse in cold water, then squeeze out all excess liquid. Measure out 250 g of the drained spinach and use as in the recipe.

My ricotta is very soft and wet. Will that be a problem?

Yes — overly soft, watery ricotta (like fresh deli‑style ricotta) can make the filling soggy. Use a firmer supermarket‑style ricotta. If yours is soft, drain it in a colander for about 30 minutes before using to remove excess moisture.

Can I prepare the rolls ahead of time (ahead of baking)?

Yes — after assembling the rolls and cutting them, you can refrigerate them for a short time before baking. You can also freeze them raw. When ready to bake: if raw from frozen, bake about 30 minutes; if thawed, bake as per the recipe.

Can I freeze baked rolls?

Yes. Let them cool completely, then store in an airtight container in the freezer. To reheat: thaw if frozen, then bake until warmed through and the pastry re‑crisped.

What kind of cheese works best for the shredded cheese part?

Any medium‑ to long‑melting cheese — cheddar, Gruyère, Monterey Jack, Pepper Jack — works well. You can even mix cheeses. The goal is a gooey, melty filling with good flavor.

Can I add herbs or other flavorings?

Yes — adding finely chopped herbs (like parsley, dill, or basil) can add freshness. Just be careful not to add too much extra moisture (avoid very wet herbs).

Can I make smaller or larger rolls?

Yes — after rolling the pastry, you can cut into more or fewer pieces depending on desired size. If you make them smaller, keep an eye while baking — smaller pieces may bake faster.

Can these be made vegetarian (or even vegan)?

The standard recipe is vegetarian (no meat). For a vegan version: you’d need a plant‑based ricotta substitute, a vegan puff pastry, and a vegan “egg wash” (like plant‑based milk or oil) — but texture and flavor may vary.

What if the filling leaks out while baking?

Make sure to seal the pastry seam well before baking. Refrigerating 15 minutes before baking helps the seam stay sealed. Also, avoid overfilling — evenly distribute filling and don’t overstuff.

Can I serve these with a dipping sauce or side dish?

Absolutely — they pair well with a simple tomato sauce, a fresh salad, or a side of steamed vegetables. The savory, cheesy pastry goes well with tangy or fresh-sided dishes.

Conclusion

These Spinach and Ricotta Rolls are a delicious, comforting, yet simple pastry-based treat — perfect for parties, snacks, or easy meals. The combination of creamy spinach-ricotta filling and flaky puff pastry offers a satisfying bite every time. They’re easy to make ahead, freeze, and reheat — ideal for planning ahead or serving crowds. Once you try them, they quickly become a go-to for cheesy, savory cravings.