Description
These Spinach and Ricotta Rolls are a delicious vegetarian alternative to sausage rolls, made with flaky puff pastry and a creamy, savory spinach-ricotta filling. Perfect for snacks, lunchboxes, or party platters.
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 500g frozen spinach, thawed and excess water squeezed out
- 250g ricotta cheese
- 1/2 cup grated parmesan cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg (optional)
- 3 sheets puff pastry, partially thawed
- 1 egg, lightly beaten (for egg wash)
- Sesame seeds or poppy seeds, for topping (optional)
Instructions
- Preheat oven to 180°C/350°F (fan forced).
- Heat olive oil in a pan over medium heat. Add onion and garlic, cook until soft and translucent. Let cool slightly.
- In a bowl, combine spinach, ricotta, parmesan, cooked onion mixture, salt, pepper, and nutmeg (if using). Mix well.
- Cut each puff pastry sheet in half to make 6 rectangles.
- Divide filling evenly along one long edge of each pastry piece. Roll up to enclose, placing seam-side down.
- Brush with beaten egg and sprinkle with sesame or poppy seeds if desired.
- Cut each roll into 3–4 pieces and place on a baking tray lined with parchment paper.
- Bake for 30–35 minutes or until golden and crispy.
- Cool slightly before serving.
Notes
- Make ahead and freeze raw or baked rolls for convenience.
- Use fresh spinach by sautéing and draining well before mixing.
- Add chili flakes for a spicy kick.
- Serve with tomato chutney or sauce for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 roll
- Calories: 120
- Sugar: 0.5g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
