If you love flaky pastry wrapped around a vibrant, cheesy filling, you’re in for a treat. Spinach and Ricotta Rolls are the ultimate crowd-pleaser – light, golden, and absolutely bursting with flavor inside and out. Whether you’re serving them as a lunchbox surprise, a party snack, or a cozy vegetarian dinner, these delightfully crisp rolls are impossible not to love. The creamy blend of spinach and ricotta tucked within buttery puff pastry is always a hit, and I can’t wait to walk you through how to make them at home!
Ingredients You’ll Need
It’s amazing how a handful of pantry staples come together to create such a vibrant, show-stopping dish. Each ingredient in these Spinach and Ricotta Rolls plays a unique role, from lending creaminess to ensuring that signature flakiness, and nothing here is complicated or hard to find!
- Olive oil: This adds depth and helps gently cook the aromatics for a flavor-packed filling.
- Onion: Using a finely chopped small onion brings sweetness and complexity to the mix.
- Garlic cloves: Two minced cloves infuse the filling with irresistible aroma and warmth.
- Frozen spinach: Thawed and squeezed dry for maximum flavor without extra moisture ruining your rolls.
- Ricotta cheese: Creamy ricotta binds the mixture, making every bite soft and luxurious.
- Parmesan cheese: A generous half-cup adds salty depth and a subtle nuttiness.
- Egg: One for binding the filling, one beaten for brushing the tops for a gorgeous golden finish.
- Salt and black pepper: Essential for balancing and brightening all the flavors.
- Dried oregano: A teaspoon adds herby Mediterranean flair to the filling.
- Puff pastry sheet: Thawed perfectly for easy rolling and maximum buttery layers.
- Sesame seeds or poppy seeds (optional): For a savory crunch and extra appeal on top.
How to Make Spinach and Ricotta Rolls
Step 1: Prepare Your Baking Sheet and Oven
Preheat your oven to 400°F (200°C) so it’s nice and hot when your Spinach and Ricotta Rolls are ready to bake. Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
Step 2: Sauté the Aromatics and Spinach
Heat the olive oil in a skillet over medium heat. Add the chopped onion and let it cook for 3–4 minutes, stirring now and then, until it becomes soft and translucent. Next up is the garlic; toss it in and give it just a minute so it releases all that wonderful garlicky aroma. Add the thawed, drained spinach and cook for another 2–3 minutes to drive off any extra moisture – trust me, this step is key to avoiding soggy rolls! Take the skillet off the heat and let the mixture cool down slightly.
Step 3: Mix the Filling
Grab a mixing bowl and spoon in the cooled spinach mixture. Add the ricotta and Parmesan cheeses, one egg, salt, pepper, and dried oregano. This dreamy combination needs a good stir until everything is well blended and rich. The filling should look creamy and hold together easily.
Step 4: Roll out the Puff Pastry and Fill
Dust your work surface lightly with flour and roll out the puff pastry sheet to smooth it. Slice it in half lengthwise so you have two long rectangles. Spoon the spinach and ricotta filling evenly along one long edge of each strip. Don’t overload – you want enough filling for every bite but not so much that it squishes out the sides. Roll each strip up tightly, keeping the seam down and using a dab of water to help seal the edge.
Step 5: Assemble and Top
Carefully transfer your filled logs to the prepared baking sheet, seam-side down to keep them snug. Brush each roll with the beaten egg for that beautiful shine, and sprinkle with sesame or poppy seeds if you like a little extra flavor and crunch.
Step 6: Bake to Golden Perfection
Slide the baking sheet into the preheated oven and bake for 20–25 minutes. You’ll know they’re ready when they’re golden, puffed, and smell absolutely irresistible. Let the rolls cool slightly before slicing each into 4–5 pieces – the anticipation is half the fun!
How to Serve Spinach and Ricotta Rolls
Garnishes
For an extra hit of flavor and festivity, I love scattering freshly chopped parsley or basil over the warm rolls. You can also grate a bit of lemon zest or add a swirl of chili oil right before serving for added brightness and a little kick.
Side Dishes
Spinach and Ricotta Rolls are super versatile and pair beautifully with simple sides. Think crisp green salads with zesty vinaigrette, roasted cherry tomatoes, or a bowl of classic tomato soup. They’re hearty enough to stand alone but play nicely with any light, fresh accompaniments.
Creative Ways to Present
For parties, arrange the sliced rolls on a platter with a small bowl of marinara, tzatziki, or pesto for dipping. Stagger them upright in a basket for picnics or tuck individual slices into lunchboxes for something extra special. You can even make mini versions for bite-size appetizer trays!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Spinach and Ricotta Rolls (lucky you!), simply let the slices cool completely and store them in an airtight container in the fridge. They’ll stay fresh for up to three days without losing their magic.
Freezing
These rolls are freezer-friendly! After baking and cooling, layer the slices between sheets of parchment in a zip-top bag or airtight container. They’ll keep for a month – perfect for quick snacks or unexpected guests. To freeze unbaked rolls, assemble and freeze them before the final egg wash; bake straight from frozen, adding a few minutes to the cook time.
Reheating
To revive that irresistible crunch, reheat Spinach and Ricotta Rolls in a preheated oven at 350°F (175°C) for 10 minutes, or until warmed through and crisp. The microwave works in a pinch but won’t restore that perfect pastry flakiness.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Sauté about 16 ounces of fresh spinach until wilted, let it cool, then squeeze out as much moisture as possible before chopping and using in the filling. It’s a great alternative if you have fresh greens on hand.
Why does my filling leak out during baking?
This is usually from overfilling or not sealing the pastry edges well enough. Be sure to keep a tight roll and press the seam closed with a little water. Using well-drained spinach also prevents leaks by reducing excess moisture in the filling.
Can I make Spinach and Ricotta Rolls gluten-free?
Yes! Just swap in a quality gluten-free puff pastry. The filling itself is naturally gluten-free, so this tweak works perfectly for anyone avoiding wheat.
What dipping sauces go best with Spinach and Ricotta Rolls?
Classic marinara is always a hit, but you can also try basil pesto, spicy harissa yogurt, or even a punchy chimichurri for something different. They elevate the rolls and make them party-ready!
How can I add more flavor to the filling?
Try mixing in some sun-dried tomatoes, caramelized shallots, or a pinch of chili flakes for extra oomph. Swapping the dried oregano for fresh herbs like dill or basil is also a nice way to change things up.
Final Thoughts
I hope you’re as excited as I am to bring a batch of Spinach and Ricotta Rolls into your kitchen! They’re easy, inviting, and always a huge hit with friends and family. Bake a tray, share them, and savor every flaky, cheesy bite – there’s just something magical about them that keeps everyone coming back for more.
Print
Spinach and Ricotta Rolls Recipe
- Total Time: 40 minutes
- Yield: 8–10 rolls 1x
- Diet: Vegetarian
Description
These Spinach and Ricotta Rolls are a delightful combination of creamy ricotta cheese, nutritious spinach, and flavorful seasonings all wrapped up in a flaky puff pastry. Perfect for parties, picnics, or a light meal, these vegetarian rolls are easy to make and even easier to enjoy.
Ingredients
Filling:
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 10 oz frozen spinach (thawed and drained)
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 egg (plus 1 beaten egg for brushing)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried oregano
For Assembly:
- 1 sheet puff pastry (thawed)
- Sesame seeds or poppy seeds (optional, for topping)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the filling: In a skillet, sauté onion and garlic. Add spinach, then mix with ricotta, Parmesan, egg, salt, pepper, and oregano.
- Assemble the rolls: Roll out puff pastry, divide in half, fill with spinach mixture, roll up, and seal edges.
- Bake: Place rolls on baking sheet, brush with egg, sprinkle seeds, and bake for 20–25 minutes.
- Serve: Let cool slightly, slice, and serve warm or at room temperature.
Notes
- These rolls can be made ahead and reheated.
- Great for parties, picnics, or a vegetarian lunch option.
- Use fresh spinach if preferred.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 1g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
