Spinach Ricotta Pastry Rolls

Spinach and ricotta rolls are my answer every time I want something irresistibly flaky and comforting with a savory filling that feels special yet simple. This recipe has bailed me out for casual lunches with friends and boisterous family gatherings alike and I never seem to make enough for how quickly they disappear.

I brought these to a family reunion and even my picky nephew went back for seconds. Now every holiday we have a batch waiting on the table.

Ingredients

• Fresh spinach chopped: gives the rolls a mild earthiness and vibrant color Opt for bright crisp leaves or use well drained frozen spinach for convenience
• Ricotta cheese: brings creamy moisture and softness Seek out whole milk ricotta for richness and a smooth texture
• Parmesan cheese grated: packs savory depth and a subtle nutty flavor Choose a wedge to grate fresh for the most punch
• Garlic powder: gives an aromatic backdrop Select a high quality garlic powder for the best flavor pop
• Salt and pepper to taste: allow the cheeses and spinach to sing Start with a light touch then adjust in the filling
• Egg beaten: is brushed on top for a bakery worthy golden sheen Use a fresh egg with a bright yolk
• Puff pastry: creates flaky layers and delicate crunch Thawed store bought pastry works perfectly just make sure it stays cold before baking

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 400 degrees Fahrenheit or 200 degrees Celsius and line a large baking sheet with parchment paper This ensures the rolls bake evenly and will not stick

Prepare the Filling:

In a large bowl stir the chopped spinach ricotta Parmesan garlic powder salt and pepper together Mix until the spinach is evenly coated and the cheeses are combined forming a creamy filling

Roll Out the Pastry:

Gently unfold or roll the puff pastry on a floured surface smoothing any seams or folds Slice into roughly four inch by four inch squares so the rolls are evenly sized

Fill the Pastry:

Spoon a generous portion of the spinach and ricotta mixture into the center of each pastry square Be careful to keep the edges clear to make sealing easier

Fold and Seal:

Lift one side of the pastry over the filling and align it with the opposite side Press well at the edges and use a fork to crimp tightly so no filling escapes during baking

Brush with Egg Wash:

Arrange the filled rolls on your prepared baking sheet and brush each top lightly with beaten egg This gives that signature glossy golden finish

Bake:

Place the tray in the oven and bake for twenty to twenty five minutes Watch for the moment the pastry turns deeply golden and flaky This signals a perfectly baked roll

Cool and Serve:

Let the rolls sit for a few minutes to cool slightly before serving Warm or at room temperature they hold together well and taste delicious

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I cannot resist dipping these in a bit of marinara sauce My kids love making them with me and it has turned into a weekend tradition that makes our kitchen smell incredible

Storage Tips

After baking let the rolls cool fully before packing in an airtight container They keep well in the fridge for up to three days For a quick snack I reheat them in the oven so the pastry crisps up again instead of turning soggy like it would in the microwave Freezing the unbaked rolls is a lifesaver before busy weeks just bake them straight from the freezer adding a few extra minutes

Ingredient Substitutions

No ricotta or want to mix things up Try cottage cheese well drained for a bit more texture or blend in some crumbled feta for an extra tang If you run out of fresh spinach frozen works just as well as long as it is squeezed almost dry Adding a handful of sautéed mushrooms makes the filling heartier

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Serving Suggestions

I love these rolls with a little bowl of good tomato sauce on the side or even a herby yogurt dip They also shine alongside a light green salad for brunch or served as a party starter They work well as a lunchbox treat since they hold together nicely

A Bit of History

Spinach and ricotta is a classic Italian inspired pairing that shows up in pasta bakes and cannelloni Puff pastry wraps this comforting combo in feathery layers that are wildly popular in Australia and parts of Europe too These rolls put a fresh twist on classic flavors and have become a global crowd pleaser

Recipe FAQs

→ Can I use frozen spinach instead of fresh?

Yes, thawed and well-drained frozen spinach can easily be substituted for fresh; just squeeze out excess moisture before mixing.

→ How do I prevent the pastry from getting soggy?

Ensure the spinach is well-drained, and avoid overfilling each pastry square. This helps maintain a flaky, crisp texture as the rolls bake.

→ Can I prepare these rolls ahead of time?

You can assemble the rolls ahead and store them, covered, in the fridge. Bake just before serving for best results.

→ What dipping sauces pair well?

Try pairing with marinara, garlic aioli, or even a simple herbed yogurt for an extra burst of flavor.

→ Is it possible to freeze the baked rolls?

Yes, cool completely after baking, then freeze in an airtight container. Reheat in the oven to restore flakiness before serving.