Spinach Ricotta Pastry Rolls (Print)
Flaky puff pastry filled with spinach, ricotta, and Parmesan, baked golden for a satisfying snack or appetizer.
# Ingredients:
→ Filling
01 -
2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
02 -
1 cup ricotta cheese
03 -
1/2 cup grated Parmesan cheese
04 -
1/2 teaspoon garlic powder
05 -
Salt and pepper, to taste
06 -
1 egg, beaten (for egg wash)
→ Pastry
07 -
1 package (about 17.3 oz) puff pastry sheets, thawed if frozen
# Steps:
01 -
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 -
In a mixing bowl, combine the chopped spinach, ricotta cheese, grated Parmesan, garlic powder, salt, and pepper. Mix well until all ingredients are fully incorporated.
03 -
On a lightly floured surface, roll out the puff pastry sheets to smooth them out. Cut each sheet into squares, about 4×4 inches.
04 -
Place a generous spoonful of the spinach and ricotta filling in the center of each pastry square. Be careful not to overfill.
05 -
Fold the pastry over the filling to create a triangle or rectangle shape, depending on your preference. Press the edges to seal and use a fork to crimp the edges for an extra secure seal.
06 -
Place the filled rolls on the prepared baking sheet. Brush the tops with the beaten egg for a golden finish.
07 -
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed.
08 -
Remove from the oven and let the rolls cool slightly before serving. Enjoy warm or at room temperature!