Description
These Spinach and Ricotta Rolls are a delicious and savory treat featuring a creamy blend of spinach, ricotta, parmesan, and aromatic spices wrapped in flaky puff pastry. Perfect as a snack or appetizer, they bake to golden perfection with a beautiful crust topped with optional sesame or poppy seeds for added texture and flavor.
Ingredients
Scale
Filling
- 250g frozen spinach, thawed and well-drained
- 250g ricotta cheese
- 1/3 cup grated parmesan cheese
- 1 large garlic clove, minced
- 1 teaspoon lemon zest
- 1/4 teaspoon nutmeg
- Salt and pepper, to taste
- 1 large egg, beaten (half for filling, half for brushing)
Pastry
- 2 sheets puff pastry
- 1 tablespoon sesame or poppy seeds (optional)
Instructions
- Prepare the oven and baking tray: Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper to prevent sticking and ensure even baking.
- Make the filling: In a mixing bowl, combine the well-drained spinach, ricotta, parmesan, minced garlic, lemon zest, nutmeg, salt, pepper, and half of the beaten egg. Mix thoroughly until fully blended into a creamy, evenly seasoned filling.
- Prepare the pastry: On a floured surface, lay out the puff pastry sheets. Cut each sheet in half lengthwise to create four rectangular pieces.
- Assemble the rolls: Spoon a line of the spinach and ricotta filling along one long edge of each pastry rectangle. Roll the pastry tightly to enclose the filling, then place each roll seam-side down onto the prepared baking tray.
- Cut and decorate: Slice each roll into halves or thirds, depending on desired size. Lightly score the tops of the rolls to allow steam to escape. Brush the tops with the remaining beaten egg and sprinkle with sesame or poppy seeds if using, to add a beautiful golden finish.
- Bake the rolls: Place the tray in the preheated oven and bake for 20 to 25 minutes, or until the puff pastry is puffed up, golden brown, and crispy on the outside.
- Serve: Allow the rolls to cool slightly before serving warm. They can be enjoyed plain or paired with your favorite dip for extra flavor.
Notes
- Make sure to thoroughly drain the spinach to avoid soggy pastry.
- You can substitute fresh spinach, sautéed and squeezed dry, if preferred.
- For a vegan version, use dairy-free ricotta and egg substitutes, and vegan puff pastry.
- These rolls can be made ahead and frozen before baking; bake directly from frozen adding a few extra minutes.
- Serve with marinara sauce, garlic yogurt dip, or a spicy chutney for variety.
