Spinach Ricotta Rolls
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
4.99 out of 5 stars
(54)
Ingredients
24 servings
- 250 g / 8 oz frozen chopped spinach (, thawed (Note 1)
- 400 g / 13 oz firm ricotta (Note 2)
- ¾ cup grated parmesan
- 1 ½ cups shredded cheese (cheddar, tasty, Monterey Jack, Gruyere, Pepper Jack)
- 1 egg
- 1 large garlic clove (, minced)
- Pinch of nutmeg (fresh grated or powder)
- ¼ - ½ tsp salt
- Black pepper
- 3 sheets puff pastry (Note 3)
- 1 egg (, beaten)
- Sesame seeds (optional)
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Preparation
Step 1
Take pastry out of freezer.
Step 2
Place spinach in a colander and use a wooden spoon or your hands to press out excess water. You could also do this using a tea towel or paper towels. Transfer spinach to a bowl (drink the liquid, it’s good for you!).
Step 3
Add remaining Filling ingredients. Mix to combine.
Step 4
Place pastry on work surface and cut in half to create 2 rectangles – you should have 6 in total.
Step 5
Divide filling between pastries, brush edge with egg then roll up, finishing with the seam side down.
Step 6
Refrigerate for 15 minutes. Meanwhile, preheat oven to 180C/350F.
Step 7
Spray 2 x baking trays with oil (any).
Step 8
Cut rolls into 4, or whatever size you want. Brush tops with egg (makes it golden) then sprinkle with sesame seeds.
Step 9
Bake for 25 minutes, then take out the top tray and move the bottom tray to the top and give it an additional 5 - 10 minutes to make it golden.
Step 10
Best served warm – the pastry is crispier and the filling is juicier. See notes for make ahead instructions.
Step 11
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