Spinach and Ricotta Rolls

These Spinach and Ricotta Rolls are a savoury delight with a golden, flaky pastry and a creamy filling of spinach, ricotta, and cheese. Perfect for picnics, lunchboxes, or a quick snack, they’re simple to make and guaranteed to please. These rolls offer a satisfying combination of flavours and textures, enhanced by a touch of grated tasty cheese for added richness.

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Prep Time 15

Cook Time 25

Total Time 38

Course Breakfast, Brunch, Lunch, Snack

Cuisine Greek

Servings Rolls

Calories 150 kcal

Equipment

Mixing bowl
Baking tray
Baking paper
Pastry brush
Sharp knife

Ingredients

250 g frozen spinach
300 g ricotta cheese
1/2 cup 50g grated tasty cheese
1/2 cup grated parmesan cheese
1/2 cup breadcrumbs
2 eggs
1 garlic clove
1/2 teaspoon nutmeg
Salt and pepper to taste
3 sheets puff pastry
Sesame seeds

Instructions

Thaw spinach and squeeze out excess water.
Preheat your oven to 200°C (180°C fan-forced) and line a baking tray with baking paper. Remove puff pastry from freezer and allow to thaw.
Make the Filling: In a large bowl, mix together spinach, ricotta, parmesan, tasty cheese, breadcrumbs, egg, garlic, nutmeg, salt, and pepper until well combined.
Cut each sheet of puff pastry in half to make 6 rectangles.
Place a line of filling along one long edge of each pastry rectangle. Roll tightly to enclose, sealing the edge with a little water. Place seam-side down on the tray.
Cut each log into 2 pieces to make 12 rolls (or cut into 4 to make smaller rolls) Brush with beaten egg and sprinkle with sesame seeds, if desired.
Bake for 20–25 minutes, or until golden and puffed.
Let cool before packing into lunchboxes or storing.