These Spinach and Ricotta Rolls are a delicious blend of creamy, protein-packed ricotta and nutrient-rich spinach, all wrapped in golden, buttery puff pastry.
High in plant-based protein and fiber, yet low in carbs and saturated fat, they make a perfect everyday snack or meal prep option.
Quick, satisfying, and freezer-friendly, they’re ideal for busy weekdays or entertaining guests.
Spinach and Ricotta Rolls
Equipment
- 2 baking trays
- Wooden spoon or spatula
- Bowl (for mixing filling)
- Colander or tea towel (for draining spinach)
- Knife and cutting board
- Pastry brush
Ingredients
Filling:
- 250 g frozen chopped spinach thawed
- 400 g firm ricotta cheese
- ¾ cup grated Parmesan cheese
- 1½ cups shredded cheese cheddar, Monterey Jack, Gruyère, or Pepper Jack
- 1 large egg
- 1 garlic clove minced
- Pinch of nutmeg
- ¼ –½ tsp salt
- Black pepper to taste
Rolls:
- 3 sheets puff pastry
- 1 egg beaten (for brushing)
- Sesame seeds optional, for topping
Instructions
- Thaw and Prepare Spinach: Start by removing your frozen spinach from the freezer and allowing it to thaw completely. Once thawed, place the spinach in a colander. Using either your hands, a wooden spoon, or the back of a spatula, press firmly to remove as much excess water as possible. This step is crucial because too much moisture will make the filling runny and prevent the pastry from crisping. If preferred, you can also wrap the spinach in a clean tea towel or paper towels and gently squeeze out the water. Transfer the well-drained spinach into a large mixing bowl.
- Combine the Filling Ingredients: To the bowl with the drained spinach, add the firm ricotta cheese, grated Parmesan, shredded cheese of your choice (cheddar, Monterey Jack, Gruyère, or Pepper Jack), one beaten egg, minced garlic, a pinch of nutmeg, salt, and freshly cracked black pepper. Using a wooden spoon or spatula, fold all the ingredients together gently but thoroughly until you have a creamy, well-combined mixture. Taste the filling and adjust the seasoning if necessary. The filling should be flavorful, slightly cheesy, and firm enough to hold its shape when rolled in the pastry.
- Prepare the Puff Pastry: Take your puff pastry sheets out of the freezer and allow them to thaw slightly if needed, just until they are pliable but still cold. Place each sheet on a clean, lightly floured surface. Using a sharp knife or a pastry cutter, cut each sheet in half to create two rectangles. With three sheets of pastry, you should now have a total of six rectangles. Keep the pastry chilled while you prepare the filling to prevent it from becoming too soft and difficult to roll.
- Assemble the Rolls: Take one pastry rectangle and spoon a portion of the spinach-ricotta filling evenly along one edge of the rectangle, leaving a small margin along the sides. Brush the opposite edges lightly with beaten egg—this will act as a glue to seal the pastry. Carefully roll the pastry over the filling, ensuring the seam is on the bottom to prevent it from opening during baking. Repeat this process for the remaining pastry rectangles and filling until all six rolls are formed.
- Chill Before Baking: Place the assembled rolls on a tray and refrigerate them for about 15 minutes. Chilling the rolls helps the pastry firm up, which ensures that it puffs beautifully and stays intact during baking. While the rolls are chilling, preheat your oven to 180°C (350°F).
- Prepare Baking Trays: While the oven is preheating, lightly spray or grease two baking trays with oil. This prevents the rolls from sticking and helps them bake evenly. Carefully transfer the chilled rolls onto the trays, leaving a little space between each roll for expansion during baking.
- Slice and Brush Rolls: Depending on your preferred size, slice each roll into four equal pieces. Place them seam-side down on the trays. Using a pastry brush, gently coat the tops of each roll with beaten egg—this will give them a beautiful golden color and shiny finish. If desired, sprinkle sesame seeds over the tops for added texture and flavor.
- Bake the Rolls: Place the trays in the preheated oven. Bake for 25 minutes on the middle rack. After this initial bake, carefully swap the trays—move the tray on the top to the bottom and the one on the bottom to the top. Bake for an additional 5–10 minutes, or until the rolls are a deep golden brown and the pastry is crisp and flaky.
- Serve Warm: Remove the rolls from the oven and let them cool for a few minutes.They are best enjoyed warm, when the pastry is crisp, and the filling is creamy and gooey. Serve them as a party appetizer, a snack, or part of a lunchbox treat. They pair beautifully with a simple tomato sauce or a light dipping sauce if desired.
- Make-Ahead and Storage Tips: These rolls are excellent for make-ahead cooking. You can freeze them either raw or fully baked. To freeze raw, assemble the rolls and place them on a tray lined with parchment paper, then store them in an airtight container. Bake from frozen at 180°C (350°F) for 30 minutes, or defrost and bake for 25 minutes. If baked first, allow the rolls to cool completely, then freeze in an airtight container. Reheat in the oven until golden and crisp.
Notes
- Frozen spinach works well for convenience, but fresh spinach can be used after blanching, draining, and squeezing out excess water.
- Use firm ricotta for best results; overly soft or watery ricotta may make the filling too loose.
- Puff pastry sheets should be kept cold until rolling to ensure crisp, flaky pastry.
- These rolls can be frozen raw or cooked; baking from frozen requires slightly longer cooking times.
- The filling is slightly juicier than standard spinach ricotta puffs, so serving warm is ideal for maximum flavor and texture.
- Brushing with egg gives a golden, shiny finish; sesame seeds are optional but add a lovely nutty flavor.
Chef’s Secrets For Perfect Rolls
To achieve the best spinach and ricotta rolls, handling the pastry and filling carefully is key.
Always ensure that your spinach is thoroughly drained—any excess moisture will prevent the pastry from crisping properly.
Keep your puff pastry cold until you’re ready to assemble; this helps it remain flaky and puffs beautifully in the oven.
Rolling the filling tightly but not too compact ensures even cooking and prevents the cheese from leaking.
For extra flavor, freshly grated nutmeg adds subtle warmth, and a combination of cheeses creates a richer, creamier filling.
Don’t rush the baking process—patience ensures golden, crisp pastry and juicy, melty interiors.
Serving Suggestions For Spinach Rolls
Spinach and Ricotta Rolls are versatile and can be enjoyed in many ways.
Serve them warm as an appetizer for parties or gatherings, paired with a simple tomato or marinara dipping sauce.
They also make a perfect addition to lunchboxes or brunch spreads alongside fresh salads, roasted vegetables, or a light soup.
For a more indulgent option, serve with a drizzle of balsamic glaze or a side of herbed yogurt dip.
These rolls are best eaten fresh from the oven, but they can also be reheated to retain their crispness and gooey filling.
Storage Tips And Make-Ahead Advice
These rolls are ideal for make-ahead cooking and freezing.
To freeze raw rolls, assemble them and place them on a tray lined with parchment paper, then store them in an airtight container.
Bake directly from frozen, adding extra time to ensure the pastry is fully cooked and golden.
Fully baked rolls can also be frozen once cooled; reheat in a preheated oven until crisp and warm.
Store leftover rolls in an airtight container in the refrigerator for up to three days.
Avoid microwaving for reheating, as it can make the pastry soggy—oven or air fryer reheating preserves the flaky texture.
Frequently Asked Questions
1. Can I use fresh spinach instead?
Yes, fresh spinach works perfectly. Use roughly 600g of fresh leaves, blanch them for 30–45 seconds, then drain and squeeze out excess water. Measure 250g of drained spinach for the recipe.
This ensures the filling isn’t too wet and maintains the same consistency as using frozen spinach.
2. What cheeses work best for filling?
A combination of cheeses gives the best flavor and texture.
Firm ricotta provides creaminess, Parmesan adds sharpness, and mild cheeses like cheddar, Gruyère, or Monterey Jack contribute meltiness.
Avoid very soft or watery fresh ricotta, which can make the filling too loose.
3. Can these rolls be made ahead?
Absolutely. You can freeze both raw and baked rolls. Raw rolls can be baked straight from frozen, while cooked rolls should be reheated in the oven.
This makes them perfect for meal prep or entertaining without last-minute stress.
4. How can I make the pastry extra crispy?
Ensure the pastry stays cold until baking. Brushing with egg wash before baking also promotes a golden, crisp finish.
Avoid overcrowding the baking trays, and rotate trays halfway through baking for even color and texture.
5. Are these rolls healthy?
Yes, they are nutrient-dense. They provide plant-based protein from spinach and ricotta, fiber, essential vitamins, and healthy fats.
While puff pastry adds richness, you can enjoy them as a balanced snack or part of a wholesome meal without guilt.
