There’s something wonderfully nostalgic about biting into a warm, flaky Spinach and Ricotta Roll. The golden puff pastry crunches gently under your teeth, giving way to a soft, savory filling that’s creamy, herb-flecked, and just salty enough to make you close your eyes in happiness.
For many, Spinach and Ricotta Rolls evoke memories of weekend gatherings, casual lunches, and cozy afternoons. In my family, these rolls were a staple at every birthday, picnic, or holiday brunch. My grandmother would rise early, her kitchen already bustling before the sun peeked through the windows. She believed that no gathering was complete without a plate of these little golden pillows — freshly baked and still warm, lined up neatly on a large wooden platter.
Originating as a vegetarian twist on traditional sausage rolls, Spinach and Ricotta Rolls have earned their own spotlight in modern kitchens. They are beloved across cultures for their simplicity, versatility, and the comforting blend of leafy greens and smooth cheese. Whether you’re making them for a special occasion or just as a treat for yourself, these rolls carry a sense of homemade charm that’s hard to beat.
Why You’ll Love This Recipe
These Spinach and Ricotta Rolls are more than just a snack — they’re a celebration of texture and flavor. The creamy ricotta melts beautifully into the wilted spinach, while a touch of nutmeg and garlic brings warmth and depth. Wrapped in a buttery, golden puff pastry, they are light yet filling, simple yet elegant.
Perfect for vegetarians and anyone looking for a hearty, meat-free option, these rolls make excellent finger food for parties, school lunches, or cozy dinners served with a fresh salad. Best of all, they freeze beautifully, so you can make a big batch and save some for later.
INGREDIENTS YOU’LL NEED
- 500 g fresh spinach leaves (or 300 g frozen spinach, thawed and drained)
- 400 g ricotta cheese
- 1 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground nutmeg
- 1 egg, lightly beaten (for the filling)
- 2 sheets puff pastry, thawed
- 1 egg, lightly beaten (for brushing)
- Sesame seeds or poppy seeds, for sprinkling (optional)
- Salt and pepper, to taste
HOW TO MAKE SPINACH AND RICOTTA ROLLS
Making these Spinach and Ricotta Rolls is a satisfying process — one that fills your kitchen with buttery, cheesy aromas and rewards you with the joy of homemade comfort food.
STEP-BY-STEP INSTRUCTIONS
- Prepare the spinach
If using fresh spinach, steam or sauté it until wilted, then drain and finely chop. If using frozen spinach, make sure it’s fully thawed and squeeze out as much liquid as possible. This step is key to preventing soggy rolls. - Sauté the aromatics
In a pan, cook the finely chopped onion and garlic in a bit of olive oil until soft and translucent. This adds a subtle sweetness and depth to the filling. - Mix the filling
In a large bowl, combine the spinach, ricotta, Parmesan, sautéed onion and garlic, oregano, nutmeg, and one beaten egg. Season generously with salt and pepper. The mixture should be thick but spreadable, with the ricotta binding everything together. - Assemble the rolls
Lay out the puff pastry sheets on a lightly floured surface. Cut each sheet in half lengthwise. Spoon the spinach and ricotta filling along one long edge of each pastry strip, shaping it into a log. Roll up the pastry, sealing the edge with a little beaten egg. Place the rolls seam-side down on a lined baking tray.
- Cut and decorate
Slice each long roll into smaller pieces (about 4–5 cm each) or leave them whole if you prefer larger rolls. Brush the tops with beaten egg and sprinkle with sesame or poppy seeds for an extra crunch and pretty finish. - Bake
Bake in a preheated oven at 200°C (390°F) for 25–30 minutes, or until the pastry is puffed and golden brown. The smell alone will have everyone hovering near the oven! - Serve and enjoy
Let the rolls cool slightly before serving. They are delicious warm or at room temperature, perfect with a dollop of chutney or a fresh green salad on the side.
HELPFUL TIPS
- Make sure to drain the spinach well — too much moisture can make the filling watery and the pastry soggy.
- Use full-fat ricotta for the creamiest texture and best flavor.
- You can prepare the filling a day ahead and refrigerate, making assembly even quicker.
- These rolls freeze beautifully. Bake them first, let them cool, then freeze in an airtight container. Reheat in the oven for a few minutes when ready to eat.
DETAILS
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 16 small rolls or 8 large rolls
- Category: Snack / Appetizer
- Method: Baking
- Cuisine: Mediterranean-inspired
- Diet: Vegetarian
NOTES
Feel free to add extra herbs like basil or parsley to the filling for added freshness, or a pinch of chili flakes if you like a little heat.
NUTRITIONAL INFORMATION
(Per small roll, approximate)
- Calories: 180
- Protein: 7 g
- Carbohydrates: 14 g
- Fat: 11 g
- Fiber: 1 g
- Sugar: 1 g
FREQUENTLY ASKED QUESTIONS
Can I use frozen spinach?
Yes! Just make sure to thaw and squeeze out as much liquid as possible to avoid soggy rolls.
Can I make Spinach and Ricotta Rolls in advance?
Absolutely. You can bake them ahead of time and freeze, or store unbaked rolls in the fridge for up to 24 hours before baking.
What dipping sauces go well with these rolls?
They pair beautifully with tomato chutney, tzatziki, or even a spicy sriracha mayo.
STORAGE INSTRUCTIONS
Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven to bring back the crispiness. For longer storage, freeze baked rolls and reheat directly from frozen.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream
- Shrimp Lasagna with White Sauce and Cheese
- Shrimp Cakes with Lemon Aioli
- Creamy Shrimp Enchiladas
CONCLUSION
There’s something deeply comforting about Spinach and Ricotta Rolls — they are the kind of homemade treat that brings people together, fills the house with warmth, and turns any meal into a celebration. Whether you’re making them for a special event or simply to savor on a quiet afternoon, they never fail to satisfy. I hope this recipe becomes a cherished favorite in your kitchen, just as it has in mine.
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The Best Spinach and Ricotta Rolls
Description
There’s something wonderfully nostalgic about biting into a warm, flaky Spinach and Ricotta Roll. The golden puff pastry crunches gently under your teeth, giving way to a soft, savory filling that’s creamy, herb-flecked, and just salty enough to make you close your eyes in happiness.
For many, Spinach and Ricotta Rolls evoke memories of weekend gatherings, casual lunches, and cozy afternoons. In my family, these rolls were a staple at every birthday, picnic, or holiday brunch. My grandmother would rise early, her kitchen already bustling before the sun peeked through the windows. She believed that no gathering was complete without a plate of these little golden pillows — freshly baked and still warm, lined up neatly on a large wooden platter.
Originating as a vegetarian twist on traditional sausage rolls, Spinach and Ricotta Rolls have earned their own spotlight in modern kitchens. They are beloved across cultures for their simplicity, versatility, and the comforting blend of leafy greens and smooth cheese. Whether you’re making them for a special occasion or just as a treat for yourself, these rolls carry a sense of homemade charm that’s hard to beat.
Ingredients
500 g fresh spinach leaves (or 300 g frozen spinach, thawed and drained)
400 g ricotta cheese
1 cup grated Parmesan cheese
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon ground nutmeg
1 egg, lightly beaten (for the filling)
2 sheets puff pastry, thawed
1 egg, lightly beaten (for brushing)
Sesame seeds or poppy seeds, for sprinkling (optional)
Salt and pepper, to taste
Instructions
-
Prepare the spinach
If using fresh spinach, steam or sauté it until wilted, then drain and finely chop. If using frozen spinach, make sure it’s fully thawed and squeeze out as much liquid as possible. This step is key to preventing soggy rolls. -
Sauté the aromatics
In a pan, cook the finely chopped onion and garlic in a bit of olive oil until soft and translucent. This adds a subtle sweetness and depth to the filling. -
Mix the filling
In a large bowl, combine the spinach, ricotta, Parmesan, sautéed onion and garlic, oregano, nutmeg, and one beaten egg. Season generously with salt and pepper. The mixture should be thick but spreadable, with the ricotta binding everything together. -
Assemble the rolls
Lay out the puff pastry sheets on a lightly floured surface. Cut each sheet in half lengthwise. Spoon the spinach and ricotta filling along one long edge of each pastry strip, shaping it into a log. Roll up the pastry, sealing the edge with a little beaten egg. Place the rolls seam-side down on a lined baking tray. -
Cut and decorate
Slice each long roll into smaller pieces (about 4–5 cm each) or leave them whole if you prefer larger rolls. Brush the tops with beaten egg and sprinkle with sesame or poppy seeds for an extra crunch and pretty finish. -
Bake
Bake in a preheated oven at 200°C (390°F) for 25–30 minutes, or until the pastry is puffed and golden brown. The smell alone will have everyone hovering near the oven!
-
Serve and enjoy
Let the rolls cool slightly before serving. They are delicious warm or at room temperature, perfect with a dollop of chutney or a fresh green salad on the side.
Notes
Feel free to add extra herbs like basil or parsley to the filling for added freshness, or a pinch of chili flakes if you like a little heat.