Description
Spinach and Ricotta Rolls are a delicious vegetarian alternative to sausage rolls, featuring a creamy ricotta and spinach filling wrapped in flaky puff pastry. These savory rolls are perfect for appetizers, lunchboxes, or a light meal with salad.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 10 oz (300g) frozen chopped spinach, thawed and drained well
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, lightly beaten (plus 1 for egg wash)
- 1/4 tsp nutmeg
- Salt and pepper to taste
- 2 sheets puff pastry, thawed
- 1 tbsp sesame seeds or poppy seeds (optional for topping)
Instructions
- Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.
- Heat olive oil in a pan over medium heat. Sauté onion until soft, about 3 minutes. Add garlic and cook for another minute.
- Add spinach and cook for 1–2 minutes to remove excess moisture. Let cool slightly.
- In a bowl, combine ricotta, Parmesan, beaten egg, nutmeg, spinach mixture, salt, and pepper. Mix well.
- Cut each puff pastry sheet in half to make 4 rectangles total.
- Divide the filling among the rectangles, placing it in a log shape down the center of each.
- Roll the pastry over the filling and seal the edges. Place seam-side down on the baking tray.
- Brush tops with beaten egg and sprinkle with sesame or poppy seeds if using.
- Bake for 20–25 minutes, or until golden and puffed.
- Let cool slightly before slicing and serving.
Notes
- Serve with tomato chutney or marinara sauce for dipping.
- Can be frozen before or after baking for a make-ahead option.
- Use fresh spinach (sautéed and drained) if preferred over frozen.
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 1g
- Sodium: 270mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 40mg
Keywords: spinach ricotta rolls, vegetarian puff pastry, meatless snack, savory pastry, party appetizer