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Delicious Spinach and Ricotta Rolls Recipe

Delicious Spinach and Ricotta Rolls Recipe

Delicious Spinach and Ricotta Rolls combine creamy ricotta cheese, fresh spinach, and flaky pastry into a simple, flavorful appetizer or snack. Perfect for parties, lunchboxes, or a cozy day in, this vegetarian-friendly recipe comes together quickly with everyday ingredients and bakes to golden perfection, delivering a balanced blend of cheesy, savory, and fresh flavors.

  • Total Time: 30 minutes
  • Yield: 12 rolls 1x

Ingredients

Scale

Main Ingredients

  • 2 cups fresh baby spinach (or 1 cup frozen spinach, thawed and pressed)
  • 1 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 large egg (divided: 1 beaten for filling, 1 for egg wash)
  • 6 sheets phyllo pastry or equivalent puff pastry sheets
  • 2 tablespoons olive oil or melted butter
  • Salt, to taste
  • Black pepper, to taste
  • Pinch of nutmeg (optional)

Instructions

  1. Prepare the Spinach: Wash fresh spinach thoroughly. Sauté it in a hot pan with a splash of olive oil until wilted. If using frozen spinach, thaw completely and squeeze out excess water to avoid soggy filling.
  2. Make the Ricotta Filling: In a mixing bowl, combine ricotta cheese, grated Parmesan, minced garlic, one beaten egg, and a pinch of nutmeg if desired. Stir in the cooled spinach, then season with salt and pepper to taste. Mix well until fully incorporated.
  3. Prepare the Pastry: Lay out phyllo or puff pastry sheets on a clean surface. If using phyllo, brush each sheet lightly with olive oil or melted butter to prevent drying and ensure crispiness.
  4. Assemble the Rolls: Spread a line of the spinach and ricotta filling along one edge of each pastry sheet. Carefully roll the pastry to encase the filling, gently sealing the edges to keep everything inside.
  5. Bake to Perfection: Place the rolls on a baking tray lined with parchment paper. Brush the tops with the remaining beaten egg for a golden sheen. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes or until the pastry is puffed and golden brown.

Notes

  • Ensure spinach is well-drained to prevent soggy pastry.
  • Keep phyllo sheets covered under a damp towel to avoid drying out during assembly.
  • Spread filling evenly to guarantee each bite has a balanced mix of spinach and cheese.
  • Don’t skip the egg wash for an appealing golden color.
  • Monitor baking time closely during the last 5 minutes to prevent burning the pastry edges.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 roll
  • Calories: 150 kcal
  • Sugar: 1 g
  • Sodium: 180 mg
  • Fat: 10 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 55 mg

Keywords: spinach ricotta rolls, vegetarian appetizers, easy party snacks, baked pastry rolls, spinach cheese rolls