The Best Spinach and Ricotta Rolls
Discover the perfect appetizer or snack with our delectable puff pastry spinach and ricotta rolls recipe – a savory blend of flavors that will leave you craving more!
Servings: 12 rolls
Equipment
- 1 mixing bowl
- 1 cutting board
- 1 serrated knife
- 1 Baking Sheet
Ingredients
- 2 cups frozen chopped spinach thawed
- 2 cups ricotta cheese
- ½ cup fresh grated parmesan
- 1 tablespoon garlic minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoon sesame seeds
- 2 eggs separately whisked
- 4 sheets of puff pastry
Instructions
- Remove the frozen puff pastry from the freezer and allow to thaw.
- Thaw the frozen spinach by placing the bag in a large bowl and filling it with warm water, using your hands to occasionally break up frozen chunks of spinach.
- When the spinach is thawed, add to a fine mesh sieve and press out excess water.
- Add the spinach, ricotta, parmesan, minced garlic, salt, pepper, and 1 egg to a mixing bowl and combine well.
- Roll out the puff pastry sheets flat and spread the ricotta spinach mixture evenly over each puff pastry sheet.
- Gently roll up the puff pastry sheets and place on a baking sheet. Refrigerate for 10 minutes to set.
- Remove from the fridge and cut each roll into 2 or 3 smaller rolls and add back to the baking sheet.
- Whisk together the last egg and brush it over each roll and then sprinkle the rolls with sesame seeds.
- Bake at 350 for 30 minutes until the puff pastry is golden brown and flaky.
Notes
Use a very sharp serrated knife to cut your rolls into smaller ones.
Make the rolls the same size so they bake evenly.
Don't overbake your rolls; you don't want them to be too dry.
Make your ricotta filling in advance and keep it in the fridge in an airtight container for two days!
Make the filling in a food processor for a smoother mixture. Plus, it'll save you time and hand movement!
Store your rolls in a freezer bag for up to three months.