Description
Delicious and savory spinach and ricotta rolls wrapped in puff pastry, perfect as a snack, appetizer, or light meal.
Ingredients
Scale
- 250g ricotta cheese
- 200g fresh spinach (or 150g frozen, thawed and drained)
- 1 egg
- 2 sheets puff pastry, thawed
- 1/2 cup grated Parmesan cheese
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
- 1 tbsp sesame seeds or poppy seeds (optional, for topping)
Instructions
- Preheat oven to 200°C (390°F) and line a baking tray with parchment paper.
- Blanch the spinach in boiling water for 1-2 minutes, then drain and finely chop (or thaw and squeeze out excess water if using frozen spinach).
- In a bowl, mix chopped spinach, ricotta cheese, 1 egg, Parmesan, nutmeg, salt, and pepper until well combined.
- Cut each puff pastry sheet in half to make 4 rectangles.
- Spoon the spinach mixture along one long edge of each pastry piece and roll up tightly to enclose the filling, sealing the edge with water.
- Place rolls seam-side down on the baking tray, brush with beaten egg, and sprinkle with seeds if using.
- Cut each roll into smaller bite-sized pieces if desired, and bake for 20–25 minutes or until golden and puffed.
Notes
- You can add crumbled feta for a saltier flavor.
- These rolls can be frozen before baking and cooked straight from the freezer.
- Serve with a side salad or dipping sauce for a more complete meal.
Nutrition
- Serving Size: 2 rolls
- Calories: 280
- Sugar: 1g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 55mg
Keywords: spinach, ricotta, puff pastry, vegetarian appetizer, party snack