Juicy, cheesy spinach and ricotta filling enclosed in buttery, flaky puff pastry. These Spinach and Ricotta Rolls are great finger food for parties, snack food on the go, and popping into lunch boxes. Snack Monsters’ dream come true! Plus they are great for making ahead.
Posting live from regional Queensland in the midst of mango harvesting at the Groves’ Tropical orchard!!!
Long time readers may remember that I visited this very same farm in early 2016. This City Gal turned Northern Beaches Gal Wanna-Be-Country-Gal swept into Yeppoon, armed with cameras and all manner of gadgets, ready to get stuck into the farm life. Turned up dressed completely inappropriately (who wears a sparkly clean WHITE TOP to a farm??) and as it so happens, I just missed the harvesting season. The mango trees were bare, with just a few late bloomers remaining.
But this year, I’m here to witness the action!!! YEE HA!
I arrived yesterday, was greeted so warmly by the Groves Family – Boss Man Ian, Boss Lady Sandi, their daughter Mel (Australia’s Best Mango Grader) and their son David (if it can be made of wood, he’ll build it, if it can’t, he’ll still probably figure it out) – caught up on farm happenings over the last 12 months (so. Much. TALKING!), shared laughs over mango daiquiris (oooh! Who wants the recipe??) and within 2 seconds of walking in the door of the homestead, I completely took over the kitchen.
Can’t help it. I partially did it under the guise of “Oh, let me help you, you’re so busy with packing the mangoes!”, but really, I’m just ridiculously overexcited about the bounty of fresh farm produce that I get to use on a whim. “Oh, I need limes! Do we have limes?” “What herbs are there? Lemongrass? You grow lemongrass??” “Hmm. So for dinner, I need green mangoes for a salad, almost overripe ones for the mango ice cream, and perfect ripe ones for dessert.”
Next week, I’ll be sharing all the tales from my visit. Including how I brought a giant suitcase which was mostly filled with food, including these Spinach Ricotta Rolls. Really. I know, who does that, right? Mad foodies. You don’t believe me? Hopefully one of the Groves will leave a testimonial on what they thought of these rolls. 🙂
The filling for these Spinach Ricotta Rolls is slightly different to what I use for my Spinach Ricotta Puffs and things like Cannelloni (woah, how have I not shared a recipe for Canelloni yet?), Lasagne (and again, no recipe yet??) and Spinach Ricotta Rotolo. The reason is because the ratio of filling to the buttery puff pastry is higher than the Puffs, and there is no sauce like with Cannelloni. So (I personally feel) the filling needs to have more flavour and be slightly juicer.
While you can make this with fresh spinach, I find it super easy to use frozen because I totally buy into the whole “snap frozen” thing. I applaud you if you use fresh, and I’ve included notes in the recipe for how to do so.
Happy weekend everyone! – Nagi xx
More cocktail food for parties
Coconut Shrimp / Prawns with Thai Mango Dipping Sauce
See all Dip Recipes, all Party Food and the Top 25 Party Foods!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Spinach Ricotta Rolls
Ingredients
Filling
- 250 g / 8 oz frozen chopped spinach , thawed (Note 1)
- 400 g / 13 oz firm ricotta (Note 2)
- ¾ cup grated parmesan
- 1 ½ cups shredded cheese (cheddar, tasty, Monterey Jack, Gruyere, Pepper Jack)
- 1 egg
- 1 large garlic clove , minced
- Pinch of nutmeg (fresh grated or powder)
- ¼ – ½ tsp salt
- Black pepper
Rolls
- 3 sheets puff pastry (Note 3)
- 1 egg , beaten
- Sesame seeds (optional)
Instructions
- Take pastry out of freezer.
- Place spinach in a colander and use a wooden spoon or your hands to press out excess water. You could also do this using a tea towel or paper towels. Transfer spinach to a bowl (drink the liquid, it’s good for you!).
- Add remaining Filling ingredients. Mix to combine.
- Place pastry on work surface and cut in half to create 2 rectangles – you should have 6 in total.
- Divide filling between pastries, brush edge with egg then roll up, finishing with the seam side down.
- Refrigerate for 15 minutes. Meanwhile, preheat oven to 180C/350F.
- Spray 2 x baking trays with oil (any).
- Cut rolls into 4, or whatever size you want. Brush tops with egg (makes it golden) then sprinkle with sesame seeds.
- Bake for 25 minutes, then take out the top tray and move the bottom tray to the top and give it an additional 5 – 10 minutes to make it golden.
- Best served warm – the pastry is crispier and the filling is juicier. See notes for make ahead instructions.
Recipe Notes:
SaveSaveNutrition Information:
WATCH HOW TO MAKE IT
Spinach and Ricotta Rolls recipe video!
LIFE OF DOZER
When I travel, Dozer stays with a golden retriever boarder. Basically, he’s having a holiday too. He has so much fun that I fear the day that I go to pick him up and he refuses to come with me….!!
These make great light dinner. They’re much tastier-and healthier-than any you can buy in the shops. Thankyou for another great recipe!
My granddaughter’s 1st request for her birthday dinner of ‘lots of nibblie things.’ Huge hit with everyone, cooked to perfection. Also used mixture to top mini pizzas on tomato paste with a bit of parmesan.
These are sooo good, I just ate like 4 in one go! Hehe
I really liked this recipe. I chopped the fresh spinach in a food processor, put in a bowl tipped boiling water over and let it sit a minute. Then Strained, squeezed and used. I also thinly spread the mixture over the puff pastry sheet, sliced it in half and rolled up the two halves separately and cut the log into 1 cm pieces. They came out gorgeous little scrolls – perfect finger food.
These were delicious. I followed most of the recipe. My variations:
– added a can of crushed chick peas
– sauteed frozen spinach with onion and cumin, dried out the water then let it chill slightly.
– icreased ricotta to 500g
– added an extra egg,
– half a t more garlic and
chilli flakes.
Mixed it all together and voila.
Delish!
I also fan baked them for 25 minutes.
Thanks for the recipe Mark! Just try more seeing you get awesome reviews!
Hi Nagi, really want to know it’s very tasty and healthy. I made them for my two little kids and they loved it. I just have one question. Instead of spraying oil on the baking tray and put the rolls straight on the tray, I used foil paper on the tray and put the rolls on it. When they are cooked after 25mins they were all stick on the foil paper. Do you know why and what I can do to avoid it? xx
You need the oil to keep them from sticking to the metal Suzie – if you oil the foil they won’t stick! N x
I oiled a silicone baking sheet and their bottoms were crispy perfect.
Thanks for your reply Nagi! I’m trying one of your recipes for the kids every week. xx
Hi Susie I always use baking paper works a treat. These are the bestest sausage rolls EVER 😁
Can extra batter be put in freezer????
they were very yummy. my pastry spit on the top .any hints as to why
I cooked these for my 18yo son’s party. Absolute hit. I had crumbled the ricotta but had some larger chunks which were like finding hidden treasure. I also made the sausage rolls and have to agree – best ever.
I don’t use any other recipe website. Thanks Nagi and your brother.
You are quite welcome Jude! I know those sausage rolls are the bomb with teenagers!! N x
Made these this evening with our home grown silverbeet, Absolutely delicious 😋 Will definitely make these again. Fantastic instructions. Thanks very much.
I didn’t even need to blanch my fresh spinach. I just finely chopped a bag of spinach and added it to the mix. Delicious! I did need to bake longer than 20 minutes, more like 35-40 but I kept an eye on them and it was definitely worth it!
(Also wanted to add, if you’re reading this Nagi, I don’t use any other recipe sites anymore, I simply search what I’m looking for on Recipe Tin Eats and I always find the simplest, tastiest recipes!)
Thanks Anna! That means a lot to me! And yes I am definitely reading this!! N x
Hi Nagi, I’ve made these a few times now and they’re always a big hit, demolished in no time at all. Thankyou for all that you do, I love all your tips, which are really helpful. Our meals have greatly improved since I found you. And of course love seeing what dozer is up to. Xx
Hi Nagi, I made these today in preparation for Father’s Day this weekend when the family will be here. OMG, yum,yum,yum!, very tasty indeed. Thank you for another wonderful recipe, you’ve done it again!!
Amazing! I thought the filling seemed kinda dry while stirring but once cooked they were perfectly juicy and flavourful. Will definitely make again.
Hi,
Any idea why my filling comes out on the side? It was still delicious though, just didnt look pretty. I was planning on serving this for my kids birthday party so I would appreciate any advice how to stop the filling from oozing on the side during baking. Thanks!
Loved this and it was very easy to make! Thought I’d ruined it because I bought soft ricotta cheese from Coles not the firm stuff but worked out well. So delicious!
I made the spinach and ricotta cannelloni today 14th July. I used cut up lasagna sheets. Instead of tubes. Heaps of extra garlic a good slug of red wine in tomato sauce. It was scrumptious. I follow your page and I adore Dozer and all your pics of him. Bev
Made so many mistakes making this recipe with hubby constantly interrupting my flow. He wanted onion in them so I grated an onion and squeezed the excess moisture out, forgot to put the egg in and away they went into the oven. Lots of moisture came out of them and they took an age to go brown. But they were yummy, especially with tomato sauce.
So full of flavour and easy to make! Another winning recipe Nagi!
They are so good. Made up a dipping sauce from Greek yoghurt and sweet chilli.
What dipping sauce would you use for these please ?
First time making roll w puff pastry and these turned out exactly like the pictures! They were demolished by our friends and all of the kids. They seemed healthy… not like going for a walk, more like not going for walk when you’re hungry! Ha ha 🤼♂️