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!
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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….!!
I’ve got people coming round 10am Saturday morning, and wondered if I was to make the night before would it be best to cook and freeze? Or cook and store in an airtight container then reheat in the morning? Or make and keep them raw overnight in the fridge? Just trying to save myself some time!
Hi Kellie! Easiest is to cook then refrigerate then reheat 🙂 Puff pastry is so buttery it reheats brilliantly 🙂 N xx
These are amazing!! So easy to make as well. My sister, who seriously doubts my cooking abilities was shocked that I had made them and not store bought 😉
Thank you for a wonderful recipe
Making this for the first time, they are sitting in the fridge ready for me to go pop in the oven in a few mins! I tasted the filling by itself and it is beautiful, can’t wait to try it cooked!
Great way to make use of my spinach plant! Thanks 🙂
Hope you loved it Jess! N x
Making this recipe a for second time now. These are the BEST spinach and ricotta rolls I’ve ever had 🙂
Thank you for this dead simple and delicious recipe!
Love hearing that! So glad you enjoy these as much as I do! N xx
I made these to use up an excess of baby spinach. I get a box of market-fresh produce delivered every week and there’s almost always a big bag of baby spinach, which I struggle to use up because I reach salad saturation point pretty quickly, and nobody in the house likes cooked spinach. But (surprise surprise) 3 cheeses + pastry + tomato sauce does wonders to make it more palatable! Delicious, even! My 3 year old, usually quite wary of green foods, helped me make it and enthusiastically ate it.
Ba ha ha!!! It’s like the ultimate way to hide spinach!!! So glad everyone loved this – N x
I can’t wait to make these! I live in the United States. What would I use for the ricotta cheese! And what flavor of melting cheese do you use? I need to figure out how to convert your recipes.
Hi Tanya! Ricotta is sold in the states, in the fridge section or over the counter deli 🙂 It really needs to be made with ricotta! N x
Hi Nagi, I tried this recipe and it was a raging success! Delicious hot or cold. The filling leaked out slightly but I will blame myself (your “high-altitude, lazy-cook” fan)… I used the brand of ricotta you recommended which was perfect but couldn’t think what to do with the left-over 100gm so in it went too. Thank you for another very easy and yummy recipe. Will definitely make this again. Best wishes, Marg.
Whoot! So pleased to hear that Marg!!! PS high altitude here in Aus???
What brand ricotta cheese would you recommend for this recipe , any ricotta I have ever used is always soft
Hi Mary! I use Perfect Italiano which is a ricotta sold in supermarkets here in Australia. It is quite soft but not so soft that it’s like spreadable ricotta, if that makes sense? 🙂 N x
I will go to my local Italian Deli , will find something to use , love your recipes, will definetly try these for our family Thanksgiving, keep up the great work, happy holidays to you , Mary
A bit excited Nagi! I’ve made these for dinner this morning before work and they are biding their time in the fridge…. I have used a mix of ricotta and feta but I totally forgot the other cheese! All good. My family thanks you in advance! Diana x
Oh who cares!! still DELICIOUS!!! 😂
I made these yesterday and boy they are GOOD! I actually had to put the rest in the freezer to stop myself from eating anymore after I wolfed down FOUR of these at one sitting! Another awesome recipe Nagi. Thanks 🙂
Prakriti
That could have been ME writing this! 😂
I made these this afternoon and the filling oozes out while they cook. Any way to prevent this?
Hi Amy! Did you use firm ricotta? There are some higher quality fresh Italian ricottas that are super soft and spreadable, almost like cream. They are too watery for this recipe. 🙂 N xx
Hi Nagi,
Thank you so much for all your lovely recipes. I love trolling through them and getting sooooo many great ideas.
I especially love the pictures of Dozer, and have become quite a fan. Is there any chance you can have a section specifically for Dozer’s picture gallery (or is there one already and I have not looked properly??)?
Keep those delicious recipes coming.
Thanks
Diana
PS – love to Dozer xox
Dozer sends a WOOF back! 🙂 I don’t have a gallery for him but now you’ve put that idea in my head, watch out!!! Thank you for your love message, I’m so pleased you are enjoying my recipes! N x
I just made these for the office morning tea and they were such a hit I had to send everyone the recipe! Yummy indeed. I cut each log into 5 pieces which made them a perfect morning tea snack size.
Fantastic to hear you enjoyed this Lisa! Thank you for letting me know! N x
Please feel free to come over to my house with a suitcase of food anytime! 😉 So jealous I wasn’t there to eat all of your tasty mango creations, as well as these delectable spinach ricotta rolls! The combination is fantastic, plus puff pastry…yes please!
Love the video, too <3
Right back at you hun! 😉 N x
bout to put this in the oven now, we made it into a pie dish rather than separate pies.
we had a hard time getting the pastry to mold to shape but oh well turned out in the end.
I’m sure gonna taste so good, thank for a good recipe.
I hope you loved it Sammi! 🙂 N xx
These look utterly crave-worthy and happiness inducing. All you could hope for in a recipe! 😉
THANKS! N xx
Nagi,
I am inspired! You are the reason I took my cooking abilities to the next level. I could never find the perfect recipe for foods I wanted to cook so my cooking talent was wasted, until I found your blog. This recipe sounds amazing by the way. I would love a recipe for empanadas ?
What a compliment!! Oooh – empanadas has been on my cards for ages! I use my friend’s recipe, it is SO GOOD, he made them for me when I visited! -> http://keviniscooking.com/empanadas-mendocinas/
Yum just like at the school canteen 🙂 But I feel these would be waaaaay tastier. Yes please on a mango daquiri recipe!! Sounds like a fab time up north
Now that I’ve posted this I keep seeing them everywhere!!!
SUPER jealous that you are in mango heaven!!! I love mangoes. Soooooo much. I love summer because I get to eat fresh mangoes.
The Spinach and Ricotta Rolls will feature at Big One’s upcoming birthday party. I’m sure the adults will love these! I’m sure Big One will definitely wolf these down!
Oooh! HOW OLD????
Big One turned 6 on New Year’s Day, and we had the party on the weekend. Had a smaller turn out than expected, so I’m saving the rolls until Australia Day to try out. 🙂
Hello Nagi, love your post from top to botom. That’s kind Of Food I just Realy love ALL heartedly, thank YOU. In Melb. Again heatwave, do Not Like one bit, wish I could Well to someone My option. As for Dozer , picture perfect! Regards, Vera.
Thanks so much for the compliment Vera!! I’m so glad you like this post, I’m having a BLAST up in QLD watching the harvesting of mangoes! Hope you are staying cool Vera! Go make yourself a MANGO DAIQUIRI!