Spinach and Ricotta Rolls

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Hosting a party can be stressful, and finding a meal that won't be left on the counter without any bites out of it is something we all want to avoid. If you are hosting an Easter party and looking for a quick and easy vegetarian appetizer, then this recipe can be added to your repertoire.

With a creamy spinach and ricotta filling wrapped in buttery puff pastry, these Spinach and Ricotta Rolls are a great alternative to traditional sausage rolls and are sure to go down a treat.
They are crispy, flaky, warm, and just so satisfying! Just be sure to make a double batch, because it will be hard to stop at just one! Even meat-lovers will be reaching for them within seconds!
  • Quick and easy: You can whip up these Spinach Ricotta Rolls in a flash.
  • Perfect holiday appetizer: This is a fantastic finger food to feed a crowd, especially when you're hosting a party!
  • Perfect blend of flavors: Spinach and cheese are two ingredients that compliment each other so well, and these layered spinach cheese rolls wrapped in puff pastry are no exception.
  • Freezer friendly: They freeze well for up to 3 months, so you can store a batch for easy snacking. Freeze any leftovers for serving as appetisers or for an easy lunchbox snack.

If you are looking for more appealing appetizers for Easter, you can also check:
Tips and Tricks
  • Squeeze out the excess water out of the blanched spinach. This step is very crucial, and will result in crisp, flaky rolls. If you skip this step the spinach and cheese mixture will be too liquidy and the rolls will get soggy.
  • Make sure to taste the filling to ensure that there's enough salt and pepper. Seasoning is important!
  • The sesame seeds in this recipe is totally optional, however they add an aromatic nutty taste to the rolls.
  • To reheat the leftovers, putting them in the oven at 180°C for about 10 minutes will do the trick and they will become crispy again.

If you make this recipe, I would love to know how it turned out! Please let me know by leaving a comment below.

  • 400 g fresh spinach
  • 200 g fresh ricotta
  • ¾ cup grated parmesan
  • 1 cup shredded Cheddar cheese
  • 1 egg
  • 2-3 cloves of garlic, minced
  • Salt, to taste
  • Black pepper, to taste
  • A pinch of nutmeg powder
  • 2 puff pastry sheets, thawed
  • 1 egg, whisked for egg wash
  • Sesame seeds, optional
  1. Roughly chop the fresh spinach. Blanch for 6-7 minutes, then drain in a colander.
  2. Use the back of a spoon to squeeze out the excess liquid from the spinach. Discard the liquid.
  3. In a large bowl, add the cooked spinach,the ricotta cheese, the grated parmesan, the cheddar cheese, the salt, pepper, nutmeg powder and the egg and mix until well combined. Taste and adjust the seasoning.
  4. Preheat the oven to 180 degrees Celsius, and line a baking sheet with parchment paper. Set aside.
  5. To assemble the rolls, cut each puff pastry sheet in half to create 2 rectangles- you should have 4 in total.
  6. Spread ¼ of the filling onto each rectangle sheet in a log form, lengthways, brush edge with egg then roll up, finishing with the seam side down. Refrigerate for 15 minutes.
  7. Take it out of the oven, cut each rolled pastry into 3 equal pieces, making 12 small rolls.
  8. Place them on the prepared baking tray, seam side down. Ensure there is enough space between each roll as they will puff up!
  9. Brush each roll with whisked egg and generously sprinkle with sesame seeds.
  10. Place them in the oven and bake them for 25 minutes or until golden brown.
  11. Serve warm!


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