Spinach and Ricotta Rolls are great for entertaining or for easy snacks. Made with flaky puff pastry, these vegetarian cheesy rolls are quick to prepare and freeze well. A hit with kids and adults alike. You can make these spinach and ricotta 'sausage' rolls in the oven or the air fryer.
I love an all-rounder recipe and these Spinach and Ricotta Rolls are just that. You can serve them as an appetiser to guests, as a light dinner with a side salad or (my favourite) keep them stashed in the freezer for snacks.
Basically there's no wrong way or time of day to enjoy these delicious rolls. Kids will love them. Adults will love them. In fact I don't think I've ever met a soul who didn't love them!
But fair warning - these Spinach and Ricotta 'Sausage' Rolls are dangerously addictive. I easily polished off about four rolls while shooting this recipe and was still eyeing them off for the rest of the day!
If you're more familiar with spinach and ricotta triangles, these are exactly the same - just in a different shape. If you want to shape them into triangles instead I've popped the instructions below!
Why you'll love this recipe...
- Quick and easy to prep.
- Great as an appetiser.
- Freezes well, so you can keep a stash for snacks.
- CHEESE! There's ricotta, parmesan and cheddar in each roll - need I say more?
WHAT YOU'LL NEED
Here's everything you'll need on hand to whip up a batch of these rolls (full measurements listed below)...
- Olive Oil
- Baby Spinach
- Garlic
- Ricotta
- Parmesan
- Cheddar Cheese
- Eggs
- Shallots / Green Onion
- Salt & Pepper
- Puff Pastry
- Sesame Seeds
How to Make Spinach and Ricotta Rolls in the Oven - Step by Step
Preheat oven 180C / 350F. Line two baking sheets with parchment paper. Remove two puff pastry sheets from the freezer and allow to thaw.
Heat oil in a frying pan on medium heat. Add garlic and cook for 30 seconds, stirring regularly, then add spinach and cook until wilted (approx. 3 minutes). Season with salt and pepper, and set aside to cool.
Add ricotta, parmesan, cheddar cheese, 1 egg and shallots / green onion to a mixing bowl and stir to combine.
Squeeze any excess liquid out of the spinach (just with your hands over the sink), then place into the mixing bowl, and mix well to combine.
Cut each puff pastry sheet into half to create two rectangles. Make a log shape with the filling along one side of a piece of pastry.
Brush the opposite side with beaten egg. Roll up tightly to enclose, keeping the seam side down. Repeat until the filling is divided over the 4 pieces of pastry.
Place the rolls on a cutting board and refrigerate for 15 minutes.
Remove the rolls from the fridge and cut each into 4 pieces. Brush with beaten egg, then sprinkle sesame seeds on top, if desired.
Place rolls onto baking trays, spacing evenly, and cook for 25 minutes or until golden, crispy and cooked through.
How to Make Spinach and Ricotta Rolls in the Air Fryer - Step by Step
Remove two puff pastry sheets from the freezer and allow to thaw.
Heat oil in a frying pan on medium heat. Add garlic and cook for 30 seconds, stirring regularly, then add spinach and cook until wilted (approx. 3 minutes). Season with salt and pepper, and set aside to cool.
Add ricotta, parmesan, cheddar cheese, 1 egg and shallots / green onion to a mixing bowl and stir to combine.
Squeeze any excess liquid out of the spinach (just with your hands over the sink), then place into the mixing bowl, and mix well to combine.
Cut each puff pastry sheet into half to create two rectangles. Make a log shape with the filling along one side of a piece of pastry. Brush the opposite side with beaten egg. Roll up tightly to enclose, keeping the seam side down. Repeat until the filling is divided over the 4 pieces of pastry.
Place the rolls on a cutting board and refrigerate for 15 minutes.
Remove the rolls from the fridge and cut each into 4 pieces. Brush with beaten egg, then sprinkle sesame seeds on top, if desired.
Place the rolls in a single layer in the air fryer basket, and cook on 200C / 390F for 15 - 20 minutes until golden and cooked through. Depending on the size of your air fryer, you'll need to cook in batches or you can simply freeze the uncooked rolls and cook them another time.
Make them into Triangles
You may have seen Spinach and Ricotta Triangles before - these rolls are exactly the same, just made into rolls.
The good news is you can easily shape them into triangles if you'd like! Instead of cutting your puff pastry sheet into 2 rectangles, cut into 4 squares. Place filling on one corner of the square, then fold the other corner over and use a fork to crimp the edges and seal.
Storing Instructions
Allow to cool completely, then store in an airtight container in the fridge for a few days, or in the freezer for a few months. To reheat, place on a baking tray in the oven (180C / 350F) for 10 minutes or until heated through. There's no need to defrost first.
You can also freeze the rolls uncooked in an airtight container. You'll need to cook a little longer as they will be frozen, add 10 minutes to the suggested cooking times and go from there.
TIPS FOR MAKING THIS RECIPE
- You could use frozen spinach instead of fresh baby spinach for this recipe. Just skip the step of cooking the spinach entirely and ensure you fully defrost then drain the frozen spinach before using.
- If you're cooking these rolls in the air fryer you may wish to put down some baking paper in your basket or racks before cooking to stop any cheese leaking out. I rarely remember and haven't found it to be too much of an issue, but it does make clean up easier!
- Store cooked rolls in an airtight container in the fridge for a few days or in the freezer for a few months. You can also store uncooked rolls in an airtight container in the freezer.
MORE SNACK RECIPES
- Spinach and Feta Pinwheels
- Puffy Dogs {Pigs in a Blanket}
- Easy Pizza Pinwheels
- Vegetarian Pizza Rolls
If you’ve tried these Spinach and Ricotta Rolls I’d love to hear how you enjoyed them! Pop a comment and a star rating below!
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📋 RECIPE
Spinach and Ricotta Rolls
Yield: 16 rolls
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Spinach and Ricotta Rolls are great for entertaining or for easy snacks. Made with flaky puff pastry, these vegetarian cheesy rolls are quick to prepare and freeze well. A hit with kids and adults alike.Cook in the oven or the air fryer.
Ingredients
- 200g / 7 oz Baby Spinach, washed
- 1 clove Garlic, minced
- 300g / 10 oz Ricotta
- ⅓ cup Parmesan, grated
- 1 cup Shredded Cheddar Cheese
- 2 Eggs, (1 for the mixture, 1 lightly beaten for brushing over the rolls)
- 2 Green Onions / Shallots, halved lengthways and thinly sliced
- Salt + Pepper, to taste
- 2 sheets Frozen Puff Pastry, thawed
Optional
- Sesame Seeds
To Serve
- Tomato Sauce / Ketchup
Instructions
OVEN INSTRUCTIONS
- Preheat oven 180C / 350F. Line two baking sheets with parchment paper. Remove two puff pastry sheets from the freezer and allow to thaw.
- Heat oil in a frying pan on medium heat. Add garlic and cook for 30 seconds, stirring regularly, then add spinach and cook until wilted (approx. 3 minutes). Season with salt and pepper, and set aside to cool.
- Add ricotta, parmesan, cheddar cheese, 1 egg and shallots / green onion to a mixing bowl and stir to combine.
- Squeeze any excess liquid out of the spinach (just with your hands over the sink), then place into the mixing bowl, and mix well to combine.
- Cut each puff pastry sheet into half to create two rectangles. Make a log shape with the filling along one side of a piece of pastry. Brush the opposite side with the beaten egg. Roll up tightly to enclose, keeping the seam side down. Repeat until the filling is divided over the 4 pieces of pastry.
- Place the rolls on a cutting board and refrigerate for 15 minutes.
- Remove the rolls from the fridge and cut each into 4 pieces. Brush with beaten egg, then sprinkle sesame seeds on top, if desired.
- Place rolls onto baking trays, spacing evenly, and cook for 25 minutes or until golden, crispy and cooked through.
AIR FRYER INSTRUCTIONS
- Remove two puff pastry sheets from the freezer and allow to thaw.
- Heat oil in a frying pan on medium heat. Add garlic and cook for 30 seconds, stirring regularly, then add spinach and cook until wilted (approx. 3 minutes). Season with salt and pepper, and set aside to cool.
- Add ricotta, parmesan, cheddar cheese, 1 egg and shallots / green onion to a mixing bowl and stir to combine.
- Squeeze any excess liquid out of the spinach (just with your hands over the sink), then place into the mixing bowl, and mix well to combine.
- Cut each puff pastry sheet into half to create two rectangles. Make a log shape with the filling along one side of a piece of pastry. Brush the opposite side with beaten egg. Roll up tightly to enclose, keeping the seam side down. Repeat until the filling is divided over the 4 pieces of pastry.
- Place the rolls on a cutting board and refrigerate for 15 minutes.
- Remove the rolls from the fridge and cut each into 4 pieces. Brush with beaten egg, then sprinkle sesame seeds on top, if desired.
- Place the rolls in a single layer in the air fryer basket, and cook on 200C / 390F for 15 - 20 minutes until golden and cooked through. Depending on the size of your air fryer, you'll need to cook in batches or you can simply freeze the uncooked rolls and cook them another time.
Notes
- You could use frozen spinach instead of fresh baby spinach for this recipe. Just skip the step of cooking the spinach entirely and ensure you fully defrost then drain the frozen spinach before using.
- If you're cooking these rolls in the air fryer you may wish to put down some baking paper in your basket or racks before cooking to stop any cheese leaking out. I rarely remember and haven't found it to be too much of an issue, but it does make clean up easier!
- Store cooked rolls in an airtight container in the fridge for a few days or in the freezer for a few months. You can also store uncooked rolls in an airtight container in the freezer.
Nutrition Information:
Yield: 16
Amount Per Serving:Calories: 246Saturated Fat: 6gCholesterol: 29mgSodium: 183mgCarbohydrates: 15gFiber: 1gSugar: 1gProtein: 8g
