Spinach and Ricotta Rolls (2024)

• ▢ 500 grams ricotta cheese
• ▢ 80 grams parmesan cheese finely grated
• ▢ 100 grams baby spinach leaves
• ▢ 1 egg
• ▢ 4 sheets puff pastry partially thawed
• ▢ 1 teaspoon nutmeg
• ▢ ½ teaspoon salt and pepper

To decorate the rolls

• ▢ 1 teaspoon sesame seeds optional
• ▢ 1 egg lightly whisked

• Line your two trays with baking paper and preheat your oven to 210 degrees celsius (fan-forced).

• Place the ricotta, grated parmesan cheese, baby spinach leaves, 1 egg, nutmeg and salt and pepper into a large bowl and stir until all of the ingredients have combined.

• Break the extra egg into a small bowl and lightly whisk.

• Place the partially thawed pastry sheets onto your bench and cut in half lengthways. Brush one edge of the pastry with a little of the egg before using a spoon to add an approximately 3cm wide line of mixture down the centre of the pasty.

• Roll the pastry (starting from the edge without the egg) to enclose the filling.

• Slice the Spinach and Ricotta Rolls into four equal parts and brush with a little more of the beaten egg and sprinkle with sesame seeds if desired.

• Repeat process until all the pastry and Spinach and Ricotta mixture has been used.

• Place the Spinach and Ricotta Rolls into the oven to cook for 25 minutes or until the pastry is golden and crispy.

Thermomix Instructions

• Line your two trays with baking paper and preheat your oven to 210 degrees celsius (fan-forced).

• Cut the parmesan cheese into cubes no bigger than 3cm and place in your Thermomix bowl to mix for 10 seconds on speed 9 to grate.

• Add the ricotta, baby spinach leaves, 1 egg, nutmeg and salt and pepper to your Thermomix bowl and mix for 15 seconds on speed 4 or until all of the ingredients have combined.

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• Break the extra egg into a small bowl and lightly whisk.

• Place the partially thawed pastry squares on your bench and cut in half lengthways. Brush one edge of the pastry with a little of the egg before using a spoon to add an approximately 3cm wide line of mixture down the centre of the pasty.

• Roll the pastry (starting from the edge without the egg) to enclose the filling.

• Slice the Spinach and Ricotta Rolls into four equal parts and brush with a little more of the beaten egg and sprinkle with sesame seeds if desired.Repeat process until all the pastry and Spinach and Ricotta mixture has been used.

• Place the Spinach and Ricotta Rolls into the oven to cook for 25 minutes or until the pastry is golden and crispy.

Air Fryer Instructions

• Set your Air Fryer to 190 degrees and cook for 8 – 10 minutes or until golden. Please note the cooking time will vary between appliances.

• There is an option to use frozen spinach for this recipe, just make sure it’s thawed and you pat it dry to remove the excess moisture.
• These rolls can be topped with sesame or poppy seeds if you wish.
• You can certainly make smaller or larger rolls, please note the cooking time will vary.
• To store, place in an airtight container and keep in the fridge for up to 7 days.
• These rolls can also be frozen for up to three months.
• To serve, you can enjoy these Spinach and Ricotta Rolls on their own, however they are also delicious with tomato relish.
• If you are making the rolls larger or smaller than specified, the cooking time will need to be amended accordingly.
• If re-heating from frozen, I suggest setting the oven at 190 degrees celsius (fan-forced) and heating for 10 -15 minutes. The time it takes will depend on the size of the roll.