baking

Spinach and Ricotta Rolls: Flaky, Cheesy and Vegetarian

Pam 2026
Spinach and Ricotta Rolls: Flaky, Cheesy and Vegetarian

Ingredients

Ingredients

For the Filling:

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 10 oz (280g) fresh spinach
  • 1 cup (250g) ricotta cheese
  • ½ cup (50g) grated Parmesan cheese
  • 1 large egg yolk
  • ¼ teaspoon freshly grated nutmeg
  • Salt and pepper to taste

For Assembly:

  • 1 sheet (about 8-10 oz / 225-280g) all-butter puff pastry, thawed
  • 1 egg beaten with 1 tablespoon water (for egg wash)
  • Sesame seeds or poppy seeds for topping (optional)

For Serving:

  • Marinara sauce, warmed

Spinach and ricotta rolls are the perfect savory pastry—flaky, buttery puff pastry wrapped around a creamy, cheesy spinach and ricotta filling. They’re elegant enough for entertaining, simple enough for a weeknight meal, and absolutely delicious.

This vegetarian favorite is inspired by Italian cuisine, combining fresh spinach, creamy ricotta, nutty Parmesan, and a hint of nutmeg. Whether you serve them as an appetizer, a brunch item, or a light dinner with a salad, these rolls are guaranteed to disappear fast.

Instructions

1

Prepare the Spinach

In a large skillet, heat the olive oil over medium heat. Add the garlic and cook for 1 minute until fragrant. Add the spinach in batches and cook until wilted, about 3-4 minutes.

Transfer to a colander and let cool slightly. Squeeze out as much liquid as possible—this is crucial for preventing soggy pastry. Chop the spinach finely.

2

Make the Filling

In a medium bowl, combine the chopped spinach, ricotta, Parmesan, egg yolk, nutmeg, salt, and pepper. Mix well until thoroughly combined. Taste and adjust seasoning.

3

Prepare the Puff Pastry

On a lightly floured surface, roll the puff pastry into a rectangle about 10×12 inches. Cut the pastry in half lengthwise to create two long rectangles.

4

Fill and Roll

Spoon half the spinach mixture along one long edge of each pastry rectangle, forming a log. Brush the opposite edge with a little water. Roll the pastry tightly over the filling, sealing the edge. Place seam-side down.

5

Chill

Wrap the rolls in plastic wrap and refrigerate for at least 30 minutes. This makes them easier to slice.

6

Preheat and Prep

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

7

Slice and Egg Wash

Slice each roll into 1½-inch pieces. Place on the prepared baking sheet, cut-side up or seam-side down. Brush the tops with egg wash and sprinkle with seeds if desired.

8

Bake

Bake for 15-20 minutes, until puffed and golden brown.

9

Serve

Serve warm with marinara sauce for dipping.

Pro-Tips for Spinach and Ricotta Roll Perfection

  • Squeeze the Spinach Dry: This is the most important step. Any moisture in the spinach will make the pastry soggy. Really squeeze!
  • Use Good Puff Pastry: All-butter puff pastry makes a huge difference in flavor and flakiness.
  • Chill Before Slicing: Chilled rolls slice much more cleanly.
  • Don’t Overfill: Too much filling can cause the rolls to burst open during baking.
  • Egg Wash for Shine: A good egg wash gives that beautiful golden color.
  • Make Ahead: You can assemble the rolls a day ahead and refrigerate. Slice and bake just before serving.
  • Freezer Friendly: Unbaked rolls freeze beautifully. Slice and freeze on a baking sheet, then transfer to a bag. Bake from frozen, adding a few minutes to cooking time.
  • Variations: Add cooked bacon or pancetta for a non-vegetarian version, or try different cheeses like feta or goat cheese.

These Spinach and Ricotta Rolls are flaky, cheesy, and absolutely delicious.

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