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–+ servings
spinach and ricotta pastry

Spinach and Ricotta Rolls

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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Appetizer
Cuisine Italian
Servings 4

Equipment

  • 1 large frying pan
  • 1 Mixing bowl
  • 1 Wooden spoon
  • 1 Baking Tray
  • 1 parchment paper sheet
  • 1 pastry brush
  • 1 sharp knife
  • 1 measuring cup
  • 1 measuring spoon set

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 300 grams fresh spinach washed and chopped
  • 250 grams ricotta cheese
  • 1 large egg
  • 1/4 teaspoon nutmeg ground
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 sheets puff pastry thawed
  • 1 tablespoon milk
  • 2 tablespoons grated Parmesan cheese

Instructions
 

  • Preheat the oven to 200°C (392°F) and line a baking tray with parchment paper.
  • Heat olive oil in a large frying pan over medium heat and sauté onions until translucent.
  • Add garlic and spinach to the pan and cook until spinach wilts, then remove from heat.
  • In a mixing bowl, combine ricotta cheese, egg, nutmeg, salt, and pepper.
  • Stir the cooked spinach mixture into the ricotta mixture until well combined.
  • Lay out the puff pastry sheets on a flat surface and cut each sheet into two rectangles.
  • Spoon spinach and ricotta mixture along one long edge of each rectangle.
  • Roll the pastry tightly to enclose the filling and place seam-side down on the baking tray.
  • Brush the tops with milk and sprinkle with Parmesan cheese.
  • Bake in the preheated oven for 25 minutes or until golden brown.
  • Let the rolls rest for 5 minutes before slicing and serving.

Notes

For best results, ensure the spinach is thoroughly drained to prevent the filling from becoming too watery. You can also experiment with additional herbs like basil or oregano for more flavor. If you prefer a vegetarian option, ensure the Parmesan cheese is vegetarian-friendly.
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