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savory spinach ricotta pastries

Spinach Ricotta Pinwheels

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Prep Time 20 minutes
Cook Time 22 minutes
Resting Time 10 minutes
Total Time 52 minutes
Course Appetizer
Cuisine Italian
Servings 12 pieces

Equipment

  • 1 Baking sheet
  • 1 parchment paper sheet
  • 1 medium mixing bowl
  • 1 Small skillet
  • 1 Wooden spoon
  • 1 Whisk
  • 1 pastry brush
  • 1 Rolling Pin
  • 1 sharp knife
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 fine grater

Ingredients
  

  • 1 sheet puff pastry thawed
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 2 clove garlic minced
  • 6 cup fresh spinach packed
  • 1/2 teaspoon kosher salt divided
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • 1 cup ricotta cheese whole milk
  • 1/2 cup Parmesan cheese finely grated
  • 1 large egg beaten
  • 1 teaspoon lemon zest finely grated
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon fresh basil chopped
  • 1 large egg beaten for egg wash
  • 1 teaspoon water for egg wash
  • 2 teaspoon sesame seeds optional
  • 2 teaspoon poppy seeds optional

Instructions
 

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Warm olive oil in a small skillet over medium heat and sauté the onion until translucent, about 3 to 4 minutes.
  • Add garlic and cook until fragrant, 30 seconds, then add spinach, 1/4 teaspoon salt, and cook until wilted, 2 to 3 minutes.
  • Transfer spinach mixture to a colander, cool slightly, and squeeze out excess moisture thoroughly.
  • In a medium bowl whisk ricotta, Parmesan, remaining 1/4 teaspoon salt, black pepper, red pepper flakes, lemon zest, parsley, basil, and one beaten egg until smooth.
  • Chop the drained spinach and fold it into the ricotta mixture until evenly combined.
  • Lightly flour the counter and roll the puff pastry to about 10x12 inches to even the surface.
  • Spread the spinach ricotta filling evenly over the pastry, leaving a 1/2-inch border on one long edge.
  • Roll the pastry up tightly from the opposite long edge into a log, sealing the seam by brushing with a little water.
  • Place the log seam-side down and chill in the freezer for 10 minutes to firm for cleaner slicing.
  • Mix the remaining beaten egg with water to make an egg wash.
  • Slice the chilled log into 12 even pieces using a sharp knife and arrange cut-side up on the prepared baking sheet, spacing them 1 inch apart.
  • Brush tops and sides with egg wash and sprinkle with sesame or poppy seeds if using.
  • Bake for 18 to 22 minutes until puffed and deep golden brown.
  • Cool on the sheet for 5 minutes, transfer to a rack, and rest another 5 minutes before serving warm.

Notes

For the best texture, squeeze the spinach until very dry; excess moisture can cause soggy pinwheels. If using frozen spinach, thaw completely and wring out in a clean towel, using 10 ounces as a substitute for the fresh spinach. Puff pastry works best when cold, so keep it chilled and re-chill the filled log if it softens. You can assemble and refrigerate the log up to 12 hours ahead or freeze it for up to 1 month; slice from frozen and add 2 to 3 minutes to the bake time. Swap puff pastry with pizza dough for a chewier bite, or add 1/2 cup shredded mozzarella for extra melt. Serve with warm marinara for dipping, and store leftovers in an airtight container, then re-crisp in a 375°F oven for 6 to 8 minutes.
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