Spinach and Ricotta Rolls
Delicious and versatile rolls combining creamy ricotta and fresh spinach, wrapped in flaky puff pastry. Perfect as appetizers or snacks.
Ingredients
Filling Ingredients
- 1 cup fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 clove garlic, minced
- Salt and pepper to taste Salt and pepper to taste
Pastry Ingredients
- 1 sheet of puff pastry, thawed Ensure puff pastry is well-thawed for a flaky texture.
- 1 egg beaten (for egg wash)
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a bowl, mix the chopped spinach, ricotta cheese, Parmesan, garlic, salt, and pepper.
- Roll out the puff pastry on a floured surface and cut it into squares.
- Place a spoonful of the spinach and ricotta mixture in the center of each square.
- Fold the pastry over to form a roll or triangle shape and seal the edges.
- Brush the tops with the beaten egg.
- Place the rolls on a baking sheet lined with parchment paper and bake for 15-20 minutes or until golden brown.
Notes
These rolls can be served warm with dips like marinara or garlic aioli. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes. You can also freeze uncooked rolls for later use.