Spinach and Ricotta Rolls

Another great little healthy snack to have handy for easy dinners, lunches or lunchboxes.  We eat them either warm or cold and they can be frozen too.

I found this recipe on the Create Bake Make site and now have another recipe to add to my little collection of 'keepers.'

Spinach and Ricotta Rolls.

500g ricotta
80g parmesan cheese, freshly grated
100g spinach leaves, roughly chopped
1 egg
1 teaspoon nutmeg
Cracked black pepper for seasoning
4 sheets puff pastry, thawed
1 extra egg for brushing the tops

Preheat oven to 200°C.  Line two baking trays with baking paper and set aside.

Place the ricotta, parmesan cheese, spinach leaves, one egg, nutmeg and pepper into a large bowl.  Mix well.

Crack extra egg into a small bowl or cup and whisk.  Set aside.

Cut each pastry sheet in half lengthways.  Brush one long side of each sheet with the egg then add the mixture down the centre.

Roll each sheet into a log beginning at the side without the egg.  Pinch all ends together.  Brush the tops with egg.

Slice each log into four pieces using dental floss.  I've given an example of how to cut with floss on my Sausage Roll recipe post.  The floss makes a clean cut without the hassle of having the mixture stick to the knife.  Very easy.

Cook for approximately 20 minutes or until golden and crispy.


  1. Hi Kylie, I tried to leave a comment on this earlier, but I was having trouble with my ipad. Those look spectacular. It sounds like it's a quick recipe.

  2. I made some ricotta cheese the other day and as we have silverbeet growing I made up a similar filling for a pie. It is always yummy.

  3. This looks like being a keeper recipe for me too now.


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