Description
There’s something magical about the combination of spinach and ricotta that has captivated cooks across cultures for centuries. From Greek spanakopita to Italian cannelloni, this pairing represents comfort food at its finest. These spinach and ricotta rolls take that beloved flavor combination and transform it into the perfect appetizer – elegant enough for dinner parties yet simple enough for weeknight cooking.
Ingredients
For the Filling:
- 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
- 1 cup ricotta cheese, well-drained
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 large egg, beaten
- ¼ teaspoon nutmeg, freshly grated
- Salt and black pepper to taste
For the Pastry:
- 2 sheets frozen puff pastry, thawed
- 1 egg, beaten (for egg wash)
- 2 tablespoons sesame seeds or poppy seeds (optional)
Substitution Options:
- Dairy-free: Use cashew ricotta or well-pressed tofu with nutritional yeast
- Gluten-free: Substitute with gluten-free puff pastry or phyllo sheets
- Fresh spinach alternative: Baby kale or Swiss chard work beautifully
- Cheese variations: Goat cheese or feta can replace ricotta for tangier flavor
Timing
Preparation Time: 15 minutes
Cooking Time: 20-25 minutes
Total Time: 40 minutes
Serves: 6-8 people (makes approximately 16 rolls)
Time-Saving Tips:
- Prepare the filling up to 24 hours ahead and refrigerate
- Thaw puff pastry overnight in the refrigerator
- Assemble rolls in the morning and bake before serving
- While the oven preheats, prepare your filling for maximum efficiency
Instructions
Start by preheating your oven to 400°F (200°C). If using fresh spinach, sauté it in a dry pan for 2-3 minutes until wilted, then squeeze out excess moisture using clean kitchen towels. For frozen spinach, ensure it’s completely thawed and thoroughly drained – this step is crucial to prevent soggy rolls.
In a mixing bowl, combine the prepared spinach with ricotta, Parmesan, minced garlic, beaten egg, and nutmeg. Season generously with salt and pepper. The mixture should hold together but not be too wet. If it seems loose, add an extra tablespoon of Parmesan to bind it.
Roll out your thawed puff pastry sheets on a lightly floured surface. Cut each sheet into 8 rectangles (about 3×4 inches each). Keep the pastry cold while working – if it becomes too soft, pop it in the refrigerator for 10 minutes.
Place about 1 tablespoon of filling at one end of each pastry rectangle, leaving a small border. Roll the pastry around the filling, pinching the seam to seal. Place seam-side down on a parchment-lined baking sheet, ensuring rolls don’t touch each other.
Brush the tops with beaten egg for that gorgeous golden finish, and sprinkle with seeds if using. This egg wash is what creates that professional bakery appearance.
Bake for 20-25 minutes until the pastry is golden brown and sounds hollow when tapped. The rolls should be crispy on the outside and the filling hot throughout. Let them cool for 5 minutes before serving – the filling will be molten hot straight from the oven.
Nutrition
- Calories: 180-200
- Fat: 12g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 8g