Spinach & Ricotta Rolls
Quick and delicious Spinach & Ricotta Rolls, perfect for busy days and gatherings. Easy to make with simple ingredients and a delightful filling.
Ingredients
Puff Pastry and Filling
- 1 package puff pastry (thawed)
- 2 cups fresh spinach (washed and chopped)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 each egg (beaten, for egg wash)
- 1 clove garlic (minced)
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a medium skillet, heat a drizzle of olive oil over medium heat. Add minced garlic and let it sizzle for about 30 seconds.
- Toss in the chopped spinach and sauté until wilted, approximately 3-4 minutes. Season with salt and pepper and then remove from heat to cool slightly.
- In a mixing bowl, combine the sautéed spinach, ricotta cheese, and grated Parmesan. Stir until nicely blended.
- On a floured surface, roll out the thawed puff pastry sheets and cut them into squares, about 4×4 inches each.
Assembly
- Place a generous tablespoon of the spinach and ricotta mixture in the center of each square. Fold the corners over the filling to create a bundle and pinch the edges to seal.
- Brush the tops of each roll with the beaten egg for a golden finish.
Baking
- Arrange the rolls on a baking sheet lined with parchment paper and bake them for 20-25 minutes until golden brown.
- Let them cool slightly before serving warm with marinara or pesto.
Notes
For a different texture, you can substitute phyllo dough for puff pastry. These rolls can also be frozen before baking for later use. Add mushrooms or sun-dried tomatoes to the filling for a twist. Leftovers can be stored in an airtight container in the fridge for 2-3 days.