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Eat Recipes

Eat: Homemade Spinach and Ricotta Rolls

Classic sausage rolls are always crowd pleasers and while the it’s hard to go past the original we love these cheesy, spinach packed versions which combine the creaminess of ricotta cheese and the health benefits of iron boosting green spinach.

They are delicious fresh from the oven with a good dollop of our Maple Syrup Tomato Chutney, but they are also great in school and work lunch boxes or for a kids (or adults!) party.

Ingredients

2 sheets of puff pastry

350 grams of frozen spinach, thawed and well drained to ensure any extra water is removed

350 grams of fresh ricotta cheese

1 cup of finely chopped spring onions

1/2 a cup of grated Parmesan cheese

I tablespoon of olive oil

1/2 a teaspoon of ground nutmeg

2 eggs (1 whisked)

1 tablespoon of sesame seeds

Sea salt and black pepper

To Serve

Maple Syrup Tomato Chutney

Pre-heat oven to 180C (350F). To make rolls, lightly fry spring onions in olive oil until soft. In a large bowl add thawed spinach, ricotta, Parmesan cheese, 1 egg, nutmeg and cooked spring onions. Stir all ingredients to combine and season with salt and pepper.

Cut the two sheets of puff pastry in half and place a quarter of the spinach ricotta mix along one side in a long log shape. Brush the opposite side of the pastry with whisked egg. Roll the pastry up and cut the log equally in to four rolls. Brush with additional egg and sprinkle with sesame seeds. Repeat for the remaining three pastry halves.

Place rolls on a sheet of baking paper on a baking tray and bake in oven for approximately 25-30 minutes until rolls are golden and cooked through. Remove from oven, serve hot with tomato chutney. Enjoy!

Love spinach? Try our Baked Eggs with Spinach , Chilli and Chives here or our Roast Pumpkin, Feta Cheese, Bacon and Spinach Tart here.

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9 comments on “Eat: Homemade Spinach and Ricotta Rolls

  1. These look yummy and easy to make too! Definitely a recipe we will have to try for our next get together. Thanks for sharing!

  2. I grew up on spanakopita and these look awesome. Thanks for the recipe!

  3. The feta seems to have turned into ricotta in the recipe! Presume you fon’t need both feta AND ricotta?!

    • eatliveescape

      Oh no definitely just Ricotta! Thanks- updated now

  4. These look absolutely marvelous! I happen to have some puff pastry in the freezer — this will put it to good use 🙂 Thank you!

    • Also, as it turned out, I had a little bit of ricotta pie filling in the freezer (no idea why), to which I added some fresh chopped spinach and some parmesan cheese, I then used the phyllo dough as you did, rolling them up as best as I could, using a little of the cheese mixture on the back of a spoon instead of breaking an egg to brush over the top. It had bits of chopped spinach mixed in and got all brown and nice on top just the same, Mine were not as pretty as yours but they sure tasted good! Many thanks again!

  5. Another great recipe I can make with puff pastry sheets. very detailed one. will try.

    Thank you for stopping at my blog space. You have a great blog here.

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