These delicious spinach ricotta rolls are the ideal vegetarian midweek meal. The cheesy spinach filling is a lighter take on traditional sausage rolls that tastes just as good, if not better!
Ingredients to Make Spinach Ricotta Rolls
- frozen chopped spinach
- olive oil
- onion, finely chopped
- crushed garlic
- ricotta
- egg
- Salt and pepper, to taste
- frozen puff pastry
How to Make Spinach Ricotta Rolls
Preheat the oven to 180°C/355°F. Grease and line the tray with baking paper.
Heat the oil in a medium frying pan over medium-high heat. Combine finely chopped onions and smashed garlic. Cook for approximately 3-4 minutes, stirring constantly, until the onion is tender and transparent.
Cook for 5 minutes, stirring regularly, until no extra liquid remains in the pan. Transfer the mixture to a bowl and allow it to cool for 10-15 minutes.
Add the ricotta to the chilled spinach mixture. Using a wooden spoon or fork, whisk together all of the ingredients until thoroughly blended. Season with salt and pepper as necessary.
Roll out the puff pastry sheets flat and equally distribute the ricotta spinach mixture.
Roll up the puff pastry sheets and set them on a baking pan. To set, refrigerate for 10 minutes.
Remove from the fridge, then cut each roll into two or three smaller rolls and place back on the baking pan.
Whisk the egg and brush it on each roll.
Bake at 350 degrees for 30 minutes, or until the puff pastry is golden brown and flaky.
You can keep the cooked rolls refrigerated in an airtight container for up to 3-4 days.
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Spinach Ricotta Rolls
Ingredients
- 1 cup frozen chopped spinach
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 tsp crushed garlic
- 1 cup ricotta
- 1 egg
- Salt and pepper, to taste
- frozen puff pastry
Instructions
- Preheat the oven to 180°C/355°F. Grease and line the tray with baking paper.
- Heat the oil in a medium frying pan over medium-high heat. Combine finely chopped onions and smashed garlic. Cook for approximately 3-4 minutes, stirring constantly, until the onion is tender and transparent.
- Cook for 5 minutes, stirring regularly, until no extra liquid remains in the pan. Transfer the mixture to a bowl and allow it to cool for 10-15 minutes.
- Add the ricotta to the chilled spinach mixture.Using a wooden spoon or fork, whisk together all of the ingredients until thoroughly blended. Season with salt and pepper as necessary.
- Roll out the puff pastry sheets flat and equallydistribute the ricotta spinach mixture.
- Roll up the puff pastry sheets and set them on a baking pan. To set, refrigerate for 10minutes.
- Remove from the fridge, then cut each roll into two or three smaller rolls and place back on the baking pan.
- Whisk the egg and brush it on each roll.
- Bake at 350 degrees for 30 minutes, or until the puff pastry is golden brown and flaky.
