Spinach rolls made with feta, ricotta, and Spinach are perfect for light meals or as a side dish. This crispy feta, Spinach, and ricotta rolls make a great side dish and are easy to freeze or put together in less than an hour.
A batch of homemade sausage rolls is hard to beat — but don’t get me started about the incredible bacon muffins.
But I can assure you that these Spinach rolls with Feta, Ricotta, and Ricotta Cheese elevate sides to a new level!
They are vegetarian-friendly, so they are an excellent choice for vegetarians.
SPINACH ROLLS WITH RICOTTA & FETA CHEESE
Imagine crispy, flaky, fluffy puff pastry rolls stuffed with creamy feta and ricotta. It sounds amazing!?
These spinach rolls can be served warm with your favorite dipping sauce or Chutney. They are ready in less than an hour.
This puff pastry recipe is great for my meal-preppers!
It is possible to make several batches (or more…or three …) of these feta, ricotta, and spinach rolls, seal them, and freeze the rest for up to 3 months.
These are easy to grab from the freezer, throw in a lunchbox, or warm up for a light at-home lunch.
WHY SPINACH FETA & RICOTTA ROLLS ARE PERFECT FOR YOU
They are vegetarian. Eggs, cheese, Spinach, and carbs are the best ingredients to make this puff pastry recipe.
Delicious and super easy – You only need one bowl, one spoon, and one baking pan. It takes about 45 minutes. That’s it! It’s easy to prepare and clean up.
Frozen-friendly – Make a few batches and freeze them for up to three months! To heat them up, you can throw them in the oven.
WHAT DO YOU NEED?
NOTE: Scroll down to the bottom of the page for detailed instructions and the ingredient quantities.
Puff Pastry 6 sheets of your favorite store-bought puff pastry, defrosted. You can double or triple the recipe by buying a few extra packets.
Spinach- This recipe uses frozen Spinach, which you can buy in the frozen vegetable section of your supermarket. They are usually in small cardboard boxes. Drain all liquid from the frozen Spinach to ensure flaky, crunchy pastries.
Cheese – Crumbled mozzarella and ricotta make this little pastry an irresistible treat!
Additional Ingredients This recipe also calls for eggs, onions, minced garlic salt, and pepper, as well as sesame seeds.
HOW TO MAKE FETA, SPINACH & RICOTTA ROLLS
NOTE: Scroll down to the bottom of the recipe card for all the details and the ingredient quantities!
STEP 1 – PREP
Preheat your oven to fan-forced 190° Celsius (375° Fahrenheit).
Next, spray 3 baking trays flat with cooking oil spray.
STEP 2: STRAIN SPINACH
Next, transfer the Spinach to a strainer. Then use a paper towel to squeeze out any liquid.
NOTE To make these pastries crisp and delicious, strain the Spinach thoroughly. I prefer to strain the Spinach into a strainer/colander and then squeeze it with a paper towel.
STEP 3: CREATE A SPINACH AND CHEESE MIXTURE
Place the Spinach drained in a bowl. Next, add the chopped onion, crumbled feta, ricotta, and one egg. Season with salt and pepper. Mix everything together until it is well combined.
STEP 4 CONSTRUCT PUMP PASTRIES
Then, divide each puff pastry sheet into six equal-sized rectangles (a total of 36 rectangles). Divide the filling among 18 pastry rectangles, leaving the rest unfilled.
NOTE Make sure you fill each pastry rectangle with the filling, leaving a little space around the edges.
STEP 5: COVER SPINACH & FETA PUFF PASTRY ROLLS
Brush the beaten egg over the edges of any pastry rectangles containing the filling. Place a pastry rectangle without filling on top of one pastry rectangle.
Once each roll is covered, you can use a fork or a knife to join the pastry sheets into one rectangle. Continue with the rest of the pastry sheets.
STEP 6: BAKE AND SERVE SPINACH ROLLS
Make 2 small cuts through each pastry sheet to expose the Spinach, ricotta, and feta before you put them in the oven. Next, brush the pastry sheets with beaten eggs and sprinkle with sesame seeds.
Place the puff pastry rolls on the baking trays. Bake for 25 minutes or until golden. Serve warm with your favorite condiment.
INSTRUCTIONS
Preheat oven to 190° celsius (fan forced). Set aside 3 baking trays flat with cooking oil spray.
Put the Spinach in a strainer. Use a paper towel to squeeze out any liquid.
Combine the chopped onion, crumbled feta, ricotta, and one egg in a large bowl. Season with salt and garlic. Mix everything together until well combined.
Each pastry sheet should be cut into six equal-sized rectangles. You will end up with 36 rectangles.
Divide the filling among 18 pastry rectangles. Leave the rest without filling. Place the filling in the middle of each pastry rectangle, leaving a little space around the edges.
Brush the pastry rectangles containing the filling with beaten egg.
Place a pastry rectangle without filling on top of one of your filling pastry rectangles. Join the pastry sheets using a fork. Continue with the rest of the pastry sheets.
Cut 2 small slits in the top of the pastry sheet with a knife.
Sprinkle the sesame seeds and egg whites over the batter.
Bake for 25 minutes or until golden.
THERMOMIX METHOD
Preheat oven to 190° celsius (fan forced). Set aside 3 baking trays flat with cooking oil spray.
Put the Spinach in a strainer. Use a paper towel to squeeze out any liquid.
Put the onion in the Thermomix bowl. Turn the speed down to 6 for 5 seconds. Scrape the onion and continue to do so until it is finely chopped.
To the Thermomix bowl, add the drained Spinach, crumbled feta, ricotta, and one egg. Season with salt and garlic. Mix for 10 seconds. Mix for 10 seconds, then reverse the speed and scrape the sides. Continue mixing until all of the ingredients are combined.
Each pastry sheet should be cut into six equal-sized rectangles. You will end up with 36 rectangles. Divide the filling among 18 pastry rectangles, leaving the rest without filling. Place the filling in the middle of each pastry rectangle, leaving a little space around the edges.
Brush the edges of pastry rectangles containing the filling with beaten egg. Place a pastry rectangle without filling on top of one pastry rectangle. Join the pastry sheets using a fork. Continue with the rest of the pastry sheets.
