Spinach and Ricotta Rolls
Deliciously flaky rolls filled with a creamy mixture of spinach and ricotta, perfect as an appetizer or snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 sheet of puff pastry
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1 egg, beaten (for egg wash)
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 clove garlic, minced (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Sauté the garlic in olive oil over medium heat until fragrant.
- Wilt the spinach in the skillet for 2-3 minutes, seasoning with salt and pepper.
- Mix the cooked spinach, ricotta, and Parmesan in a bowl.
- Prepare the puff pastry by rolling it out and cutting it into 4×4 inch rectangles.
- Fill each rectangle with a spoonful of the filling.
- Seal the edges using a fork to crimp them tightly.
- Add the beaten egg wash on top of each roll.
- Bake for 20-25 minutes until golden brown.
- Serve warm and enjoy!
Notes
Make sure to squeeze out excess water from the spinach to prevent soggy pastry. These rolls pair well with marinara sauce or a fresh salad.
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 30mg
Find it online: https://doughgirlbylea.com/spinach-ricotta-rolls/