For a vegetarian mid-week dinner, it’s impossible to go past these delicious spinach ricotta rolls.
These rolls are filled with a beautiful combination of spinach, ricotta, Parmesan, herbs and spices inside a crisp and buttery puff pastry.
You can whip up these spinach ricotta rolls in a flash. No messing around with draining or squeezing spinach! They’re also freezer friendly and make a delicious packed lunch.
- 250 g (9 oz) frozen chopped spinach
- ½ cup vegetable stock
- 1 tbsp olive oil
- 1 brown onion, finely chopped
- 2 tsp crushed garlic
- 2 tsp dried dill / finely chopped fresh dill
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp nutmeg
- 500 g (17.5 oz / 2 cups) ricotta
- ½ cup grated Parmesan cheese
- 2 eggs
- Salt and pepper, to taste
- 3 square sheets frozen puff pastry, thawed (each sheet is usually 30 x 30 cm / 12 x 12 inch)
- Preheat the oven to 180°C (355°F). Grease and line two large trays with baking paper.
- In a microwave-safe bowl, combine frozen spinach and chicken stock. Microwave on full power for 3 minutes or until spinach is soft. Set aside (don’t drain!).
- Heat oil in a medium saucepan over medium-high heat. Add finely chopped onions and crushed garlic. Cook for about 3-4 minutes, stirring continuously, until onion is soft and translucent.
- Add the dill, garlic powder, onion powder, and nutmeg to the saucepan. Stir for 1 minute or until aromatic.
- Add spinach and chicken stock. Reduce heat to low and cook for 5 minutes, stirring occasionally, until there is no excess liquid left in the pan. Transfer mixture to a bowl and set aside to cool for 10-15 minutes.
- Add ricotta, Parmesan, and ONE egg to the cooled spinach mixture. Using a wooden spoon or fork, stir together all the ingredients until very well combined. Season with salt and pepper as needed.
- Roughly divide the mixture into six portions. Cut each defrosted puff pastry sheet in half lengthways. Shape one portion of mixture into a long line lengthways across the middle of a half pastry sheet. Repeat for all six portions.
- In a small bowl, lightly beat the remaining egg with a fork. Brush the egg along one edge of each pastry sheet. Roll the pastry over the mixture to enclose the filling, making sure the join is on the bottom. Repeat for all six rolls.
- Brush each roll with egg then cut each roll into four even pieces. Place the small rolls onto the prepared baking tray, leaving a 1 cm gap between rolls. Bake for 25-30 minutes or until golden brown. Allow to cool on the tray for 10 minutes before serving. If you’re not serving the rolls immediately, transfer to a wire cooling rack to cool completely.
- You can keep the cooked rolls refrigerated in an airtight container for up to 3 days.
- To freeze the uncooked rolls, spread out on a baking tray (don't brush with egg) and freeze. Once frozen, place altogether in an airtight container or zip-loc bag. Keep for up to 6 months frozen. To thaw, allow to defrost at room temperature for 6 hours or overnight then bake as normal.
- You can also freeze the cooked spinach ricotta rolls: allow to cool completely then bag together in an airtight container or zip-loc bag. Keep for up to 6 months frozen. To thaw, allow to defrost at room temperature for 6 hours or overnight then bake as normal. If you take out one or two in the morning, they should be defrosted by lunch time.
Nutrition Information:Serving Size: 1 Roll
Amount Per Serving: Calories: 119Total Fat: 7gSaturated Fat: 3.3gTrans Fat: 0.1gUnsaturated Fat: 0gCholesterol: 15.4mgSodium: 126.9mgCarbohydrates: 9gFiber: 0.4gSugar: 0.5gProtein: 4.6g