Flaky Spinach Ricotta Rolls

This savory pastry rolls recipe transforms simple ingredients into an elegant appetizer that never fails to impress. The combination of flaky puff pastry with creamy ricotta and spinach filling creates that perfect balance of textures and flavors that keeps everyone reaching for more.

I first made these rolls for a last-minute dinner party when I was completely out of ideas. They were such a hit that my brother-in-law, who claims to hate spinach, ate four in one sitting without realizing what was inside them!

Ingredients

• Frozen chopped spinach provides the earthy base for our filling while keeping prep simple. Always squeeze it thoroughly to remove excess moisture.
• Ricotta cheese creates a creamy, mild foundation that pairs beautifully with the spinach. Full-fat works best for richness.
• Fresh grated parmesan adds the perfect salty punch and helps bind the filling. Always grate your own for best flavor.
• Minced garlic infuses aromatic depth. Fresh is preferable but jarred works in a pinch.
• Salt and pepper balance and enhance the other flavors. Use kosher salt for more controlled seasoning.
• Sesame seeds create a beautiful golden crust with subtle nutty flavor. Toast them first for even more impact.
• Eggs serve double duty binding the filling and creating that beautiful glossy exterior.
• Puff pastry sheets provide the flaky, buttery exterior. All-butter varieties yield the best results.

Step-by-Step Instructions

Thaw the Pastry:

Remove puff pastry sheets from freezer and allow to thaw at room temperature until pliable but still cool to touch. This usually takes about 30 minutes depending on your kitchen temperature. Rushing this step can result in tears or cracks in your pastry.

Prepare the Spinach:

Thaw frozen spinach by placing it in a bowl of warm water, gently breaking apart the frozen chunks with your fingers. Once completely thawed, drain thoroughly in a fine mesh sieve. Press firmly with the back of a spoon or squeeze with your hands to remove every bit of excess moisture. This crucial step prevents soggy pastries.

Mix the Filling:

Combine the well-drained spinach, ricotta cheese, freshly grated parmesan, minced garlic, salt, pepper, and one whisked egg in a mixing bowl. Stir until thoroughly incorporated, making sure the spinach is evenly distributed throughout the mixture. Taste and adjust seasonings if needed.

Assemble the Rolls:

Lay out each thawed pastry sheet on a lightly floured surface. Spread the filling evenly across each sheet, leaving about a half-inch border around the edges. Starting from the long edge, carefully roll each sheet into a tight log shape, pinching the seam slightly to seal.

Chill the Rolls:

Place the assembled logs seam-side down on a parchment-lined baking sheet and refrigerate for at least 10 minutes. This brief chilling helps firm up the pastry, making it easier to slice cleanly and helping the pastry maintain its shape during baking.

Slice and Prepare:

Remove chilled logs from refrigerator. Using a sharp serrated knife, cut each log into 2-3 inch segments with a gentle sawing motion to avoid crushing. Arrange pieces on baking sheet about an inch apart. Brush the tops and sides generously with remaining whisked egg and sprinkle with sesame seeds.

Bake to Perfection:

Place in preheated 350°F oven and bake for approximately 30 minutes until pastry is puffed and golden brown with a flaky exterior. Let cool for 5 minutes before serving to allow filling to set slightly.

Save

The sesame seeds might seem like a small addition, but they're honestly my secret weapon in this recipe. They add this subtle nuttiness that elevates the entire pastry and creates the most satisfying crunch against the flaky pastry. My grandmother always sprinkled them on her savory bakes, and now I can't imagine these rolls without them.

Make-Ahead Magic

These pastry rolls are perfect for planning ahead. You can make the filling up to three days in advance and keep it refrigerated in an airtight container. The fully assembled but unbaked rolls can be refrigerated overnight or frozen for up to a month. If frozen, don't thaw before baking just add about 5-7 minutes to the baking time. I often make a double batch and freeze half for unexpected guests or busy weeknights when cooking feels impossible.

Creative Variations

While the classic spinach-ricotta filling is a crowd-pleaser, this recipe framework welcomes endless variations. Try swapping the spinach for sautéed mushrooms with thyme, or add crumbled feta and sun-dried tomatoes for Mediterranean flair. For meat lovers, incorporate some cooked ground sausage or shredded rotisserie chicken. My family particularly loves a version with caramelized onions and gruyere cheese during fall months. Just ensure any additional ingredients are well-drained and cooled before adding to your filling.

Serving Suggestions

These versatile rolls shine in multiple settings. For elegant entertaining, slice them into thinner rounds before baking and serve with a small dollop of pesto on top. As a light lunch, pair with a simple arugula salad dressed with lemon and olive oil. For a more substantial meal, serve alongside a hearty soup like tomato or roasted red pepper. They also make excellent picnic food since they taste wonderful at room temperature. My personal favorite way to enjoy them is for brunch alongside scrambled eggs and fresh fruit.

Save

Recipe FAQs

→ Can I make these pastry rolls ahead of time?

Yes! You can prepare the filling up to 2 days ahead and store it in the refrigerator. You can also assemble the rolls completely, freeze them unbaked, and store for up to 3 months. When ready to serve, bake from frozen, adding a few extra minutes to the cooking time.

→ What can I serve with these spinach and ricotta rolls?

These rolls pair wonderfully with a simple marinara dipping sauce, a light garden salad, or as part of an appetizer spread. They're versatile enough to serve at brunch, as an appetizer before dinner, or as a savory addition to a buffet table.

→ Can I use fresh spinach instead of frozen?

Absolutely! If using fresh spinach, blanch about 4-5 cups of fresh spinach leaves in boiling water for 30 seconds, then immediately transfer to ice water. Squeeze out excess moisture thoroughly before chopping and using in the filling.

→ Are there any substitutes for ricotta cheese?

Yes, you can substitute cottage cheese (drained and blended smooth), cream cheese (softened), or a combination of goat cheese and Greek yogurt. Each alternative will provide a slightly different flavor profile while maintaining the creamy texture.

→ How do I prevent soggy pastry bottoms?

Ensure your spinach is thoroughly drained - press it in a fine mesh sieve or squeeze it in a clean kitchen towel to remove excess moisture. Additionally, allow the filled rolls to chill in the refrigerator before baking, which helps set the pastry and prevents sogginess.

→ Can these rolls be made gluten-free?

Yes, you can use gluten-free puff pastry which is available in many specialty stores. Just ensure all other ingredients, including the cheeses and seasonings, are certified gluten-free if serving to someone with celiac disease or gluten sensitivity.