Savory Spinach Ricotta Rolls (Printable Version)
Flaky puff pastry rolls with creamy ricotta and spinach filling, topped with sesame seeds - perfect for entertaining.
# Ingredients:
→ Base Ingredients
01 -
4 sheets puff pastry, thawed
02 -
2 cups frozen chopped spinach, thawed and well-drained
03 -
2 cups ricotta cheese
04 -
½ cup freshly grated Parmesan cheese
05 -
1 tablespoon minced garlic
06 -
¼ teaspoon salt
07 -
¼ teaspoon black pepper
08 -
2 tablespoons sesame seeds
09 -
2 eggs, divided and whisked separately
# Steps:
01 -
Remove puff pastry sheets from freezer and allow to thaw completely according to package instructions.
02 -
Thaw spinach in warm water, breaking up any frozen chunks. Drain thoroughly in a fine mesh sieve, pressing to remove excess moisture.
03 -
In a large mixing bowl, combine drained spinach, ricotta cheese, grated Parmesan, minced garlic, salt, pepper, and one whisked egg until well incorporated.
04 -
Spread filling mixture evenly across each flattened pastry sheet. Roll up each sheet tightly from one end to create logs.
05 -
Place rolled pastry logs on a baking sheet and refrigerate for 10 minutes to firm up before cutting.
06 -
Cut each chilled roll into 2-3 equal pieces. Brush tops with remaining whisked egg and sprinkle evenly with sesame seeds.
07 -
Bake at 180°C (350°F) for 30 minutes until pastry is golden brown and flaky.
# Notes:
01 -
Use a sharp serrated knife for clean cuts through the pastry.
02 -
Ensure rolls are uniform in size for even baking.
03 -
Filling can be prepared up to 2 days in advance and stored refrigerated.
04 -
For a smoother filling texture, process ingredients in a food processor.
05 -
Baked rolls can be frozen for up to 3 months.