Spinach & Ricotta Rolls
These Spinach & Ricotta Rolls feature a crisp and flaky puff pastry filled with a creamy, savory mixture of spinach and cheese, making them an ideal appetizer or light main dish.
Ingredients
Puff Pastry
- 2 sheets puff pastry
Filling
- 1 cup ricotta cheese
- 1/2 cup plain Greek yogurt
- 2 cups frozen spinach thawed and excess moisture squeezed out
- 2 large eggs one for the filling and one for egg wash
- 1/2 cup shredded Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 tablespoon minced garlic
- dash salt & pepper
Garnish
- to taste sesame seeds optional, for topping
Instructions
Preparation
- Thaw the frozen spinach by leaving it at room temperature or microwaving it for a minute or two. Squeeze out any excess moisture with a paper towel.
- Take the puff pastry out of the refrigerator to come to room temperature.
- In a medium bowl, mix together the spinach, ricotta cheese, Greek yogurt, Parmesan cheese, Italian seasoning, minced garlic, salt, pepper, and one of the eggs until creamy.
- Roll out one sheet of puff pastry on a floured surface, then spread half of the spinach and ricotta mixture along one edge.
- Roll up the puff pastry tightly from the edge with the filling. Wrap in plastic wrap and refrigerate for about 20 minutes.
- Repeat the process with the second sheet of puff pastry and the remaining filling.
Baking
- Preheat your oven to 350°F (175°C).
- Slice the refrigerated puff pastry rolls into 3 or 4 pieces and arrange them on a baking sheet lined with parchment paper.
- In a small bowl, whisk the second egg and brush it over the tops of the rolls. Sprinkle sesame seeds on top if desired.
- Bake in the preheated oven for 25-30 minutes until golden brown and flaky.
Notes
Allow leftovers to cool completely, then store in an airtight container in the refrigerator for up to three days. Uncooked rolls can be frozen for about one month.