Spinach Ricotta and Parmesan Rolls
These Spinach Ricotta and Parmesan Rolls are warm, cheesy, and surprisingly easy to make, perfect for gatherings or a cozy snack.
Ingredients
Filling Ingredients
- 10 ounces Spinach (fresh or frozen) Ensure spinach is well dried to prevent sogginess.
- 1 cup Ricotta cheese, whole milk preferred Provides a creamy texture.
- 3/4 cup Parmesan cheese, grated Use a decent quality for best flavor.
- 1/2 cup Mozzarella (optional) Adds great flavor if included.
- 1 large Egg For egg wash.
- 2 cloves Garlic, minced Can substitute with 1/2 teaspoon garlic powder.
- Salt and pepper To taste.
- Pinch of nutmeg (optional) Enhances flavor.
- Optional add ins: red pepper flakes, lemon zest, chopped green onion
Pastry Ingredients
- 2 sheets Puff pastry, thawed if frozen Keep cold for easier handling.
Instructions
Preparation of Filling
- If using frozen spinach, thaw and squeeze out moisture. If using fresh spinach, cook until wilted, cool, then squeeze out moisture.
- In a bowl, mix spinach, ricotta, Parmesan, garlic, salt, pepper, and nutmeg. Stir in mozzarella if using.
Rolling and Slicing
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Lay out puff pastry on a floured surface. Spoon filling along one edge in a log shape, leaving a small border.
- Roll the pastry snugly and place seam side down. Slice into 1 to 1.5-inch thick pieces, yielding about 10-12 pieces.
Baking
- Whisk egg with a splash of water and brush over the tops of the rolls. Sprinkle with extra Parmesan.
- Bake for 18 to 25 minutes, until golden brown. Let cool for 5 minutes before serving.
Notes
Make ahead by assembling and refrigerating the rolls for a few hours before baking. Serve with dipping sauces like marinara, garlic yogurt, or spicy mayo.