Spinach and Ricotta Rolls

Image of Spinach and Ricotta Rolls

These are a vegetarian alternative to sausage rolls and very tasty: even confirmed carnivores love them. So if you’ve got a mixture of veggies and meat-eaters to feed these are a good solution. With a few salads they make a good lunch or supper; alone they’re ideal snacks, picnic food or lunchbox fillers.

Make them as big or small as you like: I got seven rolls out of one sheet of pastry and the filling below. You can reduce the quantity of ricotta to 250g or add a little more spinach if you like – I was using up what I had in the fridge. I managed to cram in the maximum amount (no surprise there) but a friend who made this said she had leftover filling.

Spinach and Ricotta Rolls

  • Servings: makes around 4-6 rolls depending on size
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Image of spinach and ricotta roll, sliced

Ingredients:

250-350g ricotta

60g parmesan, grated

240g baby spinach

1 onion, finely chopped

A knob of butter

A handful of toasted pine nuts (optional)

Grating of nutmeg

Salt and pepper, to taste

1 sheet of ready-rolled puff pastry, preferably all-butter

Beaten egg, to glaze

Black onion seeds or sesame seeds, for decoration (optional)

Image of ingredients

Method:

Pre-heat the oven to 200C/400F/Gas Mark 6.

Melt the butter in a deep frying pan and cook the chopped onion until soft and golden. Remove and set aside. Wilt the spinach in the same pan then place in a sieve. When it’s cool, squeeze out as much liquid as possible, then chop finely.

In a bowl, mix the ricotta and parmesan, then add the spinach, onions, and pine nuts, if using. Season to taste with salt and freshly ground black pepper and add a good grating of nutmeg. Stir to mix.

Image of spinach and ricotta filling

Unroll the pastry and cut into sections, depending on how big and fat you want your rolls to be. Lay a quantity of the filling in the middle of each section, brush the long edge with beaten egg and roll to seal.

Pinch the ends so the filling doesn’t spill out during cooking, place seam-side-down on a lightly oiled baking sheet and slash them a couple of time across the top to let the steam out.

Image of rolls being filled

Brush with beaten egg, scatter with onion seeds or sesame seeds if using, and bake for about 25 minutes or until the pastry is risen and golden. Remove from the oven and allow to cool for a few minutes before carefully moving to a wire rack.

Eat warm or cold but if you refrigerate them let them come to room temperature before serving. They can be gently re-heated in a warm oven. They also freeze well.Image of spinach and ricotta rolls, cooked

16 thoughts on “Spinach and Ricotta Rolls

  1. These look delicious! Thomas the Baker (think they are a Yorkshire chain?) due a rather nice Spinach Florentine pasty but yours look in a different league.

  2. This is a ravioli filling inside puff pastry. Oh, baby! This does sound really good, Linda, and I won’t be missing the meat. I’ll toss a couple of sausages on the plate. 😀

    • Do you know, it hadn’t occurred to me that’s what I’d done but you’re absolutely right. Think of them as crisp, buttery, giant, oven-cooked ravioli. 🙂 Sausages … hmmmn … now I want to make sausage rolls with Italian fennel sausage ….

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