Spinach and Ricotta Rolls Recipe
Spinach and Ricotta Rolls Recipe makes golden, flaky pastries filled with creamy ricotta and fresh spinach for a cozy, crowd-pleasing snack or lunch.
When these rolls puff up in the oven, their buttery aroma fills the kitchen with a warmth that’s as inviting as a hug each bite crackles and melts into soft, herby comfort. I first learned to shape these rolls alongside my mom on rainy Sundays, our laughter echoing over floured countertops and little hands filled with hope. What makes this recipe extra special is its simplicity no fancy tricks, just everyday ingredients that magically bake into irresistibly crisp and creamy bites. Trust me, you’re moments away from a batch of homemade comfort that’s ready to share let’s jump in and make these together.
Why These Rolls Feel Like Home
- Golden, flaky pastry with creamy, herby filling: Every bite is a little hug crisp, buttery puff pastry wrapped around rich ricotta, bright spinach, and a hint of nutmeg. It’s truly comfort in handheld form.
- Cozy aroma as they bake: There’s nothing quite like the smell of these rolls wafting through the kitchen, calling you to gather round. It’s the scent that made Sunday afternoons in my mom’s kitchen feel so safe and special.
- Family-friendly snack or lunchbox favorite: Kids and adults flock to these rolls perfectly portable, easy to share, and even better dipped in your favorite sauce. They’re the kind of snack that disappears as soon as you set them out.
- Emotional connection and practicality: These rolls aren’t just delicious they’re a real-life comfort solution. They bring people together, feed a family, and turn simple moments into memories.
Ingredients You’ll Need
- Puff pastry
Flaky and golden, puff pastry is the magic behind that satisfying, buttery crunch. Store-bought works beautifully, but homemade is welcome too just keep it cold. - Fresh spinach
You’ll want bright, perky leaves that smell garden-fresh. Sauté or wilt fresh spinach to concentrate flavor and avoid a soggy filling; baby spinach is especially tender here. - Ricotta cheese
Choose a whole-milk ricotta that’s thick and creamy. Drain off any excess moisture for a luscious, non-runny filling that melts just so. - Parmesan cheese
Salty and nutty, freshly grated Parmesan adds depth and a beautiful savory edge to the creamy filling. - Eggs
A bit for binding the filling and a little for that glossy, golden crust egg wash makes every roll look bakery-perfect. - Garlic, nutmeg, salt, and pepper
Garlic gives warmth, nutmeg offers subtle sweetness, and generous seasoning brings everything together. - Herbs and pantry staples
A sprinkle of your favorite chopped herbs (parsley, thyme, or basil) lifts the filling with freshness. - Optional seeds
Try sesame or poppy seeds for a beautiful, nutty crunch on top lovely for both eyes and palate. - Tips for picking the best
Use ricotta so thick you can mound it on a spoon, and spinach with lively green color (avoid limp or yellowed leaves).
How to Make Spinach and Ricotta Rolls
- Sauté the Spinach
Warm a skillet and toss in your fresh spinach until it’s gently wilted and glossy green just a few stirs will do. If you’re using frozen spinach, squeeze out every bit of liquid (it’s the secret to no soggy bottoms). - Mix the Creamy Filling
In a cozy mixing bowl, combine your spinach, ricotta, Parmesan, garlic, egg, nutmeg, salt, and pepper. The mixture should feel thick and scoopable—if it’s loose, a shake more Parmesan will help bind it together.
- Roll Out Your Pastry
Gently roll out thawed puff pastry and cut into neat rectangles. Keep the pastry cool while you work; if it softens, a quick chill brings back that crisp flakiness we all love. - Assemble the Rolls
Spoon the spinach-ricotta filling onto each pastry rectangle and roll up, placing them seam-side down on a baking sheet. Space them out so they get beautifully golden on every side. - Add a Golden Finish and Bake
Brush with beaten egg for that irresistible shine and sprinkle with seeds if you like a little crunch. Bake until the rolls puff and turn deep golden—let your eyes and nose guide you!
If you love stuffed pastry, be sure to check out my Zucchini Ricotta Roll-Ups.
Tips for the Best Results
- Drain your ricotta thoroughly: For that dreamy, creamy filling, take time to drain your ricotta. Excess water will make the filling loose and prevent the rolls from baking up fluffy and luscious inside.
- Chill before baking: If you can, pop your assembled rolls in the fridge for a bit before they hit the oven. Cold pastry puffs up high and bakes golden, keeping that lovely, crisp texture that makes every bite a treat.
- Egg wash for bakery shine: Don’t skip brushing the tops with a beaten egg. It creates that irresistible, glossy sheen and deep golden color your kitchen will smell like a cozy bakery in no time.
- Don’t overload the filling: Spread the filling gently and evenly to prevent leaks and help the pastry stay crisp underneath.
- Let them cool briefly: The filling is molten at first wait a few minutes before biting in for the full creamy, cozy effect!
Variations You Can Try
Swap ricotta for feta or cottage cheese: Both feta and cottage cheese bring a fresh, tangy twist feta gives a crumbly punch, while cottage cheese keeps the filling extra creamy. If you’re a cottage cheese fan, you’ll love my Spinach Cottage Cheese Flat Bagels too.
Add nutmeg, sun-dried tomatoes, or roasted garlic: A dash of nutmeg boosts cozy warmth, while sun-dried tomatoes add sweet tang and gorgeous color. Roasted garlic melts right into the cheese for mellow, savory depth.
Try gluten-free or vegan options: Sub gluten-free pastry to keep things celiac-friendly, or use cashew ricotta and vegan puff pastry for a totally plant-based treat. Don’t be afraid to get creative!
Embrace other leafy greens: Baby kale or Swiss chard mix in beautifully for a slightly earthier flavor profile.
More cheese, please: Goat cheese or a sprinkle of mozzarella will add extra creaminess or a lovely gooey pull.
Storage & Reheating Tips
- Fridge Storage: Once cooled, pop leftover rolls in an airtight container. They’ll stay fresh and flaky in the fridge for a few days perfect for grab-and-go snacks.
- Freezer Friendly: Freeze unbaked or baked rolls on a tray, then transfer to a zip-top bag. They reheat beautifully straight from frozen, still keeping that golden crunch.
- Reheating for Crispness: For that bakery-style snap, rewarm rolls in a hot oven until the pastry perks up and the filling is steamy. Microwaving works if you’re in a rush, but the outside won’t crisp up quite the same.
- Make-Ahead Magic: You can assemble and refrigerate the rolls, unbaked, up to a day ahead just bake straight from the fridge when ready. Meal prepping these saves time and keeps food waste low.
How to Serve This
- Crowd-pleasing appetizer: Just out of the oven, these Spinach and Ricotta Rolls have that irresistible golden crust slice them up and pile them on a tray for easy nibbling at brunch or cocktail hour.
- Soup’s best friend: Serve a warm roll with a bowl of tomato soup or a vibrant garden salad for a nostalgic, comforting lunch that feels like a hug.
- Party platter favorite: Arrange the rolls alongside Spinach Balls or other finger foods for a cheerful gathering spread.
- Perfect picnic fare: Pack the cooled rolls in your picnic basket—they travel well, and their flaky texture and creamy center always seem to disappear fast.
- Dippable fun: Pair with a small bowl of yogurt-herb sauce, tangy marinara, or honey-mustard for dunking—kids (and grown-ups) love the interactive twist!
- Brunch buffet magic: Display with Spinach Garlic Meatballs and colorful fruit for a cozy weekend brunch that says “welcome home.”
Can I make these rolls ahead of time?
Absolutely! You can assemble the rolls, pop them onto a tray, and let them chill in the fridge overnight. When you’re ready, bake them straight from the fridge for the best flakiness. Perfect for making busy mornings or last-minute gatherings feel cozy and effortless.
What can I use instead of ricotta cheese?
Don’t worry if you’re out of ricotta. Feta brings a salty, tangy bite and a little crumbliness, while cottage cheese keeps things extra creamy. Both swap in beautifully and give your rolls a slightly new, delicious twist—just drain any extra liquid first for the dreamiest texture.
How do I keep the pastry crisp on the bottom?
The secret is draining your spinach and ricotta thoroughly so the filling isn’t watery. Also, chill the assembled rolls before baking. This keeps the pastry cold, helping it puff up golden and crisp—no soggy bottoms, just layers of buttery crunch with every bite.
Can I freeze spinach and ricotta rolls?
Yes, you can! Freeze either baked or unbaked rolls in a single layer until firm, then store in a zip-top bag. Reheat straight from the freezer in a hot oven, and you’ll be rewarded with rolls that are still golden, crisp, and filled with creamy comfort.
Spinach and Ricotta Rolls
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). If using fresh spinach, sauté in a dry pan for 2-3 minutes until wilted. Squeeze out excess moisture. For frozen spinach, thaw and drain thoroughly.
- In a mixing bowl, combine spinach, ricotta, Parmesan, minced garlic, beaten egg, nutmeg, salt, and black pepper. Mix until combined and thick. If mixture is loose, stir in extra Parmesan.
- Roll out thawed puff pastry sheets on a lightly floured surface. Cut each sheet into 8 rectangles (about 3×4 inches). If pastry softens, refrigerate for 10 minutes.
- Place about 1 tablespoon of filling at one end of each rectangle. Roll up, pinching the seam, and place seam-side down on a parchment-lined baking sheet. Space rolls apart.
- Brush the tops with beaten egg and sprinkle with seeds if using for extra crunch and bakery-style shine.
- Bake for 20-25 minutes until the pastry is golden brown and crisp. Cool for 5 minutes before serving as filling will be very hot.
