Spinach Ricotta Rolls: delicious and easy to prepare !
These rolls make a great appetizer. I usually prepare several batches for any afternoon gathering, as they always help to melt the ice when people are still coming in and being introduced to each other: warm, salty, sticky and creamy, they are popular with both adults and children. They are also very easy to make, especially if you decide to use frozen spinach and store-bought puff pastry.
If you use frozen, already chopped spinach, fry it in a small pan until it melts, let it cool, then spread it over the cheese layer.
I like to eat these rolls at any time of the day, which made it difficult for me to define the right category for them, because I quite often make a batch for a quick lunch or a weekday dinner. There is always some spinach in the freezer for that reason! I really hope you will enjoy this dish as much as I do.
Here you can see the preparation phases:
Pastry spread with Ricotta:
One roll missing 🙂
Spinach Ricotta Rolls
- Puff pastry, 14 x 11 inches approx, store-bought
- 1 cup cream cheese ( Ricotta )
- 1 cup chopped spinach, blanched
- Garlic powder and salt to taste
- 2 eggs, whisked
Preheat the oven to 180° C / 356°F.
Cover a baking pan (approx 10 x 7 inches) with baking paper and oil the paper lightly.
Roll out the pastry (16 x 10 inches).
Spread the soft cheese over the pastry with a tablespoon.
Spread the spinach layer carefully over the cheese.
Season with garlic powder and salt to taste.
Roll up the pastry width ways, to make a filled roll, 16 inches long.
Cut the roll into 12 portions and put them in the baking pan.
Pour the whisked eggs over the filled pastry.
Bake for approx. 20 minutes or until you see the pastry is risen, puffy and golden.