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 🙂
- 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
- Set 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.