Spinach and Ricotta Rolls


  • 250g spinach (or other leafy greens), chopped
  • 400g ricotta
  • 2 cups cheese of choice, shredded
  • 2 eggs
  • 2 garlic cloves, chopped finely
  • Pinch of nutmeg
  • Salt and pepper
  • 3 sheets of puff pastry
  • Sesame seeds



Take pastry out of freezer and defrost it. Wash spinach and squeeze out any excess water.

Place spinach in a bowl with ricotta, cheese, 1 egg, garlic, nutmeg, salt and pepper. Mix well to combine mixture.

Cut pastry into rectangles and divide the spinach filling between the pastry rectangles. Brush edge with egg then roll up, finishing with the seam side down.

Place them in the fridge for 15 minutes and preheat the oven to 180C.

Then cut rolls into the size you prefer and brush with egg. Sprinkle them with the sesame seeds.

Bake for 30 minutes or until golden.


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