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Flaky Spinach & Ricotta Rolls

Flaky Spinach & Ricotta Rolls
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Flaky Spinach & Ricotta Rolls are golden, crispy pastries filled with a creamy, flavorful mixture of fresh spinach, ricotta cheese, garlic, and onion. Perfect as appetizers, snacks, or light meals, these rolls combine flaky layers with a rich filling for a deliciously satisfying bite. Quick to assemble and visually impressive, they are adaptable for various dietary needs and occasions.

Ingredients

Pastry

  • Phyllo or puff pastry sheets (enough for layering and rolling)

Filling

  • Fresh spinach, washed and finely chopped (about 2 cups packed)
  • Ricotta cheese (1 cup)
  • Garlic, minced (2 cloves)
  • Onion, finely chopped (1 small)
  • Egg (1, beaten, divided for filling and egg wash)
  • Nutmeg (1/4 teaspoon, freshly grated if possible)
  • Black pepper (to taste)
  • Salt (a pinch)

Additional

  • Olive oil or melted butter (for brushing the pastry layers, about 2-3 tablespoons)

Instructions

  1. Prepare the filling: Wash and finely chop fresh spinach. Sauté it lightly with minced garlic and finely chopped onion in olive oil until wilted and aromatic. Allow the mixture to cool slightly, then combine it with ricotta cheese, half of the beaten egg, nutmeg, black pepper, and a pinch of salt to create a creamy, flavorful filling.
  2. Prepare the pastry: If using phyllo sheets, gently layer two to three sheets, brushing each layer generously with melted butter or olive oil for extra flakiness. If using puff pastry, roll it out to an even thickness. The goal is to have enough layers that crisp beautifully when baked.
  3. Assemble the rolls: Cut the layered pastry into rectangles or squares large enough to hold a generous spoonful of filling. Place some filling on each piece, then carefully roll or fold the pastry to encase the filling completely. Seal the edges firmly using a little water or remaining egg wash to prevent leakage during baking.
  4. Bake the rolls: Preheat the oven to 375°F (190°C). Place the rolls on a baking sheet lined with parchment paper, brush the tops with the remaining beaten egg for a golden finish, and bake for 20 to 25 minutes or until the pastry is puffed and perfectly golden brown.

Notes

  • Dry your spinach thoroughly to avoid soggy pastry.
  • Handle phyllo sheets gently and keep covered with a damp towel to prevent drying out.
  • Seal edges carefully with water or egg wash to prevent leaks.
  • Do not overcrowd the baking sheet to allow even heat circulation and a crispy finish.
  • Optionally, chill assembled rolls for 15 minutes before baking to help them hold their shape better.

Nutrition

Keywords: Spinach, Ricotta, Flaky Rolls, Appetizer, Snack, Vegetarian, Gluten-free option

Find it online: https://tastebudtrek.com/flaky-spinach-ricotta-rolls/