If you're craving a savoury snack that's golden, crispy and bursting with flavour, these Feta, Spinach and Ricotta Rolls tick every box. Flaky puff pastry wrapped around a creamy, cheesy spinach filling - and ready in under an hour - they're perfect for lazy Sunday baking, lunchboxes, work-from-home lunches or easy after-school snacks everyone loves.
Plus, if you love recipes that stretch your legs a bit, you might also like our Pesto and Cream Cheese Pinwheels and Caramelised Onion, Feta and Roast Pumpkin Tart for more crowd-friendly puff pastry fun.
Lovely recipe, thank you! Very easy to prepare. I made them with fresh baby spinach, and they were delicious.
- Carolyn
Flaky puff pastry, creamy ricotta, salty feta and a sneaky hit of spinach - what's not to love? These easy savoury rolls are crispy, cheesy and always a hit, whether they're tucked into lunchboxes, packed for a picnic or served up as an easy party snack.
Unlike many sausage-style rolls, this version keeps things vegetarian, light, and free-thinking. They're quick enough for weeknight baking and retro enough to feel like a little treat. For other satisfying savoury bakes, try our Vegetarian Sausage Rolls and kids' all-time favourite, Cheese and Vegemite Scrolls - perfect companions on your recipe list and lunch box favourites.
Why You're Going To Love This Recipe
- Golden, Crispy Pastry - Perfectly flaky with every bake.
- Creamy, Flavour-Packed Filling - A beautiful blend of spinach, ricotta and feta.
- Vegetarian - A healthy meatless savoury snack.
- Versatile - Great as a snack, lunch, appetizer, light dinner or party share (your guests will LOVE these... the perfect finger food!)
- Freezer-Friendly - Make a batch and freeze for later lunches or snacks.
- Family-Friendly - Kids love them; adults double love them.
Jump to:
Spinach Rolls Ingredients
Just imagine... perfectly crisp and flaky spinach puff pastry rolls filled with creamy feta and ricotta. Sounds amazing, right!?
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Frozen Spinach - Fully defrosted and squeezed dry so your pastry doesn't go soggy.
- Puff Pastry Sheets - Use good-quality store-bought sheets; make sure they're thawed but cold before you start rolling.
- Feta & Ricotta Cheese - A creamy, cheesy combo that adds richness, texture and just the right amount of tang while binding the filling together beautifully.
Variations
- Gluten-Free Option - Substitute with high-quality gluten-free puff pastry.
- Fresh Spinach - Substitute frozen spinach for finely chopped fresh spinach.
- Mediterranean Twist - Add chopped sun-dried tomatoes and olives for a flavor boost.
- Herb Boost - Add fresh herbs such as dill, parsley, oregano or basil for extra flavour.
- Vegan-friendly: Use dairy-free ricotta/feta and skip the egg wash, or use plant-based alternatives.
Need To Substitute An Ingredient?
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How To Make Feta, Spinach And Ricotta Rolls
For perfectly crispy ricotta, spinach, feta rolls, ensure all excess moisture is squeezed from the spinach, keep the puff pastry cold, and bake in a hot oven until the pastry is golden and puffed.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Drain Spinach - Pop defrosted spinach in a strainer and squeeze out all moisture - this is key to crispy pastry.
- Assemble Filling - In a large bowl place drained spinach, chopped onion, crumbled feta, ricotta, egg, garlic, salt and pepper until smooth.
- Mix Filling: Combine all filling ingredients well.
- Cut Pastry - Cut each sheet into 6 rectangles. Spread filling on half of the rectangles, leaving a small gap around the entire outside edge. Brush edges with egg wash.
- Assemble & Bake: Top with a plain rectangle and seal edges with a fork. Cut 2 small slits in the top of each parcel with a sharp knife, then brush with egg wash, sprinkle with sesame seeds and bake for ~25 minutes until puffed and golden brown. Serve warm with your favourite chutney!
Recipe Tips
- Moisture Control - It's REALLY important to remove all excess spinach liquid to avoid soggy pastry!
- Cold Pastry - Work with well-chilled puff pastry for maximum flakiness.
- Don't Overfill - Leave a rim around the edges to ensure a proper seal.
- Seal Well - Press edges firmly so your filling doesn't leak.
- Make Ahead - You can assemble the rolls the day before and refrigerate them before baking.
- Storing - Refrigerate baked rolls in an airtight container for up to 2 days.
- Reheating - Pop leftovers back in the oven to crisp them up.
- Freezing Instructions - Freeze baked or unbaked rolls in a single layer, then transfer to a bag or container for up to 3 months. If baking from frozen, add a few extra minutes to the bake time.
- Serving - Great with your favourite chutney, or dips like tzatziki for great complementary flavours.
Feta, Spinach and Ricotta Rolls FAQs
For your pastry to turn crispy (not soggy) when cooked, ALL liquid must be drained from the spinach. I find it easiest to place it in a strainer and use paper towels to squeeze out the liquid.
Yes, absolutely. Simply chop it finely using a food processor or a Thermomix.
Absolutely - assemble and keep chilled before baking or freeze unbaked. If baking from frozen, just add a few more minutes to the cooking time.
Make sure you seal edges well and don't overfill each piece.
Warm from the oven is ideal, but they're also tasty cold or reheated with a fresh salad.
More Puff Pastry Savouries
So there you have it... a delicious vegetarian savoury bite that will have everyone coming back for more, just like these other crispy puff pastry recipes!
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Feta, Spinach and Ricotta Rolls
Ingredients
- 6 sheets puff pastry defrosted
- 250 g frozen spinach defrosted
- 1 onion finely chopped
- 200 g feta cheese crumbled
- 250 g ricotta cheese
- 1 egg
- 1 teaspoon minced garlic (or 1 crushed garlic clove)
- salt and pepper to season
- 1 whisked egg to brush
- sesame seeds to sprinkle
Instructions
Conventional Method
- Preheat oven to 190 degrees celsius (fan-forced). Grease 3 flat baking trays with cooking oil spray and set aside.
- Place the defrosted spinach into a strainer and squeeze out all of the liquid using paper towel (see notes).
- Place the drained spinach, chopped onion, crumbled feta, ricotta, one egg, garlic and salt and pepper into a bowl. Mix until well combined.
- Cut each pastry sheet into 6 equal sized rectangles (so you will have 36 rectangles in total).
- Divide the filling between 18 of the pastry rectangles (leaving the remaining 18 without filling). Ensure you place the filling into the middle of each pastry rectangle, leaving a small gap around the entire outside edge.
- Brush beaten egg over the edges of the pastry rectangles that have the filling.
- Place a pastry rectangle (with no filling) onto the top of one of the filling pastry rectangles. Use a fork to join the two pastry sheets together into one rectangle. Repeat with the remaining pastry sheets.
- Use a knife to cut 2 small slits through the top pastry sheet.
- Brush over the beaten egg and sprinkle with sesame seeds.
- Place onto the prepared trays and bake for 25 minutes or until golden.
Thermomix Method
- Preheat oven to 190 degrees celsius (fan-forced). Grease 3 flat baking trays with cooking oil spray and set aside.
- Place the defrosted spinach into a strainer and squeeze out all of the liquid using paper towel (see notes).
- Place the onion into the Thermomix bowl and bowl on Speed 6, 5 seconds. Scrape and repeat twice more (until it's finely chopped).
- Add the drained spinach, crumbled feta, ricotta, one egg, garlic and salt and pepper to the Thermomix bowl. Mix for 10 seconds, Reverse, Speed 4. Scrape down the sides and repeat until the mixture is completely combined.
- Cut each pastry sheet into 6 equal sized rectangles (so you will have 36 rectangles in total). Divide the filling between 18 of the pastry rectangles (leaving the remaining 18 without filling). Ensure you place the filling into the middle of each pastry rectangle, leaving a small gap around the entire outside edge.
- Brush beaten egg over the edges of the pastry rectangles that have the filling. Place a pastry rectangle (with no filling) onto the top of one of the filling pastry rectangles. Use a fork to join the two pastry sheets together into one rectangle. Repeat with the remaining pastry sheets.
- Use a knife to cut 2 small slits through the top pastry sheet.
- Brush over the beaten egg and sprinkle with sesame seeds.
- Place onto the prepared trays and bake for 25 minutes or until golden.
Notes
- Spinach - You can substitute frozen spinach for finely chopped fresh spinach.
- Moisture Control - It's REALLY important to remove all excess spinach liquid to avoid soggy pastry!
- Cold Pastry - Work with well-chilled puff pastry for maximum flakiness.
- Don't Overfill - Keep a rim around the edges so they seal easily.
- Seal Well - Press edges firmly so your filling doesn't leak.
- Make Ahead - You can assemble the rolls the day before and refrigerate before baking.
- Storing - Refrigerate baked rolls in an airtight container for up to 2 days.
- Reheating - Pop leftovers back in the oven to crisp them up.
- Freezing Instructions - Freeze baked or unbaked rolls in a single layer, then transfer to a bag or container for up to 3 months. If baking from frozen, add a few extra minutes to bake time.
- Serving - Great with your favourite chutney, or dips like tzatziki for great complimentary flavours.
Karen Harvey-Shaw says
As a good deal of the weight of frozen spinach would be water, which gets drained/squeezed out, how much fresh spinach would I use ? By the way, they sound very yummy.
Kaz
Lucy says
Hi Kaz, 250g of frozen spinach is roughly equivalent to 450g fresh spinach. Hope that helps!! xx
Claire says
Can you use fresh spinach instead of frozen?
Lucy says
Absolutely!
Pete says
A very tasty take on the classic Greek spanakopita without the hassle of building up all those layers of filo pastry!
Lucy says
Absolutely!!
Katina Malolakis says
Can you freeze them.
Lucy Mathieson says
Sure can!
Sandy says
Do you freeze them before cooking or after please??
Lucy Mathieson says
I freeze them after cooking so then they just need to be reheated. But you could absolutely freeze them beforehand if you prefer. xx
Sandy says
Thank you!!!
Jess says
Sounds super yummy!
Just wondering if you have a brand of frozen pastry you prefer to use?
Lucy Mathieson says
Hi Jess... just whatever is on special at the time!!