Spinach rolls with feta and ricotta are the perfect puff pastries to serve for lunch or even a light dinner! Easy to make ahead and freeze, or throw together in under an hour, these crispy feta, spinach and ricotta rolls are a family favourite side dish recipe.
A batch of homemade classic sausage rolls is hard to beat -- and don't even get me started on the absolute awesomeness of my favourite cheese and bacon muffins.
BUT, believe me when I tell you, these Spinach Rolls with Feta and Ricotta Cheese take snacks and sides to a whole new level!
Plus they're meat-free, making them a great option for vegetarians as well.
Spinach Rolls with Ricotta & Feta Cheese
Just imagine... perfectly crunchy and flaky spinach puff pastry rolls filled with creamy feta and ricotta. Sounds amazing, right!?
Served warm with your favourite dipping sauce or chutney, these spinach rolls are ready in under an hour and will be a hit with any crowd (even a roomful of fussy kids or hungry teens!)
This puff pasty recipe is also great for my meal preppers!
You can easily make a batch (or two... or three...) of these spinach, ricotta and feta rolls then seal and freeze them for up to 3 months.
They're so easy to just grab out of the freezer, throw into a lunchbox, or warm up for a light work from home lunch.
Why You're Going to Love These Spinach Feta & Ricotta Rolls
- They're vegetarian – Eggs, cheese, spinach, and carbs, only the best ingredients for this simple puff pastry recipe.
- Delicious (and super easy) – You only need one mixing bowl, one mixing spoon, and one baking sheet. And about 45 minutes. That's it! Easy prep and easy clean up.
- Freezer friendly – Make a batch or two and freeze for up to 3 months! Then just toss them into the oven to warm them up for a quick lunch on the go.
What could be easier?
What You Need
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Puff Pastry – You'll need 6 sheets of your favourite store-bought puff pastry (defrosted). If you're doubling or tripling the recipe, remember to buy a couple of extra packets of pastry.
- Spinach – I used frozen spinach for this recipe which can be bought in the frozen vegetables section of the supermarket (usually in small cardboard boxes). Once defrosted, squeeze out ALL of the liquid (to ensure perfectly crunchy and flaky pastries.
- Cheese – Crumbled feta and ricotta cheese make this spinach puff pastry a little pastry you just can't put down!
- Additional Ingredients – This recipe also calls for eggs, onion, minced garlic, salt and pepper, and sesame seeds.
How To Make Feta, Spinach & Ricotta Rolls
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
Step 1 – Prep
First, preheat your oven to 190 degrees Celsius fan-forced (375 degrees Fahrenheit).
Then grease 3 flat baking trays with cooking oil spray and set aside.
Step 2 – Strain Spinach
Next, place the defrosted spinach into a strainer and squeeze out all of the liquid using paper towel.
NOTE: The key to getting these pastries crispy and delicious is to really strain all of the liquid out of the spinach. I like to pop it into a strainer or colander and squeeze really hard using some paper towel.
Step 3 – Create Spinach & Cheese Mixture
Now place the drained spinach in a mixing bowl, then add the chopped onion, crumbled feta, ricotta, one egg, garlic and salt and pepper. Mix until well combined.
Step 4 – Construct Puff Pastries
After that, cut each puff pastry sheet into 6 equal-sized rectangles (you will have 36 rectangles in total). Then divide the filling between 18 of the pastry rectangles (leaving the remaining 18 without filling).
NOTE: Ensure you place the filling into the middle of each pastry rectangle, leaving a small gap around the entire outside edge.
Step 5 – Cover Spinach and Feta Puff Pastry Rolls
Now, brush beaten egg around the edges of the pastry rectangles that have the filling. Then place a pastry rectangle (with no filling) onto the top of one of the filling pastry rectangles (think of it like a little puff pastry pie).
When each roll has a covering, use a fork to join the two pastry sheets together into one rectangle. Repeat with the remaining pastry sheets.
Step 6 – Bake and Serve Spinach Rolls
Before putting your spinach, ricotta and feta rolls into the oven, use a knife to cut 2 small slits through the top of each pastry sheet. Then, brush over with beaten egg and sprinkle with sesame seeds.
Finally, place the puff pastry rolls onto the prepared trays and bake for 25 minutes or until golden. Serve warm with your favorite chutney!
What To Serve With Feta Ricotta Spinach Rolls
If you ask me, any time is a good time to enjoy these spinach puff pastry rolls!
I like to serve them warm for lunch or as a light dinner, usually with my favourite sauce or chutney and a side salad (potato salad, roast pumpkin salad or a simple pear and walnut salad all work great!).
Recipe Tips and FAQ
In order for your pastry to go crispy when cooked, ALL of the liquid must be strained from the spinach. I find that it's easiest to place it into a strainer and use paper towels to really squeeze out the liquid.
Store the spinach rolls in an airtight container in the fridge and consume within two days (reheat in the oven until warmed through).
If you've got any leftovers (which is unlikely given how good these spinach puff pastries taste!), then simply pop them in the freezer in an airtight container for up to 3 months.
Yes, absolutely. Simply chop it finely using a food processor or a Thermomix.
Yes! If you prefer, you can substitute kale and add this puff pastry roll to your favourite kale recipes list.
A "puff pastry" is essentially any pastry that is light and flaky, like a croissant or filo (phyllo). Generally, puff pastry dough is made by repeatedly folding in butter and rolling out the dough several times before baking (luckily for us, the hard work has already been done for us when we use store-bought puff pastry sheets).
So there you have it... A delicious alternative to a sausage roll that will have you coming back for more (... and more, and more!)
More Side Dish Recipes
Once your try these Spinach Rolls with Feta & Ricotta, you'll be wanting to experiment with more delicious side dish recipes!
Here are some of my favourite side recipes:
- Mashed Potato Cakes – Cheesy and coated in Panko bread crumbs, I love to serve these tasty little cakes for a light lunch or side dish.
- Walnut, Parmesan, Pear and Rocket Salad – Drizzled with balsamic vinegar, this refreshing salad takes less than 10 minutes to make! It's the perfect way to balance out an otherwise heavy or dense dinner menu.
- Creamy Bacon, Egg & Potato Salad – This classic potato salad recipe is quick, easy, and needs just a few basic ingredients! It's one of my 'go to' BBQ sides all year long.
- Caramelised Onion, Feta, & Roast Pumpkin Tart – This savoury, yet lightly sweet roasted pumpkin tart is a simple recipe that's packed full of mouthwatering flavours.
- Pizza Scrolls with Ham, Pineapple & Cheese – Perfect for school lunches and fully kid-approved, these quick and easy pizza scrolls require only 10 minutes of prep and are freezer friendly.
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Feta, Spinach & 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
- In order for your pastry to go crispy when cooked, ALL of the liquid must be strained from the spinach. I find that it's easiest to place it into a strainer and use paper towels to really squeeze out the liquid.
- If you prefer, you can substitute kale and add this puff pastry to your favourite kale recipes list.
- You can also substitute the frozen spinach for fresh spinach. Simply chop it finely using a Thermomix or food processor.
- Store in an airtight container in the fridge and consume within 2 days.
- If you've got any leftovers (which is unlikely given how insanely good these spinach puff pastries taste!), then simply pop them in the freezer in an airtight container for up to 3 months.
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!!