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    Home » Recipes » Salads & Sides

    Spinach Rolls with Feta & Ricotta | Puff Pastry

    Published: Mar 3, 2021 by Lucy · This post may contain affiliate links · 20 Comments

    Jump to Recipe
    These crispy Feta, Spinach & Ricotta Rolls made with puff pastry are the perfect lunch or light dinner! Make a batch and freeze any leftovers. 

    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 close up of a golden pastry, split to reveal a filling of spinach and ricotta

    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.

    Rows of golden puff pastries on a black wire cooling rack

    Why You're Going to Love These Spinach Feta & Ricotta Rolls

    1. They're vegetarian – Eggs, cheese, spinach, and carbs, only the best ingredients for this simple puff pastry recipe.
    2. 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.
    3. 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?

    Golden puff pastries sprinkled with sesame seeds on a wire cooling rack

    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.
    ingredients for spinach rolls in various sized bowls arranged on countertop

    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. 

    Overhead shot of drained spinach in strainer

    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.

    Overhead shot of mixing bowl with egg, spinach,, and other ingredients for spinach rolls

    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. 

    A mixing bowl filled with spinach, feta and ricotta mixture

    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.

    Spinach mix placed in the middle of puff pastry rectangles

    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.

    Six puff pastries with filling on a wooden countertop

    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!

    A golden puff pastry roll on a grey plate being cut with a knife

    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

    Why do you strain the spinach?

    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. 

    Storing

    Store the spinach rolls in an airtight container in the fridge and consume within two days (reheat in the oven until warmed through).

    Can I freeze spinach rolls?

    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.

    Can you use fresh spinach?

    Yes, absolutely. Simply chop it finely using a food processor or a Thermomix.

    Can I use kale instead of spinach?

    Yes! If you prefer, you can substitute kale and add this puff pastry roll to your favourite kale recipes list.

    What is considered a puff pastry?

    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).

    A close up of golden puff pastries on a wire cooling rack with one split to reveal filling of spinach, feta and ricotta cheese

    So there you have it... A delicious alternative to a sausage roll that will have you coming back for more (... and more, and more!)

    A golden puff pastry roll on a plate, split to reveal a spinach and cheese filling

    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.

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.

    These crispy Feta, Spinach & Ricotta Rolls made with puff pastry are the perfect lunch or light dinner! Make a batch and freeze any leftovers. 

    Feta, Spinach & Ricotta Rolls

    These crispy feta, ricotta and spinach rolls made with puff pastry are ready in under an hour and make the perfect work from home lunch.
    5 from 10 votes
    Print Pin Rate
    Course: Snacks
    Cuisine: savoury snacks
    Prep Time: 20 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 18 rolls
    Calories: 178kcal
    Author: Lucy - Bake Play Smile

    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
    Prevent your screen from going dark

    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.

    Nutrition

    Calories: 178kcal | Carbohydrates: 39g | Protein: 10g | Fat: 36g | Saturated Fat: 11g | Cholesterol: 35mg | Sodium: 357mg | Potassium: 135mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1765IU | Vitamin C: 1.3mg | Calcium: 114mg | Iron: 2.6mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

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    Comments

    1. Karen Harvey-Shaw says

      March 11, 2021 at 10:34 am

      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

      Reply
      • Lucy says

        March 12, 2021 at 6:12 am

        Hi Kaz, 250g of frozen spinach is roughly equivalent to 450g fresh spinach. Hope that helps!! xx

        Reply
    2. Claire says

      September 22, 2020 at 4:45 pm

      Can you use fresh spinach instead of frozen?

      Reply
      • Lucy says

        September 22, 2020 at 6:36 pm

        Absolutely!

        Reply
    3. Pete says

      July 11, 2020 at 12:06 pm

      5 stars
      A very tasty take on the classic Greek spanakopita without the hassle of building up all those layers of filo pastry!

      Reply
      • Lucy says

        July 12, 2020 at 8:57 am

        Absolutely!!

        Reply
    4. Katina Malolakis says

      October 28, 2017 at 5:23 pm

      Can you freeze them.

      Reply
      • Lucy Mathieson says

        October 29, 2017 at 7:49 am

        Sure can!

        Reply
        • Sandy says

          December 20, 2017 at 6:39 am

          Do you freeze them before cooking or after please??

          Reply
          • Lucy Mathieson says

            December 20, 2017 at 2:27 pm

            I freeze them after cooking so then they just need to be reheated. But you could absolutely freeze them beforehand if you prefer. xx

            Reply
            • Sandy says

              December 30, 2017 at 10:13 am

              Thank you!!!

    5. Jess says

      October 23, 2017 at 10:00 pm

      Sounds super yummy!
      Just wondering if you have a brand of frozen pastry you prefer to use?

      Reply
      • Lucy Mathieson says

        October 25, 2017 at 5:19 am

        Hi Jess... just whatever is on special at the time!!

        Reply
    Newer Comments »
    5 from 10 votes (6 ratings without comment)

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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

    More about me →

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