Feta, Spinach and 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

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Course: Snacks

Cuisine: savoury snacks

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: rolls

Calories: 178kcal

Cost: $5

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.

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.

RECIPE NOTES & TIPS:

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.