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 9 votes

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Course: Snacks

Cuisine: savoury snacks

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: rolls

Calories: 178kcal

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.

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.