Golden Spinach and Ricotta Rolls

These Spinach and Ricotta Rolls are the perfect combination of crispy, flaky pastry and a rich, creamy filling. Made with fresh spinach, smooth ricotta, savory Parmesan, and aromatic herbs, each roll is baked until beautifully golden and crisp. Whether you’re serving them as a party appetizer, light lunch, snack, or easy dinner, these delicious rolls are guaranteed to disappear fast.

Spinach and Ricotta Rolls have become one of our family’s favorite comfort foods. My husband loves grabbing one straight from the oven while they’re still warm and wonderfully flaky, and the smell alone always brings everyone into the kitchen. I often make a double batch because they’re just as delicious the next day for lunch or packed into a picnic basket. Watching my family reach for seconds before the first tray has even cooled always reminds me why this recipe has earned a permanent place in our meal rotation.

Why This Spinach and Ricotta Rolls Recipe

• Perfectly flaky, buttery pastry with a creamy, cheesy filling.
• Loaded with fresh spinach and protein-rich ricotta cheese.
• Simple ingredients that come together with minimal effort.
• Great for meal prep, parties, lunchboxes, or quick dinners.
• Freezer-friendly and easy to bake whenever you need them.
• Delicious served warm or at room temperature.
• Easy to customize with your favorite herbs and cheeses.
• A family-friendly recipe that’s always a crowd-pleaser.

Ingredients

Makes 8 servings (about 16 rolls)

For the Filling

• 1.10 lb (500 g) fresh spinach, roughly chopped (or thawed frozen spinach, thoroughly drained)
• 0.66 lb (300 g) ricotta cheese
• 0.22 lb (100 g) Parmesan cheese, finely grated
• 0.11 lb (50 g) mozzarella cheese, shredded (optional, for extra creaminess)
• 0.22 lb (100 g) onion, finely diced
• 0.01 lb (6 g) garlic, minced (2 cloves)
• 2 large eggs (about 0.22 lb / 100 g), divided
• 0.03 lb (15 g) olive oil
• 0.02 lb (10 g) fresh parsley, chopped
• 0.01 lb (5 g) dried oregano
• 0.01 lb (5 g) sea salt, or to taste
• 0.003 lb (1 g) freshly ground black pepper
• A pinch of ground nutmeg (optional)

For the Pastry

• 1.10 lb (500 g) puff pastry sheets, thawed
• 1 beaten egg (about 0.11 lb / 50 g) for brushing
• 0.01 lb (5 g) sesame seeds or poppy seeds for topping (optional)

Directions

1. Preheat your oven to 400°F (200°C) and line two baking trays with parchment paper.
2. Heat the olive oil in a skillet over medium heat. Add the onion and cook until soft and translucent, about 4–5 minutes. Stir in the garlic and cook for another 30 seconds.
3. Add the chopped spinach and cook until wilted. If using frozen spinach, make sure it has been thoroughly squeezed dry before adding it to the pan. Remove from the heat and allow the mixture to cool completely.
4. In a large mixing bowl, combine the cooled spinach mixture with the ricotta, Parmesan, mozzarella (if using), one beaten egg, parsley, oregano, salt, pepper, and nutmeg. Stir until the filling is evenly combined.
5. Cut each puff pastry sheet in half lengthwise to create long rectangles.
6. Spoon a line of the spinach and ricotta filling down the center of each pastry strip, leaving a small border along the edges.
7. Lightly brush one edge of the pastry with a little beaten egg, then fold the pastry over the filling and press the seam firmly to seal.
8. Place each roll seam-side down and cut into smaller portions if desired. Arrange them on the prepared baking trays, leaving space between each roll.
9. Brush the tops with the remaining beaten egg and sprinkle with sesame or poppy seeds if using.
10. Bake for 25–30 minutes, or until the pastry is puffed, crisp, and deeply golden brown.
11. Let the rolls cool for about 5 minutes before serving. Enjoy them warm on their own or with marinara sauce, tzatziki, or your favorite dipping sauce.

Notes

• If using frozen spinach, squeeze out as much moisture as possible to prevent the filling from becoming watery.
• Keep the puff pastry chilled until you’re ready to use it for the flakiest results.
• Swap Parmesan for Pecorino Romano for a sharper, saltier flavor.
• Add crumbled feta, chopped sun-dried tomatoes, or sautéed mushrooms for extra Mediterranean flavor.
• These rolls can be assembled a day ahead and refrigerated until ready to bake.
• Freeze unbaked rolls on a tray, then transfer them to a freezer-safe container for up to 3 months. Bake directly from frozen, adding an extra 8–10 minutes to the baking time.
• Store leftover baked rolls in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer to restore their crispy texture.