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My Go To Spinach and Ricotta Rolls
Let me share a recipe that makes regular snacks feel boring. Every time I make these Spinach and Ricotta Rolls they vanish within minutes. The puff pastry comes out perfectly flaky the filling is rich and creamy and somehow they manage to be both indulgent and nutritious. The spinach adds such wonderful nutrients while the cheese brings all the comfort we crave.
Perfect for Any Occasion
I love how versatile these rolls are. They save me when unexpected guests drop by make the perfect lunch box addition and always disappear first at potlucks. The best part? They come together with just a handful of ingredients and minimal prep time. The combination of flaky pastry and creamy filling creates something truly special.
What You Need in Your Kitchen
- Chopped Spinach: I usually grab frozen for convenience but fresh spinach sautéed with garlic adds amazing flavor.
- Ricotta Cheese: The star of the show it bakes up beautifully and adds such lovely creaminess.
- Parmesan Cheese: Brings that wonderful sharp cheesy kick.
- Garlic: Fresh minced garlic makes all the difference.
- Salt and Black Pepper: Simple seasonings that pull everything together.
- Sesame Seeds: Trust me this topping adds the perfect crunch.
- Puff Pastry: Store bought is totally fine and gives amazing results.
- Eggs: Creates that beautiful golden crust.
- Optional: Sometimes I add a pinch of nutmeg or paprika for extra warmth.
Making Magic in Your Kitchen
- Mix up that filling:
- Combine your thawed spinach ricotta parmesan garlic seasonings and one beaten egg until everything comes together beautifully.
- Time to roll:
- Spread your lovely filling over thawed puff pastry sheets make sure it reaches all the edges.
- Create your rolls:
- Roll everything up nice and tight then slice into portions that feel right for you.
- Final touches:
- Pop them on your baking sheet brush with egg give them a sprinkle of sesame seeds and let them bake until golden and gorgeous.
My Kitchen Secrets
- A super sharp knife makes such clean beautiful cuts.
- Pop them in the fridge before baking they'll hold their shape better.
- Make extra and freeze them they're lifesavers for busy days.
- Try different pastry types to suit your dietary needs.
- Save leftover filling it makes amazing pasta or quiche filling.
Why These Rolls Win Hearts
I absolutely adore how simple yet impressive these rolls are. They never fail to make people happy whether served as party appetizers tucked into lunch boxes or enjoyed as afternoon treats. The combination of crispy pastry creamy filling and that gentle crunch from the sesame seeds creates pure magic in every bite.
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Frequently Asked Questions
- → Can I make these rolls ahead of time?
Yes, you can prepare the ricotta filling up to two days ahead and store it in the fridge. You can also freeze the completed rolls for up to three months.
- → Why do I need to refrigerate the rolls before cutting?
Refrigerating helps firm up the filling and pastry. This makes it easier to cut clean slices without the filling squeezing out.
- → How do I prevent my rolls from getting soggy?
Make sure to thoroughly drain the thawed spinach by pressing out excess water. Undrained spinach can make the pastry soggy during baking.
- → What's the best way to cut the rolls?
Use a sharp serrated knife to cut the rolls. Make sure all pieces are the same size to ensure even baking.
- → Can I make the filling smoother?
Using a food processor will create a smoother filling texture and save time. Just blend all filling ingredients until well combined.