Description
Spinach and Ricotta Rolls are crispy, flaky pastries filled with a savory mixture of fresh spinach, creamy ricotta cheese, and fragrant aromatics. Perfectly baked or air fried, these versatile vegetarian rolls make a delicious snack, appetizer, or light meal with minimal prep time and wholesome ingredients.
Ingredients
Units
Scale
Filling
- 1 cup fresh spinach (or thawed and drained frozen spinach)
- 1/2 cup ricotta cheese
- 2 tbsp grated Parmesan cheese (optional)
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- Salt, to taste
- Black pepper, to taste
Pastry & Assembly
- 6–8 sheets phyllo pastry or puff pastry
- 2 tbsp olive oil or melted butter (for brushing)
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Spinach Filling: Sauté finely chopped onions and garlic in a little olive oil over medium heat until soft and fragrant. Add the spinach and cook until wilted, then drain thoroughly to remove all excess moisture. Transfer the spinach mixture to a bowl, let it cool slightly, then mix in ricotta cheese, Parmesan (if using), and season with salt and pepper.
- Prepare the Pastry Sheets: Lay out your phyllo or puff pastry sheets on a clean surface. If using phyllo, brush each layer lightly with olive oil or melted butter to ensure flakiness. Cut the sheets into rectangles large enough to wrap the filling securely.
- Assemble the Rolls: Place a generous spoonful of the spinach and ricotta filling at one end of each pastry rectangle. Roll the pastry tightly around the filling, sealing the edges with a little water or beaten egg to prevent leaking.
- Cook the Rolls: For oven baking, preheat to 375°F (190°C). Place the rolls on a parchment-lined baking tray, brush with egg wash, then bake for 20-25 minutes until crisp and golden. For air frying, preheat air fryer to 350°F (175°C), cook the rolls in batches for 10-12 minutes, turning halfway through for even cooking.
- Cool and Serve: Let the cooked rolls cool for a few minutes to firm up and maintain their crisp texture before serving. Garnish with fresh herbs or a sprinkle of Parmesan if desired.
Notes
- Drain spinach thoroughly to avoid soggy filling.
- Brush each phyllo layer with oil or butter to achieve maximum flakiness.
- Seal edges well with water or egg wash to prevent filling leakage.
- Preheat oven or air fryer for best crispy results.
- Avoid overfilling the pastry to prevent tearing.
- Leftover rolls can be stored in an airtight container in the fridge for up to 3 days and reheated in oven or air fryer.
- You can freeze assembled rolls before cooking; bake or air fry from frozen, adding a few extra minutes to cooking time.
- Do not microwave reheated rolls to maintain crispiness.
Nutrition
- Serving Size: 1 roll
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 40 mg