Puff pastry rolls with ricotta and spinach are excellent finger food and can also be served as an appetizer or at buffets.
A simple and quick recipe, that can be made at the last moment… just buy some frozen spinach and cook them as per instructions I leave in the recipe explanation… add the ricotta and you’re done!!!
If you have last-minute guests, this is definitely a recipe you can whip up quickly and leave your guests satisfied.
I preferred to cut the spinach with scissors after cooking, but if you prefer, you can blend them and then add them to the ricotta.
So follow the recipe and enjoy my ricotta and spinach rolls!
For the recipe, I used sheep’s ricotta from the Pinna formaggi company, rich in history and their products are a guarantee.
Try making this recipe too, and if you make this or any of my other recipes, send me the photos and I’ll post them on my page with your name.
Approx. 89 Kcal per roll
- Difficulty: Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 22-23 rolls
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Puff Pastry Rolls with Ricotta and Spinach
- 1 sheet Puff Pastry (rectangular)
- 4 cloves Garlic
- 2 tablespoons Extra Virgin Olive Oil
- 10 oz Spinach (frozen)
- 1 cup Sheep's Ricotta
- to taste Salt
- to taste Pepper
- 1/3 cup Pecorino Romano (grated)
Preparation of Puff Pastry Rolls with Ricotta and Spinach
Take a non-stick pan, add the extra virgin olive oil, garlic cloves, and let them brown slightly. Add the spinach, season with salt and pepper, and let them cook until the cooking water has evaporated.
Once cooked, remove and discard the garlic cloves. Transfer the spinach to a bowl and let them cool a bit, meanwhile cutting them with scissors.
Once slightly cooled, add the Pecorino, then the ricotta, and mix well to create a well-combined mixture.
Take a sheet of puff pastry and roll it out, spread the ricotta and spinach mixture on top, leaving a finger-width of pastry on the sides.
Roll it tightly from the long side and place in the fridge for 15 minutes to cool a bit….
…..then take the roll again, cut it into slices about a finger-width thick, place them on a baking tray lined with parchment paper, and bake in a hot oven at 428°F (220°C) for about 15 minutes.
Remove from the oven and serve either hot or cold.
