This puff pastry roll with ricotta and spinach is one of those last-minute dinner recipes that can become the centerpiece of a buffet or a picnic. The contrast between the crisp pastry and the soft vegetable core is already a classic, but the addition of whole hard-boiled eggs gives a wonderful surprise effect when sliced, reminiscent of the Pasqualina pie. It’s a complete vegetarian dish, hearty and very easy to transport—perfect to enjoy warm or cold after a busy day. Follow my technical steps to obtain a dry ricotta filling and a base that won’t get soggy while baking!
If you like savory pies try the savory pie with potatoes and stracchino or the savory pie with broccoli and ricotta. I adore the 12-tablespoon savory pie with zucchini, but also the savory pie with gooey eggplant. Let’s get to work and prepare the ricotta and spinach strudel together.
OTHER SAVORY TARTS
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Portions: 6 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing your puff pastry roll
- 1 sheet puff pastry (rectangular)
- 2.2 lb spinach
- 1 1/4 cups fresh ricotta
- 1 egg
- 2 cloves garlic
- 3 tbsp extra virgin olive oil
- to taste salt and pepper
- 1 oz Parmesan
- 2 tbsp breadcrumbs
- 1/4 cup milk
- 4 hard-boiled eggs
Steps to prepare the puff pastry roll with ricotta and spinach
Start by washing and thoroughly drying the 2.2 lb of spinach. In a large pan, sauté the 2 cloves of garlic in extra virgin olive oil, then add the spinach and wilt over high heat; season with salt and cook until the cooking water has completely evaporated. Meanwhile, prepare the hard-boiled eggs: place them in a small pot with cold water, bring to a boil and from that moment count exactly 8 minutes. Immediately transfer them to ice water to stop the cooking and make peeling easier. Once ready, squeeze the spinach to remove more liquid and roughly chop them with a knife for the perfect filling texture.
In a large bowl, combine the chopped spinach with the fresh ricotta, which should have been well-drained to avoid moistening the pastry. Add the Parmesan, the whole egg and a pinch of pepper, adjusting salt if necessary. Mix vigorously with a fork or wooden spoon until you obtain a homogeneous and compact mixture. This filling must be thick and not watery—a key technical tip so that the puff pastry remains flaky and does not become rubbery while in the oven.
Unroll the puff pastry sheet on its baking paper and sprinkle the central part with the 2 tablespoons of breadcrumbs: this layer will absorb any residual moisture from the filling. Spread part of the ricotta and spinach mixture in the center, creating a sort of bed. Place the 4 peeled hard-boiled eggs in a row and cover them with the remaining filling, shaping everything with the back of a spoon to obtain a regular form. Fold the edges of the pastry over the filling, sealing the ends well to prevent leaks. The result will be a compact filled roll ready for browning.
Make small diagonal cuts on the surface of the pastry to allow steam to escape during baking. Brush evenly with milk to achieve an amber, inviting color. Bake in a preheated conventional oven at 356°F for about 30 minutes or until the surface is nicely golden and crispy. Once out of the oven, resist the temptation to slice immediately: let your puff pastry roll cool for at least 15 minutes. This resting time is essential so the filling stabilizes, allowing you to obtain neat, perfect slices with the bright yellow of the hard-boiled egg standing out.
Tips for a perfect result
Dry spinach: This is the most important tip. If the spinach remain wet, the base of the roll will be raw and soggy. After sautéing, press them well in a fine-mesh sieve.
Dry ricotta: If the ricotta is very creamy or watery, let it drain in the fridge for a few hours before using. A dry ricotta guarantees a perfect slice when cutting.
Centered hard-boiled eggs: When you press the eggs into the mixture, try to keep them well aligned in the center. That way, every slice will show a visible section of egg, making the dish beautiful to look at.
Tasty variations
Smoky touch: Add 3.5 oz (100 g) of diced smoked provola to the filling. The cheese’s bold flavor will pair wonderfully with the sweetness of the spinach.
Crispy notes: Mix in a handful of toasted pine nuts or coarsely chopped walnuts into the ricotta mixture for a surprising texture contrast.
Aromatic version: Add a grating of nutmeg to the ricotta cream: it’s the perfect aroma to enhance the spinach-and-dairy pairing.
Storage
In the refrigerator: The roll keeps perfectly for 2 days in an airtight container. You can eat it cold or reheat it slightly in the oven (avoid the microwave if you want to keep the pastry crispy).
Make ahead: You can assemble the roll a few hours in advance and keep it in the fridge, brushing it with milk just before baking.
No to the freezer: I do not recommend freezing the cooked roll because of the hard-boiled eggs, whose texture would become rubbery and unpleasant after thawing.
Now it’s your turn!
The puff pastry roll with ricotta and spinach is a trump card for any occasion. It’s showy, tasty, and quickly solves dinner with simple, genuine ingredients.
How do you prefer to serve the hard-boiled eggs? Do you like the “surprise” effect of whole eggs when slicing, or would you rather chop them directly into the filling? Let me know in the comments if your guests were amazed by the beauty of the slices and if the pastry came out crispy as we like it!
FAQ (Questions and Answers)
FAQ (Questions and Answers)
Yes, you can use them without problems. Cook them directly in a pan or blanch them, but make sure to squeeze them extremely well because they tend to retain much more water than fresh ones.
