I tucked spinach, ricotta, garlic, and a single egg into sheets of puff pastry in my Spinach Puff Pastry to hide a simple pantry trick I rarely share.

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I wasn’t planning to make anything fancy, but the idea of fresh spinach folded into creamy ricotta cheese pulled me in. There’s something slightly naughty about flaky layers hiding that tangy filling, and I swear you will want to peek before its even cool.

I call it a Spinach Puff Pastry surprise, perfect for when you need Party Food Appetizers that actually get eaten. It’s not just another snack, its a little twist that surprises people and starts conversations.

I maybe mess up the shaping sometimes, but the flavor almost always wins, and that keeps me making more.

Ingredients

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Fresh spinach brings fiber, iron and vitamins, slightly earthy, not sweet, cooks down fast.
Ricotta adds creamy protein and calcium, mild tang, keeps filling soft and rich.
Puff pastry is flaky, buttery, mostly carbs and fat, not the healthiest if overused.
Garlic gives sharp savory punch, tiny calorie count, may aid immunity a bit.
Olive oil brings healthy fats, smooth mouthfeel, helps saute, adds subtle fruitiness.
Parmesan gives salty umami boost, lots of calcium and flavor in small amounts.
Egg binds filling, offers protein and richness, not sweet, adds golden color.

Ingredient Quantities

300 g fresh spinach

3 tbsp olive oil

3 cloves garlic, minced

1 egg (for filling)

1 egg, beaten for egg wash, optional

Salt, to taste

1/2 tsp black pepper, freshly ground

250 g ricotta cheese

1 sheet frozen puff pastry, thawed (about 300 to 350 g)

50 g grated parmesan cheese, optional

Pinch ground nutmeg, optional

How to Make this

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1. Preheat oven to 200 C (400 F) and line a baking tray with parchment paper; let the puff pastry sheet thaw in the fridge while you prep everything.

2. Heat 3 tbsp olive oil in a large skillet over medium heat, add the minced garlic and cook 30 seconds till fragrant, then add 300 g fresh spinach in batches, wilting it down each time until all is soft and most liquid evaporated.

3. Transfer spinach to a bowl, let cool a few minutes, then squeeze out as much moisture as you can using a clean tea towel or cheesecloth; dry filling means less soggy pastry.

4. Chop or roughly pulse the squeezed spinach, then mix in 250 g ricotta cheese, 1 beaten egg (for filling), 50 g grated parmesan if using, a pinch of nutmeg if you like, salt and 1/2 tsp freshly ground black pepper; taste and adjust seasoning.

5. Lightly flour your work surface, unroll the thawed puff pastry sheet and gently roll it with a pin to even it out to about a 30 by 25 cm rectangle; keep it cold, dont overwork it.

6. Spread the spinach and cheese mixture in a thin even layer over the pastry leaving a 1 cm border, then roll the pastry up tightly from the long side into a log; seal the edge by pinching it shut.

7. Chill the log in the fridge 10 to 15 minutes to firm up, then slice into 12 or 16 rolls with a very sharp knife or unflavoured dental floss for clean cuts without squashing.

8. Place rolls cut side up on the prepared tray, brush tops with the beaten egg wash if using (mix that second egg with a teaspoon water), and sprinkle a little extra parmesan if you want more crusty flavor.

9. Bake on the middle rack for 18 to 25 minutes until golden and puffed, let cool 5 minutes before serving so the filling sets; serve warm.

Equipment Needed

1. Baking tray lined with parchment paper
2. Large skillet or frying pan
3. Wooden spoon or spatula for wilting the spinach
4. Mixing bowl
5. Clean tea towel or cheesecloth to squeeze out liquid
6. Very sharp knife or unflavoured dental floss for neat slices
7. Rolling pin (and a lightly floured work surface)
8. Pastry brush for the egg wash
9. Box grater for the parmesan
10. Oven mitts or kitchen towels and a cooling rack to rest the rolls

FAQ

Q: How do I stop the filling from making the pastry soggy?
A: Cook the spinach well and squeeze out as much liquid as you can with a clean towel or cheesecloth. Let the cooked spinach cool before mixing with ricotta so the egg wont loosen the filling. Using a little grated parmesan also helps absorb moisture.

Q: Can I use frozen spinach instead of fresh?
A: Yes. Thaw and drain frozen spinach completely, then press out extra water before mixing. Start with about 250 g frozen but taste and adjust seasonings since frozen can be milder. Dont forget to reheat briefly so excess liquid is gone.

Q: What can I use instead of ricotta?
A: Good swaps are cottage cheese drained well, cream cheese for a richer filling, or crumbled feta for a saltier bite. If using feta reduce added salt and maybe add a splash of milk to loosen creamier cheeses.

Q: Do I have to use an egg wash? What if I skip it?
A: Egg wash gives a shiny golden top but its optional. Brush with milk or olive oil if you want color but no egg. If you skip it the rolls will still taste great, they just wont be as glossy.

Q: How long and at what temp do I bake these?
A: Preheat oven to 200 C or 400 F. Bake on a lined tray for about 20 to 25 minutes until the pastry is puffed and golden. Ovens vary so check at 18 minutes and adjust as needed.

Q: Can I make these ahead or freeze them?
A: Yes. You can assemble and freeze unbaked rolls on a tray, then transfer to a bag for up to 1 month. Bake from frozen adding a few extra minutes. Baked rolls keep in the fridge 2 to 3 days and reheat in oven 10 to 12 minutes at 180 C or 350 F to re crisp.

Spinach And Cheese Puff Pastry Rolls: A Savory Treat! Recipe Substitutions and Variations

Spinach — frozen spinach (thaw & squeeze out water, use same weight), baby kale or regular kale (blanch then chop, roughly equal volume), Swiss chard (remove thick stems, chop, cook like spinach). They’re a little firmer than fresh so squeeze extra water out.
Ricotta cheese — cottage cheese blended smooth (1:1 by volume), cream cheese loosened with a splash of milk, or silken tofu blended with a pinch of salt for a vegan option. Texture and mild flavor match ricotta well.
Puff pastry sheet — phyllo sheets (use 3 to 4 layers, brush each with butter or oil), store bought crescent roll dough (gives a softer, less flaky result), or a quick homemade rough puff if you have time. Phyllo needs extra fat, crescent dough will be sweeter.
Egg (for filling) — flax “egg” (1 tbsp ground flax + 3 tbsp water, per egg), 3 tbsp aquafaba (chickpea brine), or 3 tbsp plain yogurt for binding. These work if you need an egg-free version, but aquafaba is best for lightness.

Pro Tips

– Dry the spinach until its practically bone dry, seriously squeeze it in a towel or press it between two plates with a heavy can for 10 minutes, or let it drain in a colander while you do other stuff. if the filling still seems wet, toss in a tablespoon or two of fine breadcrumbs or extra grated parm to mop up the moisture.

– Keep everything as cold as possible and dont overwork the pastry, if your butter starts to get soft, stop rolling and chill for 10 minutes, that little pause makes the pastry puff way better and not get greasy.

– Chill the assembled log good before slicing, youll get clean rounds and less squished filling. if youre in a rush, freeze it for about 10 minutes then slice with a very sharp knife or unflavoured dental floss for smooth cuts.

– Strain your ricotta ahead of time if it seems watery, wrap it in cheesecloth and let it sit in the fridge for 30–60 minutes, this concentrates the flavor and prevents soggy bottoms. also taste and fix the seasoning after draining, cuz it can taste blander once the whey is gone.

– Bake on a hot, preheated tray on the middle rack so bottoms crisp, brush the tops with egg wash for color and rotate halfway through baking for even browning, let them cool a few minutes before you eat or the filling will ooze everywhere.

Spinach And Cheese Puff Pastry Rolls: A Savory Treat! Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I tucked spinach, ricotta, garlic, and a single egg into sheets of puff pastry in my Spinach Puff Pastry to hide a simple pantry trick I rarely share.

Servings

servings

Calories

464

kcal

Equipment: 1. Baking tray lined with parchment paper
2. Large skillet or frying pan
3. Wooden spoon or spatula for wilting the spinach
4. Mixing bowl
5. Clean tea towel or cheesecloth to squeeze out liquid
6. Very sharp knife or unflavoured dental floss for neat slices
7. Rolling pin (and a lightly floured work surface)
8. Pastry brush for the egg wash
9. Box grater for the parmesan
10. Oven mitts or kitchen towels and a cooling rack to rest the rolls

Ingredients

300 g fresh spinach
3 tbsp olive oil
3 cloves garlic, minced
1 egg (for filling)
1 egg, beaten for egg wash, optional
Salt, to taste
1/2 tsp black pepper, freshly ground
250 g ricotta cheese
1 sheet frozen puff pastry, thawed (about 300 to 350 g)
50 g grated parmesan cheese, optional
Pinch ground nutmeg, optional

Directions

Preheat oven to 200 C (400 F) and line a baking tray with parchment paper; let the puff pastry sheet thaw in the fridge while you prep everything.
Heat 3 tbsp olive oil in a large skillet over medium heat, add the minced garlic and cook 30 seconds till fragrant, then add 300 g fresh spinach in batches, wilting it down each time until all is soft and most liquid evaporated.
Transfer spinach to a bowl, let cool a few minutes, then squeeze out as much moisture as you can using a clean tea towel or cheesecloth; dry filling means less soggy pastry.
Chop or roughly pulse the squeezed spinach, then mix in 250 g ricotta cheese, 1 beaten egg (for filling), 50 g grated parmesan if using, a pinch of nutmeg if you like, salt and 1/2 tsp freshly ground black pepper; taste and adjust seasoning.
Lightly flour your work surface, unroll the thawed puff pastry sheet and gently roll it with a pin to even it out to about a 30 by 25 cm rectangle; keep it cold, dont overwork it.
Spread the spinach and cheese mixture in a thin even layer over the pastry leaving a 1 cm border, then roll the pastry up tightly from the long side into a log; seal the edge by pinching it shut.
Chill the log in the fridge 10 to 15 minutes to firm up, then slice into 12 or 16 rolls with a very sharp knife or unflavoured dental floss for clean cuts without squashing.
Place rolls cut side up on the prepared tray, brush tops with the beaten egg wash if using (mix that second egg with a teaspoon water), and sprinkle a little extra parmesan if you want more crusty flavor.
Bake on the middle rack for 18 to 25 minutes until golden and puffed, let cool 5 minutes before serving so the filling sets; serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.