Spinach Ricotta Rolls Oven or Air Fried

Welcome to the ultimate guide for creating delicious, crowd-pleasing Spinach and Ricotta Rolls! These delightful vegetarian treats, encased in golden, flaky puff pastry, are incredibly versatile. Whether you’re planning an elegant appetizer spread, need a quick and satisfying snack for the family, or desire a light meal with a fresh side salad, these cheesy rolls fit the bill perfectly. They’re quick to prepare, freeze beautifully, and are guaranteed to be a huge hit with both kids and adults.

The beauty of this recipe lies in its simplicity and adaptability. Forget complicated cooking techniques; with just a few core ingredients and minimal effort, you can whip up a batch of these savory parcels that taste like they came from a gourmet bakery. We’ll show you how to bake them to perfection in your oven or achieve a fantastic crispy finish using an air fryer, making them accessible to every home cook. Get ready to add a new favorite to your recipe collection!

These Spinach and Ricotta Rolls are more than just a recipe; they’re a culinary chameleon. Their adaptability means you can enjoy them in countless ways – from sophisticated starters at your next dinner party to convenient, grab-and-go snacks that fuel your busy day. Personally, I love having a stash of them in the freezer, ready to be reheated for a moment of cheesy, spinach-filled bliss whenever a craving strikes.

There’s truly no wrong way or time to savor these savory pastries. Their universal appeal makes them a guaranteed crowd-pleaser; I’ve yet to encounter anyone who doesn’t fall head over heels for their cheesy goodness and crispy exterior. But be warned: these Spinach and Ricotta ‘Sausage’ Rolls are notoriously addictive. You might find yourself reaching for ‘just one more’ until the tray is mysteriously empty. During my recipe testing and photography sessions, I easily devoured several rolls, and the remaining ones continued to beckon me throughout the day!

If you’re already a fan of spinach and ricotta triangles, you’ll find these rolls comfortingly familiar – they offer the same beloved flavors, simply in a different, equally convenient shape. And for those who prefer the classic triangular form, fret not! I’ve included easy instructions below on how to shape them into perfect triangles, ensuring everyone can enjoy these delights exactly how they like them.

Why You’ll Absolutely Love This Recipe

These Spinach and Ricotta Rolls aren’t just good; they’re *unforgettable*. Here’s why this recipe deserves a permanent spot in your kitchen repertoire:

Effortlessly Quick & Easy: Life is busy, and your kitchen shouldn’t add to the chaos. This recipe is designed for maximum flavor with minimal fuss. From prep to plate, you’ll be amazed at how quickly these delicious rolls come together, making them perfect for weeknight dinners or spontaneous gatherings.
The Ultimate Appetizer & Party Food: Looking for a dish that impresses guests without requiring hours of work? These rolls are your answer. Their elegant appearance and irresistible taste make them ideal for entertaining, picnics, potlucks, or any celebration where good food is a must.
Freezer-Friendly for Future Cravings: Batch cooking and meal prepping just got easier! These rolls freeze exceptionally well, both cooked and uncooked. This means you can always have a supply of homemade, healthy snacks or quick meal components ready to go, saving you time and effort down the line.
A Triple Threat of Cheese: Need I say more? Each bite is an explosion of savory flavor, thanks to a luxurious blend of creamy ricotta, sharp Parmesan, and melty cheddar cheese. This trifecta creates a rich, satisfying filling that perfectly complements the delicate spinach and flaky pastry.
Vegetarian Goodness: A fantastic option for vegetarians and a smart way to incorporate more vegetables into your diet. These rolls are packed with fresh spinach, offering a nutritious and wholesome alternative to traditional meat-filled pastries.
Kid-Approved: Sneaking in greens has never been easier! Even the pickiest eaters often can’t resist the cheesy, savory goodness wrapped in flaky pastry. These rolls are a fun and delicious way to get more vegetables into your children’s diet.

Essential Ingredients You’ll Need

Crafting these delectable Spinach and Ricotta Rolls requires a harmonious blend of simple yet flavorful ingredients. Most of these are likely staples in your pantry or easily found at any grocery store. Here’s a detailed look at what you’ll need to gather:

Below is a comprehensive list of everything you’ll need to create a batch of these irresistible rolls. Full measurements and quantities are also detailed in the recipe card at the bottom of this page.

Olive Oil: Essential for sautéing the garlic and spinach, lending a foundational layer of flavor to the filling.
Baby Spinach: The star vegetable of our rolls. Baby spinach is preferred for its tender texture and mild flavor, which wilts down beautifully and blends seamlessly into the cheesy mixture.
Garlic: A crucial aromatic that infuses the spinach with a fragrant, savory depth. Minced garlic creates an incredible flavor base.
Ricotta Cheese: The creamy heart of our filling. Ricotta provides a delicate, slightly sweet, and incredibly smooth texture that holds the mixture together and offers a wonderful contrast to the pastry.
Parmesan Cheese: Adds a sharp, salty, and umami kick that elevates the overall flavor profile. Freshly grated Parmesan makes a noticeable difference.
Cheddar Cheese: For that irresistible, classic cheesy flavor and gooey texture when baked. Shredded cheddar melts beautifully and contributes to the rolls’ widespread appeal.
Eggs: One egg is incorporated into the filling to bind the ingredients together, ensuring a cohesive mixture. Another egg is lightly beaten for an egg wash, which gives the pastry a beautiful golden-brown shine and helps sesame seeds adhere.
Shallots / Green Onions: These provide a subtle oniony flavor that’s milder than regular onions, adding a delicate freshness to the filling without overpowering the other ingredients.
Salt & Pepper: Basic seasonings to enhance all the flavors and ensure the filling is perfectly balanced. Adjust to your taste preferences.
Puff Pastry: The flaky, buttery foundation of these rolls. Using pre-made frozen puff pastry sheets makes this recipe incredibly quick and convenient. Ensure it’s thawed according to package instructions before use.
Sesame Seeds (Optional): Sprinkled on top before baking, sesame seeds add a lovely nutty flavor and a delightful textural crunch, as well as a professional finish.

How to Make Spinach and Ricotta Rolls in the Oven – Step by Step

Creating these golden, flaky rolls in your oven is a straightforward process. Follow these detailed steps to achieve perfect results every time:

Prepare Your Workspace: Begin by preheating your oven to 180°C (350°F). While the oven heats, line two large baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze. Remove your two sheets of frozen puff pastry from the freezer and allow them to thaw at room temperature according to package directions, usually about 15-20 minutes.
Sauté the Aromatics and Spinach: Heat a tablespoon of olive oil in a large frying pan or wok over medium heat. Add the minced garlic and cook for about 30 seconds, stirring continuously until fragrant. Be careful not to burn it. Immediately add the fresh baby spinach to the pan. Cook, stirring occasionally, until the spinach has completely wilted, which typically takes around 3 minutes. Season the wilted spinach with a pinch of salt and freshly ground black pepper, then transfer it to a plate and set aside to cool. This cooling step is important to prevent the eggs and cheese from cooking prematurely when mixed.

Assemble the Cheesy Filling: In a large mixing bowl, combine the ricotta cheese, grated Parmesan, shredded cheddar cheese, one egg, and thinly sliced shallots (or green onions). Stir all these ingredients together until they are well combined and evenly distributed.

Add Spinach and Mix: Once the spinach has cooled, gather it in your hands over the sink and squeeze out as much excess liquid as possible. This is a critical step to prevent soggy rolls. Add the thoroughly drained spinach to the cheese mixture in the mixing bowl and mix everything together until just combined. Be gentle to maintain some texture.
Prepare and Fill the Pastry: Lay each thawed puff pastry sheet flat on a clean work surface. Cut each sheet lengthwise in half, creating two long rectangles per sheet (four rectangles total). Take one pastry rectangle and spoon a log-shaped portion of the spinach and ricotta filling along one of its long edges, leaving a small border.

Roll and Seal the Pastry: Lightly brush the opposite long edge of the pastry with some of the beaten egg (from the second egg). Carefully roll up the pastry tightly from the filled edge towards the egg-washed edge, ensuring the filling is fully enclosed. Place the roll seam-side down. Repeat this process with the remaining pastry rectangles and filling.
Chill for Firmness: Transfer the filled pastry rolls to a cutting board and refrigerate for 15 minutes. This chilling step helps the pastry firm up, making it easier to cut and ensuring the rolls hold their shape beautifully during baking.
Slice, Egg Wash, and Garnish: Remove the chilled rolls from the fridge. Using a sharp knife, cut each long roll into four individual pieces. Brush the tops and sides of each roll with the remaining beaten egg. If desired, sprinkle sesame seeds generously over the top of each roll for added flavor and visual appeal.

Bake to Golden Perfection: Arrange the prepared rolls onto your lined baking sheets, ensuring there’s enough space between each roll for even cooking. Bake for approximately 25 minutes, or until the pastry is puffed, golden brown, crispy, and the filling is heated through.

How to Make Spinach and Ricotta Rolls in the Air Fryer – Step by Step

For those who love the convenience and crispiness an air fryer offers, these Spinach and Ricotta Rolls are an absolute dream. The process is very similar to oven baking, with a few key differences in cooking time and temperature:

Thaw Pastry: Just like with the oven method, remove two puff pastry sheets from the freezer and allow them to thaw at room temperature until pliable, about 15-20 minutes.
Sauté Spinach and Garlic: Heat olive oil in a frying pan over medium heat. Sauté minced garlic for 30 seconds until fragrant, then add baby spinach and cook for approximately 3 minutes until wilted. Season with salt and pepper and set aside to cool completely.
Prepare Cheesy Filling: In a mixing bowl, combine ricotta, Parmesan, cheddar cheese, one egg, and sliced shallots/green onion. Stir well to combine.
Drain and Mix Spinach: Squeeze all excess liquid from the cooled spinach. Add the thoroughly drained spinach to the cheese mixture and mix until fully incorporated.
Shape the Rolls: Cut each thawed puff pastry sheet in half lengthwise to create two rectangles (four total). Spoon the filling in a log shape along one long edge of each pastry rectangle. Brush the opposite long edge with beaten egg. Roll up tightly, sealing the seam side down. Repeat for all four pastry pieces.
Chill Rolls: Place the formed rolls on a cutting board and refrigerate for 15 minutes. This step helps the pastry maintain its shape during air frying.
Slice, Egg Wash, and Garnish: Remove chilled rolls from the fridge and cut each into four equal pieces. Brush the tops of each roll with the remaining beaten egg and sprinkle with sesame seeds, if desired.
Air Fry to Perfection: Preheat your air fryer to 200°C (390°F). Place the rolls in a single layer in the air fryer basket, ensuring not to overcrowd it. You will likely need to cook them in batches. Air fry for 15-20 minutes, or until they are golden brown, puffed, and cooked through. Cooking time can vary depending on your air fryer model and how many rolls you cook at once. Alternatively, you can freeze the uncooked rolls and air fry them straight from frozen, adjusting the cooking time as needed.

Make Them into Triangles: A Classic Variation

While these Spinach and Ricotta Rolls are incredibly popular, you might be more familiar with their triangular counterparts. The good news is that the delicious filling remains the same, and shaping them into triangles is just as easy! If you prefer the classic spinach and ricotta triangle shape, here’s how you can do it:

Instead of cutting each puff pastry sheet into two rectangles, you’ll cut each sheet into four equal squares. Place a spoonful of the spinach and ricotta filling onto one corner of each pastry square. Then, fold the opposite corner over the filling to meet the first corner, forming a triangle. Press down firmly along the edges to seal the filling inside, and for a decorative touch, use a fork to crimp the edges. Proceed with the egg wash and baking instructions as outlined for the rolls, adjusting cooking time slightly if necessary due to the different shape and thickness.

Serving Suggestions for Your Savory Rolls

These Spinach and Ricotta Rolls are incredibly versatile and can be enjoyed in many ways. Serve them warm as a delightful appetizer with a simple dipping sauce like tomato ketchup, sweet chili sauce, or a refreshing tzatziki. For a light lunch or dinner, pair them with a fresh green salad tossed in a vinaigrette, or alongside a hearty soup. They’re also perfect for lunchboxes, picnics, or as a quick snack on the go!

Storage & Freezing Instructions for Ultimate Convenience

One of the best features of these Spinach and Ricotta Rolls is how well they store and freeze, making them perfect for meal prep or impromptu entertaining.

Storing Cooked Rolls:

Allow the cooked rolls to cool completely to room temperature before storing. Place them in an airtight container and refrigerate for up to 3-4 days. For longer storage, freeze them in an airtight freezer-safe container or bag for up to 2-3 months.

Reheating Cooked Rolls:

To reheat refrigerated rolls, simply place them on a baking tray in a preheated oven at 180°C (350°F) for about 10 minutes, or until heated through and crispy again. There’s no need to defrost them first if they are frozen; just add about 10-15 minutes to the reheating time, ensuring they are piping hot in the center.

Freezing Uncooked Rolls:

You can also freeze the rolls before baking. After shaping and slicing the rolls (and optionally egg-washing and sprinkling with sesame seeds), arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight freezer-safe container or bag. They can be stored in the freezer for up to 3 months.

Cooking Frozen Uncooked Rolls:

When you’re ready to cook them, there’s no need to thaw! Simply place the frozen uncooked rolls on a lined baking tray and bake in a preheated oven (180°C/350°F) or air fry (200°C/390°F) for a slightly longer time than the fresh rolls. Add an additional 10-15 minutes to the suggested cooking times, checking frequently until they are golden brown, puffed, and cooked through.

Expert Tips for Making These Rolls Unforgettable

Achieving perfectly flaky and delicious Spinach and Ricotta Rolls is easy with a few insider tricks:

Drain Your Spinach Thoroughly: This is arguably the most crucial tip! Excess moisture from the spinach can make your puff pastry soggy and prevent it from becoming golden and crispy. After wilting the spinach and allowing it to cool, squeeze out every last drop of liquid using your hands or a clean kitchen towel.
Consider Frozen Spinach: If fresh baby spinach isn’t available or you’re short on time, frozen spinach can be a great substitute. Just ensure you fully defrost it and, again, squeeze out all the excess water before incorporating it into the filling. Skip the sautéing step if using pre-cooked frozen spinach.
Don’t Overfill the Pastry: While it’s tempting to load up on the delicious filling, overfilling can make it difficult to roll and seal the pastry, leading to leaks during baking. Aim for a generous but manageable log of filling.
Chill is Your Friend: Refrigerating the filled and rolled pastry for 15 minutes before slicing and baking is a game-changer. This step firms up the butter in the puff pastry, helping the rolls maintain their shape and creating that coveted flaky texture.
Egg Wash for Golden Shine: Don’t skip the egg wash! Brushing the rolls with a lightly beaten egg before baking gives them a beautiful, glossy golden-brown finish and helps any sesame seeds adhere perfectly.
Prevent Air Fryer Mess: When cooking in an air fryer, if you’re concerned about cheese leaking out and making cleanup difficult, you can place a piece of parchment paper or a silicone liner in the basket or on the racks. While I often skip this and find cleanup manageable, it can certainly make things easier!
Space Them Out: Whether baking in the oven or air fryer, ensure your rolls are spaced evenly on the baking sheet or in the air fryer basket. Overcrowding can lead to uneven cooking and less crispy results.

More Irresistible Snack Recipes to Explore

If you loved these Spinach and Ricotta Rolls, you’ll definitely want to try these other fantastic snack recipes:

Air Fryer Sausages
Spinach and Feta Pinwheels
Puffy Dogs {Pigs in a Blanket}
Easy Pizza Pinwheels
Vegetarian Pizza Rolls

We truly hope you enjoy these fantastic Spinach and Ricotta Rolls! If you’ve tried this recipe, we’d absolutely love to hear about your experience. Please take a moment to leave a comment and a star rating below to share your thoughts!

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📋 RECIPE

Spinach and Ricotta Rolls

Yield:
16 rolls

Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Spinach and Ricotta Rolls are great for entertaining or for easy snacks. Made with flaky puff pastry, these vegetarian cheesy rolls are quick to prepare and freeze well. A hit with kids and adults alike. Cook in the oven or the air fryer.

Ingredients

200g / 7 oz Baby Spinach, washed
1 clove Garlic, minced
300g / 10 oz Ricotta
⅓ cup Parmesan, grated
1 cup Shredded Cheddar Cheese
2 Eggs, (1 for the mixture, 1 lightly beaten for brushing over the rolls)
2 Green Onions / Shallots, halved lengthways and thinly sliced
Salt + Pepper, to taste
2 sheets Frozen Puff Pastry, thawed

Optional

Sesame Seeds

To Serve

Tomato Sauce / Ketchup

Instructions

OVEN INSTRUCTIONS

Preheat oven 180C / 350F. Line two baking sheets with parchment paper. Remove two puff pastry sheets from the freezer and allow to thaw.
Heat oil in a frying pan on medium heat. Add garlic and cook for 30 seconds, stirring regularly, then add spinach and cook until wilted (approx. 3 minutes). Season with salt and pepper, and set aside to cool.
Add ricotta, parmesan, cheddar cheese, 1 egg and shallots / green onion to a mixing bowl and stir to combine.
Squeeze any excess liquid out of the spinach (just with your hands over the sink), then place into the mixing bowl, and mix well to combine.
Cut each puff pastry sheet into half to create two rectangles. Make a log shape with the filling along one side of a piece of pastry. Brush the opposite side with the beaten egg. Roll up tightly to enclose, keeping the seam side down. Repeat until the filling is divided over the 4 pieces of pastry.
Place the rolls on a cutting board and refrigerate for 15 minutes.
Remove the rolls from the fridge and cut each into 4 pieces. Brush with beaten egg, then sprinkle sesame seeds on top, if desired.
Place rolls onto baking trays, spacing evenly, and cook for 25 minutes or until golden, crispy and cooked through.

AIR FRYER INSTRUCTIONS

Remove two puff pastry sheets from the freezer and allow to thaw.
Heat oil in a frying pan on medium heat. Add garlic and cook for 30 seconds, stirring regularly, then add spinach and cook until wilted (approx. 3 minutes). Season with salt and pepper, and set aside to cool.
Add ricotta, parmesan, cheddar cheese, 1 egg and shallots / green onion to a mixing bowl and stir to combine.
Squeeze any excess liquid out of the spinach (just with your hands over the sink), then place into the mixing bowl, and mix well to combine.
Cut each puff pastry sheet into half to create two rectangles. Make a log shape with the filling along one side of a piece of pastry. Brush the opposite side with beaten egg. Roll up tightly to enclose, keeping the seam side down. Repeat until the filling is divided over the 4 pieces of pastry.
Place the rolls on a cutting board and refrigerate for 15 minutes.
Remove the rolls from the fridge and cut each into 4 pieces. Brush with beaten egg, then sprinkle sesame seeds on top, if desired.
Place the rolls in a single layer in the air fryer basket, and cook on 200C / 390F for 15 – 20 minutes until golden and cooked through. Depending on the size of your air fryer, you’ll need to cook in batches or you can simply freeze the uncooked rolls and cook them another time.

Notes

You could use frozen spinach instead of fresh baby spinach for this recipe. Just skip the step of cooking the spinach entirely and ensure you fully defrost then drain the frozen spinach before using.

If you’re cooking these rolls in the air fryer you may wish to put down some baking paper in your basket or racks before cooking to stop any cheese leaking out. I rarely remember and haven’t found it to be too much of an issue, but it does make clean up easier!
Store cooked rolls in an airtight container in the fridge for a few days or in the freezer for a few months. You can also store uncooked rolls in an airtight container in the freezer.

Nutrition Information:

Yield: 16

Amount Per Serving:
Calories: 246Saturated Fat: 6gCholesterol: 29mgSodium: 183mgCarbohydrates: 15gFiber: 1gSugar: 1gProtein: 8g