Ricotta and Spinach Rolls

Ricotta and Spinach Rolls

On my shopping day last week I was lucky enough to pick up 3kg of fresh ricotta for half price.  Now I thought I was lucky, but then when I realised when I got home that it was 3kg (I thought it was 1kg) I suddenly thought how am I going to use all of that in three days.

Ricotta and Spinach Rolls

I asked my followers on Instagram and Facebook for some ideas and they included:

  • gnocchi (I made some a couple of weeks ago and froze it)
  • cannelloni
  • pancakes
  • spinach and ricotta rolls
  • baked cheesecake
  • lasagna

Just to name a few.

So I ended up freezing about 1 kg, made a Ricotta and Choc chip cake, a whole orange ricotta cake, ricotta pancakes and these ricotta and spinach rolls.

They are so easy to make and so yummy to eat.

INGREDIENTS

2 Cups fresh ricotta
1 Cup Frozen Spinach, defrosted and liquid squeezed out
1 Egg
Seasoning – salt, pepper, dried herbs and spices (parsley, oregano, cumin, chilli etc)
2 Sheets Puff Pastry, defrosted

LETS PUT IT ALL TOGETHER

  1. In a bowl mix together all the ingredients (except the pastry)
  2. Cut the pastry in half and place the mix along the middle of both sides. Roll each half over and cut into rolls. You can get four per half. Spray with cooking oil or brush with egg.Ricotta and Spinach RollsRicotta and Spinach Rolls
  3. Bake in a preheated 200 degrees Celsius oven for 15 minutes or until golden.

Makes 16

Store in the fridge in an air tight container for up to 3 days.

Freeze uncooked for up to three months.  Cook straight from frozen adding and extra 5 minutes to the total cooking time.

Ricotta and Spinach Rolls

 

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7 Responses to Ricotta and Spinach Rolls

  1. Bec March 21, 2017 at 9:09 am #

    Amanda, this isn’t a cooking question. Just wondering where you got the mats that you place on your baking tray from?

    • Amanda March 26, 2017 at 2:36 pm #

      Hi Bec, it is from Ikea, only a coupe of dollars from memory.

  2. April July 16, 2017 at 9:46 am #

    Hi, just wondering if you can also freeze them after they are cooked? Thanks!

  3. Wendy September 14, 2017 at 2:39 pm #

    just wondering what these are like cold or room temperature would like to make them for school lunches just not sure if they are meant to be eaten h hot or not thanks 🙂

    • Amanda September 14, 2017 at 6:45 pm #

      They are great cold and perfect to send in the lunchbox.

  4. Michelle October 8, 2017 at 7:58 am #

    Hi Amanda, great recipe. My grandmother used to make these all the time except she added a bit of parmesan cheese for extra flavour. I do have a question about the spinach though. I only have silverbeet from the garden at the moment and wanted to know does it need to be precooked before mixing with the ricotta? Thanks.

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