Description
Spinach Ricotta Rolls. These little pockets of goodness remind me of family gatherings, where laughter and delicious aromas filled the air. I can still picture my grandmother in her cozy kitchen, expertly rolling out pastry dough while I eagerly watched, dreaming of the moment I could take a bite of her creations.
Ingredients
Scale
- 1 package of puff pastry (2 sheets), thawed
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 1 clove garlic, minced
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1 egg (for egg wash)
Instructions
- Prepare the spinach by sautéing it in a skillet until wilted, about 3-4 minutes. Let it cool slightly.
- Make the ricotta filling by combining ricotta cheese, Parmesan cheese, beaten egg, minced garlic, nutmeg, salt, and pepper in a mixing bowl. Stir in the sautéed spinach.
- Assemble the rolls by rolling out the puff pastry, cutting it into rectangles, placing a spoonful of filling in the center, folding, and sealing the edges.
- Bake the rolls on a parchment-lined baking sheet, brushing the tops with beaten egg, for 20-25 minutes until golden brown.
Notes
- Thaw puff pastry in the refrigerator overnight or at room temperature for about 30 minutes.
- Adjust seasoning in the filling to your taste.
- Let the rolls cool for a few minutes before serving.
- Store leftovers in an airtight container in the fridge.
- Freeze unbaked rolls for later use.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 1g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 40mg