Spinach Ricotta Rolls Recipes

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SPINACH ROLLS WITH PUFF PASTRY



Spinach Rolls with Puff Pastry image

A vegetarian version of mini sausage rolls but made with a spinach and feta filling. I used frozen spinach because it was a better buy than fresh at the time but the equivalent amount of fresh spinach, chopped and wilted, would do the job.

Provided by cassandra

Categories     Appetizers and Snacks     Pastries

Time 45m

Yield 36

Number Of Ingredients 9

2 tablespoons vegetable oil
1 clove clove garlic, minced, or more to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
salt to taste
1 (4 ounce) package crumbled feta cheese
3 sheets frozen puff pastry, thawed
1 egg, beaten
1 tablespoon milk
2 tablespoons sesame seeds

Steps:

  • Heat oil in a skillet over medium heat and cook garlic until fragrant, 1 to 2 minutes. Stir in spinach and cook until warmed through, 3 to 5 minutes; season with salt and mix well. Transfer to a bowl and mix in feta cheese.
  • Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
  • Lay 1 sheet of puff pastry on a lightly floured surface and cut in half lengthwise. Roll 1 half out with a rolling pin so it is wide enough to fold twice lengthwise. Mix egg and milk together in a small bowl.
  • Spread 1/6 of the spinach mixture lengthwise in the center of the puff pastry. Roll one side over the filling and brush the other side with egg-milk mixture. Roll over again to seal.
  • Brush top of roll with egg-milk mixture and sprinkle with sesame seeds. Cut roll into 6 small rolls. Repeat with the remaining puff pastry. Place cut rolls onto the prepared baking sheets.
  • Bake in the preheated oven until spinach rolls are puffed up and golden, 20 to 25 minutes.

Nutrition Facts : Calories 132.9 calories, Carbohydrate 9.7 g, Cholesterol 7.4 mg, Fat 9.5 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 2.6 g, Sodium 97.1 mg, Sugar 0.4 g

SPINACH & RICOTTA SLICE



Spinach & ricotta slice image

Both vegetarians and non-veggies will love this puff pastry parcel with Italian cheese - great as a buffet centrepiece

Provided by John Torode

Categories     Buffet, Main course

Time 1h45m

Number Of Ingredients 11

50g butter
1 tsp olive oil
1 onion , finely chopped
1kg spinach
¼ tsp ground nutmeg
500g ricotta
2 egg yolks
85g parmesan (or vegetarian alternative), finely grated
2 x 375g packs all-butter puff pastry
a little flour , for dusting
1 egg , beaten

Steps:

  • Heat oven to 180C/160C fan/gas 4. Melt half the butter with the oil in a sauté pan. Add the onion and cook for 10 mins until softened. Remove to a bowl.
  • Add a few handfuls of spinach to the pan and cook for a few mins until it has wilted down. Remove from the heat and drain in a colander. Repeat until all the spinach is cooked. Press with the back of a spoon to remove any excess liquid. Now roughly chop and tip into the bowl with the onion. Stir in the nutmeg, ricotta, egg yolks, Parmesan and some seasoning and mix well.
  • Roll out one pack of pastry on a lightly floured surface to a 25 x 30cm rectangle, then lay on a large baking sheet. With the longest side facing you, pack the spinach mixture down the middle of the pastry, leaving a 5cm border all the way around. Brush the pastry all the way round with some beaten egg.
  • Roll out the second pack of pastry to a rectangle slightly larger than the first. Drape over the top and gently press down the edges to seal both pastry layers together. Trim the edges to neaten and crimp with your fingers, or seal down with a fork.
  • Brush all over with beaten egg and, if you like, lightly score the pastry with the back of a knife in a criss-cross fashion, making sure you don't cut all the way through. Bake for 40 mins. Leave to rest for 10 mins before serving.

Nutrition Facts : Calories 397 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.1 milligram of sodium

AUBERGINE ROLLS WITH SPINACH & RICOTTA



Aubergine rolls with spinach & ricotta image

This spin on Italian 'melanzane alla Parmigiana' is quick to prepare and makes a deliciously creamy, veggie bake

Provided by Good Food team

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 8

2 aubergines , cut into thin slices lengthways
2 tbsp olive oil
500g spinach
250g tub ricotta
grating of nutmeg
350g jar tomato sauce
4 tbsp fresh breadcrumb
4 tbsp parmesan (or vegetarian alternative)

Steps:

  • Heat oven to 220C/200C fan/gas 7. Brush both sides of the aubergine slices with oil, then lay on a large baking sheet. Bake for 15-20 mins until tender, turning once.
  • Meanwhile, put the spinach in a large colander and pour over a kettle of boiling water to wilt. Cool, then squeeze out the excess water, so that it is dry. Mix with the ricotta, nutmeg and plenty of seasoning.
  • Dollop a spoonful of the cheesy spinach mix in the centre of each aubergine slice, fold over to make a parcel and lay, sealed-side down, in an ovenproof dish. Pour over tomato sauce, sprinkle with breadcrumbs and cheese, and bake for 20-25 mins until golden and piping hot.

Nutrition Facts : Calories 376 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 1.3 milligram of sodium

SPINACH AND RICOTTA ROLLS



Spinach and Ricotta Rolls image

Was looking for a sausage roll recipe that used spinach, ricotta and puff pastry. Couldn't find one here on ZAAR but after a google search I came across this one on someones blog site, and posting here to pass onto a friend.

Provided by ImPat

Categories     Lunch/Snacks

Time 35m

Yield 24 mini sausage rolls, 24 serving(s)

Number Of Ingredients 10

1 tablespoon oil
1 red onion (diced)
500 g frozen spinach (thawed and squeezed of liquid)
50 g pine nuts
salt (to taste)
pepper (to taste)
500 g ricotta cheese (fresh)
1 egg (lightly beaten)
1 egg (lightly beaten and mixed with a little milk)
3 sheets puff pastry

Steps:

  • Preheat oven to 200C (390F) fan forced or 220C (435/430F) convectional, please note that there can be slight variations between ovens.
  • Heat oil in a fry pan, add onion and fry gently for 2 minutes, add spinach and pinenuts and season with salt and pepper to taste and cook for 5 minutes.
  • Let cool.
  • Add ricotta and mix thoroughly and then add the lightly beaten egg and mix well together.
  • Place pastry sheets on a flat surface and cut in half.
  • Spoon or pipe spinach mixture along the length of each half of the pastry and brush water down the length of the other side and roll up like a sausage roll, repeat with other sheets of pastry and mix.
  • Cut to preferred size (I like to cut into 4 to make mini rolls about 6cm long).
  • Put a couple of slits in each roll (to allow steam to escape).
  • Place on baking tray/sheet seam side down.
  • Put in oven and bake for 15 minutes or until golden brown.

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