With a creamy spinach and ricotta filling, these ricotta spinach rolls are perfect to serve as an appetizer for any fun get-together. They utilize an easy homemade dough that results in a flaky pastry that bakes to a beautiful golden brown.
To make the ricotta spinach rolls, you first make a dough by mixing water with yeast, flour, and salt until combined. Then, once the dough has rested, it gets rolled out, brushed with butter, and folded several times before being set in the freezer. Finally, it gets rolled out again, filled with the ricotta-spinach filling, and assembled into rolls before being baked in the oven. The baked pastries will be flaky and golden with a creamy filling that is so delicious!
What are Ricotta Spinach Rolls?
Ricotta spinach rolls are flaky pastries that are filled with a creamy ricotta and spinach mixture. The dough is a homemade yeast dough that becomes super flaky during baking due to the fact that it is brushed with butter and folded several times. These pastries are assembled into spiral rolls for an attractive appearance, and become golden and flaky when baked in the oven.
Pro Tips
- Don’t overmix the dough or it may result in tough pastries.
- If you find that the dough is too difficult to roll out after it has been placed in the freezer, you can allow it to sit at room temperature for a few minutes to help it soften.
- Cold pastry will make it easier to handle when you assemble the rolls.
- Brush the rolls evenly with egg wash to ensure they brown evenly in the oven.
Frequently Asked Questions
Can You Freeze Uncooked Ricotta Spinach Rolls?
Yes, you can! Once assembled, simply freeze the spinach rolls on a baking sheet until solid, and then, place them in sealed freezer bags for long-term storage. They should keep for up to 3 months in the freezer. You can then bake them in the oven from frozen.
Can I Use Frozen Spinach Instead of Fresh Spinach?
Yes, frozen spinach would work just fine in this recipe. However, make sure that you squeeze the excess moisture out of the spinach as you don’t want the filling to be too wet.
Can I Use Swiss Chard in Place of Spinach?
Yes, Swiss chard is an excellent alternative to spinach in any recipe. You can remove the green parts from the stems to use in this recipe and reserve the stems for another use.
How to Store Ricotta Spinach Rolls
Once baked, the ricotta spinach rolls can be stored in the fridge in an airtight container for up to 3 to 4 days. Then, you can either warm them up in an air fryer or on a parchment-lined baking sheet in the oven.
Ingredients
How to Make Ricotta Spinach Rolls
In a bowl, mix the water with the yeast until the yeast is dissolved. Knead in the flour and salt until a smooth dough forms.
In a bowl, mix the water with the yeast until the yeast is dissolved. Knead in the flour and salt until a smooth dough forms.
Divide the dough into four portions and shape them into bowls. Transfer them to a plate, cover them with plastic wrap, and allow them to rest for 20 minutes.
Divide the dough into four portions and shape them into bowls. Transfer them to a plate, cover them with plastic wrap, and allow them to rest for 20 minutes.
Roll a portion of dough out into a rectangle and brush it with butter.
Roll a portion of dough out into a rectangle and brush it with butter.
Fold the vertical sides inward and brush it with butter again.
Fold the vertical sides inward and brush it with butter again.
Fold the horizontal sides inward to obtain a rectangular shape.
Fold the horizontal sides inward to obtain a rectangular shape.
Roll out another sheet of dough and place the prepared square of dough on top.
Roll out another sheet of dough and place the prepared square of dough on top.
Fold the dough vertically and brush it with butter.
Fold the dough vertically and brush it with butter.
Fold it into a square, wrap it in plastic wrap, and freeze it for 30 minutes.
Fold it into a square, wrap it in plastic wrap, and freeze it for 30 minutes.
For the filling, in a bowl, mix the ricotta with the spinach, parmesan, pepper, and salt until combined.
For the filling, in a bowl, mix the ricotta with the spinach, parmesan, pepper, and salt until combined.
Roll the dough out in a rectangle, cut it in half lengthwise, and then cut it crosswise into strips, about three fingers thick.
Roll the dough out in a rectangle, cut it in half lengthwise, and then cut it crosswise into strips, about three fingers thick.
Place some of the filling along the length of each strip.
Place some of the filling along the length of each strip.
Fold the dough over the filling and roll each strip up into a spiral shape.
Fold the dough over the filling and roll each strip up into a spiral shape.
Brush them with the egg wash and bake them in a 360 F (180 C) oven for 40 minutes until golden brown.
Brush them with the egg wash and bake them in a 360 F (180 C) oven for 40 minutes until golden brown.
Serve on a platter and enjoy!
Serve on a platter and enjoy!
;Resize,width=767;)
