Spinach Puff Pastry Rolls with Feta & Ricotta

This flaky pastry stuffed with creamy spinach goodness is golden savory perfection!

Spinach with Feta and Ricotta Puff Pastry Rolls by PictureTheRecipe.comI happen to love spinach as you might be able to tell from my other Spinach recipes on my site. And the spinach and cheese combination in a pastry is no-brainer really! I mean…there are a lot of places with a version of this dish (although mostly using phyllo pastry)-  In Albania, it’s called Byrek;  in Kosovo it’s Burek;  in Turkey it’s Borek or Bourek;  in Greece, it’s Spanikopita.But I have also eaten savory spinach stuffed pastries in various cafe’s and coffee shops that use puff pastry too, which I have loved. So I thought why not try making them myself at home…and Voilà!

Feat and Ricotta Spinach Puff Pastry Rolls by PictureTheRecipe.comThe wonderful part about making them at home (unlike when I’ve had them at cafe’s) was getting to eat them fresh out the oven when the puff pastry is at its flakiest and lightest. And seeing just how simple it was to make the filling of  and these using pre made puff pastry, I know I’ll be making them again and again!

Spinach Puff Pastry Rolls with Feta and Ricotta by PictureTheRecipe comWhat’s even more appealing about this recipe is that using puff pastry and the filling (which you can make ahead of time) you can shape or cut these anyway and size you like…making them easy to prepare as a bite-sized appetizer, a mid day snack or as lunch!

So what are you waiting for?….go make these now!

Spinach Puff Pastry Rolls with Feta and Ricotta Recipe- Part 1- PictureTheRecipe comSpinach Puff Pastry Rolls with Feta and Ricotta Recipe- Part 2- PictureTheRecipe comSpinach Puff Pastry Rolls with Feta and Ricotta Recipe- PictureTheRecipe com

Spinach Puff Pastry Rolls with Feta and Ricotta
Yields 12
This flaky pastry stuffed with creamy spinach goodness is golden savory perfection!
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Prep Time
40 min
Cook Time
25 min
Prep Time
40 min
Cook Time
25 min
Ingredients
  1. 4 sheets of Puff Pastry (thawed according to instructions on the packet)
  2. 2 1/2 cups Frozen Spinach
  3. 1/2 Onion, finely diced
  4. 1-2 cloves of Garlic, minced
  5. 1 tbsp Olive Oil
  6. 1 cup Ricotta
  7. 1 cup Feta, crumbled
  8. Salt and pepper, according to taste
  9. 1 Egg + 1/2 tbsp water for an egg wash.
  10. Sesame seeds for sprinkling
Instructions
  1. - Start by finely dicing half an onion and mincing 1-2 cloves of garlic.
  2. - Heat some olive oil in a pan on medium heat and sauté the diced onion until it turns soft and translucent. Then add the minced garlic and sauté for another minute or so.
  3. - Add the frozen spinach in the pan, mix it with the onion and garlic. Cover the pan and let the spinach thaw and heat through for 4-5 minutes. Take the lid off and sauté the spinach till there's no more liquid in the pan. Turn off the heat and set the spinach aside to cool.
  4. - While the spinach mixture is cooling, season the ricotta cheese generously with salt and pepper in a large bowl.
  5. - Add the cooked spinach mixture to the ricotta mix it all well. Also mix in the feta cheese to the spinach and ricotta.
  6. - Make an egg wash by whisking one egg and a little water together and set it aside for later.
  7. - Pre-heat your oven to 425F.
  8. - To assemble the spinach rolls. I cut the puff pastry sheets into three strips (they came folded that way, so I worked with it) and gently rolled them to widen them slightly.
  9. - Spoon the spinach mixture in the middle of the pastry dough leaving about 1/2 - 3/4 inch on all sides. Place another sheet on top of the spinach mixture and using your fingers press down and seal the edges around the spinach, removing big air bubbles. Then using a fork crimp the edges to seal it further and also...it just looks prettier.
  10. - Brush the top of the pastry with egg wash and lightly sprinkle the top with sesame seeds. Slash the rolls with a sharp knife to allow steam to escape while baking and cut the rolls however long you'd like them.
  11. - Bake the spinach puff pastry rolls at 425F for 18-22 minutes until they are golden and puffy!
Notes
  1. I simply cut each strip of puff pastry in halves making 12 {6" long} rolls out of 4 full sheets. You can easily cut them much smaller to make more for a crowd or shape them anyway you like. Halve the recipe for the filling to make less.
Picture the Recipe http://picturetherecipe.com/

Comments

  1. says

    I am not a fan of spinach, but when I saw this I think that, maybe there’s no harm in trying. This looks beautiful and delicious, plus I believed it is healthy since spinach is full of vitamins, antioxidants and minerals. Spinach has an extremely high nutritional value and is rich in antioxidants. It is a good source of vitamins A, B2, C and K, and also contains magnesium, manganese, folate, iron, calcium and potassium. See, maybe I should give a try. Will just partnered it with some mixed drinks of my favorite cocktail bar in hong kong :p

  2. Sam says

    This is such a great website. You make it so easy to follow along with the recipes and I keep coming back for more. I can’t wait to try this out :)

  3. Saira says

    Hi, tried this today and they came out so good! I couldnot believe myself that I made these. Thank you so much for sharing your passion. The step-by-step pictures are the best thing with the recipe. Makes life easy!

  4. Michele says

    Just came out of the oven. They’re beautiful! Can’t wait to sink my teeth into them. Thank you for sharing your recipe!

  5. says

    My son insisted I make these and I was not sure how they would turn out. It’s important to slash the pastry otherwise the flaky pastry won’t cook through. I cooked them on a lower heat for longer as I’ve been having problems with burning on the bottom of the pastry. They were delicious! Just had a slice warmed up from last night and still as delicious! Will make these again.

    • Noreen says

      Yvonne, I have never actually frozen these before but I can’t see why not. It may take a little longer to cook (not sure how much exactly), but it’s fairly easy to keep an eye on them to see when they turn golden brown.

  6. Karli says

    OH. MY. SWEET. GOODNESS. The crispness! The fluffiness! Thank you much for sharing this recipe. I think the amount of spinach I am eating I might just become Pop-eye.
    PS: I poured in a can of plain O’ sweetcorn to the spinachy perfection and oh I am just drooling thinking about give it try if you want Lass

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