• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer
  • About Me
  • Portfolio
  • Contact
  • Copyright

Picture the Recipe

Real Recipes. Real Pictures. Made Real Easy

  • Home
  • Recipes
    • Appetizer Recipes
    • Soups
    • Salads
    • Main Course/ Entrées
      • Poultry- Chicken/Turkey
      • Meat
      • Seafood
      • Vegetarian
      • Rice and Pasta
    • Sides and Condiments
    • Sweets and Desserts
    • Drinks & Cocktails
    • Cuisines
      • Indian
    • Seasonal Recipes
      • Spring/ Summer
      • Autumn/Fall
      • Winter
    • Special Occasions
      • Game Day Snacks
      • Valentine’s Day
      • 4th of July
      • Thanksgiving
      • Christmas
  • Videos
  • Tips ‘N Tricks
  • Recipe Index
  • Life
  • Love

January 18, 2015

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.com I 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.com The 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 com What’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 com Spinach Puff Pastry Rolls with Feta and Ricotta Recipe- Part 2- PictureTheRecipe com Spinach Puff Pastry Rolls with Feta and Ricotta Recipe- PictureTheRecipe com

Spinach Puff Pastry Rolls with Feta and Ricotta
2015-01-18 18:48:42
Yields 12
This flaky pastry stuffed with creamy spinach goodness is golden savory perfection!
Write a review
Save Recipe
Print
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.
By Noreen (PictureTheRecipe.com)
Picture the Recipe https://picturetherecipe.com/
Print Friendly, PDF & EmailPrint Recipe

Related Recipes & Posts

  • Thai Basil Chicken Phyllo RollsThai Basil Chicken Phyllo Rolls
  • Crispy Fried Tofu with Five SpiceCrispy Fried Tofu with Five Spice
  • FalafelFalafel
  • Mexican Rice Stuffed Portobello MushroomsMexican Rice Stuffed Portobello Mushrooms

Filed Under: Appetizer Recipes, Recipes, Vegetarian Tagged With: appetizer recipes, picture recipes, spinach feta ricotta puff pastry, spinach pastry, spinach puffs, spinach rolls, step by step recipes, vegetarian recipes

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Reader Interactions

Comments

  1. Joanne says

    January 19, 2015 at 5:51 am

    These are gorgeous! I love spanakopita, but let’s be honest – puff pastry is about a gazillion times more delicious that filo. So great!

    Reply
    • Noreen says

      January 19, 2015 at 8:06 am

      Thanks Joanne! And Yes I do have to agree that puff pastry is way better…what’s not to love about buttery flaky pastry, right? 🙂

      Reply
    • Rachel says

      April 2, 2021 at 5:08 pm

      I just made these and they are amazing!! I added a bit of shredded gruyere and topped it with Everything but the Bagel seasoning.

      Reply
  2. Lea Andersen says

    February 5, 2015 at 6:38 pm

    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

    Reply
  3. Sam says

    March 10, 2015 at 1:40 pm

    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 🙂

    Reply
  4. Saira says

    February 27, 2016 at 6:54 am

    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!

    Reply
  5. Michele says

    March 21, 2016 at 12:56 pm

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

    Reply
  6. astrologerdawn says

    May 19, 2016 at 9:11 pm

    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.

    Reply
  7. Yvonne says

    May 25, 2016 at 4:59 pm

    Can these yummies be frozen uncooked and if so how to do so. Will cooking time be longer.

    Reply
    • Noreen says

      May 31, 2016 at 4:42 am

      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.

      Reply
    • Aviva says

      April 25, 2017 at 9:06 pm

      Hi, I’m curious if you actually froze these in the end and if so how were they, any special instructions if you did? Thanks 🙂

      Reply
  8. Karli says

    June 7, 2016 at 12:05 pm

    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

    Reply
  9. Debra says

    September 22, 2016 at 11:16 am

    Made this recipe for dinner and we all licked our fingers!

    Reply
  10. mona says

    March 19, 2017 at 3:54 pm

    I ended up throwing them away =(
    i dont know what went wrong

    You didn’t mention that we had to defreze the spinach.. my spinach tasted like a freezer. Also, the bottom part was a bit burned.

    Reply
    • Noreen says

      March 31, 2017 at 11:47 am

      Sorry You missed that part and they didn’t turn out good for you, however in the recipe I very clearly (in the pictures too) not just thaw, but cook the frozen spinach and then cool it before stuffing the pastry. You might want to re-read the whole recipe.

      Reply
  11. Jeslynn says

    June 6, 2017 at 10:05 am

    Can these be frozen and reheated?

    Reply
  12. B Gordon says

    July 27, 2017 at 12:30 pm

    Can you use fresh spinach

    Reply
  13. Rebecca says

    July 28, 2017 at 2:30 pm

    What is the shelf life on one of these pastry rolls completely finished? And how would you store it?

    Reply
  14. Bec says

    August 4, 2017 at 4:40 pm

    I love how easy and straight forward this recipe is! I don’t usually read people’s blogs but this one drew me in and made me wanna check your other recipes out 🙂

    Reply
  15. Vineeta says

    August 6, 2017 at 6:29 am

    Can u use fresh spinach?
    Also can we omit the egg part and other substitute for it?

    Reply
    • Noreen says

      August 6, 2017 at 7:03 am

      Yes you can use fresh spinach! Brush the pastry with some butter or oil if you don’t want to use egg. It will help brown the pastry.

      Reply
  16. Sheenam says

    September 25, 2017 at 6:44 am

    this is so so good! and so easy with the puff pastry, I am definitely giving this a try.

    Reply
  17. Johanna says

    December 7, 2017 at 10:39 am

    These were very good… the kids didn’t believe me that I made them, thought I bought them. The touch of sesame seeds give the appearance of a pro. Followed the recipe exactly as is, just made them smaller pies, about 3″ squares, which made a nice big batch and allowed me to freeze some. To re-heat the frozen pies, we just popped them in the toaster over for about 15 mins… perfect!

    Reply
    • Nicole says

      January 1, 2018 at 9:32 am

      Johanna,

      Did you bake them and then freeze leftovers, or freeze the unbaked pastries? I am thinking of making this and want to know if I can freeze them and bake them later this week. Thanks in advance!

      Reply
      • Chipak says

        January 18, 2018 at 6:39 pm

        Yep I wanna know the answer to these questions too before making them. And how long can i freeze them uncooked. It’s only me and my son gonna consume it so I’m sure we cannot eat all of it at once ?

        Reply
  18. Emma says

    January 24, 2018 at 3:42 pm

    To earlier comments, I reread the recipe above a few times and the instructions suggest placing the frozen spinach into the pan with the cooking onions to thaw and then cool and add to the cheese. Can you please clarify, do we add frozen spinach to the pan or thaw the spinach then cook with the onions? Thanks. And what is best, to make then freeze or bake then freeze once cooled. Thanks.

    Reply
    • Sarah says

      April 7, 2018 at 10:48 am

      The way I am reading it (step 3) is is to add the frozen spinach to the pan and cover (this would allow the heat from the pan to thaw the spinach). Then, removing the lid and sauteeing the spinach “until there is no liquid left” would allow any extra water from the thawing to be removed.

      Reply
  19. Jackie says

    April 8, 2018 at 4:52 pm

    At the top it says “gluten free”, but that can’t be true, can it?

    Reply
    • Noreen says

      April 9, 2018 at 8:16 am

      Where did you see Gluten Free?? This recipe is NOT Gluten Free, nor have I said it was. Puff Pastry is made of Flour and butter.

      Reply
  20. Annabelle says

    June 26, 2018 at 6:59 pm

    Great recipe and easy to follow. Thank for the step-by-step photos!

    Reply
  21. Laurel dodson says

    January 5, 2019 at 10:55 pm

    Thank you jusf yummy very easy and to what size you want to make them.

    Reply
  22. Althea says

    May 14, 2019 at 12:24 am

    I am making this for a party on the 25/05/19. Can I make them smaller and freeze them till that date. Do I bake them frozen. I will also sprinkle some Parmesan cheese on it when baking

    Reply
  23. Lisa says

    May 22, 2019 at 5:21 am

    Could you give another measurement please for the puff pastry sheets- either weight or centimeters- as it’s not sold in sheets where I live. Thanks

    Reply
  24. Vivian says

    January 10, 2020 at 7:27 pm

    Thank you for this recipe. Your final product looks amazing. I’m making these tomorrow for a party but based on your photos it looks like you baked these on parchment paper. I don’t have parchment paper and won’t have time to get some tomorrow. I’ll be baking these in a non-stick baking pan. Would you suggest that I bake them in the non-stick baking pan as is, grease the pan, grease and flour? I will greatly appreciate your help. I’ve never baked puff pastry before and not sure which of these options would be best in order to get the best results for the puff pastry (especially the bottom).
    Thank you.

    Reply
  25. nk says

    May 7, 2020 at 6:33 pm

    can I decrease the ricotta to spinach ratio

    Reply

Trackbacks

  1. Spinach Puff Pastry Rolls with Feta and Ricotta – Eat-GoodFood.Com says:
    May 5, 2020 at 10:31 am

    […] Full Directions Here. […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Search

About Me

About Me

"You eat with your eyes first" ...Hi! I'm Noreen. A huge foodie. I love to cook, eat, read cookbooks, watch cooking shows and talk a whole lot about food. Food to me is an endless topic. I could learn, eat and talk about food every day of my ...

Read More

Stalk Me (I like it!)

  • Facebook
  • Instagram
  • Pinterest
  • YouTube




Recent Posts

Butter Chicken

Grilled chicken in a luscious tomato-based spiced ...

[Read More...]

Vanilla-Cardamom Kulfi with Citrus Rose Syrup

A creamy frozen treat similar to ice-cream paired ...

[Read More...]

Palak Paneer

Indian cottage cheese over a vibrant green spiced ...

[Read More...]

Rogan Josh (Mutton/Lamb in a Kashmiri chilli pepper gravy)

Succulent pieces of Goat or Lamb braised in gravy ...

[Read More...]

Popular Posts

Balsamic Glazed Steak Rolls - PitcureTheRecipe.com

Balsamic Glazed Steak Rolls

Posted on March 18, 2013

Spicy Firecracker Shrimp

Posted on July 22, 2012

Game Day Snacks: Football Pizza Pockets

Posted on January 29, 2012

Footer

PTR

  • About Me
  • Contact

Connect

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Instagram

Load More...Follow on Instagram

Never Miss A Recipe

Get the latest recipes straight to your inbox!

Copyright©2011-2020

All writing, recipes and photography is copyright © 2011-2020 by Picture The Recipe and Noreen Hiskey unless otherwise indicated. Unauthorized use and/or duplication of this material without express and written permission from this site’s  owner is strictly prohibited. Small excerpts (not entire recipes nor photos) and links may be used, provided that full and clear credit is given to [Noreen Hiskey] and [PictureTheRecipe.com] with appropriate and specific direction to the original content.  I maintain the right to withdraw that permission, and request my material/photos be removed from another site, for any reason. I also reserve the right to charge a license fee for unsolicited use of my photos.

Copyright© 2023 · Brunch Pro Theme by Feast Design Co.