Spinach and ricotta 'sausage' rolls
Indulge in the savory delight of Spinach and Ricotta 'Sausage' Rolls, made with a delicious blend of ricotta cheese, fresh spinach, aromatic shallots, garlic, and a hint of zesty lemon. Perfectly seasoned with dill, parmesan, and nutmeg, these rolls are encased in flaky puff pastry for a tempting vegetarian treat that's ideal for snacks, appetizers, or light meals. Easy to prepare and bursting with flavor, they are sure to become a family favorite!
- 15 Mar 2025
- Cook time 30 min
- Prep time 20 min
- 26 Servings
- 11 Ingredients
Indulge in a delightful fusion of flavors with these spinach and ricotta 'sausage' rolls. Perfect for a snack, appetizer, or even a light meal, these vegetarian rolls combine the creamy richness of ricotta cheese and the fresh taste of spinach, all wrapped in flaky puff pastry. Whether you're catering for a party or simply treating yourself, these rolls are sure to be a hit.
Ingredients:
Instructions:
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Heat the olive oil in a medium skillet over medium heat.
- Add the finely chopped shallots and sauté until they become translucent, about 3-4 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the finely chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
- Remove the skillet from the heat and let the mixture cool slightly.
- In a large mixing bowl, combine the ricotta cheese, grated parmesan, the lightly beaten egg, chopped dill, lemon zest, and ground nutmeg.
- Stir in the sautéed shallots, garlic, and spinach mixture until all ingredients are well combined. Season with salt and pepper to taste.
- Roll out the puff pastry sheets on a lightly floured surface.
- Cut each sheet in half lengthwise to create four rectangles in total.
- Spoon a quarter of the spinach and ricotta mixture along one long edge of each pastry rectangle, leaving a small border.
- Brush the opposite long edge with a bit of water to help seal the pastry.
- Roll up the pastry around the filling, starting from the edge with the filling.
- Press the edges to seal and ensure the filling is enclosed.
- Cut each roll into 4-5 smaller pieces, depending on your desired size.
- Place the rolls seam-side down on the prepared baking sheet.
- Brush the tops of the rolls with an additional beaten egg for a golden finish.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
- Allow the rolls to cool slightly on the baking sheet before transferring to a serving plate.
- Enjoy warm with a side of your favorite dipping sauce or as is!
Tips:
- Ensure the spinach is well-drained to avoid excess moisture in the filling.
- Use a fork to seal the edges of the puff pastry to prevent the filling from spilling out during baking.
- Chill the rolls in the refrigerator for about 15 minutes before baking to help them hold their shape better.
- Brush the pastry with a beaten egg before baking for a golden, shiny finish.
- Feel free to add more herbs or spices to the filling mixture to customize the flavor to your liking.
Your spinach and ricotta 'sausage' rolls are now ready to be enjoyed! The combination of crispy puff pastry and the creamy, flavorful filling makes these rolls utterly irresistible. Serve them warm with your favorite dipping sauce or enjoy them on their own. They are perfect for a snack, appetizer, or even a light meal. Enjoy!
| Nutrition Facts | |
|---|---|
| Serving Size | 50 grams |
| Energy | |
| Calories 140kcal | 7% |
| Protein | |
| Protein 4.14g | 3% |
| Carbohydrates | |
| Carbohydrates 11g | 3% |
| Fiber 0.50g | 1% |
| Sugar 0.66g | 1% |
| Fat | |
| Fat 10g | 11% |
| Saturated 2.25g | 8% |
| Cholesterol 14mg | - |
| Vitamins | |
| Vitamin A 27ug | 3% |
| Choline 11mg | 2% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.10mg | 8% |
| Vitamin B3 0.76mg | 5% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 18ug | 4% |
| Vitamin B12 0.08ug | 4% |
| Vitamin C 1.01mg | 1% |
| Vitamin E 0.17mg | 1% |
| Vitamin K 9ug | 7% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.03mg | 4% |
| Iron, Fe 0.66mg | 6% |
| Magnesium, Mg 8mg | 2% |
| Phosphorus, P 60mg | 5% |
| Potassium, K 70mg | 2% |
| Selenium, Se 9ug | 16% |
| Sodium, Na 90mg | 6% |
| Zinc, Zn 0.44mg | 4% |
| Water | |
| Water 24g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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