Our Thermomix Spinach and Ricotta Rolls are simple to make and can be ready to enjoy within 45 minutes. They make a great vegetarian option at your next party, are freezer friendly and also perfect for the kids lunchboxes.
You don't need many ingredients to put these yummy rolls together and the hardest part is waiting for the to cook in the oven! These Spinach and Ricotta Rolls are also a great recipe to make ahead of time and pop into the freezer for when you need them.
Why you will love this recipe:
- Quick to prepare - these Spinach and Ricotta Rolls take around 15 minutes to prepare for the oven.
- Versatile - feeding a crowd? You can make these rolls smaller bite sized pieces or leave them bigger to make a meal.
- Freezer friendly - both the cooked and uncooked rolls can be stored in the freezer for up to two months.
Ingredients:
Please note, you will find the full ingredient list and instructions in the recipe card below:
- Spinach - I use baby spinach leaves for this recipe, however you can use frozen spinach if you wish. I suggest you remove any excess liquid from the spinach as otherwise the pastry will be soggy.
- Ricotta Cheese
- Parmesan Cheese
- Egg
- Puff Pastry
- Nutmeg
How to Make Thermomix Spinach and Ricotta Rolls:
- Grate the parmesan cheese.
- Combine the ingredients for the filling in your Thermomix bowl and mix to combine.
- Slice the pastry sheets in half and add the filling.
- Roll the pastry sheet to enclose the filling.
- Cut the rolls into pieces.
- Place onto a baking tray and cook until the pastry is golden.
Tips for Making this Recipe:
- I use baby spinach leaves for this recipe, however you can use frozen spinach if you wish. I suggest you remove any excess liquid from the spinach as otherwise the pastry will be soggy.
- You can omit the nutmeg if you wish.
- Either fresh or pre-packaged ricotta can be used for this recipe.
- For a crispy pastry base, I recommend placing the rolls directly onto a greased baking tray. If you use baking paper the base of the rolls will not crisp as much.
- To store, place into the fridge and enjoy within 5 days.
- To freeze, place in a freezer safe container and store for up to two months.
More Delicious Snack Recipes:
- Thermomix Pizza Scrolls
- Egg & Bacon Quiches
- Thermomix Vegetarian Sausage Rolls
- Thermomix Blueberry Muffins
- Sausage Rolls |Classic Recipe
- Thermomix Fairy Biscuits
- BEST Thermomix Banana Bread
- Sugar Cookies
- Thermomix Pesto & Cheese Scrolls
Thermomix Spinach and Ricotta Rolls
A winner with the whole family - these Thermomix Spinach and Ricotta Rolls are always a favourite! And they're freezer friendly too!
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Servings: 32 rolls
Calories: 212kcal
Equipment
- 2 x Baking Trays
Ingredients
- 500 grams ricotta
- 80 grams parmesan cheese
- 100 grams baby spinach leaves
- 1 egg
- 4 sheets puff pastry partially thawed
- 1 teaspoon nutmeg
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 egg
- 1 tablespoon sesame seeds optional
Instructions
- Lightly grease two baking trays and preheat your oven to 210 degrees celsius (fan-forced).
- Cut the parmesan cheese into cubes no bigger than 3cm and place in your Thermomix bowl to mix for 10 seconds on speed 9 to grate.
- Add the ricotta, baby spinach leaves, 1 egg, nutmeg and salt and pepper to your Thermomix bowl and mix for 15 seconds on speed 4 or until all of the ingredients have combined.
- Break the extra egg into a small bowl and lightly whisk.
- Place the partially thawed pastry squares on your bench and cut in half lengthways. Brush one edge of the pastry with a little of the egg before using a spoon to add an approximately 3cm wide line of mixture down the centre of the pasty.
- Roll the pastry (starting from the edge without the egg) to enclose the filling.
- Slice the Spinach and Ricotta Rolls into four equal parts and brush with a little more of the beaten egg and sprinkle with sesame seeds if desired.
- Repeat process until all the pastry and Spinach and Ricotta mixture has been used.
- Place the Spinach and Ricotta Rolls into the oven to cook for 25 minutes or until the pastry is golden and crispy.
Notes
- I use baby spinach leaves for this recipe, however you can use frozen spinach if you wish. I suggest you remove any excess liquid from the spinach as otherwise the pastry will be soggy.
- You can omit the nutmeg if you wish.
- Either fresh or pre-packaged ricotta can be used for this recipe.
- For a crispy pastry base, I recommend placing the rolls directly onto a greased baking tray. If you use baking paper the base of the rolls will not crisp as much.
- To store, place into the fridge and enjoy within 5 days.
- To freeze, place in a freezer safe container and store for up to two months.
Nutrition
Calories: 212kcal | Carbohydrates: 15g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 154mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 397IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg
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Cecilia says
Delicious rills, I make them regularly. I just use 375 grams of ricotta so they are not that runny!
Wilhelmina Masini says
They tasted yummy and quick and easy to make.
Lucy says
We're so glad you liked them!
Alice says
So delicious and easy my little 2 year old devoured them! Great with some tomato chutney!
Holly Farrell says
Quick, easy and delish - everyone loves me!
Francesca says
I have a surplus of home grown silverbeet so used that in place of baby spinach, very finely sliced. I clearly overfilled them as ran out of the ricotta mixture with two sheets of pastry left to fill, and they burst in the oven. Very delicious however! 🙂
Leanne says
Can you use frozen English spinach instead of baby spinach? Will the kids notice?
Lauren Matheson says
Hi Leanne, you certainly can use english spinach, just make sure you remove the excess water is you are using frozen spinach - I don't think the kids will notice either 🙂
Olivia says
When I saw the filling oozing out, I added about half a cup of breadcrumbs to the remaining filling that was still in the bowl (and then read the notes and and realised the oozing was normal - oops). Anyway, both tasted great! Thanks for the recipe! My 2 and 5 year old loved them!
Lucy Mathieson says
Hehehe we're so glad you liked them!
Maggie says
I made them the other night for my grand daughters 2nd birthday and they were a HUGE hit, very tasty and so easy to make.
Lucy says
Fantastic!!!
Judy says
I'm sorry I'm just a beginner, but do you have to cook the baby spinach leaves first, as my Thermomix didn't chop them up & mix them with the ricotta cheese mixture?
Can't wait to make them! 🙂
Lauren says
Hi Judy, no you don't need to cook the baby spinach first, it will cook through when the rolls are baking 🙂
Jaime says
these are great, i make them all the time and the kids love them.
Sarah says
Yum yum these were so good! I added some crumbled fetta to mine aswell as it needed to be eaten and they were so delish! I cut them in fours but kept them still pushed up against each other when cooking, so the filling didnt ooze. Then when they had 5-10 mins to go i seperated them. Love the sesame seeds on top. So great cold too.
Lucy says
Oh delicious! We're so glad you enjoyed them!
Natalie says
How much filling did you use per roll? Mine have oozed everywhere
Lauren says
I don't really measure it, but the filling usually takes up around a 1/4 of the pastry.
Kate says
Yum, going to cook for dinner one night this week! When you say that you can freeze them, do you freeze them cooked or uncooked?
Lucy says
You can do either Kate 🙂
Fiona says
Oh THESE are a must
jayne says
These look amazing - my vegie friends will love them for sure