If you are looking to make something a little different for your next BBQ or party, these Thermomix Spinach and Ricotta Rolls are for you! While you can never go wrong with a classic sausage roll recipe, these Spinach and Ricotta Rolls taste amazing, the kids will love them and are also a great vegetarian alternative for your guests.
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.
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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RatePrep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 32
Ingredients
- 500 g of ricotta
- 80 g of parmesan cheese finely grated
- 100 g of baby spinach leaves
- 1 egg
- 4 sheets of puff pastry - partially thawed
- 1 teaspoon of nutmeg
- salt and pepper
- sesame seeds - optional
- 1 egg to brush the rolls with.
Instructions
- Line your two trays with baking paper and preheat your oven to 210 degrees.
- 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.
What’s your favourite party food to make in the Thermomix?
Comments 20
These look amazing – my vegie friends will love them for sure
Oh THESE are a must
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?
You can do either Kate 🙂
How much filling did you use per roll? Mine have oozed everywhere
Author
I don’t really measure it, but the filling usually takes up around a 1/4 of the pastry.
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.
Oh delicious! We’re so glad you enjoyed them!
these are great, i make them all the time and the kids love them.
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! 🙂
Author
Hi Judy, no you don’t need to cook the baby spinach first, it will cook through when the rolls are baking 🙂
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.
Fantastic!!!
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!
Hehehe we’re so glad you liked them!
Can you use frozen English spinach instead of baby spinach? Will the kids notice?
Author
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 🙂
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! 🙂
Quick, easy and delish – everyone loves me!
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