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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Noelene says
These look delicious and great to take to work to share . Do you think they could be reheated in an air fryer?
Lauren Matheson says
Hi, yes you sure can!