Spinach Rolls with Puff Pastry
These Spinach Rolls with Puff Pastry bring together a flaky crust and savory spinach filling, perfect for any meal or occasion.
Ingredients
For the filling
- 10 ounces fresh spinach (or 1 box frozen spinach, thawed and excess water squeezed out) Use fresh for a more vibrant flavor.
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil For sautéing.
- 1/2 cup ricotta cheese Substitute with cottage cheese or vegan alternative.
- 1/2 cup feta cheese, crumbled Optional, for a tangy flavor.
- 1 egg, beaten For egg wash.
- Salt and pepper to taste
For the pastry
- 1 package puff pastry (two sheets, thawed) Ensure it's cold for best results.
- Sesame seeds or poppy seeds for garnish For added crunch.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Heat the olive oil in a large pan over medium heat. Add chopped onions and garlic, sautéing until they turn golden and fragrant.
- Stir in the fresh spinach, cooking until wilted. If using frozen spinach, just heat through.
- Remove from heat and let it cool slightly. Stir in the ricotta and feta cheese (if using) and season with salt and pepper.
- Roll out your puff pastry on a floured surface and cut each sheet into squares, about 4 inches on each side.
- Place a generous spoonful of the spinach mixture in the center of each square.
- Fold the pastry over the filling, forming a triangle or rectangle. Press the edges to seal and brush the tops with beaten egg.
- Place the rolls on a baking sheet lined with parchment paper and sprinkle with sesame seeds or poppy seeds.
Baking
- Bake for 20-25 minutes, or until puffed and golden brown.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a warm oven for about 10 minutes. For make-ahead, assemble and freeze before baking.