These puff pastry rolls are a delicious, flaky appetizer filled with a creamy spinach and cheese mixture. The golden crust gives way to a savory interior of ricotta, mozzarella, parmesan, and tender spinach spiced with garlic and pepper. They’re elegant yet simple enough for any occasion.

Spinach and Feta Cheese Puff Pastry Rolls

Why You’ll Love This Recipe

I love this recipe because it strikes a perfect balance between ease and flavor. With store‑bought puff pastry doing much of the work, I get a “wow” appetizer without hours in the kitchen. The filling is rich, cheesy, and full of spinach, giving both creaminess and freshness. Plus, they are great to make ahead, freeze, or reheat later.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

300 g fresh spinach
3 tbsp olive oil
3 cloves garlic, minced
1 egg (for filling)
Salt, to taste
½ tsp freshly ground black pepper
250 g ricotta cheese
½ cup mozzarella cheese, shredded
½ cup Parmesan cheese, grated
1 puff pastry sheet
1 egg, beaten with 1 tbsp milk (for egg wash)
Sesame seeds (optional, for sprinkling)

Directions

Preheat the oven to 200 °C (about 400 °F). Line a baking sheet with parchment paper.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute).
Add the fresh spinach and cook until wilted. Season with a pinch of salt and the black pepper. Remove from heat and let it cool slightly.
In a bowl, whisk together the filling egg, ricotta, mozzarella, and Parmesan. Stir in the cooled spinach mixture until well combined.
Roll out the puff pastry on a lightly floured surface into a rectangle. Spread the spinach‑cheese filling evenly, leaving a small border around the edges.
Starting from one side, roll the pastry into a tight log. Seal the edge by pressing gently.
Slice the log into individual rolls (about 8–10 pieces, depending on desired size). Place them on the prepared baking sheet, spacing them apart.
Brush the tops with the egg + milk wash. Sprinkle sesame seeds if using.
Bake for about 20–25 minutes or until the pastry is puffed, golden, and crisp.
Remove from oven and let rest a few minutes before serving.

Servings and timing

This recipe yields about 8–10 rolls, enough to serve as an appetizer for 4–6 people (assuming 1–2 rolls per person).

Prep time: ~15 minutes
Bake time: 20–25 minutes
Total time: ~35–40 minutes

If you slice smaller, you may get more servings (e.g. 12 small rolls) and slightly reduce bake time.

Variations

Add feta cheese: Swap part of the ricotta or Parmesan with crumbled feta for a tangier bite.
Herbs & spices: Mix in fresh dill, parsley, or a pinch of nutmeg for extra flavor.
Vegetable mix‑ins: Add sautéed mushrooms, onions, or roasted red peppers to the filling.
Different cheese combos: Use goat cheese or cream cheese instead of ricotta for creamier texture.
Mini version: Use a mini muffin tin and cut the pastry into smaller squares to make bite‑sized rolls.

Storage / Reheating

Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezing (unbaked): Assemble rolls, freeze on a tray until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes.
Freezing (baked): After baking, cool completely, wrap individually, and freeze up to 2 months. Reheat in a 180 °C oven until warmed and crisped (about 8–10 minutes).
Reheating: Use an oven (or toaster oven) rather than microwave to preserve crispiness.

FAQs

What if I only have frozen spinach?

I can use frozen spinach, but I’ll make sure to thaw it fully, then squeeze out all excess moisture before mixing it into the filling. Too much water will make the pastry soggy.

Can I make these ahead of time?

Yes. I can prep them up to the point of baking, cover, and refrigerate for a few hours before baking. For longer storage, freezing unbaked works well too.

Can I use different cheeses?

Absolutely. I often swap in goat cheese, cream cheese, or omit one of the cheeses. Just keep the filling thick enough so it doesn’t leak.

How do I prevent leaking or soggy rolls?

I ensure the spinach is well drained, don’t overfill, and properly seal the edges. Also brushing egg wash helps seal and crisp the exterior.

Can I make these gluten‑free or vegan?

For gluten‑free, I’d need a puff pastry made with gluten‑free flour. For vegan, I could use plant‑based cheeses and skip the egg wash (or use plant milks/oil). But texture may differ slightly.

Conclusion

I find these spinach and feta puff pastry rolls to be a reliably impressive appetizer that’s easy to execute. The combination of flaky pastry and creamy, flavorful filling always wins over my guests. Whether I make them for a party, a light lunch, or a snack, they never last long. Let me know if you want a version adapted for gluten‑free, vegan, or other dietary needs!