Ingredients
- 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)
Instructions
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- In a skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant (about 1 minute).
- Add spinach and cook until wilted. Season with salt and black pepper. Let cool slightly.
- In a bowl, whisk together the filling egg, ricotta, mozzarella, and Parmesan. Mix in the cooled spinach mixture.
- Roll out puff pastry on a floured surface into a rectangle. Spread filling evenly, leaving a small border.
- Roll the pastry into a log, sealing the edge gently. Slice into 8–10 rolls.
- Place rolls on the prepared baking sheet. Brush with egg wash and sprinkle with sesame seeds if using.
- Bake for 20–25 minutes until golden and crisp. Let rest a few minutes before serving.
Notes
- Use frozen spinach (thawed and squeezed dry) if fresh is unavailable.
- Add feta cheese for a tangier taste.
- Mix in fresh herbs like dill or parsley for extra flavor.
- Add sautéed mushrooms or roasted peppers for variation.
- Store baked rolls in the fridge up to 2 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 1g
- Sodium: 270mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
