Description
These Spinach and Cheese Puff Pastry Rolls are the kind of appetizer that instantly steals the spotlight. Flaky, buttery puff pastry wraps around a creamy, savory filling of spinach, ricotta, mozzarella, and Parmesan, baking up into golden, irresistible pinwheels. They’re elegant enough for a dinner party, easy enough for a casual get-together, and guaranteed to disappear fast.
Ingredients
Filling
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300 g fresh spinach (or frozen, thawed and very well squeezed dry)
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3 tbsp olive oil
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3 garlic cloves, minced
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250 g ricotta cheese
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½ cup shredded mozzarella (low-moisture works best)
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½ cup grated Parmesan cheese
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1 large egg
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Salt, to taste
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½ tsp freshly ground black pepper
Pastry
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1 sheet puff pastry, thawed
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Flour, for dusting
Instructions
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Preheat & Prep
Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper. -
Cook the Spinach
Heat olive oil in a large skillet over medium heat. Add garlic and sauté about 1 minute until fragrant. Add spinach and cook until fully wilted. Transfer to a colander, let cool, then squeeze out as much liquid as possible and roughly chop. -
Make the Filling
In a bowl, mix spinach, ricotta, mozzarella, Parmesan, egg, salt, and pepper until well combined. Taste and adjust seasoning. -
Assemble
Lightly flour your work surface. Roll puff pastry just enough to smooth seams. Spread filling evenly over the pastry, leaving a 1 cm border on one long edge. -
Roll & Slice
Roll the pastry tightly into a log, sealing at the clean edge (a little water helps). Using a serrated knife, slice into 12 even pieces. -
Bake
Arrange rolls cut-side up on the baking sheet. Bake 20–25 minutes, until puffed and deep golden brown. -
Cool Slightly & Serve
Let cool 5–10 minutes before serving.
Notes
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Dry spinach is key: excess moisture causes soggy rolls.
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Keep pastry cold for maximum puff.
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Make ahead: assemble the log and refrigerate up to 24 hours before baking.
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Freeze unbaked slices: bake straight from frozen, adding 5–10 minutes.