Ingredients
- 1 sheet puff pastry, thawed (store-bought is fine)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 3 cups fresh spinach (or about 1½ cups if wilted down), roughly chopped
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg (optional, for extra flavor)
- ½ cup ricotta cheese (or cream cheese)
- ¼–½ cup shredded cheese (e.g., mozzarella, cheddar, or a mix)
- 1 egg, beaten (for egg wash)
Equipment
- Large skillet or saucepan
- Rolling pin (if needed for pastry)
- Baking sheet lined with parchment paper
- Pastry brush
Step-by-Step Instructions
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Prepare the Filling:
- Sauté the Onion and Garlic:
- Heat olive oil in a large skillet over medium heat.
- Add the chopped onion and cook for 3–4 minutes, or until translucent.
- Stir in the minced garlic and cook for an additional 1 minute, being careful not to let it brown.
- Add the Spinach:
- Add the roughly chopped fresh spinach to the skillet.
- Sauté just until wilted (1–2 minutes). If using frozen spinach, make sure it’s fully thawed and well-drained before adding.
- Season with salt, pepper, and nutmeg (if using).
- Combine with Cheeses:
- Remove the skillet from heat.
- Stir in the ricotta (or cream cheese) until fully combined.
- Mix in the shredded cheese of your choice. Taste and adjust seasoning if needed.
- Let the mixture cool slightly before assembling the rolls.
- Sauté the Onion and Garlic:
- Roll Out the Puff Pastry:
- On a lightly floured surface, roll out the thawed puff pastry sheet (if it’s not already pre-rolled).
- Aim for a rectangle about 10 x 12 inches (25 x 30 cm), but the exact size can vary.
- Place the pastry sheet so the longer side is horizontal.
- Spread the Filling:
- Spoon the spinach-cheese mixture evenly across the pastry, leaving a small border (about ½ inch) on all edges.
- Spread it out in a thin layer so it’s easy to roll and seal.
- Roll the Pastry:
- Starting from one of the long edges, carefully roll the pastry into a tight log—similar to rolling up cinnamon rolls.
- Pinch the seam to seal it. You can also lightly brush a bit of water or egg wash along the seam if needed for a better seal.
- Slice the Rolls:
- With a sharp knife, slice the log into 1-inch (2–3 cm) thick pieces. You should get around 8–12 rolls, depending on the length of your pastry and your preferred thickness.
- Egg Wash and Arrange on Sheet:
- Place each roll on the parchment-lined baking sheet, spiral-side up.
- Leave a little space between them so they can expand in the oven.
- Brush the tops and sides lightly with the beaten egg for a golden finish.
- Bake:
- Bake in the preheated oven for 15–20 minutes, or until the pastry is puffed and golden brown.
- Keep an eye on them in the last few minutes to prevent over-browning.
- Serve Warm:
- Allow the rolls to cool slightly on a wire rack.
- Serve while still warm for the best taste and texture.
Tips and Variations
- Cheese Choices: Feel free to experiment with different cheeses such as feta, gouda, or parmesan for unique flavors.
- Additional Herbs: Add chopped fresh herbs (e.g., dill, parsley, or basil) to complement the spinach.
- Extra Flavors: Crumbled cooked bacon, diced sun-dried tomatoes, or sautéed mushrooms can be mixed into the filling for more complexity.
- Make Ahead: Assemble the rolls and chill them (covered) in the refrigerator for up to a few hours before baking. This can help the pastry keep its shape.
- Freezing Option: You can freeze the unbaked rolls, then bake them straight from frozen, adding a few extra minutes to the baking time.
Enjoy your flaky, golden Spinach and Cheese Puff Pastry Rolls! They’re perfect as a savory snack, party appetizer, or even alongside a simple soup or salad for a light meal.