If you’re looking for a cozy, flavorful dish that feels both fresh and indulgently cheesy, you’ve absolutely got to try this Spinach Ricotta Rolls Recipe. I love this because it’s packed with vibrant spinach and smooth ricotta, all wrapped up in crisp phyllo dough that bakes perfectly golden. Whether for a casual family dinner or impressing guests, these rolls hit the spot every single time.
Why You’ll Love This Recipe
- Melt-in-Your-Mouth Filling: The spinach and ricotta blend into a creamy, flavorful filling that always delights.
- Easy Yet Elegant: These rolls look fancy but are surprisingly simple to put together.
- Versatile Meal Option: Perfect as a main course, side dish, or even party appetizer.
- Make-Ahead Friendly: Prep in advance and bake when you’re ready — ideal for busy weeknights or entertaining.
Ingredients You’ll Need
The ingredients here work harmoniously, creating a balance of fresh spinach, rich ricotta, and the crisp buttery layers of phyllo. When shopping, opt for fresh spinach that’s vibrant green and firm, and pick high-quality ricotta for the creamiest texture.
- Olive oil: Use good quality extra virgin for sautéing – it adds subtle depth to the filling.
- Fresh spinach: Triple washed leaves save you prep time and ensure no grit sneaks in.
- Yellow onion: Finely chopped for sweetness and a gentle bite.
- Garlic: Fresh minced garlic keeps the flavor bright without overpowering.
- Ground nutmeg: Just a pinch brings warmth and complexity to the mix.
- Cayenne pepper: Adds a subtle kick, but don’t worry—it won’t make it spicy.
- Eggs: They bind the filling beautifully to hold the rolls together.
- Ricotta cheese: The star of the recipe – creamy and mild, perfect for tying flavors.
- Parmesan cheese: Slightly nutty and salty, it adds sharpness to balance the creamy ricotta.
- Lemon zest and juice: Fresh lemon perks up the filling with just the right brightness.
- Kosher salt and black pepper: Essential for seasoning to taste.
- Unsalted butter: Melted, it helps crisp and brown the phyllo dough beautifully.
- Phyllo dough sheets: Handle with care—they’re delicate but essential for that flaky, crispy crust.
Variations
One of the things I love about this Spinach Ricotta Rolls Recipe is how adaptable it is. You can make it your own depending on the season, dietary needs, or simply what’s in your fridge.
- Adding herbs: I once tossed in fresh basil and thyme—resulted in a fragrant, slightly Mediterranean twist that my family adored.
- Cheese swap: To mix things up, try replacing half of the ricotta with cottage cheese or feta for tanginess.
- Make it vegan: Use a tofu-based ricotta substitute and skip eggs by adding a flaxseed egg alternative, great for vegan friends.
- Spicy version: If you like a little heat, increase the cayenne or add a pinch of chili flakes to the filling.
How to Make Spinach Ricotta Rolls Recipe
Step 1: Prep Your Oven and Pan
First things first, preheat your oven to 375°F and place a rack in the center position. Line a sheet pan with parchment paper — this keeps the rolls from sticking and makes cleanup a breeze. I like to set this up right away so the oven is ready when my rolls hit the pan.
Step 2: Sauté Onions and Garlic with Spices
Heat olive oil in a large skillet over medium-low heat and add in your finely chopped onions and garlic. Stir often to soften them gently — about 7 minutes until translucent. Then sprinkle in the nutmeg and cayenne, mixing everything well. This base layer of flavor is subtle but essential! Let it cool while you prep the spinach.
Step 3: Blanch and Drain Spinach
Bring a big pot of water to a boil and toss all your fresh spinach in at once. Stir it briefly, then turn off the heat and drain the leaves after about 2 minutes — you want that vibrant green but not mushy. Let it cool down enough till you can handle it without burning your fingers.
Step 4: Drain and Puree Your Spinach Filling
This part took me a little practice! Using your hands, squeeze out as much water from the spinach as you can — this keeps your filling from getting soggy. You’re aiming to discard close to ¾ cup of liquid. Then, pop the drained spinach and eggs into a food processor and blend until it’s finely minced but not completely liquidy.
Step 5: Mix All Filling Ingredients
In a large bowl, combine your ricotta, 2 tablespoons of Parmesan, lemon zest, juice, salt, and black pepper. Add in the spinach mixture and the sautéed onion-garlic blend. Stir gently until it’s all evenly combined. This filling is creamy, flavorful, and just waiting to be rolled up!
Step 6: Assemble and Bake Your Rolls
Now, gently brush sheets of phyllo dough with melted butter — layering a couple together for each roll. Spoon the filling onto one end, then carefully roll it up, tucking in edges as you go. Place the rolls seam side down on your parchment-lined sheet pan. Brush the tops with more melted butter for golden crispiness. Bake about 30 minutes or until crispy and golden—keep an eye so they don’t brown too fast.
Pro Tips for Making Spinach Ricotta Rolls Recipe
- Handling Phyllo Dough: Keep it covered with a damp towel while working to prevent drying, which leads to tearing.
- Squeeze, Don’t Press: When draining spinach, gently squeeze to avoid crushing it and adding too much liquid back in.
- Lemon Brightness: Using both zest and juice adds layers of fresh citrus flavor without overpowering the cheese.
- Even Baking: Place rolls seam side down to keep them from unrolling in the oven and brush generously with butter for golden crispness.
How to Serve Spinach Ricotta Rolls Recipe
Garnishes
I like to sprinkle a little extra freshly grated Parmesan and cracked black pepper on top right after baking. Sometimes, a light drizzle of lemon-infused olive oil or chopped fresh parsley adds that perfect fresh finish. Trust me, these little touches amp up the presentation and flavor.
Side Dishes
Spinach ricotta rolls pair wonderfully with a crisp green salad dressed in a tangy vinaigrette or some roasted cherry tomatoes for sweetness. For a heartier meal, a simple bowl of tomato soup or grilled vegetables rounds things out beautifully.
Creative Ways to Present
For gatherings, I sometimes slice the rolls crosswise and serve them as bite-sized pinwheels on a decorative platter—guaranteed finger food crowd-pleasers. Another time, I arranged uncut rolls wrapped in fresh herb sprigs and tied with kitchen twine for a rustic, elegant look that wowed guests.
Make Ahead and Storage
Storing Leftovers
Leftover rolls store well in an airtight container in the fridge for up to 3 days. I always let them cool completely before refrigerating to avoid sogginess, which helps keep that crisp phyllo texture intact when reheated.
Freezing
Freezing pre-baked rolls works wonders for quick meals. After rolling, place them on a baking sheet lined with parchment and freeze until solid, then transfer to a freezer bag. When you want to bake, pop them straight into the oven from frozen—just add a few extra minutes baking time.
Reheating
I reheat leftovers in a 350°F oven for 10–15 minutes to revive that delicious crispiness without drying out the filling. Microwaving can make the phyllo soggy, so oven reheating is definitely my favorite method.
FAQs
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Can I use frozen spinach instead of fresh for this Spinach Ricotta Rolls Recipe?
Absolutely! If using frozen spinach, be sure to thaw it fully and squeeze out all excess moisture before mixing it into your filling. Frozen spinach is a convenient option when fresh isn’t available, and it won’t compromise the flavor if drained well.
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How do I prevent the phyllo dough from tearing during assembly?
Phyllo is delicate, so keep it covered with a slightly damp kitchen towel while working to stop it from drying out. Handle each sheet gently, using light brushing of melted butter between layers to help them stick and become more pliable.
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Can I make these rolls ahead of time and bake later?
Yes! You can fully assemble the rolls and refrigerate them, covered tightly, for several hours or overnight. Just bring them to room temperature and then bake as instructed. This makes dinner prep super easy when you have guests or busy evenings.
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Is this recipe suitable for vegetarians?
This Spinach Ricotta Rolls Recipe is perfect for vegetarians as it contains no meat and highlights fresh vegetables and cheese. Just double-check any brand of phyllo dough to ensure it doesn’t contain animal-based ingredients if you want to keep it fully vegetarian.
Final Thoughts
I can’t tell you how many times this Spinach Ricotta Rolls Recipe has saved me on busy nights or become the star dish when friends come by. It’s simple, impressive, and downright comforting—plus, the crispy phyllo paired with creamy filling is just irresistible. Give this recipe a try and watch it quickly become a favorite in your kitchen, just like it did in mine!
Print
Spinach Ricotta Rolls Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course/Side Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Spinach and Ricotta Rolls are a delightful vegetarian dish featuring a creamy spinach and ricotta filling seasoned with garlic, nutmeg, and lemon, wrapped in crisp phyllo dough and baked to golden perfection. This recipe offers a nutritious and elegant main course or side dish that’s perfect for entertaining or a satisfying weeknight meal.
Ingredients
Filling
- 1½ tablespoons olive oil
- 1 pound fresh spinach, triple washed and dried
- 1 cup (½-pound) finely chopped yellow onion
- 2 teaspoons minced garlic (about 2 medium cloves)
- ¼ teaspoon ground nutmeg
- 2 pinches cayenne pepper
- 2 large eggs
- 1 cup (10 ounces) Ricotta cheese
- 3 tablespoons finely grated Parmesan cheese, divided
- 1 tablespoon lemon zest (from about 1 large lemon)
- 1 tablespoon lemon juice (from about ½ large juicy lemon)
- ¾ teaspoon Kosher salt
- A few pinches black pepper
- 3 tablespoons unsalted butter, melted
Assembly
- 8 sheets Phyllo dough
Instructions
- Preheat the oven and prepare the pan. Set the oven to 375°F (190°C). Adjust a rack to the center position and line a sheet pan with parchment paper. Set aside for later use.
- Sauté onions and garlic with spices. In a large (12-inch) skillet, heat olive oil over medium-low heat. Add the finely chopped onion and minced garlic, stirring often, and cook until onions become soft and translucent, about 7 minutes. Stir in ground nutmeg and cayenne pepper. Remove from heat and allow to cool.
- Blanch and drain spinach. Bring a large pot (approx. 6 quarts) of water to a boil. Submerge all the spinach leaves, stir briefly, then turn off the heat immediately. Allow spinach to wilt for about 2 minutes. Drain in a colander and leave to cool until cool enough to handle.
- Prepare the ricotta cheese mixture. In a large mixing bowl, combine ricotta cheese, 2 tablespoons of grated Parmesan, lemon zest, lemon juice, kosher salt, and black pepper. Mix and set aside.
- Drain and process spinach with eggs. Once spinach is cool enough to handle, squeeze out as much liquid as possible using your hands, discarding the liquid (approximately ¾ cup). Transfer the drained spinach to a food processor fitted with a blade attachment, add the 2 eggs, and blend until the spinach is finely chopped and the mixture is smooth.
- Combine all filling ingredients. Add the processed spinach and egg mixture, along with the cooled onion and garlic mixture, to the bowl containing the cheese mixture. Mix thoroughly until well combined. Set aside.
- Assemble the spinach and ricotta rolls. Lay one sheet of phyllo dough flat on your work surface and brush lightly with melted butter. Place another sheet on top and brush with butter again. Spoon an even amount of the filling along one edge of the phyllo, then gently roll the dough over the filling to form a tight roll. Repeat this process with the remaining phyllo sheets and filling.
- Bake the rolls. Place the assembled rolls seam-side down on the prepared sheet pan. Brush the tops with any remaining melted butter and sprinkle the remaining 1 tablespoon of Parmesan cheese over the rolls.
- Bake and serve. Bake in the preheated oven for 25-30 minutes or until the phyllo is crisp and golden brown. Remove from the oven and allow to cool slightly before serving. Enjoy warm as a main dish or accompaniment.
Notes
- These rolls are packed with nutrients and make a hearty vegetarian main or side dish.
- The recipe is great for making ahead and baking when needed, perfect for busy weeknights.
- For extra crispness, make sure to brush each layer of phyllo with butter before rolling.
- Using fresh spinach and squeezing out excess liquid is crucial to avoid soggy rolls.
- Adjust cayenne pepper to your preferred spice level.
Nutrition
- Serving Size: 1 roll
- Calories: 463 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 110 mg
