Spinach and Three Cheese Rolls

spinach and cheese rolls on rustic cream plate, on wooden table, ramekin of chutney with spoon and tray of more rolls in background

Spinach and cheese are the perfect pair and these rolls are spectacular. Add pastry and you can’t really go wrong!

This recipe is quick to make and can be frozen prior to cooking, making it perfect to prep in advance for a party or barbecue, an easy lunch, dinner or snack for the kids.

These morsels are great for lunch boxes (the pastry will soften upon cooling but my kids don’t care!)

How to make Spinach and Three Cheese Rolls

(Scroll down for the full recipe)

The filling for these Spinach and Cheese Rolls is a simple mix of the following:

Ricotta, Fetta and Parmesan cheeses

Baby spinach

Spring onion

Parsley

Garlic

Pepper

Eggs

These ingredients are blitzed and combined in the thermie, then used to fill puff pastry. You’ll need four sheets of puff pastry, each halved. This is how they are filled and rolled:

constructing spinach and cheese rolls, on white bench top, sharp knife in background

Once all of the rolls are constructed, lay seam-side down and brush with egg. This gives the rolls a lovely golden brown colouring when baked. The egg also helps the sesame seeds stick to the pastry.

constructing spinach and cheese rolls on brown wooden chopping board. Three rolls with sesame seeds and beaten egg in ramekins, pastry brush also

You can slice the long rolls into any size you like! I usually cut each into six. This makes a lot of Spinach and Cheese Rolls, but they are never wasted around here!

Lay them on lined trays and bake until golden. Here they are going into the oven…

raw spinach and cheese rolls on baking paper lined black tray

Enjoy with or without sauce, pickles or chutney. I highly recommend the following recipes for delicious sauces:

BBQ Sauce

Tomato Ketchup

Smoky Tomato Sauce

spinach and cheese rolls on rustic cream plate, on wooden table, ramekin of chutney with spoon and tray of more rolls in background
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5 from 4 votes

Spinach and Three Cheese Rolls

These tasty morsels combine spinach and cheeses and are a great one for entertaining, lunch boxes, lunch or dinner!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Entertaining, Light Meal
Cuisine: Gluten Free, Nut Free, Vegetarian
Keyword: spinach and cheese, Thermomix Spinach and Ricotta
Servings: 48
Calories: 138kcal

Ingredients

  • 4 sheets puff pastry Gluten free if required
  • 40 g Parmesan cheese diced 1.5cm
  • 30 g spring onion roughly chopped
  • 5 g fresh parsley
  • 1 garlic clove
  • 120 g baby spinach
  • 400 g fresh ricotta cheese from the deli section
  • 80 g fetta cheese diced 1.5cm
  • 2 eggs + another to brush the tops of the rolls
  • 1/4 tsp pepper
  • sesame seeds or poppyseeds

Instructions

  • Pre-heat oven to 200°C. Line two large trays with baking paper. Lay out the pastry on your clean bench top to defrost slightly while you make the filling.
  • Place Parmesan, spring onion, parsley and garlic in mixer bowl. Blitz 5 seconds/speed 7/MC on. Scrape down bowl.
  • Add (in this order) spinach, ricotta, feta, eggs and pepper. Blend 40 seconds/speed 4/MC on, or until well combined. You may need to use the spatula that was supplied with your machine to assist with this step.
  • Halve each piece of pastry down the middle, to form two rectangles per sheet. Divide the spinach/cheese mixture evenly between each rectangle of pastry, distributing it down the length of each. Roll to enclose, forming eight long logs.
  • With the logs seam side down, brush the tops with the beaten egg, then sprinkle with sesame or poppy seeds. Using a very sharp knife, divide each log into six small rolls then transfer to the trays.
  • Bake for 25 minutes, or until golden.

Notes

To make in advance, wrap and freeze after step 4, ready to finish when needed.

Nutrition

Serving: 1roll | Calories: 138kcal | Carbohydrates: 10g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 95mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 310IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.

Tried this recipe?Please rate it and leave feedback in the comments section below, or mention @Thermobexta or tag #Thermobexta on Instagram.
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Kama
Kama
2 years ago

I bought the wrong ricotta and added extra fresh herbs so we ended up with ricotta boats as it was way too runny to roll, however, they were delicious and an absolute hit with the entire family. Thanks for sharing your delicious recipes. P.S. I’ll read the ingredients list properly next time ?

June Gibson
June Gibson
10 months ago
Reply to  Kama

do you mean ricotta cheese in container is no good?

Hi, I'm Bec

I specialise in great tasting vegetarian Thermomix recipes and cater for a wide range of dietary needs. I love sharing here and in my cookbooks my healthy, delicious recipes (of course the odd treat too!) Whether you're looking to ignite your thermo mojo, or just after some new, really tasty family friendly recipes, there really is something here for everyone

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