If you’re looking for a cozy, cheesy, and downright delicious vegetarian dish, this Spinach Ricotta Rolls Recipe is going to be your new go-to. I absolutely love how these rolls come together with flaky phyllo layered and stuffed with a creamy filling that’s packed with fresh spinach, ricotta, and a little kick of spices. Whenever I make this, friends always ask for seconds, and honestly, I don’t blame them. Stick with me here—I’ll guide you through each step so you can get perfect rolls that taste as good as they look.
Why You’ll Love This Recipe
- Light yet hearty: The combination of spinach and ricotta makes these rolls feel indulgent but not heavy.
- Perfect for make-ahead: You can prepare the filling in advance and assemble right before baking, making weeknight dinners stress-free.
- Impressively simple: Even if you’re new to working with phyllo, these rolls are straightforward and fun to make.
- Customizable flavors: You’ll find it easy to tweak the spices or add extras like herbs or nuts to suit your tastes.
Ingredients You’ll Need
The magic of this Spinach Ricotta Rolls Recipe really comes down to fresh, simple ingredients that complement each other beautifully. Fresh spinach keeps it vibrant, while ricotta adds that creamy richness. Just make sure to grab good-quality phyllo dough—that flaky texture is non-negotiable here!
- Olive oil: Use a good extra virgin olive oil; it adds a subtle fruity flavor to the sauté.
- Fresh spinach: I always opt for triple-washed spinach to save time and ensure it’s clean and crisp.
- Yellow onion: Finely chopped so it melts nicely into the filling without overpowering.
- Garlic: Freshly minced garlic gives the filling its savory punch.
- Ground nutmeg: A tiny pinch enhances the spinach’s earthiness without being too bold.
- Cayenne pepper: Adds just a hint of warmth—you can skip if you prefer mild flavors.
- Large eggs: They bind the filling together beautifully.
- Ricotta cheese: Choose whole-milk ricotta if you can for maximum creaminess.
- Parmesan cheese: Finely grated for that salty, nutty contrast in flavor.
- Lemon zest and juice: These brighten the whole dish and balance the richness.
- Kosher salt and black pepper: Essential for seasoning perfectly.
- Unsalted butter: Melted, for brushing the phyllo layers—this is key for crispiness and golden color.
- Phyllo dough sheets: Make sure sheets are thawed properly before working with them to prevent tearing.
Variations
I love playing around with the filling when I make these rolls, and I encourage you to do the same! Once you have the basics down, it’s so easy to mix in your favorite flavors or tweak the seasoning for different occasions.
- Adding herbs: I sometimes stir in fresh basil or dill for an herbal kick, which pairs wonderfully with the lemon zest.
- Swapping greens: Feel free to mix in kale or Swiss chard if spinach isn’t your favorite or if you want more texture.
- Spicy twist: Increase the cayenne or add crushed red pepper flakes if you’re craving heat—just take it slow.
- Protein boost: For a non-vegetarian version, small pieces of cooked, crumbled sausage added to the filling make it heartier.
How to Make Spinach Ricotta Rolls Recipe
Step 1: Prepare Your Oven and Pan
Go ahead and preheat your oven to 375°F and move your oven rack to the center position—that way you’ll get even baking. Line a sheet pan with parchment paper to keep the rolls from sticking and make cleanup a breeze. This part might seem small, but trust me, prepping your workspace early helps everything flow smoothly.
Step 2: Sauté Onions, Garlic, and Spices
Heat olive oil in a large skillet over medium-low heat and add your finely chopped onion and minced garlic. Stir them often for about 7 minutes until the onions turn soft and translucent. This low and slow cooking really brings out their sweetness. Then, stir in the nutmeg and cayenne pepper to the skillet for that subtle warmth and depth. After that, take the pan off the heat and let it cool—it’ll blend more effortlessly with the rest of your filling later.
Step 3: Blanch and Drain the Spinach
Here’s a little trick I discovered: instead of sautéing the spinach, blanch it in boiling water for about 2 minutes, then drain in a colander. It keeps the spinach bright green and prevents sogginess. Let it cool until you can handle it without burning your fingers, then squeeze out as much moisture as possible—you’ll get about ¾ cup of liquid, which you’ll want to discard. Less moisture means less sogginess in those delicate phyllo rolls.
Step 4: Blend Spinach with Eggs
After squeezing, toss the spinach into a food processor along with the eggs, and pulse until the mixture is relatively smooth with tiny spinach bits. This step helps bind everything nicely without chunks that can tear your phyllo. You’ll absolutely appreciate this smoother texture once you take that first bite.
Step 5: Combine the Filling
Mix the blended spinach and eggs with the cooled onion-garlic mixture, ricotta, 2 tablespoons of grated Parmesan, lemon zest, lemon juice, salt, and pepper in a large bowl. Make sure everything is beautifully combined and seasoned. This is your filling, one of the best parts of the recipe!
Step 6: Assemble and Bake the Rolls
Layer your phyllo sheets carefully, brushing each with melted butter for that perfect golden crunch. Spread an even portion of filling on the phyllo, then gently roll it up into tight cylinders. Place the rolls seam-side down on your lined sheet pan. Brush the tops with a little more butter and sprinkle the remaining Parmesan on top for a crispy, cheesy finish. Pop them in the oven for about 30 minutes until golden and bubbly. Your kitchen is going to smell amazing, I promise.
Pro Tips for Making Spinach Ricotta Rolls Recipe
- Handle phyllo with care: Keep a damp towel over your phyllo while assembling to prevent drying out or tearing.
- Don’t skip squeezing spinach: I learned that removing excess moisture is key to avoid soggy rolls every time.
- Use room temperature ingredients: Having eggs and cheeses at room temp helps the filling mix evenly.
- Brush butter on both sides: This little extra effort leads to crispy, perfectly browned rolls and is worth the time.
How to Serve Spinach Ricotta Rolls Recipe
Garnishes
I love finishing these rolls with a sprinkle of freshly chopped parsley or basil because it adds a pop of fresh color and a touch of brightness to balance the richness. A little grated extra Parmesan on top while still warm is another favorite garnish that melts invitingly.
Side Dishes
These rolls pair beautifully with a crisp green salad or a simple tomato and cucumber salad to add some refreshing crunch. I also like serving them with a bowl of warm marinara sauce or a light roasted vegetable medley—both complement the cheesy filling without overpowering it.
Creative Ways to Present
For special occasions, I’ve rolled these into smaller bite-sized portions and laid them out on a wooden board with dipping sauces, turning them into irresistible appetizers. Another time, I arranged them in a circular “pinwheel” pattern on a baking dish—conversation started instantly over how pretty they looked!
Make Ahead and Storage
Storing Leftovers
Spinach Ricotta Rolls keep well refrigerated in an airtight container for up to three days. When I store leftovers, I always reheat them gently in the oven to maintain that crisp phyllo crust—microwaving can make the dough soften too much, which isn’t as delightful.
Freezing
If you want to make a batch ahead, these rolls freeze great before baking. I like to assemble them on a tray, freeze until firm, then transfer to freezer bags. When ready, just pop frozen rolls into the oven, adding a few extra minutes to the bake time. This has saved me many times when I needed a quick, impressive meal.
Reheating
Reheat leftover or frozen Spinach Ricotta Rolls in a preheated oven at 350°F for 10-15 minutes until heated through and the phyllo crisps back up. Avoid microwaving if you want that flaky texture maintained—oven reheating is definitely the way to go.
FAQs
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Can I use frozen spinach instead of fresh for this recipe?
While fresh spinach is ideal for the best texture and flavor, you can use frozen spinach in a pinch. Just make sure to thaw it completely and squeeze out all excess water before mixing it into the filling to avoid watery rolls.
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Is there an alternative to phyllo dough for these rolls?
You could use puff pastry sheets instead, which also bake up nicely and give a flaky texture. However, puff pastry is richer and heavier, so the feel of the rolls will be different—still delicious, just a different vibe.
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Can I prepare the filling a day in advance?
Absolutely! Making the filling a day ahead not only saves time but also lets the flavors meld beautifully. Just keep it covered in the fridge and assemble the rolls fresh before baking.
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How do I prevent the phyllo from drying out or tearing?
Keep the phyllo sheets covered with a damp kitchen towel while working to prevent drying. Also, handle the sheets gently and brush them with melted butter to add moisture and make them more pliable.
Final Thoughts
This Spinach Ricotta Rolls Recipe has become one of those dishes I turn to when I want to impress without stress. It’s warm, comforting, and just the right balance of creamy, cheesy, and fresh. Every time I bake these, I’m reminded how a few simple ingredients, treated with care, can create something exceptional. If you love savory bites with that perfect flaky crunch, give this recipe a try—I’m confident you’ll love making (and eating) them as much as I do!
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Spinach Ricotta Rolls Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
These Spinach and Ricotta Rolls are a savory and nutrient-packed dish featuring a deliciously creamy spinach and cheese filling wrapped in flaky phyllo dough. Perfect as a vegetarian main or side, they combine tender sautéed onions, tender blanched spinach, ricotta and Parmesan cheeses, and zesty lemon for a bright, flavorful bite. Ideal for entertaining or make-ahead meals, these rolls bake to golden perfection with a crisp, buttery crust.
Ingredients
Filling
- 1½ tablespoons olive oil
- 1 pound fresh spinach, triple washed and dried
- 1 cup (½-pound) finely chopped yellow onion
- 2 teaspoons (about 2 medium-sized cloves) minced garlic
- 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
Assembly
- 3 tablespoons unsalted butter, melted
- 8 sheets Phyllo dough
Instructions
- Set oven and line pan: Preheat the oven to 375°F (190°C) and adjust the rack to the center position. Line a sheet pan with parchment paper and set aside.
- Cook onions and garlic with spices: Heat olive oil in a large 12-inch skillet over medium-low heat. Add the chopped onion and minced garlic, stirring often. Sauté for about 7 minutes until onions are soft and translucent. Stir in ground nutmeg and cayenne pepper, then remove skillet from heat and allow mixture to cool.
- Blanch and drain spinach: Bring a large pot of water (about 6 quarts) to boil. Add all the fresh spinach at once, stir gently, and immediately turn off the heat. Let the spinach wilt in the hot water for 2 minutes, then drain thoroughly in a colander. Allow to cool until safe to handle.
- Prepare ricotta mixture: In a large mixing bowl, combine ricotta cheese, 2 tablespoons of Parmesan cheese, lemon zest, lemon juice, Kosher salt, and black pepper. Set aside.
- Drain and process spinach: Once the spinach is cool enough to handle, squeeze out as much liquid as possible, one handful at a time, discarding the liquid. After squeezing, you should have about ¾ cup of liquid removed. Place the drained spinach and eggs into a food processor fitted with the blade attachment and blend until the mixture is relatively smooth and spinach is finely chopped.
- Combine all filling ingredients: Add the processed spinach-egg mixture and the cooled onion mixture to the bowl with the ricotta mixture. Stir everything together until evenly combined. Set aside.
- Assemble rolls: Lay out one sheet of phyllo dough on a flat surface and brush it lightly with melted butter. Layer another sheet on top and brush again with butter. Repeat until you have layered 4 sheets. Cut the layered phyllo into 4 equal rectangles. Place an even portion of the spinach and ricotta filling along one short edge of each rectangle, then roll up the dough tightly to enclose the filling.
- Bake: Arrange the rolls seam-side down on the prepared sheet pan. Brush the tops with remaining melted butter and sprinkle with remaining 1 tablespoon Parmesan cheese. Bake in the preheated oven for 25-30 minutes or until the rolls are golden brown and crisp.
- Serve: Allow the rolls to cool slightly before serving. They can be enjoyed warm or at room temperature.
Notes
- These spinach and ricotta rolls are packed with nutrients and make a delicious, cheesy, and hearty vegetarian main course or side dish.
- They are impressive for guests and excellent for make-ahead weeknight meals.
- Make sure to squeeze excess water out of the spinach thoroughly to prevent soggy phyllo.
- Use fresh phyllo sheets and keep unused sheets covered with a damp towel to prevent drying out.
- Variations include adding fresh herbs like dill or parsley to the filling for extra flavor.
Nutrition
- Serving Size: 1 roll
- Calories: 463 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 130 mg
