Baby Spinach Rolls

Spinach and ricotta is my ultimate. It's just the perfect combo, and I feel as though my kids are getting some much needed greens. This recipe does make a lot, and I mean a lot of rolls. But, they are perfect for freezing or you could just half the recipe if you like. I prefer freezing a big batch so I have a quick meal or snack ready in 20 minutes. Makes 60


Baby Spinach Rolls


  • 1 Onion (chopped)
  • 2 cloves Garlic (crushed)  
  • 500g Frozen chopped Spinach
  • 300g Fresh Ricotta (needs to be fresh as the prepackaged ones are too sweet)
  • 200g Soft Feta 
  • 5 Springs of fresh Dill (chopped)
  • 1/3 cup Breadcrumbs
  • 4 sheets of Frozen Puff Pastry 
  • 1/4 cup Sesame seeds 
  • 1 Egg 


  1. Preheat you oven to 200°C.
  2. Cook the onions and garlic in a large pot with some olive oil till it's translucent in colour. 
  3. Add the frozen spinach and cook for another 5-8 minutes.
  4. Add salt and chopped dill and mix in well.
  5. Turn off the heat, then add the fresh ricotta, feta and breadcrumbs and mix together.
  6. Cut each pastry sheet in half and seperate.
  7. Spoon the spinach mixture in a small line along the bottom of the pastry sheet. Make sure you're working on the long side.
  8. Roll the pastry till the mixture is completely covered.
  9. Slice the roll into roughly 6 pieces. 
  10. Repeat till you have finished the mixture. 
  11. Beat the egg in a small bowl, brush each roll and sprinkle with a few sesame seeds. 
  12. Bake in the oven for 20 minutes. 

Store in a container in the fridge for up to 2 weeks.