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    You are in: Home / Recipes / Spinach and Ricotta Rolls Recipe
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    Spinach and Ricotta Rolls

    Spinach and Ricotta Rolls. Photo by Chef floWer

    1/2 Photos of Spinach and Ricotta Rolls

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    I'mPat's Note:

    Was looking for a sausage roll recipe that used spinach, ricotta and puff pastry. Couldn't find one here on ZAAR but after a google search I came across this one on someones blog site, and posting here to pass onto a friend.

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    Serves: 24


    mini sa ...

    Units: US | Metric


    1. 1
      Preheat oven to 200C (390F) fan forced or 220C (435/430F) convectional, please note that there can be slight variations between ovens.
    2. 2
      Heat oil in a fry pan, add onion and fry gently for 2 minutes, add spinach and pinenuts and season with salt and pepper to taste and cook for 5 minutes.
    3. 3
      Let cool.
    4. 4
      Add ricotta and mix thoroughly and then add the lightly beaten egg and mix well together.
    5. 5
      Place pastry sheets on a flat surface and cut in half.
    6. 6
      Spoon or pipe spinach mixture along the length of each half of the pastry and brush water down the length of the other side and roll up like a sausage roll, repeat with other sheets of pastry and mix.
    7. 7
      Cut to preferred size (I like to cut into 4 to make mini rolls about 6cm long).
    8. 8
      Put a couple of slits in each roll (to allow steam to escape).
    9. 9
      Place on baking tray/sheet seam side down.
    10. 10
      Put in oven and bake for 15 minutes or until golden brown.

    Ratings & Reviews:

    • on May 13, 2013


      Scrummy! I made these for Mother's Day 2013 and got lots of compliments. A tasty yet simple recipe and it is now one of my favourites.

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    • on October 17, 2010


      Yum! I made this as just one huge Spinach and Ricotta Roll, we thought it was very delicious. I really enjoy spinach and ricotta rolls I get from the bakery, so I had to try this. It was very easy and simple to make. Thanks I'mPat for posting this wonderful recipe.

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    • on January 30, 2010


      I made these for the Aussie/Kiwi Swap in January 2010. These are tasty, and probably even tastier if you use fresh onions ( I used what I had on hand-dehydrated onions). And if you know how to work with phyllo dough (I don't), they can come out very pretty.

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    Nutritional Facts for Spinach and Ricotta Rolls

    Serving Size: 1 (83 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 238.6
    Calories from Fat 152
    Total Fat 16.9 g
    Saturated Fat 5.0 g
    Cholesterol 28.2 mg
    Sodium 115.2 mg
    Total Carbohydrate 16.1 g
    Dietary Fiber 1.2 g
    Sugars 0.7 g
    Protein 6.2 g

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