Spinach and Ricotta Cheese Rolls Recipe

If you’re anything like me, you’ll absolutely adore this Spinach and Ricotta Cheese Rolls Recipe. It’s one of those dishes that’s both comforting and elegant, perfect for when you want something a little special but without a ton of fuss. The creamy ricotta paired with tender spinach wrapped in crispy phyllo dough? Absolute magic. Stick around, because I’m going to share some tips I’ve picked up that’ll make your rolls turn out perfect every single time.

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Ingredients You’ll Need

Every ingredient plays its part to create that classic spinach and creamy cheese deliciousness. I always recommend using fresh spinach and good-quality ricotta because it really makes the filling stand out. When shopping for phyllo dough, keep it well-chilled, and don’t skip the extra butter—it’s what makes those layers so delightfully crispy and golden.

• Olive oil: Use a good extra virgin olive oil for sautéing to add a light fruity note.
• Fresh spinach: Triple washed—this saves you the hassle later and keeps your rolls from being watery.
• Yellow onion: Finely chopped to gently sweeten the filling during cooking.
• Garlic: Minced fresh garlic adds just the right punch of aroma and flavor.
• Ground nutmeg: Just a pinch brightens up the filling with subtle warmth.
• Cayenne pepper: Two pinches for a mild but noticeable kick that wakes up the palate.
• Eggs: These help bind the filling together, making rolling easier.
• Ricotta cheese: Look for a creamy, good-quality ricotta—avoid the watery kind for best texture.
• Parmesan cheese: Adds a sharp, nutty contrast to the creamy ricotta.
• Lemon zest and juice: The freshness here is key—it brightens everything beautifully.
• Kosher salt and black pepper: Season thoughtfully for a well-rounded taste.
• Unsalted butter: Melted for brushing each phyllo layer to get that perfect golden crunch.
• Phyllo dough sheets: Handle with care – thin and delicate, but essential for the crisp exterior.

Variations

I love playing around with this spinach and ricotta cheese rolls recipe because it’s super versatile. Sometimes, I add herbs or switch up the cheeses depending on what I have in the fridge. Don’t be shy—make it your own!

• Herb-infused: Adding fresh basil or dill brightens things up beautifully—I’ve found it gives the rolls a fresh garden vibe.
• Cheese swap: Try substituting half the ricotta with feta for a tangier bite that my family actually asks for again and again.
• Gluten-free: If you want to skip the phyllo, you can roll the filling in large Swiss chard leaves—just blanch and pat dry first.
• Spicy twist: Add a dash of smoked paprika or cayenne to the filling for an extra smoky warmth I personally adore.

How to Make Spinach and Ricotta Cheese Rolls Recipe

Step 1: Prepare your workspace and oven

Start by preheating your oven to 375°F and lining a sheet pan with parchment paper—that’s going to help your rolls bake evenly and not stick. I like to arrange an assembly area nearby with all my ingredients so everything flows smoothly.

Step 2: Cook the aromatics with spices

Heat olive oil in a large skillet over medium-low heat. Add finely chopped onions and minced garlic, then sauté gently until onions soften and become translucent—about 7 minutes. This slow cook really brings out the sweetness in the onions. Toss in the nutmeg and cayenne pepper, stirring well to distribute those warming flavors. Once done, set it aside to cool.

Step 3: Blanch and drain the spinach

Boil a large pot of water and add all the fresh spinach at once. Stir it quickly, then turn off the heat and drain right away—this keeps the spinach tender but still vibrant. Let it cool enough so you can handle it, then squeeze out as much water as you possibly can. Trust me on this step; watery filling is the biggest pitfall I see. Once drained, pulse it with the eggs in a food processor until finely chopped but not pureed.

Step 4: Mix filling ingredients

In a big bowl, combine ricotta cheese, 2 tablespoons of grated Parmesan, lemon zest and juice, salt, and pepper. Add the onion mixture and the finely chopped spinach-egg blend, mixing gently until everything’s evenly incorporated. It’s going to smell amazing at this point—rich, fresh, and just the right touch of zing.

Step 5: Assemble and bake your rolls

Lay one sheet of phyllo dough on a clean surface and brush it lightly with melted butter. Layer another sheet on top and butter it again—repeat until you have 4 sheets stacked. Spoon a line of filling onto the short side of the phyllo, then carefully roll it up like a little package. Repeat with the remaining dough and filling. Place the rolls seam side down on your parchment-lined pan. Brush the tops generously with more butter, sprinkle with the last tablespoon of Parmesan, and pop the tray in the oven for 30 minutes or until beautifully golden and crispy.

How to Serve Spinach and Ricotta Cheese Rolls Recipe

Garnishes

I usually sprinkle a bit of extra grated Parmesan on top right after baking so it melts into that buttery crust. A few fresh basil or parsley leaves add a fresh green pop and make the presentation even prettier. A light drizzle of lemon juice or a dollop of sour cream on the side is a nice finishing touch if you want some contrast.

Side Dishes

These rolls pair beautifully with a simple tomato salad or a crisp arugula salad tossed with olive oil and lemon. For a heartier meal, I serve them alongside roasted vegetables or a warm bowl of lentil soup — my go-to comfort combo!

Creative Ways to Present

For parties or special occasions, I like cutting the rolls into bite-sized pieces and arranging them on a platter with colorful dipping sauces like tzatziki or a spicy harissa yogurt. It makes for a lovely finger food that always impresses guests without much extra effort.

Make Ahead and Storage

Storing Leftovers

I usually place cooled leftover rolls in an airtight container in the fridge. They keep well for up to 3 days, though they’re definitely best the day you make them. When stored properly, they maintain a good texture and flavor without getting soggy.

Freezing

You can freeze these rolls either baked or unbaked. I wrap each roll tightly in plastic wrap and freeze them on a tray before transferring to a zip-top bag—this prevents sticking. When you’re ready, thaw in the fridge overnight and bake or reheat as usual.

Reheating

To keep that lovely crisp outer layer, I always reheat spinach and ricotta rolls in a 350°F oven rather than the microwave, usually for about 10-15 minutes. It brings back the crunch and warms the filling evenly without turning the pastry soggy.

FAQs

Final Thoughts

I absolutely love how this Spinach and Ricotta Cheese Rolls Recipe comes together—it feels fancy but is surprisingly easy. When I first tried making these, I was amazed at how a few simple ingredients transformed into something that looks and tastes so special. Whether you’re cooking for family or impressing guests, these rolls are reliable show-stoppers. Give them a try—you’ll find they quickly become a favorite in your recipe collection, just like mine.

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