Spinach and Ricotta Sausage Rolls Recipe
Looking for a savory snack that’s packed with flavor and just the right balance of indulgent and wholesome? These Spinach and Ricotta Sausage Rolls are your answer! Whether you’re hosting a party, planning a picnic, or just craving a cozy snack, this recipe is a winner every time. Creamy ricotta, tender spinach, and hearty sausage are wrapped in golden, flaky pastry – a combination that’s simply irresistible.
Why You’ll Love This Recipe
- Easy to make with simple ingredients.
- Perfect for entertaining – serve them hot or cold.
- Customizable – swap in your favorite greens or cheeses.
- Freezer-friendly for make-ahead convenience.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups fresh spinach, roughly chopped
- 250g (about 1 cup) ricotta cheese
- 400g (about 14 oz) pork sausage meat (or remove casing from sausages)
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon chili flakes (optional, for a bit of heat)
- Salt and pepper, to taste
- 2 sheets puff pastry, thawed
- 1 egg, lightly beaten (for egg wash)
- Sesame seeds or poppy seeds for sprinkling (optional)
Instructions
1. Prepare the Filling
- Heat olive oil in a skillet over medium heat.
- Sauté the onion for about 3–4 minutes until soft and translucent.
- Add the garlic and spinach, cooking until the spinach wilts (about 2 minutes).
- Remove from heat and let it cool slightly.
2. Mix Everything Together
- In a large bowl, combine the sausage meat, ricotta, Parmesan, oregano, chili flakes, and the cooled spinach mixture.
- Season generously with salt and pepper.
- Mix until well combined.
3. Assemble the Rolls
- Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.
- Cut each puff pastry sheet in half to form two rectangles.
- Spoon the filling down the center of each rectangle in a long log shape.
- Fold the pastry over the filling, sealing the edge with a bit of beaten egg.
- Place the rolls seam-side down on the tray.
- Brush the tops with egg wash and sprinkle with sesame or poppy seeds if using.
4. Bake
- Bake for 20–25 minutes, or until the pastry is puffed and golden brown.
- Let them cool slightly before slicing into bite-sized pieces.
Tips for Success
- Use quality sausage meat for the best flavor.
- Don’t overfill the pastry to avoid bursting during baking.
- Chill the assembled rolls for 10–15 minutes before baking if your kitchen is warm – this helps them hold their shape.
Variations
- Vegetarian option: Replace the sausage meat with crumbled firm tofu or more ricotta and chopped mushrooms.
- Add herbs: Fresh parsley, basil, or thyme add an extra pop of flavor.
- Cheesy upgrade: Add a handful of shredded mozzarella to the filling for extra gooeyness.
Serving Suggestions
Serve these delicious rolls with a side of tangy tomato chutney, mustard, or a simple yogurt dip. They’re ideal for lunchboxes, party platters, or even a casual dinner with a crisp green salad.
Storage
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Freeze unbaked or baked rolls for up to 2 months. Reheat directly from frozen in a hot oven.
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