Mary Silva Recipe

Spinich, Ricotta and Feta Rolls

By Mary Silva marleyjune

Recipe Rating:
 1 Rating
Prep Time:
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Mary's Story

Tried these for the first time and they are DELICIOUS!! Very easy to make, great appetizer!


1 pkg
spinich (defrosted and drained well)
1 pkg
feta cheese (redcued fat can be used also)
8 oz. container of ricotta
2 pkg
frozen puff pastry
sun dried tomatoes, drained, just a few (optional)
salt & pepper
egg yolk for egg wash

Directions Step-By-Step

Defrost spinich overnight in fridge. Squeeze out as much water as possible.
In a medium bowl, crumble feta and mix in ricotta cheese, spinich and thinly sliced or sundried tomato. Season with salt & pepper.
Divide thawed puff pastry into quarters. Spoon the mixture onto puff pastry square. Seal edges with eggwash and roll.
Brush top with egg wash and sprinkle with freshly ground pepper.
Place onto a greased cookie sheet (or use parchment paper. At 350 degrees, bake 20-25 minutes until the pastry is puffed and golden brown. ENJOY!

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