Spinich, Ricotta and Feta Rolls

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

The Cook

Mary Silva Recipe
Lightly Salted
Chappaqua, NY (pop. 35,901)
Member Since May 2011
Mary's notes for this recipe:
Tried these for the first time and they are DELICIOUS!! Very easy to make, great appetizer!
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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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user Mary Silva marleyjune - May 5, 2012
I shared a photo of this recipe. View photo
user SANDY CARTY CSANDEE - Mar 29, 2013
I'm guessing after you put the filling onto the square you fold the square in half to seal the edges.
Sounds delious- can't wait to try it--almost like spanakopia which our family loves.
user Mary Silva marleyjune - Mar 29, 2013
Yes Sandy, let me know how you like them! Enjoy!

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