Spinich, Ricotta and Feta Rolls

Mary Silva


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


★★★★★ 1 vote

20 Min
25 Min


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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

How to Make Spinich, Ricotta and Feta Rolls


  • 1Defrost spinich overnight in fridge. Squeeze out as much water as possible.
  • 2In a medium bowl, crumble feta and mix in ricotta cheese, spinich and thinly sliced or sundried tomato. Season with salt & pepper.
  • 3Divide thawed puff pastry into quarters. Spoon the mixture onto puff pastry square. Seal edges with eggwash and roll.
  • 4Brush top with egg wash and sprinkle with freshly ground pepper.
  • 5Place 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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About Spinich, Ricotta and Feta Rolls

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