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


  • 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

How to Make Spinich, Ricotta and Feta Rolls


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

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