Spinach, Kale and Ricotta Rolls


Spinach and cheese is a combination I find hard to resist. I love spinach and ricotta ravioli and cannelloni and can’t go past spinach and feta pastries or pastizzis.

Spinach and feta pastries, or spanakopita, is here on my blog. I wanted to make them again but was inspired by the ricotta and spinach pies on Italy on my Mind’s blog. Using mild and creamy ricotta is a nice change from salty feta and I wanted to see how my kids took to them, especially since I added kale, a vegetable I’d never cooked with or eaten before. Well, they really loved them, and I think it was mainly because I made them in a small sausage roll shape.

This recipe made plenty. Enough for dinner with salad, plus a few for lunch the next day and at least eight for the freezer.

Spinach, Kale and Ricotta Rolls

Inspired by Italy on my Mind

4 sheets of reduced fat puff pastry (or make your own)
1 bunch kale (or spinach or silverbeet, washed and stems removed, roughly chopped)
100g baby spinach, washed
1 tablespoon olive oil
1 clove garlic, minced
500g ricotta
2 large eggs
1 cup parmesan cheese, grated
Large pinch grated nutmeg
Salt and pepper to taste
1 egg, lightly beaten (for the egg wash)
Sesame seeds

If you are using frozen pastry, separate your sheets and set aside to defrost.

Set a large saucepan of water to boil and then throw in the kale to cook and soften for a few minutes. Strain and set aside. Preheat the oven to 180 degrees Celsius.

In a large sauté pan heat the olive oil and then sauté the garlic for a few minutes until fragrant. Add the kale and spinach and cook until the baby spinach has wilted. Remove from heat and set aside to cool.

In a large bowl mix together the ricotta, parmesan, eggs, nutmeg, salt and pepper. Add the cooled greens and mix well.

Cut each pastry sheet in half so you have two rectangles. With a pastry brush paint the two long sides with some egg wash. Place a few tablespoons of mixture along the pastry and then fold the two long sides over and seal to make a long sausage shape. Cut into four rolls. Paint more egg wash. Sprinkle sesame seeds.

Place on a baking tray and cook for 25 minutes or so until golden brown and cooked well on the underside. Leave to cool for 10 or so minutes.


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