Spinach rolls became popular during WWII rationing when cooks stretched meat by wrapping it in vitamin-rich greens instead.
Spinach Rolls
Treat your taste buds to these irresistible spinach rolls, an ideal starter for your Thanksgiving feast! Packed with fresh spinach, creamy ricotta, and a hint of garlic, these delightful bites are easy to whip up and sure to impress your guests. Roll them up and bake until golden for a warm, savory treat that will have everyone coming back for seconds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1/2 yellow onion diced
- 18 oz cooked spinach (make sure no water is in it) (510 g)
- 2 tbsp water (30 ml)
🥛Dairy & Eggs(3)
- 16 oz of cream cheese (454 g)
- 2 eggs
- 16 oz Monterey Jack cheese (454 g)
🧂Spices & Seasonings(1)
- 1/2 tsp garlic powder (2.5 ml)
📦Other(1)
- 2 Puff pastry sheets (thawed)
👨🍳 Instructions
- 1
Thaw puff pastry sheets.
- 2
In a bowl combine softened cream cheese, garlic powder, Monterey Jack cheese, diced onion, and cooked spinach. Mix well.
- 3
Open up puff pastry sheets like a book on a pan lined with parchment paper. Brush with egg wash.
- 4
Add the spinach filling over both sheets and spread evenly.
- 5
Roll up the pastry and brush egg wash on any exposed pastry.
- 6
Cut one puff pastry sheet into 8 spinach rolls.
- 7
Bake at 420°F for 25-35 minutes.
💡 Pro Tips
- ✓Squeeze cooked spinach in a clean kitchen towel until bone dry - excess moisture will create steam pockets that make puff pastry soggy and prevent proper lamination.techniqueRemove 85-90% moisture
- ✓Thaw puff pastry in the refrigerator for 4-6 hours rather than at room temperature to maintain butter layer integrity - pastry should be pliable but still cold (around 40°F) when rolling.timing4-6 hours at 40°F
- ✓Score the pastry surface lightly before egg washing to create channels that help the wash adhere and prevent it from pooling, which causes uneven browning.technique
- ✓Let filled rolls rest in refrigerator for 15-20 minutes before baking so butter firms up again, ensuring distinct flaky layers rather than greasy pastry.timing15-20 minutes
- ✓Use a sharp serrated knife in a sawing motion to cut rolls - pressing down with a straight blade compresses the delicate laminated layers and prevents proper rise.equipment
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Spinach rolls became popular during WWII rationing when cooks stretched meat by wrapping it in vitamin-rich greens instead.
Spinach Rolls
Treat your taste buds to these irresistible spinach rolls, an ideal starter for your Thanksgiving feast! Packed with fresh spinach, creamy ricotta, and a hint of garlic, these delightful bites are easy to whip up and sure to impress your guests. Roll them up and bake until golden for a warm, savory treat that will have everyone coming back for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1/2 yellow onion diced
- 18 oz cooked spinach (make sure no water is in it) (510 g)
- 2 tbsp water (30 ml)
🥛Dairy & Eggs(3)
- 16 oz of cream cheese (454 g)
- 2 eggs
- 16 oz Monterey Jack cheese (454 g)
🧂Spices & Seasonings(1)
- 1/2 tsp garlic powder (2.5 ml)
📦Other(1)
- 2 Puff pastry sheets (thawed)
👨🍳 Instructions
- 1
Thaw puff pastry sheets.
- 2
In a bowl combine softened cream cheese, garlic powder, Monterey Jack cheese, diced onion, and cooked spinach. Mix well.
- 3
Open up puff pastry sheets like a book on a pan lined with parchment paper. Brush with egg wash.
- 4
Add the spinach filling over both sheets and spread evenly.
- 5
Roll up the pastry and brush egg wash on any exposed pastry.
- 6
Cut one puff pastry sheet into 8 spinach rolls.
- 7
Bake at 420°F for 25-35 minutes.
💡 Pro Tips
- ✓Squeeze cooked spinach in a clean kitchen towel until bone dry - excess moisture will create steam pockets that make puff pastry soggy and prevent proper lamination.techniqueRemove 85-90% moisture
- ✓Thaw puff pastry in the refrigerator for 4-6 hours rather than at room temperature to maintain butter layer integrity - pastry should be pliable but still cold (around 40°F) when rolling.timing4-6 hours at 40°F
- ✓Score the pastry surface lightly before egg washing to create channels that help the wash adhere and prevent it from pooling, which causes uneven browning.technique
- ✓Let filled rolls rest in refrigerator for 15-20 minutes before baking so butter firms up again, ensuring distinct flaky layers rather than greasy pastry.timing15-20 minutes
- ✓Use a sharp serrated knife in a sawing motion to cut rolls - pressing down with a straight blade compresses the delicate laminated layers and prevents proper rise.equipment