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Spinach and Ricotta Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 33 reviews
  • Author: Ivy
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 20 servings
  • Category: Bread & Rolls
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Description

Delicious homemade spinach and ricotta rolls featuring a soft yeast dough filled with creamy ricotta, fresh spinach, and fragrant herbs. These savory rolls are perfect as an appetizer, snack, or party treat, offering a delightful blend of flavors wrapped in a golden, fluffy pastry.

Ingredients

Dough

  • 1 cup (240ml) Full Cream Milk
  • 1 tablespoon (10g) Instant Dry Yeast
  • 1 teaspoon Caster Sugar
  • 3 1/4 cups (480g) Plain Flour (plus a little more if needed)
  • 1 teaspoon Table Salt
  • 2 medium Eggs
  • 2 tablespoons Olive Oil

Filling

  • 1 cup (250g) Smooth Ricotta Cheese
  • 1 Egg
  • 1/2 teaspoon Minced Garlic
  • 1 teaspoon Salt
  • 1/3 teaspoon Pepper
  • 1/2 teaspoon Dried Oregano
  • 2 cups (60g) Chopped Spinach

For Egg Wash

  • 1 Egg (beaten)

Instructions

  1. Prepare Yeast Mixture: Warm the milk until lukewarm, then whisk in the instant dry yeast and caster sugar. Set aside for 10 minutes until bubbly and foamy on top.
  2. Mix Dry Ingredients: In the bowl of a stand mixer, combine the plain flour and salt with a quick mix.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs and add the olive oil.
  4. Make the Dough: Create a well in the flour mixture and pour in the egg and olive oil mixture, followed by the yeast-milk mixture.
  5. Knead the Dough: Attach the dough hook and stir on low speed, gradually increasing to medium. Knead for 5 to 8 minutes until the dough is smooth and stretchy, scraping the bowl edges as needed.
  6. First Proof: Cover the bowl with a tea towel and leave in a warm place to rise for 1 to 1.5 hours until doubled in size.
  7. Prepare Filling: In a large bowl, whisk ricotta cheese and egg together. Stir in minced garlic, salt, pepper, and dried oregano. Add chopped spinach and mix thoroughly.
  8. Shape Dough: Punch down the risen dough and transfer to a lightly floured surface. Roll into a large, thin rectangle approximately 30x40cm.
  9. Fill and Roll: Spread the ricotta and spinach filling over the dough, leaving one long edge clear. Roll the dough from the long side into a tight log, then cut into approximately 2 cm thick rolls.
  10. Second Proof: Place the rolls on a baking tray lined with baking paper and let them rise for another 30 minutes.
  11. Preheat Oven: Set your oven to 180°C (350°F) to preheat.
  12. Egg Wash: Brush beaten egg over each roll using a pastry brush to achieve a golden finish.
  13. Bake: Bake rolls for 15 to 20 minutes until golden brown. Remove from oven and allow to cool completely before serving.

Notes

  • Note 1: The dough should be elastic and smooth; if it feels too sticky, add a little more flour gradually.
  • Note 2: Rolling the dough into an even rectangle ensures uniform sized rolls and even baking.
  • Use fresh spinach for best flavor and texture, finely chopped to incorporate well into the filling.
  • Make sure milk is lukewarm, not hot, to activate yeast properly without killing it.
  • Allow rolls to cool completely to help setting and to avoid the filling becoming too runny when cutting.

Find it online: https://ivysrecipes.com/spinach-and-ricotta-rolls-recipe/