Spinach and Cheese Rolls

These cheesy spinach rolls are the best finger food and believe it or not, they’re super easy to make! Packed with five different kinds of cheese from feta to ricotta, the center is so creamy while the exterior is crispy and flakey from the puff pastry. My mom makes a version of these every year in Ramadan and they’re my absolute favorite! Now I get to share this tradition with you.

The way my mom makes it is using biscuit dough and she cooks down the spinach instead of leaving it raw. She also adds a spoonful of cream cheese into each piece instead of mixing it with the spinach. Both ways are delicious but this method was a bit easier and you can never go wrong with more cheese! Let’s make it.

The Cheese Filling

The first step to this recipe is making the cheese filling! I love using a combination of different cheeses and you’ll see why.

Here are the ingredients you need for the filling:

• spinach
• green onion
• salt
• black pepper
• Aleppo pepper
• onion powder
• feta cheese
• mozzarella
• ricotta
• cream cheese
• parmesan

The cream cheese adds creaminess and a bit of tanginess. The feta adds a lot of tanginess. The mozzarella melts to give that cheese pull and the ricotta makes the filling so smooth and creamy. Finely, parmesan has a rich earthy taste to finish it all off. However, if there is one cheese that is not super important and can be omitted, it would be parmesan!

Now the most important note of this recipe is to drain the spinach very well. You don’t want a soggy watery filling. We’ll be using frozen spinach that’s been thawed and you’ll need to squeeze it for a few minutes to get most of the water out. It is a bit tiring so you’ve been warned. Cooking it in a pan will also help a lot of the water evaporate.

Combine all the ingredients in a mixing bowl until smooth and creamy. If you prefer the taste of cooked spinach, you can add the spinach to the pan and saute it for a few minutes with the spices and onions but not the cheese. Once you saute the spinach, let it cool down and then add the cheese to mix together.

Shaping the Puff Pastry Into Rolls

The best part about this recipe is we’re using store-bought puff pastry to make it that much easier! You’ll need one 17-ounce box which has two pastry sheets inside.

Cut each pastry sheet in half so now you have four pieces. Add a generous amount of spinach filling along one edge. Brush the borders with egg wash (beaten egg and a splash of milk). Then fold the puff pastry over the spinach and fold over again for a second time. DO NOT roll more than two times or else the dough won’t cook all the way through. If there is still some excess dough, just trim it off. Seal the dough shut really well or else it will expand open in the oven.

Cut each long roll into 3 or 4 pieces depending on how big you want the pieces to be. Transfer to a tray lined with parchment paper, brush the tops with egg wash and sprinkle with sesame seeds and/or black seeds.

Bake at 400°F for 20 to 25 minutes until they’re golden brown all around and fully cooked through.

If you want to make these ahead of time, after filling and brushing them, freeze them on a tray in the oven. Once frozen, you can transfer them to a ziploc bag to have on hand whenever you need a quick appetizer. Just pop them in the oven and bake them as you would!

Watch How to Make It

Looking For More Appetizers? Try These Recipes!

• Halloumi Fries
• Bang Bang Cauliflower
• Cheddar Bay Biscuits
• Crab Rangoons
• Cheese Fatayer

If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.

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