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!
Servings pieces
Ingredients
FILLING
- 12 ounces spinach, drained well
- 1/2 cup feta cheese, crumbled
- 1/2 cup mozzarella, shredded
- 1/2 cup ricotta
- 4 tablespoons cream cheese, softened
- 1/4 cup freshly grated parmesan
- 1/4 cup green onion, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons Aleppo pepper
- 1 teaspoon onion powder
EGG WASH
- 1 large egg
- 1 tablespoon milk
ASSEMBLY
- 4 sheets puff pastry, 17-ounce package
- sesame seeds
Instructions
- Preheat oven to 400°F.
- To make the egg wash, beat together the egg and milk in a small bowl. Set aside.
- In a large mixing bowl, combine the spinach, feta cheese, mozzarella, ricotta, cream cheese, parmesan, green onion, salt, black pepper, Aleppo pepper, and onion powder.
- Roll out the sheets of puff pastry.
- Add a generous amount of spinach filling along the edge of one side. Brush the borders with egg wash. Fold over twice and no more than twice or else the puff pastry won't fully cook. If you're left with puff pastry, you can trim it. Seal the end shut really well so it doesn't open up in the oven.
- Cut each log into three or four pieces.
- Transfer to a baking tray lined with parchment paper, ensuring they are spaced apart.
- Brush each piece with egg wash and sprinkle sesame seeds on top.
- Bake for 20 to 25 minutes or until golden brown and fully cooked through.
Did You Make This Recipe?
If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!