Spinach and Ricotta Sausage Rolls with Rosemary, Onion Flakes, and Paprika

This post may contain affiliate links. Please refer to our privacy policy.

Servings: 12 rolls

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Perfect for any occasion, whether it's a cozy brunch, a party appetizer, or just a tasty snack, these sausage rolls are sure to impress. Easy to make and even easier to enjoy, they bring together simple ingredients to create something truly special. The combination of flavors and textures makes these rolls a crowd-pleaser, appealing to both vegetarians and meat-lovers alike. Serve them warm, straight from the oven, and watch them disappear in no time!

Ingredients:

• 1 packet (250g) frozen spinach, thawed and excess water squeezed out

• 1 cup ricotta cheese

• 1/2 cup grated Parmesan cheese

• 1/4 cup breadcrumbs

• 1 large egg, beaten (divided)

• 2 cloves garlic, minced

• 1 tsp fresh rosemary, finely chopped

• 1/4 tsp ground nutmeg

• Salt and pepper, to taste

• 2 sheets puff pastry, made fresh or bought

• 1 tbsp onion flakes

• 1 tsp paprika

Instructions:

1. Prepare the Filling:

• In a large mixing bowl, combine the squeezed spinach, ricotta cheese, Parmesan cheese, breadcrumbs, garlic, and chopped rosemary. Season with ground nutmeg, salt, and pepper to taste.

• Add half of the beaten egg (reserving the other half for brushing the pastry) and mix everything thoroughly until well combined.

2. Prepare the Pastry:

• Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

• Place the thawed puff pastry sheets on a lightly floured surface. Cut each sheet in half to create four rectangles.

3. Assemble the Rolls:

• Spoon the spinach, ricotta, and rosemary mixture along one edge of each pastry rectangle, forming a long sausage-like shape.

• Roll the pastry over the filling, sealing the edges by pressing them together with a fork.

• Place the rolls seam-side down on the prepared baking sheet.

4. Brush with Egg and Top:

• Brush the tops of the rolls with the remaining beaten egg. Sprinkle onion flakes and paprika evenly over the top of each roll.

5. Bake:

• Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crisp.

6. Serve:

• Allow the sausage rolls to cool slightly before cutting them into smaller pieces if desired. Serve warm, with a side of tomato sauce or chutney.

Chef Brooke Silk's Notes:

Topping these Spinach and Ricotta Sausage Rolls with onion flakes and paprika adds a burst of flavor and a beautiful color contrast. The onion flakes provide a subtle crunch and an extra layer of savory goodness, while the paprika adds a mild smokiness and enhances the visual appeal.

This combination of flavors, along with the aromatic rosemary in the filling, creates a delightful and sophisticated treat that is perfect for any occasion. Whether you're serving them at a gathering or enjoying them as a snack, these rolls are sure to impress. Enjoy them warm, straight out of the oven, for the best experience!

See more of our delicious recipes

Connect with us!

\