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Cheesy Spinach Scrolls

Cheesy Spinach Scrolls

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 It feels like forever since I posted.  Today I finally perfected Cheesy Spinach Scrolls. My neighbour made these a few weeks ago and it was so delicious.

Cheesy Spinach Scrolls

 

I couldn’t get enough of them. However, I tried to make them myself. It didn’t taste as delicious as hers and I was so disappointed.

A few days ago she called me over to give me a little lesson. And wow, what a difference it makes to just to change a few things.

These Cheesy Spinach Scrolls are super delicious.  I can’t get enough of them. 

How to make them

Firstly there was no cooking involved for the filling. Exactly what I love. No cooking suits me fine.

You pour 2 kettles of boiled water over the spinach until it wilts. Wait for it to cool a little. 

The spinach is then chopped up and you mix the cheese in. Filling is spread onto the pastry.

Top with more cheese and it’s rolled into a swiss roll shape. Cut into pieces and baked. 

 

Tips to make them perfect

The first time I was making them I rolled them a little too tight so I didn’t get that flakiness I was looking for. So please do not roll them too tightly.

Trust me the filling won’t pop out. Secondly I got a little after taste from the chilli which I loved. 

However, I made the mistake of mixing the chilli flakes into the mixture. Sprinkling it on to the baking sheet and placing the pastry on the top makes it heavenly.

I also did not add enough feta the first time so I didn’t quite get that saltiness I was looking for so please don’t use less feta.

The feta makes all the difference to these Cheesy Spinach Scrolls. 

Baking the Cheesy Pizza Scrolls

If you don’t want to bake them immediately I suggest you place them on a tray and freeze them. Once frozen remove them in then store them in an airtight container or a ziplock bag.

You can freeze them up to a month. If they will last that long. I prefer not to freeze stuff for more than a month so this is just my recommendation.

They make great lunchbox treats and great as appetizers too. If you can try making a spicy dip to go with. You will not regret it.

I hope you love these as much as we do. It definitely is my new favourite treat.

 

If you love this recipe as much as I do please drop a comment and leave a star rating. It is always appreciated.

More Recipes you can try:

Sweetcorn and Cheese Samoosas

Spicy Chicken Nachos

Vegetable Spring Rolls

Cheesy Spinach Scrolls

These scrolls are so heavenly that you will make them over and over again
Course Appetizer
Cuisine Italian
Keyword cheesy spinach scrolls, ricotta spinach scrolls, spinach scrolls
Prep Time 20 minutes
Cook Time 40 minutes
Servings 15

Ingredients

  • 1x 400 gram puff pastry
  • 200 gram baby spinach wilted and chopped
  • 250 gram ricotta crumbled
  • 3 rounds of feta crumbled,about 200grams
  • 1/3 cup grated parmesan
  • 1 cup grated mozarella
  • salt
  • pepper
  • chilli flakes (optional)

Instructions

  • Preheat oven to 180 degrees Celsius. Line a baking sheet with baking paper and set aside
  • Rinse the spinach well and place in a colander. Pour 2 kettles of freshly boiled water over the spinach to wilt. Allow to cool a little and squeeze all the excess water. Chop and set aside
  • Mix the spinach, ricotta, feta, parmesan and salt and pepper together
  • Roll out the pastry, just a little, on a flat surface dusted with flour.
  • Spread the mixture onto the pastry. Be careful not to spread too much to the edges
  • Sprinkle the mozarella cheese on top. Roll into a swiss roll shape, lengthwise. Not too tightly
  • Cut into 3cm pieces. Place on the lined tray and bake for 40-45 minutes at 180 degrees Celsius. If you wish you can sprinkle some chilli flakes on the tray and then place the pastry on top before baking
  • Enjoy warm!

Notes

  1. Any store bought puff pastry will work for this recipe, however you can make your own pastry should you wish
  2. You can play around with the cheese and see what works for you in terms of flavors
  3. I prefer the sprinkling of chilli flakes on the baking sheet rather than adding it to the mixture

 

 

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