These spinach and cheese rolls are made with flaky puff pastry and a creamy, cheesy spinach filling. An easy, crowd-pleasing recipe that’s perfect for appetisers, snacks, or meal prep.
One thing about me is I love pastries — whether they’re sweet or savoury. Honestly, they’re my weakness 😅
And these spinach and cheese rolls are hands down one of my favourite savoury pastries ever.
I first learnt how to make spinach and cheese rolls about three years ago, and once I did… I couldn’t stop making them. They became a regular during Ramadan, but they’re also perfect as appetisers, snacks, or even as a side for meals when you want something quick but impressive.
These spinach and cheese puff pastry rolls are unbelievably delicious and so easy to make. They’re soft and cheesy on the inside, crispy and flaky on the outside, and honestly so addictive that one is never enough.
What I love most about this spinach and cheese rolls recipe is how simple it is. Everything gets mixed in one bowl, you use ready-made puff pastry from the supermarket, fill, roll, and bake. That’s it. No complicated steps, no long prep time — but because they taste so good, your family or guests will think you spent hours making them.
If you try these spinach rolls, I’d absolutely love to know what you think. Your feedback means so much to me, so don’t forget to leave a comment and a rating below. And if you decide to share on Instagram, don’t forget to tag me @lotsoflovemariam — I would love to see your recreations!
This post is all about a delicious and easy spinach and cheese rolls recipe!
Don’t forget to save this spinach and cheese rolls recipe to come back to later!
Best Spinach And Cheese Rolls Recipe
Ingredients Needed
Filling ingredients:
- Spinach (cooked and drained)
- Ricotta cheese
- Cheddar cheese
- Feta cheese
- Cream cheese
- Salt
- Black pepper
- Onion powder
Pastry and toppings:
- Pre-rolled puff pastry
- Sesame seeds (optional)
- Poppy seeds (optional)
- Egg
- Milk
How To Make Spinach And Cheese Rolls
- Wash the spinach, then add it to a pan and cook until softened. Drain really well (squeeze the water out through a sieve) and allow it to cool completely.
- Preheat the oven to 200°C.
- In a bowl, add the cooled and well-drained spinach along with all the remaining filling ingredients and mix until well combined.
- In a separate small bowl, beat the egg with a splash of milk to make the egg wash.
- Roll out the puff pastry and cut it in half length ways to create two long sheets.
- Spoon the spinach and cheese filling along one edge of each sheet, then brush a little of the egg wash along the opposite edge to help seal.
- Roll the pastry over the filling twice, then cut each long roll into 4 pieces to make 8 spinach and cheese puff pastry rolls.
- Line a non-stick baking sheet on a baking tray and place the rolls on it. Brush the tops with the egg wash and sprinkle with sesame and poppy seeds, if using.
- Bake for 20–25 minutes, or until golden, puffed, and cooked through. Allow to cool slightly before enjoying.
How To Store Your Spinach And Cheese Puff Pastry Rolls
These spinach and cheese rolls can be prepped ahead, but for the best texture, here’s exactly what I recommend.
If storing before baking, you can prepare and roll them, then cover and place them in the fridge. They should be baked within 24 hours for best results.
If storing after baking, allow the rolls to cool completely, then wrap and keep them in the fridge. When ready to eat, preheat the oven and reheat them for about 5–7 minutes, or until warm and crispy again. They will stay fresh in the fridge for up to 3 days.
These rolls also freeze really well. Roll and shape them first, then place them on a tray and freeze until firm so they do not stick later when you place them in a ziplock bag. Once frozen, transfer them to a ziplock bag. When ready to bake, take them out about 1 hour before, and then brush with egg wash and bake as usual at 200°C for 20–25 minutes.
If you try this recipe and love it, I’d really appreciate you leaving a comment and a rating below — your feedback honestly means so much to me and helps others too!
And if you recreate these spinach and cheese rolls and share them on Instagram, don’t forget to tag me @lotsoflovemariam— I’d absolutely love to see your creations!
Other Recipes You’ll Also Love:
- Garlic Bread Grilled Cheese Sandwich
- 3 Ingredient Cottage Cheese Pizza
- Chicken Shawarma Wrap
- Lebanese Arayes
Spinach And Cheese Rolls
Ingredients
Spinach and cheese filling
- 3-4 large handfuls spinach cooked and well-drained (Spinach shrinks a lot once cooked)
- ½ cup ricotta cheese
- ½ cup cheddar cheese grated
- ½ cup feta cheese crumbled
- 5 tbsp cream cheese
- 1 tsp salt
- ¼ – 1/2 tsp black pepper to taste
- ½ tsp onion powder
Pastry and topping ingredients
- 1 pre-rolled puff pastry
- 1 egg for egg wash
- A splash of milk for egg wash
- Sesame seeds optional, for topping
- Poppy seeds optional, for topping
Instructions
- Wash the spinach, then add it to a pan and cook until softened. Drain really well (squeeze the water out through a sieve) and allow it to cool completely.
- Preheat the oven to 200°C.
- In a bowl, add the cooled and well-drained spinach along with all the remaining filling ingredients and mix until well combined.
- In a separate small bowl, beat the egg with a splash of milk to make the egg wash.
- Roll out the puff pastry and cut it in half lengthways to create two long sheets.
- Spoon the spinach and cheese filling along one edge of each sheet, then brush a little of the egg wash along the opposite edge to help seal.
- Roll the pastry over the filling twice, then cut each long roll into 4 pieces to make 8 spinach and cheese puff pastry rolls.
- Line a non-stick baking sheet on a baking tray and place the rolls on it. Brush the tops with the egg wash and sprinkle with sesame and poppy seeds, if using.
- Bake for 20–25 minutes, or until golden, puffed, and cooked through. Allow to cool slightly before enjoying.
This post was all about an easy spinach and cheese rolls recipe!
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