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Spinach, Feta & Ricotta Rolls with Mint & Dill

5 December 2023

All the best classic flavours rolled up into flavour bomb bites with flakey & crispy coating and seasoned with sesame and nigella seeds. Such great little parcels to serve together with a soup. I also added caraway seeds for extra depth of flavour.

Recipe inspired by @casuallypeckish

Spinach, Feta & Ricotta Rolls with Mint & Dill

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Dinner, lunch, sides Turkish, European
By Saffron & Casually Peckish Serves: 20 small, 12 larger portions
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes


  • 2 large sheets puff pastry (thawed if frozen)
  • 1 egg whisked
  • 2 tsp sesame seeds
  • 2 tsp nigella seeds
  • Spinach
  • 1 tbsp olive oil
  • 400 g fresh spinach
  • 2-3 garlic cloves, minced or grated
  • The filling
  • Sautéed spinach (see above) juice squeezed out (see notes)
  • 250 g ricotta cheese
  • 150 g feta cheese
  • 1/4 cup parmesan cheese, finely grated
  • 1 small onion, finely chopped
  • 2 tsp caraway seeds
  • Small handful fresh dill, finely chopped
  • Small handful fresh mint leaves, finely chopped
  • Pepper & Salt to taste



Preheat the oven to 210°C.


Heat the olive oil in a large frying pan and add a third of the spinach and a third of the garlic, sauté until just starting to wilt, ± 1 minute. Transfer to a colander above a large bowl and repeat with the rest. Leave the spinach to drain and cool.


To the same pan add another drop of olive oil and sauté the onions and the caraway seeds for 2-3 minutes, set aside.


Once spinach has cooled squeeze out as much liquid as possible. Use your hands or the back of a ladle, it's important to squeeze out as much liquid as you can.


Roughly chop the spinach and add to a large mixing bowl. Add the onion mix and the rest of the filling ingredients. Use a fork to mix well. Taste and season with pepper & salt to your liking.


Slice each puff pastry sheet in half so you get 2 long rectangles.


Spread ¼ of the filling along the bottom length of the rectangle, in a thick line. Brush egg onto the opposite side and roll up like a large sausage, ending with the seal at the bottom. Repeat with the remaining three.


Cut each rolled pastry into 3 - 5 or equal pieces, depending on how big you want them to be.


Place onto a lined baking tray, seam side down. Make sure there is a bit of room in between the parcels as they'll puff up.


Brush each rolls with whisked egg and generously sprinkle with sesame and nigella seeds.


Bake in the oven for 25 minutes or until golden brown.


  • If you don't squeeze out enough liquid of the spinach the juices will leak into the bottom of the parcels making the bottom a bit soggy. But don't worry, this filling is very forgiving! Just carefully flip the rolls over so the bottom side faces up and bake for another 2 minutes to let the pastry crisp up.
  • These are great to make ahead! To reheat and crisp up, bake at 180°C for 5-7 minutes until nice and crispy.
  • Leftovers: Store up to 5 days in the fridge and up to 6 months in the freezer in an airtight container.

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