Spinach and ricotta sausage rolls

Spinach and ricotta sausage rolls recipe

8 ratings

Bake a batch of vegetarian sausage rolls for a crowd-pleasing snack, whether at a Boxing Day buffet or a family picnic. With a creamy spinach and ricotta filling wrapped in crisp puff pastry, these easy bakes are sure to go down a treat. See method

  • Makes 12
  • 15 mins to prepare and 40 mins to cook
  • 352 calories / serving

Ingredients

  • 2 tsp olive oil
  • 1 onion, finely chopped
  • 10g fresh thyme, leaves picked
  • 350g frozen spinach
  • 250g ricotta
  • 60g vegetarian Italian style hard cheese, finely grated
  • large pinch of ground nutmeg
  • ½ lemon, zested
  • 2 medium eggs
  • plain flour, for dusting
  • 2 x 375g ready rolled puff pastry
  • poppy seeds, to decorate
  • tomato or red onion chutney, to serve (optional)

Each serving contains

  • Energy

    1470kj
    352kcal
    18%
  • Fat

    21g 30%
  • Saturates

    11g 57%
  • Sugars

    4g 4%
  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 30.9g Protein 9.2g Fibre 2.1g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Line 2 baking sheets with baking paper. Heat the oil in a small pan and add the onion. Cook over a low heat for 10 mins until softened, adding the thyme leaves for the last 2 mins.
  2. Cook the frozen spinach according to the packet instructions, then drain well in a colander and press with the back of a spoon to squeeze out any moisture. Roughly chop.
  3. Put the onion into a large mixing bowl, then add the cooked spinach, ricotta, cheese, nutmeg, lemon zest and 1 egg. Mix well until combined.
  4. Lightly flour a work surface and unroll one pastry sheet. Cut in half lengthways, then take a quarter of the spinach mixture and spoon along the pastry, about 2.5cm from one long edge, to make a long, thick sausage shape. Beat the remaining egg and brush along the edges of the pastry. Fold the pastry over the mixture and press down the edges to seal. Glaze with more beaten egg and sprinkle with poppy seeds. Repeat with the second half and second pastry sheet to create 4 long rolls.
  5. Cut each roll into 3 equal pieces and transfer to the lined baking sheets. Bake for 25 mins or until golden. If you need to do this in batches, keep the second batch in the fridge while you cook the first. The rolls can be served hot or cold, perhaps with some tomato or red onion chutney on the side.

View more vegetarian Christmas recipes

Freezing and defrosting guidelines

You can freeze the cooked sausage rolls. Allow to cool completely, wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months. Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the sausage rolls warm, place them on a baking sheet for 10 mins in a moderate oven. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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