Ricotta and Spinach Roll

Here is the recipe for the ricotta and spinach roll, a classic and delicious Italian dish.

Ingredients

• 250 g fresh or frozen spinach
• 250 g ricotta
• 100 g grated Parmesan
• 2 eggs
• Nutmeg to taste
• Salt and pepper to taste
• 1 package rectangular puff pastry or brisée pastry
• Butter to taste (for greasing the pan)
• Breadcrumbs to taste (for dusting the pan)

Preparation

1. Prepare the spinach: if using fresh ones, wash them well under running water and cook them for a few minutes in a pan with a drizzle of oil until they lose volume. If using frozen spinach, let them thaw and then squeeze them well to remove excess water.

2. In a bowl, mix the ricotta with the grated Parmesan, adding the eggs, a pinch of nutmeg, salt and pepper to taste.

3. Add the spinach to the ricotta mixture and mix well until the ingredients are well combined.

4. Unroll the puff pastry or brisée on a lightly floured surface and evenly distribute the ricotta and spinach filling, leaving a free border on the sides.

5. Roll the puff pastry over the filling starting from the longer side, seal the edges and ends to prevent the filling from leaking during baking.

6. Carefully transfer the roll to a previously buttered baking tray and dusted with a little breadcrumbs.

7. Bake in a preheated oven at 180 °C for about 30-40 minutes or until the surface of the roll is golden and crispy.

8. Let it cool slightly for a few minutes before slicing and serving.

Trivia

The ricotta and spinach roll is a variant of the classic pie or flan. The puff pastry adds a crispiness that makes it particularly inviting both as a main dish accompanied by a simple salad, and as an appetizer if served in smaller slices. In many Italian regions, similar versions of the ricotta and spinach roll are prepared during holidays and are a must for a buffet.