Homemade Spinach and Ricotta Rolls: Fluffy Savory Baked Goods for Any Occasion

Made from scratch with fresh, wholesome ingredients, these incredible Spinach and Ricotta Rolls are a versatile culinary delight. They serve wonderfully as a savory breakfast baked good, an elegant appetizer for your next party, a nutritious addition to a child’s lunchbox, or simply as a satisfying snack on the go. Prepare to impress with their tender, fluffy texture and rich, aromatic filling!

Why You’ll Adore These Spinach and Ricotta Rolls

For me, nothing quite compares to savory bakes and pastries when it comes to appetizers and satisfying snacks. These yeast-based savory rolls stand out with their unbelievably fluffy texture, generously filled with the timeless and beloved combination of spinach and ricotta. It’s a recipe that consistently proves to be a massive hit, whether you’re serving it to guests or simply enjoying it with your family.

Imagine the softness of my Sweet Potato Buns or Pumpkin Buns, but with a delicious savory twist. These rolls share the same comforting flavor profile as my popular Spinach and Feta Quiche or Cheese and Spinach Muffins, making them perfect for holiday gatherings, special occasions, or simply to elevate any meal throughout the year. Their golden-brown crust and moist, flavorful interior make them an irresistible treat that disappears quickly!

Beyond their delightful taste, these rolls offer incredible versatility. They can be served warm straight from the oven, or enjoyed cold as a convenient grab-and-go snack. Their impressive appearance makes them a fantastic centerpiece on a brunch table or a sophisticated addition to an appetizer platter.

Essential Ingredients for Your Savory Bread Rolls

Crafting these delectable savory rolls involves two distinct sets of ingredients: those for the incredibly soft bread roll dough and those for the rich, creamy spinach and ricotta filling. While the classic combination is always a winner, feel free to get creative and customize the filling to suit your preferences. For example, I’ve had fantastic results adding a touch of extra feta cheese for a saltier, tangier kick!

For the Fluffy Bread Roll Dough:

The foundation of these rolls is a tender, yeast-leavened dough that’s surprisingly easy to make. Each ingredient plays a crucial role in achieving that perfect fluffy texture:

• Full Cream Milk: Provides moisture and richness, contributing to a softer crumb and more flavor than water alone.
• Instant Dry Yeast: The magic behind the rise! Instant yeast doesn’t require pre-dissolving, making the process simpler, but it still benefits from activation.
• Caster Sugar: While this is a savory recipe, a small amount of sugar acts as food for the yeast, helping it activate and ensuring a good rise without making the rolls sweet.
• Plain / All-Purpose Flour: The primary structural component, providing the gluten network needed for elasticity and chewiness. A little extra may be needed for dusting or if the dough is too sticky.
• Salt: Essential for flavor balance and also helps to control yeast activity and strengthen the gluten.
• Eggs: Add richness, color, and structure to the dough, making it more tender and flavorful. Use medium-sized eggs for consistency.
• Olive Oil: Contributes to a tender crumb, enhances flavor, and keeps the dough from drying out.

For the Creamy Ricotta Spinach Filling:

The heart of these rolls is a vibrant and flavorful filling that perfectly complements the soft bread. Here’s what you’ll need:

• Smooth Ricotta Cheese: Provides a creamy, slightly sweet, and mild base for the filling. Ensure it’s good quality for the best texture.
• Egg: Acts as a binder, helping the filling hold together during baking and adding a bit of richness.
• Minced Garlic: Infuses the filling with a wonderful aromatic depth. Freshly minced is always best for maximum flavor.
• Salt, Pepper and Dried Oregano: These seasonings are crucial for bringing out the flavors of the ricotta and spinach, creating a balanced and savory profile. Oregano adds a classic Mediterranean touch.
• Fresh Spinach Leaves, chopped: The star vegetable, offering a vibrant color and earthy flavor. Chopping it finely ensures even distribution throughout the filling.

You will also need one extra egg for the indispensable egg wash. This magical golden liquid is brushed over the rolls before baking, giving them that irresistible, glossy, golden-brown finish.

Crafting Your Soft Savory Bread Rolls: The Dough Explained

To achieve the perfect soft and fluffy bread roll dough, I highly recommend using a stand mixer equipped with a hook attachment. While I’ve certainly made bread by hand for many years, a stand mixer makes the kneading process significantly easier and more efficient, ensuring a consistent, well-developed dough.

As with most yeast-based bread doughs, the first crucial step is to activate the yeast. This is done by combining it with a lukewarm liquid (milk in this case) and a touch of sugar, which acts as fuel for the yeast. Don’t worry about the sugar in this savory recipe – its purpose is solely to activate the yeast, and you won’t taste any sweetness in the final product!

Step-by-Step Dough Preparation:

• Activate the Yeast: Gently warm the Milk until it’s lukewarm. This is vital – too hot, and it will kill the yeast; too cold, and it won’t activate. Whisk in the Caster Sugar until it dissolves, then add the Instant Dry Yeast. Give it a quick mix and set it aside for about 10 minutes. You’ll know the yeast is active and healthy when you see a foamy layer or small bubbles forming on the surface.
• Combine Dry Ingredients: In the bowl of your stand mixer, combine the Plain/All-Purpose Flour and Salt. Give them a quick stir to ensure they are well mixed.
• Prepare Wet Ingredients (excluding yeast mixture): In a separate small bowl, lightly beat the Eggs with the Olive Oil until combined.
• Mix and Knead: Create a shallow well in the center of the flour mixture in your mixer bowl. Pour in the egg/olive oil mixture, followed by the activated milk and yeast mixture. Begin kneading on a low speed to bring the ingredients together, then gradually increase the speed to medium. Knead for a total of approximately 8 minutes. The dough should become smooth, elastic, and eventually pull away cleanly from the sides of the bowl. (See note 1 in the recipe card for a simple test to check if your dough is adequately kneaded).
• First Rise (Proving): Once kneaded, gather the dough into a ball, place it back in the mixer bowl (or a clean, lightly oiled bowl), and cover it with a clean tea towel. Let it prove in a warm, draft-free place for about 1 hour, or until it has visibly doubled in size. This first rise develops flavor and creates that wonderful airy texture.

Quick Tip: Milk Temperature: It’s crucial not to overheat the milk, as high temperatures will kill the yeast and prevent your dough from rising. To check if it’s the right temperature, simply dip a clean finger into the liquid – it should feel warm, like a baby’s bath, but not hot.

Preparing the Irresistible Ricotta and Spinach Filling

Crafting the rich and flavorful ricotta and spinach filling is arguably the easiest part of this entire recipe. The key is to prepare the creamy “wet” components first, then add the vibrant spinach. You’ll spread this delicious mixture evenly over your rolled-out bread dough before shaping the rolls.

Simple Steps for a Perfect Filling:

• Mix the Creamy Base: In a medium-sized bowl, combine the Smooth Ricotta Cheese, Egg, Minced Garlic, Salt, Pepper, and dried Oregano. Mix thoroughly until all ingredients are well incorporated and the mixture is smooth. Taste and adjust the seasoning as needed – perhaps a little more salt or a pinch of chili flakes for a subtle kick!
• Prepare the Spinach: If using fresh spinach, make sure it’s thoroughly washed and dried. Then, thinly chop the Fresh Spinach Leaves. While you can mix the chopped spinach directly into the ricotta filling, I find that sprinkling it over the cheese once it’s spread on the dough allows for better control over the quantity and ensures a more even, beautiful distribution within each roll. If using frozen spinach, thaw it completely and squeeze out as much excess water as possible before chopping to prevent a soggy filling.

The beauty of this recipe lies in its adaptability when it comes to the filling. Don’t hesitate to unleash your culinary creativity and experiment with other ingredients and flavor combinations! A sprinkle of grated Parmesan, a handful of sun-dried tomatoes, or even some finely chopped roasted red peppers could elevate the taste. My other favorite savory scroll ideas include these mouth-watering Pizza Scrolls from Goodie Goodie Lunchbox and these delightful Hawaiian Pizza Scrolls from Kidgredients!

Assembling Your Perfect Spinach and Ricotta Scrolls

Once your beautifully risen dough and flavorful filling are ready, it’s time for the exciting part: assembly! The process for making these savory rolls is quite similar to creating sweet varieties like Cinnamon Scrolls or Lemon Sweet Rolls. The key steps involve rolling out the dough, spreading the filling, tightly rolling it, and then slicing it into individual portions.

Shaping the Scrolls:

• Roll Out the Dough: Gently punch down the proved yeast dough to release the air. Transfer it onto a lightly floured surface. Using a rolling pin, carefully spread the dough into a large, thin rectangle, aiming for dimensions of approximately 30x40cm (about 12×16 inches). The dough should be thin enough to roll easily but not so thin that it tears. (See note 2 in the recipe card for more guidance).
• Spread the Filling: Evenly spread the prepared Ricotta filling over the entire surface of the rolled-out dough, making sure to leave one of the longest sides (about 1-inch border) uncovered. This clean edge will help seal the roll. Then, generously sprinkle the chopped Spinach over the ricotta filling.
• Roll Tightly: Starting from the longest side that has filling all the way to the edge, begin to roll the dough up tightly. Aim for a firm, even roll to ensure the filling is well-contained and the scrolls maintain their shape during baking.
• Slice the Rolls: Once you have a long, filled log of dough, use a sharp knife or a Pastry Chopper to slice the log into individual rolls. Each roll should be approximately 2cm (about 0.8 inches) thick. You can make them thinner or larger if you prefer, but remember they will expand significantly during the second proving and baking.
• Second Prove (Final Rise): Place the individual rolls onto a baking tray lined with baking paper or a silicone baking mat, leaving some space between each for expansion. Cover them loosely with a tea towel and let them prove for another 30 minutes in a warm place. This second rise ensures light and airy rolls.

Baking for Golden Perfection:

• Preheat Oven & Prepare Egg Wash: While the rolls are completing their second prove, preheat your oven to 180°C (350°F). In a small bowl, lightly beat the remaining egg for the egg wash.
• Brush and Bake: Just before baking, use a pastry brush to gently brush a thin, even layer of the egg wash over the top and sides of each roll. This creates that beautiful, glossy golden-brown crust. Bake the rolls for 15 to 20 minutes, or until they are puffed, golden, and cooked through.
• Cool and Enjoy: Once baked, remove the rolls from the oven and let them cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely. These Spinach and Ricotta Pinwheels are absolutely delicious served warm, straight from the oven, or enjoyed cold as a convenient snack!

Serving and Storage Tips

These Spinach and Ricotta Rolls are incredibly versatile, perfect for various occasions and easy to manage for leftovers.

Serving Suggestions:

Enjoy them warm or at room temperature. They are fantastic on their own, but also pair wonderfully with a simple side salad for a light lunch, or alongside a bowl of soup for a comforting meal. For a party, arrange them on a platter with a side of marinara sauce or a creamy herb dip.

Storage Instructions:

Store any leftover baked rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To enjoy them warm again, simply reheat them in a microwave for 15-30 seconds or in a preheated oven at 150°C (300°F) for about 5-10 minutes.

Freezing for Later:

These rolls freeze beautifully! Once baked and completely cooled, you can store them in a freezer-safe bag or container for up to 2-3 months. To reheat from frozen, simply place them in a preheated oven at 160°C (325°F) for 10-15 minutes, or until warmed through.

Frequently Asked Questions (FAQs)

Can I use frozen spinach instead of fresh?

Yes, absolutely! If using frozen spinach, make sure to thaw it completely and then squeeze out as much excess water as possible. This is crucial to prevent the filling from becoming watery and making the rolls soggy. One cup of frozen spinach (when thawed and squeezed) is roughly equivalent to a cup of fresh spinach.

Can I make the dough ahead of time?

Yes, you can prepare the dough in advance. After the first rise, you can punch it down, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours. When you’re ready to make the rolls, take the dough out of the fridge about 30 minutes before you plan to roll it out, allowing it to come closer to room temperature for easier handling.

What if my dough isn’t rising?

There are a few common reasons why yeast dough might not rise. The most frequent culprit is inactive yeast, often caused by water that’s too hot (killing the yeast) or too cold (not activating it). Ensure your liquid is lukewarm. Also, make sure your yeast hasn’t expired. Cold room temperatures can also hinder rising, so find a warm, draft-free spot for proving. Patience is key!

Can I add other cheeses to the filling?

Certainly! Feta cheese is a popular addition, as mentioned, for an extra salty, tangy flavor. You could also mix in a little grated Parmesan cheese for a nutty depth, or a touch of shredded mozzarella for a gooey texture when warm. Experiment to find your favorite blend!

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Recipe Card

Spinach and Ricotta Rolls

4.69 from 35 votes

Made from scratch with fresh ingredients, these Spinach and Ricotta Rolls are the perfect savory baked goods to serve as an appetizer to a party!

Servings: 20 large Rolls

Author: Sylvie

Prep Time30 minutes mins

Cook Time15 minutes mins

Proving Time1 hour hr 30 minutes mins

Total Time2 hours hrs 15 minutes mins

Print Recipe

Cook ModePrevent your screen from going dark

Ingredients

Savoury Rolls Dough

• 1 cup (240ml) Full Cream Milk
• 1 tablespoon (10gr) Instant Dry Yeast
• 1 teaspoon Caster Sugar
• 3 1/4 cups (480gr) Plain Flour , plus a little bit more if needed
• 1 teaspoon Table Salt
• 2 Eggs, medium size
• 2 tablespoon Olive Oil

Spinach and Ricotta Filling

• 1 cup (250gr) Smooth Ricotta Cheese
• 1 Egg
• 1/2 teaspoon Minced Garlic
• 1 teaspoon Salt
• 1/3 teaspoon Pepper
• 1/2 teaspoon Dried Oregano
• 2 cups (60gr) Chopped Spinach

1 Egg for the Egg Wash

Instructions

Savoury Rolls Dough

• Warm up the milk to be lukewarm. Whisk in the Instant Dry Yeast and Caster Sugar then set aside for 10 minutes, or until the top of bubbly/foamy.
• Place the Plain Flour and Salt in the bowl of your Stand Mixer and give a quick mix. In a separate bowl, beat the Eggs and add the olive oil.
• Make a well in the middle of the Flour and pour the Eggs/Olive Oil, then the Milk with Yeast.
• With the dough hook attachment, start stirring the dough on low speed and gradually increase to a medium speed. Stop to scrape the edges of the bowl if necessary and knead for 5 to 8 minutes. The dough should be smooth and stretchy (see note 1).
• Cover the bowl with a tea towel and leave in a warm place to prove for 1 hour to 1.5 hours, or until doubled in size.

Spinach and Ricotta Filling

• When the dough has finished proving, start preparing the filling.
• In a large bowl, whisk the Ricotta Cheese and the Egg. Stir in the Minced Garlic, Salt, Pepper and Dried Oregano.
• Thinly chop the Spinach Leaves and add to the Ricotta filling. Mix until fully incorporated, then set aside.

Making the Savoury Rolls

• Punch the dough to remove any air, then transfer it on a lightly floured surface. Using a rolling pin, roll the dough into a large and thin rectangle about 30x40cm wide (see note 2).
  
• Spread the Ricotta and Spinach Filling over the rolled dough, leaving one of the longest sides clean. Roll the dough on its longest side, then cut small rolls (about 2 cm thick).
  
• Place the Rolls on a Baking Tray lined with baking paper or a baking mat. Leave to prove for another 30 minutes.
• Preheat your oven on 180’C/350’F.
• In a small bowl, beat the Egg for the egg wash. Using a pastry brush, brush a little bit of egg over each roll.
• Bake for 15 to 20 minutes, then set aside to cool down completely.

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Notes

1. To know if the dough has been kneaded enough, pull a little bit of dough with your fingers. The dough should stretch easily and not break directly (this is often called the “windowpane test”). If the dough quickly breaks, knead for another couple of minutes.
2. Make sure the dough is thinly rolled, but not so thin that it would start breaking or tearing. It should be consistent in thickness.

Nutrition (per serving)

Calories: 194kcal |
Carbohydrates: 31g |
Protein: 7g |
Fat: 4g |
Saturated Fat: 2g |
Polyunsaturated Fat: 0.5g |
Monounsaturated Fat: 2g |
Trans Fat: 0.003g |
Cholesterol: 32mg |
Sodium: 260mg |
Potassium: 106mg |
Fiber: 1g |
Sugar: 1g |
Vitamin A: 390IU |
Vitamin C: 1mg |
Calcium: 53mg |
Iron: 2mg