Here at The Healthy Mummy we absolutely love recipes with just a handful of ingredients, and this Spinach and ricotta recipe is sure to be a hit!
This is seriously one of the most popular recipes in the Healthy Mummy community. Made once, they soon become a family favourite and a staple in your recipe arsenal. Straight from the 28 Day Weight Loss Challenge these Spinach and ricotta rolls make a lovely light lunch or are a great snack to make for afternoon tea, for a picnic, or for a kids party.
They’re really easy to make in bulk so you always have a handy stash in the freezer. And they taste DELICIOUS! Who doesn’t love the perfect flavour combination of spinach and ricotta! The pesto adds another yummy flavour layer but if you don’t have any pesto, just substitute with a teaspoon of garlic and 3 finely chopped green shallots (or half a finely chopped onion).
Pastry for Weight Loss?
On the 28 Day Weight Loss Challenge, we don’t restrict food groups. We make healthier homemade versions of popular dishes so you’re much more likely to stay on track when you’re not deprived of foods you love. While pastry isn’t something that you should be consuming every day on a weight loss plan – it is absolutely fine as a special treat and it’s always much better to make your own version of your favourite snacks.
The calorie difference in home-made food v’s shop bought is significant. A typical spinach and ricotta roll from a bakery or frozen section of the supermarket has anywhere from 400-500 calories per serve, compared to ours which is 230.
You could also add a hit of chilli sauce if you were making these an adults only version.
Print Recipe
Pesto, Spinach and Ricotta Rolls
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Ingredients
- 1 cup low fat ricotta
- 3 tbsp pesto
- 1 cup baby spinach chopped
- 2 sheets puff pastry thawed
- 2 tbsp milk
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Instructions
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Heat your oven to 180C and line a tray with baking paper.
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Use a spoon to mix the ricotta, pesto and spinach in a bowl.
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Cut each of the pastry sheets in half.
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Place ¼ of the mixture down the centre of each rectangle.
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Brush milk down the right hand side of the rectangles.
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Roll the other side of the pastry over to join up, by pinching the pastry together.
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Cut in half again to make 2 smaller rolls, and lay on the tray.
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Brush all of the rolls with milk and bake for 20-30 minutes, until golden.
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Times will vary according to the strength of your oven.
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One roll is one serve. Allow leftovers to cool completely and store in an airtight container in the fridge or freeze to reheat as required.
For more Spinach and Ricotta recipes, try these from the 28 Day Weight Loss Challenge.
Spinach and ricotta pasta bake
4 Ingredient Spinach and Ricotta Baked Chicken
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