Spinach and Ricotta Rolls

These Spinach and Ricotta Rolls are soft, cheesy, and packed with savory flavor.

Fluffy homemade dough is rolled up with a creamy ricotta and spinach filling, then baked until golden on top.

They’re perfect for brunch spreads, lunchboxes, party platters, or even as a cozy side dish for dinner.

This recipe makes 16 large rolls (plus a few smaller end pieces), and they’re absolutely best served warm from the oven!

How To Make These Spinach and Ricotta Rolls

Step-by-Step Guide

1. Crumble the fresh yeast into a small bowl and add 3 teaspoons of sugar.

2. Mix gently and let it sit for 5–7 minutes until it dissolves into a liquid.

3. Warm the milk and water until lukewarm (about 98°F). It should feel warm but not hot – you should be able to comfortably stick your finger into it.

4. Transfer the warm liquid into a large mixing bowl.

5. Once the yeast has dissolved and your milk-water mixture is ready, add the yeast to the bowl. Stir in the remaining 2 teaspoons of sugar, salt, dried garlic, oregano, and basil.

6. Add the flour and mix with a spoon until the dough becomes too thick to stir. Then switch to kneading by hand.

If the dough feels very sticky, add more flour 1 tablespoon at a time until it becomes workable and no longer sticks heavily to your hands.

7. Form the dough into a ball. Drizzle the oil over it and knead again until the oil is fully incorporated.

8. Lightly dust with flour, cover with a clean towel, and let rise in a warm place for about 30 minutes, or until doubled in size.

9. In a medium bowl, combine ricotta, grated cheese, Parmesan, egg, minced garlic, dried oregano, salt, and pepper. Whisk until smooth.

10. Wash the spinach thoroughly and chop into small pieces. Add about ⅔ of the spinach to the ricotta mixture and stir to combine. Reserve the remaining spinach for layering during assembly.

11. Once the dough has doubled in size, knead it again briefly and add the remaining dried garlic, oregano, and basil.

12. Preheat your oven to 365°F.

13. Roll the dough out on a floured surface into a large rectangle. Make sure it’s rolled thin enough – if it’s too thick, the rolls will turn dense and dry.

14. Spread the ricotta mixture evenly over the dough, leaving a small strip along one of the longer edges clean.

15. Sprinkle the remaining fresh spinach evenly over the ricotta layer.

16. Starting from the long end opposite the clean strip, roll the dough tightly into a log. Roll as snugly as possible to keep the filling secure.

17. Slice the log into approximately 1-inch-thick rolls and place them on a parchment-lined baking tray.

18. Bake for about 20 minutes, until the tops are golden brown, then let the rolls cool under a towel for 10 minutes.

19. Serve warm.

Important Recipe Notes

• Milk and water ratio: I used half milk and half water, but you can use all milk if you prefer a slightly richer dough.
• Watch the temperature: If your milk and water mixture is too hot, it will kill the yeast and your dough won’t rise. If you accidentally overheat it, just wait until it cools to warm (not hot) before adding the yeast.
• Sticky dough at first is normal: The dough may feel very sticky in the beginning. Add flour slowly and only as needed – too much flour will dry out your rolls.
• Dough elasticity: The dough will bounce back when you first start rolling it. Keep working it gently and it will relax and stay flat.
• Leave that clean strip: Leaving one edge without filling helps seal the roll and prevents the filling from spilling out.
• Best served warm: These rolls taste best fresh and warm. If serving the next day, reheat in the oven for 5–10 minutes to bring back that soft texture.

Why You’ll Love This Recipe

• Soft and fluffy homemade dough – Worth every minute of rising time.
• Cheesy and savory filling – Creamy ricotta, Parmesan, and garlic in every bite.
• Perfect for entertaining – Great for brunch tables, snack boards, or party platters.
• Freezer-friendly option – You can freeze baked rolls and reheat when needed.
• Comfort food feel – Warm, golden, and incredibly satisfying.

📌 Spinach and Ricotta Rolls (Recipe Card)

Ingredients

For the dough:

• ½ cup milk
• ½ cup water
• 1 oz fresh yeast
• 3 tsp sugar
• 2 tsp sugar
• ½ tsp dried garlic + ½ tsp more
• ½ tsp dried oregano + ½ tsp more
• ½ tsp dried basil + ½ tsp more
• Salt
• 2 ½ cups flour (plus more if needed)
• 2 tbsp oil

For the filling:

• 1 cup ricotta
• 3 oz grated cheese
• ½ cup grated Parmesan
• 1 egg
• 2 cloves garlic
• 1 tsp dried oregano
• Salt and pepper
• 2 cups spinach
• 1 cup spinach (for topping)

Instructions

• Dissolve yeast with 3 tsp sugar. Warm milk and water to lukewarm and combine with yeast mixture.
• Add sugar, salt, herbs, and flour. Knead until smooth, adding flour as needed. Knead in oil and let rise 30 minutes.
• Mix ricotta, cheeses, egg, garlic, oregano, salt, and pepper. Stir in ⅔ chopped spinach.
• Roll dough into a rectangle. Spread filling, add remaining spinach, and roll tightly.
• Slice into 1-inch rolls and place on lined baking tray.
• Bake at 365°F for 20 minutes until golden. Serve warm.

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