These spinach and ricotta puff pastry rolls (known as rustici in Italy) are an irresistible finger food—crispy on the outside with a soft, savory filling. Perfect for happy hour, buffets, parties, or quick appetizers, they are made with just a few ingredients and very little effort. It is the ideal solution for those who love to impress with taste and simplicity.
For a more original alternative, try these Italian puff pastry rolls: Sausage and Stracchino Puff Pastry Rolls or Puff Pastry Pigs in a Blanket
Start by boiling the spinach in a small amount of water (about half a cup) for 3 minutes. Drain and squeeze them thoroughly to remove all excess water. Finely chop the spinach with a knife and transfer to a bowl. Add the ricotta, grated Parmesan, and a pinch of salt. Mix well until you have a smooth and creamy filling.
Keep the puff pastry very cold until ready to use. Unroll it onto your work surface, keeping it on its parchment paper. Cut the sheet in half lengthwise to create two long rectangular strips.
Spread the spinach and ricotta filling along one of the pastry strips, forming a long cylinder about 3/4 inch (2 cm) in diameter. Roll the pastry around the filling, using the parchment paper to help you, and seal the edges well to ensure the cylinder is fully filled.
Wrap the stuffed cylinder in parchment paper and place it in the freezer for 30–40 minutes. This essential step firms up the dough, allowing you to cut clean, uniform slices later.
After chilling, preheat your oven to 400°F (200°C). Brush the cylinder with the beaten egg yolk (diluted with a teaspoon of milk if desired), then cut it into slices about 1/2 inch (1.5 cm) thick. Place the rounds on a baking sheet lined with parchment paper, leaving a little space between them. If desired, sprinkle with sesame or poppy seeds for a crunchy, decorative touch.
Bake at 400°F (200°C) for 20-25 minutes, depending on your oven, until the pastry is puffed and golden brown. Remove from the oven and let cool for a few minutes before serving. These bites are best served warm when they are perfectly crispy on the outside and soft inside.
For alternative fillings, try ricotta and tuna, ricotta with sautéed vegetables, cream cheese with olives or sun-dried tomatoes, or ham pâté. Get creative based on your taste and the season!
You can prepare several cylinders in advance and freeze them. When needed, simply slice and bake them directly from the freezer.
