I feel as though every suburb in Australia has the typical corner store bakery – a little dingy, with linoleum floors and some glass-fronted counters packed with meat pies, cinnamon buns, and vanilla cupcakes topped with Smarties. And let’s not forget the sausage rolls. I absolutely loved sausage rolls as a kid, and never looked at the spinach ricotta rolls twice. Since my taste buds have matured, I’ve done a full flip. And these Low FODMAP Spinach, Kale and Ricotta Rolls will either take your tastebuds back to one of those Australian bakeries, or introduce you to your new favourite pastry-enclosed treat.
My Low FODMAP Spinach, Kale and Ricotta Rolls are crispy, buttery, cheesy and utterly delicious.
I am a little too busy to make my own pastry (I will learn one day, I promise), so I use store-bought gluten free puff pastry which is fairly easy to find these days. The filling for the rolls is a simple combination of frozen kale and spinach, ricotta, cheddar cheese, breadcrumbs and a little seasoning. The cheddar cheese provides a little extra bite and cheesiness, and the breadcrumbs are important for soaking up any extra liquid so that the filling doesn’t run out of the pastry when cooking.
These Low FODMAP Spinach, Kale and Ricotta Rolls are perfect to take along to pot lucks, to prepare for brunches or dinners with friends, and are also a great snack to put in a lunch box. Not only that, they’re very quick and simple to make!
If you’d still prefer the OG, check out my Low FODMAP Pork Sausage Rolls. Or better yet, make both and have a mix-and-match platter!
If you try this recipe, let me know! I’d also be thrilled if you took a snap of it and tagged me in it on Instagram (@thatlofolife) so I can see it and share your creation in my stories! Feel free to leave me a star rating and any feedback below.
Spinach, Kale and Ricotta Rolls (Low FODMAP, Gluten Free)
- 3 sheets gluten free puff pastry
- 200 grams mixed frozen spinach and kale
- 1 cup ricotta cheese
- 140 grams cheddar cheese
- 1/2 cup gluten free breadcrumbs
- pinch pepper
- pinch salt
- 1 egg
Defrost gluten free puff pastry according to the packet instructions.
In the large mixing bowl, defrost the spinach and kale in the microwave, and at the same time, preheat the oven to 180C.
When the spinach and kale is defrosted, drain as much water from it as you can using a strainer and some paper towel.
Return it to the mixing bowl and add the ricotta, cheddar, breadcrumbs and salt and pepper. Stir to combine.
Refrigerate the filling while you roll out the puff pastry and cut each sheet into 4.
In a small bowl, whisk the egg with a splash of water to create an egg wash.
Spoon the mixture onto each square of pastry, forming a long tube on one side. Roll the pastry into a log shape and use the egg wash to stick down the free edge.
Place the rolls on a baking tray and brush with the egg wash. Add a sprinkle of sesame seeds if desired.
Bake the rolls in the oven for approximately 15 minutes or until golden.