Crispy rolls with spinach, ricotta and egg

Ingredients

• 200 g Fresh spinach leaves (Remove thick stems, wash and drain)
• 100 g Ricotta (Fresh cheese, at room temperature)
• 2 Eggs (Lightly beaten)
• 3 c. à soupe Olive oil (For cooking and brushing)
• 2 Brick pastry sheets (Soft, preferably organic)
• 1 c. à café All-purpose flour (Mixed with water to glue the bricks)
• 1 c. à soupe Water (For the glue paste)
• ½ c. à café Garlic powder (Optional, or 1 clove fresh garlic minced)
• 1 c. à soupe Fresh parsley (Chopped)
• 1 c. à café Sesame seeds (Optional, for crunch)
• ¼ c. à café Herbes de Provence (Optional)
• ½ c. à café Fleur de sel (To sprinkle in the filling)
• ¼ c. à café Ground black pepper (Adjust to taste)

Instructions

1. Prepare the spinach

   Heat 2 tbsp olive oil in a large skillet over medium heat. Add the washed spinach, garlic powder (or fresh garlic) and chopped parsley. Sauté 4‑5 minutes until softened but still in large pieces.

   Time: PT5M

   Temperature: Medium

2. Mix the filling

   Transfer the spinach to a bowl. Add the ricotta, beaten eggs, fleur de sel, pepper, sesame seeds and Herbes de Provence. Mix roughly, keeping some spinach pieces.

   Time: PT5M

3. Prepare the brick glue

   In a small bowl, mix 1 tsp flour with 1 tbsp water until a smooth paste forms.

   Time: PT2M

4. Assemble the rolls

   Layer two brick sheets on top of each other. Place a portion of filling in the center, spread lightly. Brush the edges with the flour‑water paste. Fold the sides like a magnet, then roll tightly to the end, pressing gently.

   Time: PT8M

5. Bake

   Place the rolls on a baking sheet lined with parchment paper. Lightly brush the tops with a drizzle of olive oil. Bake at 180°C for 30 minutes, turning halfway through for even coloring.

   Time: PT30M

   Temperature: 180°C

6. Rest and serve

   Let rest for 2 minutes out of the oven, then cut each roll in half and serve with a small green salad dressed with a sesame oil vinaigrette.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Fresh spinach leaves: Swiss chard, Lamb's lettuce
• Instead of Ricotta: Fresh goat cheese, Crumpled feta
• Instead of Eggs: Silken tofu (for vegan version)
• Instead of Olive oil: Sunflower oil, Canola oil
• Instead of Brick pastry sheets: Phyllo sheets (finer)
• Instead of All-purpose flour: Cornstarch
• Instead of Garlic powder: Fresh garlic
• Instead of Fresh parsley: Cilantro, Basil
• Instead of Sesame seeds: Sunflower seeds
• Instead of Herbes de Provence: Dried thyme
• Instead of Fleur de sel: Sea salt
• Instead of Ground black pepper: White pepper

Equipment Needed

• Large skillet
• Mixing bowl
• Teaspoon and tablespoon
• Kitchen brush
• Baking sheet
• Parchment paper
• Oven
• Knife
• Cutting board
• Wooden spatula (optional)
• Garlic grater or press (optional) (optional)

Critical Steps — Do Not Skip

• Sauté the spinach without overcooking.
• Properly seal the edges of the brick sheets with the flour‑water paste.
• Bake at 180°C until a uniform golden color is achieved.

Chef Tips from the Video

• Use young spinach for a more tender texture.
• Add a pinch of Espelette pepper for a slight kick.
• Brush the rolls with a mixture of olive oil and lemon for extra shine.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 days.

Freezer: Wrap each roll individually, freeze up to 1 month. Thaw in the refrigerator before reheating.

Room temperature: Do not leave out more than 2 hours at room temperature.

Make-Ahead Tips

• Prepare the filling and keep it refrigerated for 24 h before assembling.
• Assemble the rolls, freeze raw, then bake directly from frozen (add 5 min baking).