Savory Spinach & Ricotta Stuffed Roll Recipe

Made from scratch using fresh ingredients, these Spinach and Ricotta Rolls are delicious savoury baked goods—perfect for breakfast, a party appetiser, a kids’ lunchbox or a handheld snack on the go.

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Why we love this recipe

There’s something irresistible about savoury bakes and pastries. These yeast-based rolls are airy, tender and packed with the classic spinach-and-ricotta flavour combination. They make an impressive party snack yet are simple enough for a family meal or lunchbox.

The dough yields the same fluffy texture as light enriched buns, while the ricotta filling keeps the rolls moist and creamy. You can easily adapt the filling—try a handful of crumbled feta or other herbs for extra flavour.

Savory Bread Rolls Ingredients

This recipe uses two groups of ingredients: the enriched bread dough and the spinach-ricotta filling. Quantities and exact measurements are listed further below in the recipe card.

You can customise the filling—feta, grated parmesan or chopped herbs all work well. Below are the basic components.

Bread Roll Dough:

• Full cream milk
• Instant dry yeast
• Caster sugar
• Plain (all-purpose) flour
• Salt
• Eggs
• Olive oil

Ricotta Spinach Filling:

• Smooth ricotta cheese
• Egg
• Minced garlic
• Salt, pepper and dried oregano
• Fresh spinach leaves, chopped

You’ll also need one extra egg for an egg wash to give the rolls a glossy, golden finish.

How to make Soft Bread Rolls

Using a stand mixer with a dough hook speeds up the process, but you can mix and knead by hand if preferred. Start by activating the yeast in warm milk with a little sugar—this helps ensure a good rise.

Although the dough contains a touch of sugar, the finished rolls remain savoury; the sugar simply feeds the yeast during proving.

• Warm the milk until lukewarm. Whisk in the caster sugar and instant dry yeast, then set aside for 10 minutes or until bubbly.
• Place the flour and salt in the mixer bowl. In a separate bowl, beat the eggs with the olive oil.
• Make a well in the flour, add the egg and oil mixture, then pour in the milk and yeast. Knead with the dough hook on low, increasing to medium speed, for about 5–8 minutes until the dough is soft, smooth and elastic.
• Cover with a tea towel and prove in a warm place until doubled in size, about 1 to 1½ hours.

Note: the milk should be warm but not hot—if it’s too hot it will kill the yeast. Test it by touch: it should feel pleasantly warm.

Ricotta and Spinach Filling

The filling is quick to prepare. Combine the wet ingredients first, then fold in or sprinkle the spinach so you have an even distribution across the dough when assembling.

• Whisk ricotta and the egg until smooth. Stir in the minced garlic, salt, pepper and dried oregano; adjust seasoning to taste.
• Thinly chop the spinach leaves. You can mix them into the ricotta or sprinkle them over the spread filling on the dough for a more even green layer.

Feel free to experiment with add-ins—herbs, grated cheese or cooked mushrooms make excellent variations.

How to assemble Rolls

Assembling these savoury scrolls is the same technique used for sweet rolls: roll the dough flat, spread with filling, roll up and slice.

• Punch down the proved dough and transfer it to a lightly floured surface. Roll it into a thin rectangle about 30 x 40 cm.
• Spread the ricotta filling across the dough, leaving one long edge clear. Scatter the chopped spinach over the ricotta.
• Roll the dough from the long side, keeping it as tight as possible. Slice into rolls roughly 2 cm thick (adjust size to preference).
• Place rolls on a lined baking tray and let them prove for another 30 minutes.
• Beat the remaining egg and brush lightly over each roll for a shiny finish.
• Bake at 180°C (350°F) for 15–20 minutes until golden. Serve warm or at room temperature.

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