Spinach Ricotta Roll – An Easy Elegant Dish from a Secret Recipe Club Challenge

Spinach Roll Square

Spinach Ricotta Roll

Some flavor combinations stand the test of time: garlic and onions; lemons and raspberry; peanut butter and chocolate. One of my favorite combos: spinach and ricotta. I was thrilled to find this easy and elegant way to pair spinach and ricotta in a dish that so pretty you could serve it to Martha Stewart for brunch: a savory take on a sponge cake roll.

We have joined the Secret Recipe Club – a once-a-month blog hop over at Amanda’s Cookin – an event with food bloggers supporting each other by sneakily making each others’ recipes. Don’t you just love the secret part?! And that’s how I came across this recipe.

Our assigned blog to cook from this month is cookingrookie.blogspot.com, a lovely blog from a blogger in Vancouver, Canada. We chose a vegetarian recipe with a stunning presentation: Spinach Ricotta Roll. It is low carb and I made it lower in fat than the original recipe by using low fat cream cheese and ricotta. I also added a few sprinkles of nutmeg into the spinach mixture to add some sassiness!

I used to make a pumpkin cream cheese cake roll, and the look of this dish reminds me of that dessert. So pretty on a platter – perfect for a  Meatless Monday feast!

This recipe was so fun to make! It is basically a savory sponge roll with a ricotta filling. The only thing that was a bit challenging was translating the recipe from grams into ounces, so I have added the ounces below.

Thank you, Cooking Rookie, for a fabulous new recipe ~ I’ll definitely make this again!

— posted by Donna


Serve 6 to 8 as a side dish

For spinach roll:

5 large eggs
2 ounces low-fat cream cheese, softened
3 tablespoons flour
1/4 teaspoon baking powder
1/2 teaspoon salt
A pinch of nutmeg
2 boxes (10 ounces each) frozen chopped spinach, thawed and squeezed dry

Preheat oven to 350 degrees.

Blend in blender until smooth the following: eggs, cream cheese, flour, salt and baking powder. Stir this mixture into spinach.

Spread spinach mixture in a 9 by 13 inch pan that has been lined with aluminum foil and lightly sprayed with oil.

Bake for 12 to 15 minutes, until set in center.

Ricotta filling:

15 ounces part-skim ricotta
2 tablespoons light sour cream
1 teaspoon garlic powder
3 tablespoons diced sun dried tomatoes
2 ounces shredded Parmesan cheese

Mix together ricotta, sour cream, garlic powder and tomato bits.

Spread Parmesan cheese over a sheet of parchment paper that is at least 9 by 13 inches. INvert spinach mixture onto Parmesan cheese, and then peel foil off of spinach.

Spread ricotta mixture over top of spinach. Roll like you would a jelly roll from wide end, using parchment paper to help roll stay round.

Chill for at least 4 hours, up to 24.

Slice and serve, spiral sides up.

NOTE: You can serve this roll either warm or cold. We reheated it in the microwave oven and then sliced it. DE-lish.


Check out the other bloggers’ fabulous dishes by clicking on the photos below:


  1. says

    It’s rare that I choose savory over sweet…but I’d take this over a dessert sponge roll cake any day. Can’t go wrong with spinach and ricotta!

  2. says

    Ah, indeed, a timeless combination; I love it! I wonder what else you could use a spinach sponge for? I think that sounds like a challenge I would like to take on. Thanks–a great recipe choice.

  3. says

    What an amazaing photo! I’m so glad you liked this recipe :-). I found it on Eva Toneva’s blog and instantly loved it – it’s such a stunning yet simple dish. And your version is just wonderful.
    I’m glad I got a chance to see your blog – it’s beatiful, I’ll go look for the subscribe button. And I love your blog description “cooking: it’s in our D & A” ;-)

    • says

      Thank you so much Cooking Rookie! If you are a rookie in the kitchen, you are definitely a fabulous one! Thanks also for sharing this wonderful dish. I will absolutely make it again.

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