Looking for a new savory bake that is amazing as it is, or as a side to your next pasta dinner? Look no further than these Spinach & Ricotta Bread Scrolls. Packed FULL of creamy ricotta and bright spinach, plus a lil garlic and lemon for some zing – these are definitely best eaten warm and work perfectly for all sorts of occasions.
The recipe starts with a really simple bread dough, which I find super satisfying to work with. Your life will be even easier if you have a stand mixer with a dough hook attachment, but if not, don’t worry! Start by mixing the dough together before kneading, then let it rest for around an hour. After proofing, simply mix together the filling, spread it on the rolled out dough, then roll up – just like a cinnamon roll. Let rise while the oven is pre-heating, then bake! These are a wonderful little savory bake that is really versatile if you want to change it up.
The filling comprises a few basics, with the stars of the show being the spinach and ricotta. Be sure to use full fat ricotta, as the low fat varieties have far more water, which can make the dough too soggy. Likewise, use any spinach you want (I actually prefer using frozen chopped spinach for ease), just squeeze any water out prior to mixing together.
The Perfect Savory Bake
If you are looking for a savoury bake that will impress friends, work perfectly in lunchboxes, and make your kitchen smell incredible, then Spinach and Ricotta Bread Scrolls are about to become your new favourite recipe. Soft, fluffy bread wrapped around a creamy spinach and ricotta filling is the kind of snack that works for breakfast, lunch, or even as part of a party platter.
This post will guide you through every step so that even if you are new to baking, you can feel confident making these scrolls at home. There is no complicated equipment, no tricky techniques, and plenty of tips to help you along the way.
Why You Will Love Spinach & Ricotta Bread Scrolls
Spinach and ricotta is a classic flavour pairing for a reason. The mild creaminess of ricotta cheese balances beautifully with the earthy flavour of spinach. When wrapped in freshly baked bread, the combination becomes even better. These scrolls have a soft, chewy texture with just a little golden crisp on the outside.
Here are a few reasons these scrolls might just become a regular bake in your kitchen:
- They work as both a snack and a meal.
- You can prepare them ahead and freeze them.
- The filling is versatile, so you can adapt it to suit your taste.
- They make a great option for picnics or lunchboxes.
Ingredients You Will Need
For the bread, you will need the basics: plain flour, yeast, water, salt, and a little sugar. These will combine to make a soft and workable dough that rolls out easily. You will also need olive oil to give the bread extra flavour and help keep it moist.
The filling calls for ricotta cheese, fresh or frozen spinach, and some seasonings. Fresh spinach gives the brightest colour and flavour, but frozen spinach works just as well if drained properly. A little grated parmesan or cheddar is optional but adds extra richness. Some people also like to add garlic or nutmeg to enhance the flavour.
- All Purpose Flour
- Fast Acting Dried Yeast
- Water
- Olive Oil
- Spinach (Fresh or Frozen), Chopped
- Full Fat Ricotta
- Salt and Pepper
- Dried Oregano
- Minced Garlic
- Large Egg
Tips for Working with Bread Dough
If you are a beginner, bread dough can seem a little intimidating. The good news is that this recipe uses a simple, enriched dough that is very forgiving.
Here are some beginner-friendly tips for success:
- Use warm water – not hot – to activate the yeast. Lukewarm water helps the yeast grow without killing it. You don’t need a fancy thermometer or anything for this, you should be able to put your finger in the water and feel that it’s lukewarm/tepid.
- Knead until smooth – this develops gluten, giving your bread structure and chewiness. You will know it is ready when it feels stretchy and springs back slightly when pressed.
- Let it rise in a warm spot – yeast needs a comfortable environment to work. If your kitchen is cool, place the bowl in the oven with just the light turned on. The rise time is a guideline, and will vary depending on your kitchen, your thermostat, your altitude and more. So don’t stress if it hasn’t risen as much as you’d like in that first hour – it might just need a little longer or to be placed in a warmer spot! When we lived in Scotland, I had to put the bowl of dough on a radiator or it wouldn’t rise at all!
- Be patient – rushing the rise will lead to dense bread. Wait until the dough has doubled in size before moving on.
Preparing the Filling
The spinach and ricotta filling is wonderfully simple. If you are using fresh spinach, wash it thoroughly, then wilt it in a pan or microwave before squeezing out as much water as possible. Excess moisture can make the bread soggy, so this step is essential. I actually prefer to use frozen spinach in this recipe, for ease and affordability! I let it defrost when I start making the dough, and I just drain it though a colander or sieve, squeezing it to get out any remaining water.
Mix the spinach with ricotta in a bowl, add salt and pepper to taste, and stir until creamy. You can also add parmesan, garlic powder, or chopped herbs for extra flavour.
Rolling and Shaping the Spinach & Ricotta Bread Scrolls
Once your dough has risen, roll it out into a rectangle. The aim is to make it even in thickness so the filling spreads uniformly. Spread the spinach and ricotta mixture evenly over the dough, leaving a small border around the edges to help seal it.
Starting from one long edge, roll the dough up tightly into a log. Use a sharp knife to slice the log into even pieces. Place each piece cut-side up on a lined baking tray, leaving space between them so they can expand.
At this stage, you can either bake them straight away after a short rise or cover and chill them to bake later.
Baking the Scrolls
The scrolls bake in a moderately hot oven until golden on top and cooked through. Depending on the size, this might take between 15 – 25 minutes. The bread should sound hollow when tapped, and the filling should be hot in the centre. They will look golden brown, but don’t let them go much further than that otherwise they will get drier in the middle and slightly too crisp on the outside.
These can easily be reheated, preferably in a hot oven just for a few minutes!
Variations to Try
One of the best things about bread scrolls is how adaptable they are. Once you have mastered the basic spinach and ricotta version, try mixing things up:
- Add sun-dried tomatoes for a burst of tangy sweetness.
- Stir in crumbled feta for a saltier, sharper filling.
- Add chilli flakes for a little heat.
- Swap spinach for kale if you want a slightly different flavour.
How to Store and Freeze Spinach & Ricotta Bread Scrolls
Spinach and ricotta bread scrolls taste best fresh from the oven, but they also keep well. Store them in an airtight container at room temperature for up to two days, or refrigerate for up to four days.
To freeze, let them cool completely, then wrap each scroll in baking paper and place in a freezer bag. They will keep for up to three months. To reheat, warm in the oven until hot through.
Serving Ideas
These scrolls are delicious on their own, but they also pair well with other dishes:
- Serve with a side salad for a light lunch.
- Pack in a picnic basket with fresh fruit and cold drinks.
- Offer them as part of a party platter alongside dips and cured meats.
- Slice and toast leftover scrolls for a crunchy snack.
Troubleshooting Common Problems
Even a simple recipe can sometimes go a little off track. Here are some common issues and how to fix them:
The bread is too dense
This usually means the dough did not rise enough. Make sure your yeast is fresh and give the dough enough time to proof.
The filling leaked out
Rolling too loosely or adding too much filling can cause leakage. Roll tightly and spread filling in a thin, even layer.
The bread is pale
If your scrolls are under-browned, try baking them for a few extra minutes or brushing the tops with milk before baking.
Why These Spinach & Ricotta Bread Scrolls Are Perfect for Beginners
If you are new to bread making, this recipe is a fantastic starting point. The dough is easy to handle, and the filling comes together in minutes. You will also learn valuable skills like kneading, rolling, and shaping, which can be applied to other recipes.
The best part is that you do not need to be perfect. Even if your scrolls are uneven or a little messy, they will still taste amazing. Baking should be fun, and savoury bakes like these are a great way to practice without the stress of precision decorating.
Final Thoughts
Spinach and ricotta bread scrolls are one of those recipes that bring together comfort, flavour, and versatility. They are just as at home on a weekend brunch table as they are in a weekday lunchbox. The combination of soft bread and creamy filling is satisfying without being heavy, and the recipe is easy enough for anyone to try.
So the next time you are in the mood for baking but want something savoury, give these scrolls a go. You might just find yourself making them again and again.
I make these Spinach & Ricotta Bread Scrolls using a muffin pan, and you can either knead the dough by hand or in a stand mixer with the dough hook attachment. For more savory baking, check out my Cheddar, Bacon & Jalapeño Biscuits. For more baking inspiration and videos, head on over to my Instagram. If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials!
Spinach & Ricotta Bread Scrolls
Ingredients
- 250 ml (1 cup) Warm Water Not hot!
- 7 g (¼ oz) Fast Acting/Instant Dried Yeast
- 1 tbsp (1 tbsp) Granulated Sugar
- 425 g (3 ½ cups) All Purpose Flour
- 3 tbsp (3 tbsp) Extra Virgin Olive Oil
- 1 tbsp (1 tbsp) Salt
For the Filling
- 300 g (1 ¼ cups) Full Fat Ricotta
- 200 g (1 ½ cups) Frozen Chopped Spinach See notes for Fresh Spinach
- 2 tbsp (2 tbsp) Minced Garlic
- 1 (1) Large Egg
- 1 tbsp (1 tbsp) Dried Oregano
- 1 tbsp (1 tbsp) Lemon Juice Optional
- Salt and Pepper
Instructions
- If using frozen spinach, get it out of the freezer and place into a bowl now to defrost. If using fresh spinach, read notes below.
For the Bread Dough
- In a large bowl, or the bowl of a stand mixer (with the dough hook attachment), add the yeast, sugar and warm water and let sit 5-10 minutes (to let the yeast bloom – if it doesn't look frothy, it might have expired).
- Add the oil, flour and salt and combine. Knead for 6-8 minutes (if using a stand mixer) or 8-10 minutes by hand. This is all about stretching the dough, you don't need a special technique!
- The dough is 'ready' when it looks shiny and springs back a little when you press a finger into it. Let rest 1 hour, or until doubled in size.
For the Filling/Assembly
- Lightly grease a 9×13" baking pan with oil.
- Squeeze any excess water out of the spinach (if using fresh spinach, see notes below). Combine all the filling ingredients together and mix thoroughly in a bowl until combined.
- Use a rolling pin to roll the dough into a large rectangle about 16×12", then spread the filling in an even layer over the dough.
- Starting from one long edge, roll the dough up tightly into a log. Use a sharp knife to slice the log into 12 even pieces. Place each piece cut-side up on a lined baking tray, they will expand!
- Let rise in a warm place for 30 minutes.
- Preheat the oven to 380℉/190℃. Once the oven is hot, bake the scrolls for 20-25 minutes, until the edges are golden. Remove and let cool before serving!
