Spinach Roll with Lemon Ricotta and Smoked Salmon Filling

Spinach Roll with Lemon Ricotta and Smoked Salmon Filling

A spinach roll with lemon ricotta and smoked salmon filling sounds fancy, isn’t it? I admit that this recipe is not suitable for an average weekday meal. I know it seems like a pretentious meal, but it would be great as an appetizer for a special occasion. You can impress even the pickiest eaters with this starter. It might look like a recipe that requires you to have some special skills, but it doesn’t. I’m going to lead you and show you step by step pictures so you can easily prepare this roll.

Spinach Roll with Lemon Ricotta and Smoked Salmon Filling

Why should you make this recipe?

When I create recipes, I think about the taste but also about the nutritional benefits of the ingredients. I try to stay away from foods that contain only empty calories. The spinach roll with lemon ricotta and smoked salmon filling is an example of a recipe that doesn’t contain empty calories. In a single serving you get a good amount of protein from the eggs, ricotta and the salmon. You also consume spinach, which is one of the most nutrient dense vegetables. Some of the essential nutrients you get in a serving of this roll are calcium, iron, fiber and many vitamins and antioxidants.

Spinach Roll with Lemon Ricotta and Smoked Salmon Filling

Helpful Tips

Sauté the spinach first. If you don’t have a large pan do this in two steps. First add half of the oil and half of the spinach and stir until it reduces its size and looks wilted. No need to cook it long. This step usually takes two -three minutes. Then add the cooked spinach into a food processor or a blender and repeat the steps with the other half of spinach. You can also add it to a bowl and use an immersion blender. Allow the spinach to cool down slightly before you add the eggs and the milk, because they might form curds from the heat.

Beat the egg whites to stiff picks with a pinch of salt. Then carefully fold them in the spinach mixture. Do not use a mixer at this step or you will deflate the egg whites.

Add the flour and garlic powder one tablespoon at a time while you keep folding. Do this at the very end.

Spray the parchment paper with nonstick cooking spray to help with peeling the roll. Then spread the spinach dough on it by forming a rectangle. The dough should be about half an inch thick.

Bake for 10-15 minutes or until the roll is set. Then roll it while it is still hot and allow it to cool off.

You can whip the ricotta mixture or skip that step. I personally prefer to whip it because I get rid of the small curds and create a silky-smooth filling.

Do not spread the ricotta all the way to the end of the roll. This will prevent overflowing of filling when you roll it.

Cool down the spinach roll for minimum of 30 minutes in the fridge before serving.

Store any leftovers for 3-4 days in the refrigerator.

Spinach Roll with Lemon Ricotta and Smoked Salmon Filling

Spinach Roll with Lemon Ricotta and Smoked Salmon Filling

Prep Time20 minutes
Cook Time10 minutes
Cooling time1 hour
Total Time1 hour 30 minutes
Course: Appetizer
Keyword: herbes, lemon, Ricotta, smoked salmon, spinach


For the roll

  • nonstick cooking spray
  • olive oil
  • 12 oz raw baby spinach 300 grams
  • 4 large eggs separated
  • ¼ cup whole milk
  • ¼ cup all purpose flour
  • ½ tsp garlic powder
  • salt and pepper to taste

For the filling

  • 15 oz ricotta cheese
  • the zest from one lemon
  • 6 oz smoked salmon
  • 2 Tbsp chopped fresh dill
  • salt and pepper to taste


To prepare the roll

  • Preheat the oven to 400F. Line a baking sheet with parchment paper and spray it with nonstick cooking spray.
  • Preheat a large pan to medium high and add the oil in it half of the oil in it. Then sauté the fresh baby spinach in it.
    Fresh baby spinach in pan
  • Cook only until it is wilted. Remove from the pan and allow for it to cool down slightly.
    Sautéed spinach
  • Brake the eggs in blender or a food processor. Add the milk, salt pepper and the cooked spinach. Then blend until the mixture resembles a green soup.
    Eggs spinach milk in the blender
  • In a bowl beat the egg whites with a pinch of salt until stiff peaks appear. Then add the egg whites to the green mixture by folding them in.
    egg whites plus mixture
  • Gradually add the the flour and the garlic powder and keep on folding in carefully until they are incorporated.
    Adding the flour
  • Using a spatula spread the mixture to the parchment paper by forming a rectangle. It should be about ½ an inch thick.
    Dough on a baking sheet
  • Bake for 10-15 minutes or until the dough is firm to the touch.
    baked roll
  • Use the parchment paper to roll a tight roll and set it aside to cool off.

To prepare the filling

  • Add the ricotta, lemon zest, dill, salt and pepper to a food processor or blender and blend until no lumps or curds appear (30 seconds). This step is optional. You can combine everything in a bowl if you prefer.
    ricotta mixture
  • When the roll is no longer hot unfold it and spread the ricotta filling by leaving ¼ of the roll dry. Lay the smoked salmon along the long side of the roll.
    Roll filling
  • Using the parchment paper roll a tight roll, and put it in the fridge. Cool for minimum of 30 minutes.
  • Cut the edges of the roll before serving it.
    Roll is ready
Spinach Roll with Lemon Ricotta and Smoked Salmon Filling

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