Name: Gluten Free Spinach & Ricotta Wellington
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Vegetarian
Ingredients: 1 sheet gluten free ready roll puff pastry (approx. 280g); 300g chopped frozen spinach; 250g ricotta; 30g parmesan, finely grated; Zest of half a lemon; 2 medium eggs; 1 tsp milk; Salt and pepper; 20g gluten free plain flour; Pinch of grated nutmeg (optional); 1 tsp zaatar (optional)

Gluten Free Spinach & Ricotta Wellington

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If you need a gluten free vegetarian main course or buffet addition, look no further than this delicious gluten free spinach & ricotta wellington. Crisp, golden gluten free puff pastry wrapped around a comforting spinach, ricotta and parmesan filling. It’s delicious both hot and cold.

You can also slice it into smaller, sausage roll-style portions for an easy gluten free vegetarian picnic bite or lunchtime picky bit.

For more gluten free dinner recipes (as well as lots of baking recipes), you might want to check out my cookbook Eat & Enjoy Gluten Free (Amazon review: “Without doubt this is the best gluten free (actually scrap that) .. this is the best recipe book I own!” Jen).

delicious gluten free spinach & ricotta wellington

What Ingredients Do I Need?

A rectangular sheet of ready-rolled gluten free puff pastry is easiest for these – I use the JusRol variety, which is widely available in UK supermarkets (see the chilled free from or the chilled pastry section).

You can also use your own homemade gluten free puff pastry if you prefer (I’ve got a great recipe in my cookbook), rolled to 3mm thick.

For the filling, we are using ricotta, spinach, egg, parmesan, gluten free flour, lemon zest and nutmeg. Finishing with an egg way and a sprinkle of zaatar.

I use chopped spinach, as it makes for much neater slices. But if you only have whole leaf, simply roughly chop it before mixing with the other filling ingredients.

aerial view gluten free spinach & ricotta wellington

Can I Make This Wellington in Advance?

Yes you can either assemble it and then store in the fridge (wrapped in cling film) until ready to bake. Or you can bake it and enjoy it cold.

Any leftovers can be frozen (for up to 3 months) and reheated as and when needed.

gluten free spinach & ricotta wellington sliced

Gluten Free Spinach & Ricotta Wellington Recipe

Time for the recipe, which you’ll find below. And below that are some photos to help guide you through the various stages of the recipe, to make it extra easy to follow.

If you have questions, please do message me on social media (@myglutenfreeguide) or email me at laura@mygfguide.com. I’ll get back to you as soon as I can.

If you enjoy this recipe, I’d be grateful if you could take a moment to a review on the recipe card below. Thank you!

Laura xxx

Serves 4

Gluten Free Spinach & Ricotta Wellington

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

A wonderful gluten free vegetarian main course, this spinach & ricotta wellington has crispy, golden puff pastry wrapped around a comforting filling. It can also be sliced up and baked as individual sausage roll-style bites.

Ingredients

1 sheet gluten free ready roll puff pastry (approx. 280g)
300g chopped frozen spinach
250g ricotta
30g parmesan, finely grated
Zest of half a lemon
2 medium eggs
1 tsp milk
Salt and pepper
20g gluten free plain flour
Pinch of grated nutmeg (optional)
1 tsp zaatar (optional)

Instructions

Preheat your oven to 200C (fan). Line a large baking tray with a silicone mat or a sheet of non-stick baking paper.

Defrost the spinach (in the microwave) and then transfer to a clean tea towel or muslin cloth. Squeeze out as much excess liquid as possible, then add the spinach to a large mixing bowl.

Add the ricotta, lemon zest, parmesan, 1 egg and nutmeg (if using) to the bowl, along with a big pinch of flaky salt and a good grinding of black pepper. Mix well to combine. Then add the gluten free flour and stir again. The mixture will still be quite loose, but this is fine.

Unroll the puff pastry and place on a large board. Lay the spinach ricotta mixture along the pastry, to form a sausage shape and reaching from one end to the other in the middle of the sheet.

Mix the remaining egg with the milk to create an egg wash. Brush one of the long edges of the puff pastry with the egg wash, then fold the unbrushed side over the filling (don't press down on it), then the egg-washed side to encase the filling completely.

Carefully transfer the wellington to the prepared baking tray, turning it over so the pastry overlap is place on the tray (the bottom of the wellington).

Egg wash all the exposed pastry, then make a few slits along the top of the wellington. Sprinkle with zaatar (if using), then bake in the oven for 25 minutes, unless puffed, golden and cooked through. Enjoy hot or cold!

Notes

If you would prefer to make the mini sausage roll style bites, simply cut the long into slices about 3cm wide (use a small serrated knife), then arrange on a baking tray and bake for 20 minutes.