Ricotta Spinach Mini Breads

They don’t look like much, I know… just little golden breads, slightly puffed and blistered, maybe a tad uneven here or there. But take one in your hands, warm and still soft from the oven, and break it open. The steam carries out that creamy, milky warmth of ricotta, then the green, ever-so-earthy scent of wilted spinach. It’s comfort the way I think it should be – simple, fragrant, just a little rustic. I’ve found myself making these ricotta spinach stuffed breads again before lunch finishes disappearing. Always warm, always disappearing too fast.

Why You’ll Crave It

• Because it’s all-of-a-sudden easy. As in, under-15-minutes easy but tastes like you meant to impress.
• That creamy, herby filling meets golden-edged, melty cheese – sort of like a handheld lasagna, without the fuss.
• Perfect for a lunch-for-one or passed around at a gathering (and trust me, they don’t last long in either case).
• You can riff on them endlessly – swapping greens, cheeses, spices – whatever you’ve got feels welcome.
• They’re cozy. There’s really no other word that fits better than that.

The first time I made these, I didn’t even mean to. I had leftover ricotta, a handful of spinach on its last legs… and suddenly the kitchen smelled like something worth remembering.

What You’ll Need

• Ricotta cheese: 250 grams – full-fat if you can, gently drained so it’s not too wet
• Fresh spinach: 150 grams – washed, chopped, and just barely wilted in a pan or bowl
• Small bread rolls: 4 – a sturdy crust helps, think mini ciabatta or crusty dinner rolls
• Grated cheese: 100 grams – I usually use a mix of mozzarella and parmesan for melt + flavor
• Olive oil: 1 tablespoon – for brushing the rolls lightly and adding that gentle richness
• Salt and pepper: to taste – keep it gentle, but season the ricotta so it doesn’t taste flat

Easy How-To

Fire up the oven

Set the oven to 200°C (or 392°F), give it a moment to heat while you prep. A baking sheet lined with parchment’s helpful but not strictly necessary if you don’t mind cheese sticking here and there.

Mix your filling

In a bowl, scoop the ricotta, tip in the spinach (chopped and lightly cooked if not very soft already), a good pinch of salt, a little cracked pepper. Stir slowly but thoroughly – it should look creamy and green-flecked, not wet or runny.

Prep your bread base

Slice the bread rolls in half horizontally – not too thin. We want a decent cradle for the filling. Brush them lightly with olive oil, just to encourage crispness. Place on your tray, cut side up.

Fill them up

Spoon generous blobs of the ricotta-spinach mix onto each slice. No need to spread out perfectly – let it mound a little. It melts and settles into itself in the oven anyway.

Add the cheesy topper

Grate cheese over top – as much as you like, to be honest. I go a bit heavier than I tell people. It helps get that delightful bubbling edge.

Bake to golden

Pop the tray into your hot oven, bake for 10-15 minutes. Watch the tops for signs of golden bubbling. The bread edges should crisp, but the centers stay soft.

Cool, then devour

Let them sit a few minutes – the filling will be piping hot and honestly a little too molten right out. Slightly cooled is when the flavor blooms better anyway.

Good to Know

• A little grated nutmeg in the ricotta adds lovely warmth – especially in cooler months.
• Leftovers reheat well, though the bread loses a bit of its crunch. Still good. Midnight snack good.
• If you forget to drain your ricotta? Just press it a little between layers of paper towel. No shame in improvising.

Serving Ideas

• Pair with a crisp salad, like shaved fennel and lemon vinaigrette – the brightness cuts the richness perfectly.
• I’ve also served them with soup (most recently a carrot ginger puree) for a very relaxed dinner situation.

Top Tricks

• If your bread is very soft, toast the halves for 2 minutes before filling – it prevents sogginess, and makes for a better bite.
• Want to make a big batch fast? Use a baguette sliced into rounds instead of rolls and build a tray of little bites.

Frequently Asked Questions

Can I use frozen spinach?

Yes, absolutely – just thaw it fully and squeeze out every bit of liquid. Really wring it out, or the filling gets soupy.

What cheeses work best?

Try a mix – mozzarella for melt, parmesan or pecorino for salt and tang. Even a bit of sharp cheddar if that’s what’s in the drawer.

Can I prep these in advance?

Sort of. Mix the filling a day ahead, and keep in the fridge. Assemble fresh before baking so the bread doesn’t get too soft.

Is there a gluten-free option?

Of course – just use a good crusty gluten-free roll or baguette base. Fresh toast works too, if baked right after assembly.

How long do leftovers last?

2 days in the fridge. Reheat in the oven to bring the life back – microwave makes them soft and a bit sad.