Spinach and ricotta rolls can be done with different ways with filo pastry or puff pastry. When you do with puff pastry it tastes much better and making them take a bit less time too. This recipe is suitable to do as mini rolls too if you want to serve as a an entree.
I always do these pastries in filo. But I had some leftover puff pastry and I used them to make a big batch of them. I baked half of them and left the other half in freezer to use another time. I always do this. Leaving something standby to use on a busy day makes you comfortable with out giving extra stress.
To freeze them , wrap in baking papers or put them in freezer bags separately. Don’t let them stuck together. Then the thawing time increases. Make sure to squeeze the extra water in spinach throughly.