Spinach and Ricotta Rolls
Delicious and comforting spinach and ricotta rolls wrapped in flaky phyllo pastry.
Ingredients
For the filling
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese High-quality Italian ricotta is recommended.
- 1/2 cup feta cheese, crumbled Feel free to experiment with different types of feta.
- 1 clove garlic, minced Brings depth and aroma to the filling.
- 1 large egg, beaten Acts as a binding agent.
- Salt and pepper to taste Use a pinch per your preference.
For the rolls
- 1 package phyllo pastry Work quickly to avoid it drying out.
- Olive oil for brushing Gives golden-brown finish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a skillet, add a drizzle of olive oil and sauté the minced garlic for about a minute until fragrant.
- Add the fresh spinach and stir until it wilts, about 2-3 minutes.
- In a bowl, mix the sautéed spinach and garlic with ricotta, crumbled feta, beaten egg, salt, and pepper until well combined.
- Lay out a sheet of phyllo pastry, brush lightly with olive oil, and repeat with another sheet.
- Place a spoonful of filling at one end of the pastry and roll tightly, tucking in the edges.
- Place rolls on a baking sheet and brush the tops with olive oil.
- Bake for about 20-25 minutes until golden brown and crispy.
- Let cool slightly, then serve warm drizzled with yogurt or a squeeze of lemon.
Notes
Cover phyllo pastry with a damp towel while working to prevent it from drying out. Experiment with flavors and let rolls cool slightly before serving.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 15gProtein: 6gFat: 12gSaturated Fat: 5gSodium: 250mgFiber: 2gSugar: 1g
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