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Flaky Spinach & Ricotta Rolls

Flaky Spinach & Ricotta Rolls
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Flaky Spinach & Ricotta Rolls are irresistibly crispy on the outside and tender on the inside, featuring golden layers of phyllo pastry filled with a creamy, flavorful mixture of fresh spinach, ricotta, Parmesan, and aromatic seasonings. Perfect as a savory snack or appetizer, these rolls combine simplicity and elegance, suitable for any occasion from cozy evenings to festive gatherings.

Ingredients

Scale

Pastry

  • Phyllo pastry sheets – about 8-10 sheets
  • Olive oil or melted butter – for brushing
  • 1 beaten egg – for brushing

Filling

  • Fresh spinach – 10 oz (about 300 grams)
  • Ricotta cheese – 1 cup (about 250 grams)
  • Grated Parmesan cheese – 1/2 cup (about 50 grams)
  • 1 small onion – finely chopped
  • 2 cloves garlic – minced
  • 1 beaten egg
  • Salt – 1/2 teaspoon (to taste)
  • Black pepper – 1/4 teaspoon (to taste)
  • Nutmeg – a pinch (about 1/8 teaspoon)

Instructions

  1. Prep the spinach filling: Sauté finely chopped onion and garlic in a little olive oil over medium heat until translucent and fragrant. Add fresh spinach and cook until wilted. Drain off any excess moisture thoroughly to avoid soggy rolls. Transfer the spinach to a bowl and mix in ricotta cheese, grated Parmesan, a beaten egg, salt, pepper, and a pinch of nutmeg until smooth and well combined.
  2. Prepare the pastry sheets: Lay out the phyllo pastry sheets on a clean, dry surface. Keep unused sheets covered with a damp towel to prevent drying out. Lightly brush each sheet with melted butter or olive oil, stacking two to three sheets together to build sturdy layers that will bake flaky and golden.
  3. Assemble the rolls: Spread a generous amount of the spinach and ricotta filling along one edge of the stacked phyllo sheets. Carefully roll the pastry over the filling to form long cylinders. Cut each roll into small pieces according to your preferred size and place them on a lined baking tray.
  4. Bake until golden: Brush the tops of the rolled pieces with the beaten egg for a glossy finish. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the rolls are puffed up, crisp, and golden brown. Let cool slightly before serving to enjoy the perfect flaky texture and creamy filling contrast.

Notes

  • Drain spinach well to remove as much moisture as possible, preventing soggy pastry.
  • Brush each layer of phyllo with butter or oil to achieve signature flakiness and golden color.
  • Handle phyllo sheets gently and keep covered with a damp towel to avoid drying out.
  • Use fresh, high-quality spinach and ricotta for the best flavor and texture.
  • Monitor baking time closely to avoid over-browning while ensuring crispness.

Nutrition

Keywords: spinach rolls, ricotta rolls, phyllo pastry appetizer, savory pastry, vegetarian snack, spinach appetizer

Find it online: https://marybaking.com/flaky-spinach-ricotta-rolls/