Spinach and ricotta phyllo pastry rolls are a delicious and crunchy appetizer.
Spinach and ricotta phyllo pastry rolls
Ingredients
- 300 g phyllo pastry
- 300 g spinach (fresh)
- 1 clove garlic
- 150 g ricotta cheese
- 70 g butter
- 30 g parmesan cheese (grated)
- 1 egg
- q.s. nutmeg
- q.s. salt
Instructions
- Wash and squeeze the spinach from the water in exceed.
- In a deep pan, melt 20 g of butter together with the whole clove of garlic. Add the spinach and cover with a lid. After about 3-4 minutes, remove the lid and mix. Cook for another 2-3 minutes. Add salt and nutmeg to taste.
- Remove the garlic, drain the excess liquid from the spinach and leave it to cool.
- After that, finely chop the spinach and put it in a bowl.
- Add the ricotta and parmesan cheese, salt and nutmeg to taste. Mix it.
- Place the phyllo sheets on the table, spread a little melted butter and some of the filling. Roll up by taking two sheets together to make a roll.
- Arrange the rolls in a baking tray covered with parchment paper.
- Beat the egg and spread it on top.
- Bake in a preheated oven at 180 degrees for about 25-30 minutes.
Spinach and ricotta phyllo pastry rolls
