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
I followed recipe closely, unfortunately the dish came out very bland. Perhaps adding sharper cheese, or spices to the mix could give it more taste character..
Hello Anna, thank you for following the recipe and your comment.
If you prefer more flavoured cheese you could use feta cheese instead of ricotta cheese.