Spinach and Cheese Phyllo Rolls (Print Version)
# Ingredients:
→ Phyllo Pastry
01 -
10 sheets phyllo dough, thawed
02 -
2 tablespoons butter, melted
03 -
1 tablespoon olive oil
→ Vegetables & Aromatics
04 -
1 small onion, finely chopped
05 -
2 cloves garlic, minced
06 -
225 grams spinach, fresh or thawed and drained
→ Seasonings
07 -
1 teaspoon salt
08 -
1 teaspoon black pepper
09 -
0.25 teaspoon nutmeg (optional)
→ Cheeses
10 -
120 grams ricotta cheese
11 -
50 grams feta cheese, crumbled
12 -
30 grams Parmesan cheese, grated
→ Eggs & Toppings
13 -
1 egg, beaten (for filling)
14 -
1 egg, beaten (for egg wash)
15 -
Sesame seeds (optional, for topping)
# Instructions:
01 -
Heat olive oil in a sauté pan over medium heat. Add chopped onion and minced garlic, cooking until soft and translucent. Stir in spinach along with salt, black pepper, and nutmeg if desired. Cook until spinach is wilted or thoroughly heated through if using frozen. Transfer mixture to a bowl and allow to cool slightly.
02 -
In a large mixing bowl, blend ricotta, feta, Parmesan, and one beaten egg. Add the cooled spinach mixture and stir well until completely integrated.
03 -
Preheat oven to 190°C. Arrange a sheet of phyllo dough on a clean surface and lightly brush with melted butter. Place a second sheet on top and brush again. Repeat as needed.
04 -
Spoon 2 to 3 tablespoons of spinach filling along the short edge of the phyllo, leaving a margin at the sides. Fold in edges and roll tightly to form a log. Position seam-side down on a parchment-lined baking tray. Repeat with remaining sheets and filling.
05 -
Brush each phyllo roll with the second beaten egg. Sprinkle sesame seeds over the top if using.
06 -
Transfer the tray to the oven and bake for 20 to 25 minutes or until rolls are crisp and golden brown.
# Notes:
01 -
Work quickly with phyllo dough and keep unused sheets covered with a damp cloth to prevent drying out.
02 -
Allow the spinach mixture to cool fully before combining with cheeses to avoid melting.