Go Back
Spinach and ricotta rolls have emerged as a beloved dish in many households and restaurants, captivating taste buds with their rich flavors and delightful textures. These rolls, often embraced as appetizers, party snacks, or even a light main course, effortlessly combine the earthiness of spinach with the creamy richness of ricotta cheese. Their appeal lies not just in their taste but also in the nutritional benefits they offer, making them an excellent choice for anyone looking to incorporate more greens into their diet.

Spinach and Ricotta Rolls

Discover the delightful world of spinach and ricotta rolls, a perfect blend of nutrients and flavors! These crispy rolls are packed with fresh spinach, creamy ricotta, and rich cheeses, making them a hit at any gathering. Perfect as appetizers or light meals, they're easy to prepare and can be enjoyed warm or at room temperature. Elevate your dining experience with this versatile dish! #SpinachAndRicottaRolls #HealthyEating #Appetizers #MediterraneanCuisine #ComfortFood
Print Recipe Pin Recipe

Ingredients
  

2 cups fresh spinach, chopped

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

1/4 cup shredded mozzarella cheese

1 egg, lightly beaten

1 clove garlic, minced

1 tsp salt

1/2 tsp black pepper

1/4 tsp nutmeg

1 package of phyllo pastry (about 20 sheets)

1/2 cup melted butter (for brushing)

1/2 cup marinara sauce (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Sauté the Spinach: In a skillet over medium heat, add a drizzle of olive oil. Sauté the minced garlic until fragrant, about 30 seconds. Add the chopped spinach and cook until just wilted, about 2-3 minutes. Remove from heat and let cool slightly.

      Prepare the Filling: In a mixing bowl, combine the ricotta cheese, grated Parmesan, shredded mozzarella, beaten egg, sautéed spinach, salt, pepper, and nutmeg. Mix until well combined.

        Assemble the Rolls: Lay one sheet of phyllo pastry on a clean surface and brush lightly with melted butter. Place another sheet on top and brush again. Repeat the process with two more sheets, for a total of four stacked sheets.

          Fill the Phyllo: Spoon about 2-3 tablespoons of the spinach and ricotta mixture along the short edge of the phyllo pastry. Fold the sides over the filling, then roll the pastry tightly from the short edge to form a log. Brush the outside with more melted butter.

            Repeat: Continue this process with the remaining sheets of phyllo and filling until all are used, placing the rolls seam-side down on a parchment-lined baking sheet.

              Bake: Bake in the preheated oven for 25-30 minutes, or until the phyllo is golden and crispy.

                Serve: Let the rolls cool slightly before serving. Slice them into bite-sized pieces and serve warm with marinara sauce for dipping.

                  Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 6