Spinach & Ricotta Rolls

Delicious and quick-to-make spinach and ricotta rolls, perfect for busy weeknights. They're versatile as an appetizer or main dish, promising satisfaction for even the pickiest eaters.

Print Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: Italian

Calories: 200

Ingredients Method Notes

Ingredients

Filling ingredients

1 cup ricotta cheese Creamy goodness that holds everything together.
2 cups fresh spinach Feel free to use frozen, just make sure to squeeze out the excess water.
1/2 cup shredded mozzarella cheese The more cheese, the better!
1/2 cup grated Parmesan cheese For that savory kick.
1 large egg Because every good dish seems to need one.
1 teaspoon garlic powder Garlic is always a good idea.
to taste salt and pepper To taste, of course!
6-8 sheets phyllo dough Our little pastry superheroes!
1/4 cup butter, melted To brush on the phyllo.

Method

Preparation

Preheat your oven to 375°F (190°C).
Sauté the spinach in a bit of olive oil until wilted (about 2-3 minutes), then remove from heat and let it cool.
In a bowl, combine ricotta, wilted spinach, mozzarella, Parmesan, egg, garlic powder, salt, and pepper. Mix until well combined.

Assembly

Lay out a sheet of phyllo dough on a clean surface and brush it lightly with melted butter.
Add another sheet of phyllo on top and repeat the brushing. Continue until you have 3-4 layers stacked.
Spoon a portion of the spinach ricotta mixture onto the phyllo, about 1/3 of the way up. Fold the sides in and roll tightly, placing seam side down on a baking sheet.
Repeat the process until the baking sheet is filled with rolls. Brush the tops with more melted butter.
Bake for 20-25 minutes or until golden brown and puffed up.

Notes

Don’t panic if the phyllo tears; just layer some more dough over it. Make ahead of time and refrigerate until ready to bake. Serve with marinara sauce or a side salad.