Spinach & Ricotta Rolls

This flavorful spinach and ricotta roll recipe transforms simple ingredients into an impressive appetizer that's perfect for entertaining. The combination of creamy cheeses with fresh spinach wrapped in crispy phyllo creates a delicious bite that everyone will love.

I first made these rolls for a last-minute dinner party when I needed something impressive with minimal effort. The guests were so impressed they thought I had ordered from a caterer. Now these rolls are my go-to recipe whenever I need to bring something to a gathering.

Ingredients

• Fresh spinach: Provides a nutritious base that wilts down beautifully. Look for bright green leaves without any yellowing for the best flavor.
• Ricotta cheese: Creates a creamy texture that holds everything together. Full-fat ricotta works best for richness.
• Mozzarella cheese: Adds that perfect melty stretch factor. Fresh mozzarella can be too wet, so stick with the pre-shredded kind for this recipe.
• Parmesan cheese: Brings a sharp savory element that balances the milder cheeses. Always use freshly grated if possible.
• Garlic: Infuses the filling with aromatic flavor. Choose firm cloves without any green sprouts.
• Olive oil: Helps sauté the garlic and spinach. A good quality extra virgin adds subtle flavor.
• Nutmeg: The secret ingredient that elevates the spinach and cheese combination. Always use freshly grated for the best flavor.
• Phyllo dough: Creates the flaky, crispy exterior. Thaw completely before using and keep covered with a damp towel while working.
• Egg wash: Gives the rolls their beautiful golden color when baked.

Step-by-Step Instructions

Preheat the Oven:

Start by setting your oven to 375°F so it reaches the perfect temperature while you prepare everything else. This ensures even baking and crispy phyllo. Position a rack in the middle of the oven for best results.

Sauté the Spinach:

Heat olive oil in a skillet over medium heat until it shimmers but doesn't smoke. Add minced garlic and cook just until fragrant, about 30-45 seconds, being careful not to let it brown which would make it bitter. Add your chopped spinach in batches if necessary, stirring constantly until completely wilted. This should take 3-4 minutes. The spinach will reduce dramatically in volume. Transfer to a plate and allow to cool for about 5 minutes.

Prepare the Filling:

In a large mixing bowl, combine all three cheeses, making sure to break up any clumps of ricotta with a fork for even distribution. Once the spinach has cooled slightly, squeeze out any excess moisture with your hands or by pressing it against a fine mesh sieve. This prevents soggy rolls. Add the spinach to the cheese mixture along with salt, black pepper, and a pinch of freshly grated nutmeg. Stir thoroughly until you have a uniform filling with spinach evenly distributed.

Prepare the Phyllo Dough:

Clear a large work surface and unwrap your thawed phyllo. Place one sheet flat on the surface and brush lightly with olive oil or melted butter, reaching all the way to the edges. Layering with oil creates those delicious flaky layers. Place a second sheet directly on top and repeat with the oil. Add a third sheet and brush again. Working quickly prevents the phyllo from drying out and becoming brittle.

Fill the Dough:

With the long edge of the phyllo facing you, spoon about 2-3 tablespoons of filling in a line along that edge, leaving about an inch of space on either side. Distribute the filling evenly but don't overfill, which can cause tearing during rolling and leakage while baking. The filling should be about 1 inch in diameter.

Seal the Edges:

Starting from the edge closest to you, carefully roll the phyllo over the filling, using your fingertips to tuck the dough under the filling as you go. Continue rolling away from you, keeping the roll tight but not so tight that it tears. When you reach the end, brush the final edge with a bit of egg wash to help it seal. Gently pinch and fold the sides under to fully encase the filling.

Bake:

Place each completed roll seam-side down on a baking sheet lined with parchment paper, allowing some space between each roll. Brush the entire surface with egg wash to ensure even browning. Bake for 20-25 minutes, rotating the pan halfway through, until the rolls are deeply golden brown and crispy. You might hear a slight sizzle from the filling, which is normal.

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I discovered the magic of adding nutmeg to this recipe during a cooking class in Italy. Our instructor insisted that a tiny pinch transforms spinach and cheese dishes, and she was absolutely right. It adds a subtle warmth that most people can't identify but definitely notice. My family now requests these rolls for nearly every holiday gathering.

Make-Ahead Options

These spinach and ricotta rolls are perfect for advance preparation. You can assemble them completely, place them on the baking sheet, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. When ready to bake, simply brush with egg wash and add an extra 3-5 minutes to the baking time since they'll be cold from the refrigerator. You can also freeze the unbaked rolls for up to a month. Freeze them individually on a baking sheet, then transfer to a freezer bag once solid. Bake directly from frozen, adding about 10 minutes to the cooking time.

Perfect Pairings

While these rolls are delicious on their own, they truly shine when served with complementary items. A simple marinara sauce makes an excellent dipping option, but you could also try a pesto sauce for a different flavor profile. For an elegant appetizer spread, serve these alongside marinated olives, fresh sliced fruits, and a selection of cured meats. If serving as a main course, pair with a simple arugula salad dressed with lemon vinaigrette to cut through the richness of the cheese.

Troubleshooting Phyllo

Working with phyllo dough can be intimidating for first-timers, but a few simple tricks make it manageable. Always thaw phyllo completely in the refrigerator overnight, never at room temperature which can make it gummy. Keep your phyllo covered with a clean, slightly damp kitchen towel while working to prevent it from drying out and cracking. If some sheets tear, simply layer them with intact sheets and continue using them. The multiple layers will mask any imperfections. Apply oil or butter lightly but thoroughly with a pastry brush, as too much can make the rolls soggy rather than crispy.

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These spinach and ricotta rolls are as delicious as they are impressive. Serve them at your next gathering and watch them disappear!

Frequently Asked Questions

→ Can I make these Spinach & Ricotta Rolls ahead of time?

Yes! You can prepare the rolls completely, cover them tightly with plastic wrap, and refrigerate for up to 24 hours before baking. You can also freeze the unbaked rolls for up to 1 month. When ready to serve, bake directly from frozen, adding 5-10 minutes to the cooking time.

→ What can I substitute for phyllo dough?

Puff pastry makes an excellent substitute for phyllo dough in this dish. It creates a different texture—more buttery and less crispy—but works well with the filling. You can also use spring roll wrappers for a thinner shell or crescent roll dough for a softer result.

→ How do I prevent phyllo dough from drying out while working with it?

Keep your phyllo sheets covered with a slightly damp kitchen towel while you work. Only remove one sheet at a time, and work quickly. Make sure the dough is fully thawed before using, and keep the workspace free from drafts to prevent premature drying.

→ Can I add other vegetables to the filling?

Absolutely! Try adding sautéed mushrooms, caramelized onions, roasted red peppers, or artichoke hearts. Just make sure to cook out any excess moisture from vegetables before adding them to the filling to prevent soggy rolls.

→ What can I serve with these rolls besides marinara sauce?

These versatile rolls pair beautifully with tzatziki, pesto, warm honey, balsamic glaze, or a simple herb-infused olive oil. For a complete meal, serve alongside a fresh Greek salad or light soup.

→ How do I reheat leftover rolls?

For the best texture, reheat leftover rolls in a 350°F oven for 10-15 minutes until warmed through and crispy again. Avoid using the microwave as it will make the phyllo soggy. If you're in a hurry, a toaster oven works well too.