Spinach & Ricotta Rolls (Print Version)
# Ingredients:
01 -
2 cups fresh spinach, chopped
02 -
1 cup ricotta cheese
03 -
1 cup shredded mozzarella cheese
04 -
1/2 cup grated Parmesan cheese
05 -
1 clove garlic, minced
06 -
1 teaspoon olive oil
07 -
1 teaspoon salt
08 -
1/2 teaspoon black pepper
09 -
1/4 teaspoon nutmeg
10 -
1 package (10 oz) of phyllo dough, thawed
11 -
1 egg, beaten (for egg wash)
12 -
Marinara sauce for dipping (optional)
# Instructions:
01 -
Preheat your oven to 375°F (190°C).
02 -
Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add chopped spinach and cook until wilted, about 3-4 minutes. Remove from heat and allow to cool slightly.
03 -
In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, sautéed spinach, salt, black pepper, and nutmeg. Mix thoroughly until all ingredients are well incorporated.
04 -
Lay out one sheet of phyllo dough on a clean surface and brush lightly with melted butter or olive oil. Place another sheet on top and repeat until you have layered 3 sheets.
05 -
Spoon a portion of the spinach and ricotta mixture along one edge of the layered phyllo dough, leaving a border on the sides. Carefully roll the phyllo over the filling, creating a tight cylinder.
06 -
Tuck in the sides as you roll to fully encase the filling. Brush the top of the roll with beaten egg for a golden finish.
07 -
Place the rolled phyllo on a baking sheet lined with parchment paper. Repeat the process with remaining phyllo sheets and filling. Bake for 20-25 minutes, or until rolls are golden brown and crispy.
08 -
Allow rolls to cool for a few minutes before slicing into pieces. Serve warm with marinara sauce on the side for dipping.