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Spinach & Ricotta Rolls

Crispy filo pastry and a savoury, creamy filling makes these rolls delicious and addictive. Perfect served warm.

Method:

  1. Wash and finely chop the spring onions. Heat the olive oil in a small saucepan on a medium heat. Fry the spring onions until softened.
  2. Defrost the frozen spinach in the microwave. Drain the excess water away. Add the spinach to the spring onions. Cook until the excess water has evaporated.
  3. Chop the dill finely. Add the ricotta, feta and dill to a large mixing bowl. Break up the feta and add the cooled spinach and spring onions. Add the eggs to the mix, stirring in thoroughly. Season with salt and pepper.
  4. Melt the butter in the microwave. Unfold the filo pastry sheets and cut into half. Take one sheet and lay out flat. Place 1 tbsp of the mixture in the centre of the pastry. Fold over the edges, brush with melted butter and roll tightly. Lay seal side down onto a lined baking tray. Repeat with the remaining mixture.
  5. Brush the rolls with a little more butter and bake in the oven for 20 minutes at 200C. Enjoy warm or cold.

 

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Cheng Peng
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Spinach & Ricotta Rolls

Crispy filo pastry and a savoury, creamy filling makes these rolls delicious and addictive. Perfect served warm.

COOK 40 MINS
14 SERVINGS

Ingredients

  • Olive Oil – 2 tbsp
  • Spring Onions – 1 bunch
  • Frozen Spinach – 250g
  • Ricotta – 250g
  • Feta – 200g
  • Dill – 10g
  • Eggs – 2
  • Salt and Pepper
  • Filo Pastry – 7 sheets
  • Salted Butter – 170g