Description
Spinach and Ricotta Rolls are a delightful vegetarian dish featuring a creamy spinach and ricotta filling seasoned with garlic, nutmeg, and lemon, wrapped in crisp phyllo dough and baked to golden perfection. This recipe offers a nutritious and elegant main course or side dish that’s perfect for entertaining or a satisfying weeknight meal.
Ingredients
Scale
Filling
- 1½ tablespoons olive oil
- 1 pound fresh spinach, triple washed and dried
- 1 cup (½-pound) finely chopped yellow onion
- 2 teaspoons minced garlic (about 2 medium cloves)
- ¼ teaspoon ground nutmeg
- 2 pinches cayenne pepper
- 2 large eggs
- 1 cup (10 ounces) Ricotta cheese
- 3 tablespoons finely grated Parmesan cheese, divided
- 1 tablespoon lemon zest (from about 1 large lemon)
- 1 tablespoon lemon juice (from about ½ large juicy lemon)
- ¾ teaspoon Kosher salt
- A few pinches black pepper
- 3 tablespoons unsalted butter, melted
Assembly
- 8 sheets Phyllo dough
Instructions
- Preheat the oven and prepare the pan. Set the oven to 375°F (190°C). Adjust a rack to the center position and line a sheet pan with parchment paper. Set aside for later use.
- Sauté onions and garlic with spices. In a large (12-inch) skillet, heat olive oil over medium-low heat. Add the finely chopped onion and minced garlic, stirring often, and cook until onions become soft and translucent, about 7 minutes. Stir in ground nutmeg and cayenne pepper. Remove from heat and allow to cool.
- Blanch and drain spinach. Bring a large pot (approx. 6 quarts) of water to a boil. Submerge all the spinach leaves, stir briefly, then turn off the heat immediately. Allow spinach to wilt for about 2 minutes. Drain in a colander and leave to cool until cool enough to handle.
- Prepare the ricotta cheese mixture. In a large mixing bowl, combine ricotta cheese, 2 tablespoons of grated Parmesan, lemon zest, lemon juice, kosher salt, and black pepper. Mix and set aside.
- Drain and process spinach with eggs. Once spinach is cool enough to handle, squeeze out as much liquid as possible using your hands, discarding the liquid (approximately ¾ cup). Transfer the drained spinach to a food processor fitted with a blade attachment, add the 2 eggs, and blend until the spinach is finely chopped and the mixture is smooth.
- Combine all filling ingredients. Add the processed spinach and egg mixture, along with the cooled onion and garlic mixture, to the bowl containing the cheese mixture. Mix thoroughly until well combined. Set aside.
- Assemble the spinach and ricotta rolls. Lay one sheet of phyllo dough flat on your work surface and brush lightly with melted butter. Place another sheet on top and brush with butter again. Spoon an even amount of the filling along one edge of the phyllo, then gently roll the dough over the filling to form a tight roll. Repeat this process with the remaining phyllo sheets and filling.
- Bake the rolls. Place the assembled rolls seam-side down on the prepared sheet pan. Brush the tops with any remaining melted butter and sprinkle the remaining 1 tablespoon of Parmesan cheese over the rolls.
- Bake and serve. Bake in the preheated oven for 25-30 minutes or until the phyllo is crisp and golden brown. Remove from the oven and allow to cool slightly before serving. Enjoy warm as a main dish or accompaniment.
Notes
- These rolls are packed with nutrients and make a hearty vegetarian main or side dish.
- The recipe is great for making ahead and baking when needed, perfect for busy weeknights.
- For extra crispness, make sure to brush each layer of phyllo with butter before rolling.
- Using fresh spinach and squeezing out excess liquid is crucial to avoid soggy rolls.
- Adjust cayenne pepper to your preferred spice level.
Nutrition
- Serving Size: 1 roll
- Calories: 463 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 110 mg
