Hello friends, today I am suggesting these delicious phyllo dough rolls with stracchino, tuna, and spinach to make and enjoy on any occasion. Ever since I discovered phyllo dough, I try to use it very often in the kitchen; it is indeed very versatile and pairs well with any ingredient, whether sweet or savory. Below you will find the recipe..
- Difficulty: Easy
- Cost: Economical
- Cuisine: Italian
Ingredients for Phyllo Dough Rolls with Stracchino, Tuna, and Spinach
- 1 dash extra virgin olive oil
- 1 package phyllo dough
- 17.6 oz stracchino cheese
- 1 clove garlic with skin
- 14 oz fresh or frozen spinach
- as needed extra virgin olive oil for brushing
- 7 oz canned tuna in oil
- 1 pinch ground black pepper
- as needed Water for brushing
- as needed nutmeg
- as needed fine salt
Tools
- 1 Knife
- 1 Brush
- 1 Bowl
- 1 Pan
- 1 Baking tray
- Parchment paper
Steps for Phyllo Dough Rolls with Stracchino, Tuna, and Spinach
To make these delicious phyllo dough rolls with stracchino, tuna, and spinach, you first need to prepare the filling. In a pan with a dash of olive oil and a garlic clove with skin, cook the previously cleaned and washed spinach. It will take about 10 minutes until they wilt. Turn off the heat and let them cool. In a bowl, add the stracchino, ground pepper, ground nutmeg, fine salt, and finally, the previously chopped spinach. Mix carefully and add the drained canned tuna, mixing until smooth and homogeneous.
Cut each sheet of phyllo dough into 4 parts, creating four strips. Brush the surface of the phyllo dough with an emulsion of olive oil and water.
Place a tablespoon of filling on the lower part of the phyllo dough strip, fold the side edges, brush again with the emulsion, and roll up the phyllo dough roll to the end. Place the phyllo dough rolls on a baking tray lined with parchment paper and brush the surface with the emulsion. Bake the rolls in a preheated static oven at 356°F to 374°F until golden, around 20 minutes. Remove from the oven, let cool for a few minutes, and serve them.
And here they are, ready to be served on a cutting board or serving dish, the phyllo dough rolls with stracchino, tuna, and spinach. I hope you like this latest recipe of mine, until next time, friends.
STORAGE, TIPS, AND NOTES
The phyllo dough rolls with stracchino, tuna, and spinach can also be made in advance and enjoyed cold or simply reheated in the microwave for a few minutes. For the filling, you can substitute stracchino with ricotta, and tuna with some cold cuts like diced cooked ham or speck.
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