PHYLLO ROLLS with PEAS and speck, very simple and quick, a recipe to make in no time with simple ingredients, ideal for a tasty dinner or as an appetizer.
I had very little time and zero desire to complicate things. Phyllo pastry in the fridge, canned peas in the pantry and a few slices of speck to use up. In less than 5 minutes the phyllo rolls with peas and speck were ready to cook, crispy outside and super flavorful inside.
Pre-cooked peas are ideal when you have little time: drained and quickly sautéed in a pan they become creamy right away. Speck adds flavor without needing other seasonings. If you want an even tastier result, a brush of oil or melted butter on the phyllo really makes a difference.
These filled phyllo rolls are versatile, economical and loved by everyone. You can prepare them in advance and bake them at the last minute, or serve them warm: they stay crisp and irresistible.
Join me in the kitchen today for phyllo rolls with peas and speck.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 30 Minutes
- Portions: 12 pieces
- Cooking methods: Stovetop, Oven, Air fryer
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients
- 6 sheets phyllo pastry
- 1 cup canned peas, drained
- 3.5 oz speck
- 5.3 oz provola cheese
- 1 shallot
- extra virgin olive oil
- salt
Steps
In a pan heat a drizzle of oil, sauté the chopped shallot (if using), add the peas, season lightly with salt and cook 5–7 minutes then turn off the heat and let cool slightly.
Lay out one sheet of phyllo and brush it with melted butter or oil, or even water; overlap a second sheet, brush again, cut into 6 strips: you’ll have 6 rolls (repeat to make 12).
On each strip put a tablespoon of peas, add a small slice of speck and a stick of provola, fold the sides and roll tightly.
Heat a nonstick pan with a drizzle of oil.
Cook the rolls over medium-low heat, turning them on all sides until golden and crispy outside, gooey inside (about 6–8 minutes total).
Bon appétit
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PHYLLO ROLLS with PEAS and speck
Useful integrated tips
Phyllo pastry should be handled quickly: cover it with a kitchen cloth while you work to prevent it from drying out. Don’t overfill, otherwise the rolls may break while cooking. For even browning, lightly brush each roll before baking.
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FAQ PHYLLO ROLLS with PEAS and speck
Can I prepare the phyllo rolls with peas in advance?
Absolutely yes! You can prepare them in advance and reheat later, or you can assemble them a few hours ahead and keep them covered in the fridge. Bake them only at the last minute to keep them crispy.
Can I use frozen peas?
Of course. Blanch them or sauté them in a pan before using, just like pre-cooked peas.
How to make the rolls crispier?
Brush the phyllo with a little oil or melted butter and bake them in a preheated oven.
Can they be made without speck?
Yes, you can replace it with cooked ham or omit it for a vegetarian version with peas and cheese.
Can they be cooked in an air fryer?
Absolutely yes. A few minutes at 356°F is enough, checking for browning.
Can I substitute the phyllo pastry?
Sure! You can use puff pastry or shortcrust pastry, or ready-made pizza dough or a leavened one.
