PHYLLO ROLLS with PEAS and speck, super easy and quick, a recipe to make in no time with simple ingredients, ideal for a tasty dinner or appetizer.
I had very little time and zero desire to complicate my life. Phyllo dough in the fridge, pre-cooked 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 on the outside and super tasty on the inside.
The pre-cooked peas are perfect when you’re short on time: drain them and quickly sauté in a pan to make them creamy. The speck adds flavor without needing extra seasoning. For an even more indulgent result, a brush of oil or melted butter on the phyllo makes all the difference.
These filled phyllo rolls are versatile, economical, and loved by all. You can prepare them in advance and cook them last minute, or serve them warm: they remain crispy and irresistible.
Follow me in the kitchen today with phyllo rolls with peas and speck.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 12 Pieces
- Cooking methods: Stove, Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients
- 6 sheets phyllo dough
- 5 oz peas, canned, drained
- 3.5 oz speck
- 5 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, lightly salt, and cook for 5-7 minutes, then turn off the heat and let cool.
Lay out a sheet of phyllo dough and brush it with melted butter or oil, or water, overlap a second sheet, brush again, and cut into 6 strips: you’ll have 6 rolls (repeat to get 12).
On each strip, place a tablespoon of peas, add a small slice of speck and a stick of provola, fold in the sides, and roll tightly.
Heat a non-stick pan with a drizzle of oil.
Cook the rolls over medium-low heat, turning them on all sides until golden and crispy outside, melty inside (about 6-8 minutes total).
Bon appétit
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PHYLLO ROLLS with PEAS and speck
Integrated Useful Tips
Handle the phyllo dough quickly: cover it with a cloth while working to prevent it from drying out. Avoid overfilling, as the rolls may break during 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! You can prepare them in advance and reheat them later, or you can assemble them a few hours before and store them in the fridge covered. Cook them at the last minute to keep them crispy.
Can I use frozen peas?
Sure. Blanch them or sauté in the pan before using, just like pre-cooked peas.
How to make the rolls crispier?
Brush the phyllo dough with a little oil or melted butter and bake in a preheated oven.
Can they be made without speck?
Yes, you can replace it with cooked ham or leave it out for a vegetarian version with peas and cheese.
Can they be cooked in an air fryer?
Absolutely. Just a few minutes at 356°F, checking for browning.
Can I substitute the phyllo dough?
Sure! You can use puff pastry or shortcrust pastry or ready-made pizza dough or dough to rise.
