Phyllo Dough Roll with Ricotta and Spinach: The Crispy Recipe for a light but delicious brunch
If, like me, you love phyllo dough, the roll filled with ricotta and spinach is the perfect solution for you! Perfect for those looking for a light savory pie but rich in flavor. Inspired by the tradition of Balkan Burek and Greek Spanakopita, this preparation captivates with the irresistible contrast between the thin and flaky dough and a soft heart. In short, a rustic savory pie not only scenic thanks to its spiral shape, but above all a true triumph of textures
Why choose Phyllo Dough for your savory pies?
In recent years, phyllo dough has become the favorite ingredient in modern kitchens. Compared to traditional puff pastry, it ensures maximum crispness with a reduced intake of fats and calories, making it an ideal savory pie for a healthy brunch or a light dinner for those who do not want to give up flavor while following a balanced diet.
Other rustic savory pie recipes that might interest you:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it costs you nothing extra!
- 8 sheets phyllo dough
- 1 tbsp sunflower seeds
- 1 tbsp flax seeds
- 1/4 cup extra virgin olive oil
- 2 tbsp water
- 1 tsp poppy seeds
- 1.1 lbs spinach (already cleaned)
- 14 oz ricotta
- 1/2 cup grated parmesan
- 1 clove garlic
- 3 tbsps extra virgin olive oil
- 1 pinch nutmeg
- 2 pinches salt
- to taste mixed peppercorns
Tools
- 1 Colander
- Scissors
- 1 Pan
- 1 Lid
- 1 Wooden Spoon
- 1 Small Bowl
- 1 Brush
- 1 Mold
Steps
To prepare the phyllo dough roll filled with spinach, wash the spinach thoroughly under running water. If using frozen, let them thaw.
Heat in a pan 2-3 tablespoons of extra virgin olive oil along with the garlic clove and sauté for a couple of minutes over moderate heat.
Add the washed spinach and let them absorb the flavors.
Cover with a lid, lower the heat and cook for 5′.
After this time, the spinach will have wilted.
Adjust with salt and pepper, then stir and turn off the heat.
Transfer to a sieve or colander and drain very well.
Once cooled, squeeze them with a cloth or with your hands, otherwise the final result will be compromised*, then chop them with kitchen scissors.
When the filling has cooled, place a sheet of phyllo dough on the work surface, being careful to cover the remaining phyllo sheets with a damp cloth, as they dry quickly.
Brush the first sheet of phyllo dough with a mixture of water and oil (ratio 5:3) and place another sheet of phyllo dough on top. Then brush this one as well with the oil and water mixture.
Distribute a quarter of the filling along the long side of the phyllo dough.
Roll carefully to create rolls, keeping the filling well sealed.
Form a first spiral (roll), and place it in the center of a 22 Ø mold previously well oiled.
Continue in the same way with the remaining phyllo dough and filling, placing the filled rolls around the previous ones in the mold, to create a single roll. Brush the surface and the edges very well with extra virgin olive oil.
Finally, sprinkle with flax seeds, sunflower seeds, and poppy seeds and bake at 375°F for about 35′ or until the outside is crisp and golden.
Remove from oven and let rest for 5′ before serving.
And voilà… the crispy phyllo pastry roll with ricotta and spinach is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
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Storage
👉The phyllo dough roll with ricotta and spinach keeps in the fridge for 1-2 days. To reheat it, use the convection oven or air fryer at 340°F; avoid the microwave, which would make it soggy.
Tips, Notes, Variations, and Suggestions
🟣*For a perfectly crispy Phyllo Dough Roll, it depends on two factors: managing moisture and the correct use of fats. Since moisture is the number one enemy of crispy phyllo dough, make sure to squeeze the spinach firmly after cooking them (even with a clean cloth not treated with fabric softeners) and drain the ricotta very well. A dry filling will ensure that the dough remains flaky.
Brush each single layer of phyllo dough with extra virgin olive oil or melted butter. This creates the micro air pockets that will swell in the oven, giving the typical “millefeuille” texture
🟣For a Vegan Version: Replace the ricotta with blended silken tofu and add nutritional yeast flakes to give it a savory taste.
🟣For a Gourmet Touch: Add a handful of toasted pine nuts or sun-dried tomatoes in oil cut into thin strips in the filling to add some contrast typical of Mediterranean cuisine.
🟣For a Stronger Flavor, replace the ricotta with Greek feta, and by adding an egg to the mixture, you will get a perfect homemade Spanakopita.
🟣If you don’t like ricotta, replace it with a spicy string cheese like chili pepper cheese, to be added grated.
FAQ (Questions and Answers)
1. Can I prepare it in advance?
You can assemble it a few hours ahead and keep it in the fridge covered. Bake it only at the last moment to ensure maximum crispness
