Description

Spinach and Ricotta Rolls are a savory, nutrient-packed vegetarian dish featuring tender spinach and creamy ricotta cheese wrapped in flaky phyllo dough. This recipe combines sautéed onions, garlic, and warm spices with fresh lemon zest and juice to create a flavorful filling, perfect as a hearty main course or an elegant side. Easy to prepare ahead and bake, these rolls impress guests with their golden crust and rich taste.

Ingredients

Scale

Filling Ingredients

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

Other Ingredients

3 tablespoons unsalted butter, melted
8 sheets phyllo dough

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Adjust a rack to the center position and line a sheet pan with parchment paper. Set aside to prepare the filling.
Sauté Onions and Garlic: Heat 1½ tablespoons of olive oil in a large (about 12-inch) skillet over medium-low heat. Add the finely chopped yellow onion and minced garlic, stirring often, and cook until the onions become soft and translucent, about 7 minutes. Stir in the ground nutmeg and cayenne pepper, then remove from heat and let cool.
Blanch Spinach: Bring a large pot (about 6 quarts) of water to a boil. Add all the fresh spinach leaves, stir gently, and immediately turn off the heat. Let the spinach wilt in the hot water for about 2 minutes, then drain in a colander. Allow to cool until safe to handle.
Prepare Cheese Mixture: In a large mixing bowl, combine the ricotta cheese, 2 tablespoons of the grated Parmesan, lemon zest, lemon juice, kosher salt, and black pepper. Set aside.
Drain and Process Spinach: Once the spinach is cool enough to handle, squeeze out as much liquid as possible with your hands in handfuls; discard the excess liquid (approximately ¾ cup). Transfer the drained spinach to a food processor, add the eggs, and blend until the mixture is relatively smooth with finely chopped spinach pieces.
Combine Filling Ingredients: Add the blended spinach and eggs mixture and the sautéed onion and garlic mixture to the bowl with the ricotta and Parmesan. Mix thoroughly until evenly combined. Set this filling aside while you prepare the phyllo dough.
Assemble Rolls: Lay one sheet of phyllo dough on a clean surface and brush it with melted butter. Add another sheet on top, butter it as well. Continue layering and buttering to create a stack of 8 sheets. Cut the stacked phyllo into sections suitable for rolling and spoon the spinach ricotta filling along the edge of each section. Roll them up gently into tight rolls, sealing the edges with a bit of melted butter.
Bake the Rolls: Place the rolls seam side down on the prepared parchment-lined baking sheet. Brush the tops with remaining melted butter to ensure a golden crust. Bake in the preheated oven for about 25-30 minutes, or until the phyllo is crispy and golden brown.
Serve: Remove from oven and let cool slightly before serving. These rolls can be enjoyed warm as a main course or a savory side dish.

Notes

These rolls are packed with nutrients and serve as a hearty vegetarian main or side dish.
They are great for entertaining guests due to their impressive presentation and flavor.
The dish can be assembled ahead of time and baked just before serving, making it perfect for busy weeknight meals.
Be sure to thoroughly dry and drain the spinach to avoid soggy rolls.
If phyllo dough is not available, filo sheets can be substituted as they are often labeled differently in stores.

Nutrition

Serving Size: 1 serving
Calories: 463 kcal
Sugar: 3 g
Sodium: 420 mg
Fat: 28 g
Saturated Fat: 10 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 4 g
Protein: 18 g
Cholesterol: 110 mg