Ricotta and Spinach Phyllo Rolls

Running out of ideas on what snacks to make when entertaining? Try these phyllo rolls for the perfect summer snack!

Recipe developed by Konaye Dlatu

Serves 6


2 Tbsp olive oil

1 Bunch spring onion finely chopped

1 Packet baby spinach

250g Ricotta

Finely chopped dill

1 Egg lightly beaten

Phyllo pastry

Melted butter for brushing


Heat oven to 180 degrees & line two baking sheets with baking parchment.

Heat the oil in a pan, then cook the spring onions for 1-2 mins until softened. Add the spinach and cook for a few mins more until any liquid has disappeared then remove from the heat.

Add the ricotta, dill and season with pepper. Taste, then add a little salt if needed.

Add the egg and spinach to the mixture, then mix well.

Unfold the filo and cut it into three pieces lengthwise, cutting through all of the sheets at once. Take out 3 sheets and wrap the remainder tightly to prevent them from drying out.

Brush the 3 strips lightly with melted butter. Fold in half lengthwise so they are half the length, then brush again with butter. Place 1 tbsp of the mixture on the end of each strip, fold a little pastry over the filling, then fold in the edges.

Brush the tops with butter, then bake for 15-18 mins until lightly golden and crisp.

You can choose any dip of your choice, tip, they go really nice with soy sauce.

Enjoy and let Albex Dishwashing Liquid help clean up the mess!


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