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Spinach and Ricotta Rolls are a delightful culinary creation that serves as both a flavorful appetizer and a satisfying main dish. This dish beautifully combines the earthy, vibrant taste of fresh spinach with the creamy richness of ricotta cheese, resulting in a dish that is not only delicious but also visually appealing. Whether you are hosting a gathering or preparing a family meal, these rolls can elevate your dining experience with their versatility and flavor.

Spinach and Ricotta Rolls

Looking for a delicious and versatile dish? Try these Spinach and Ricotta Rolls! Packed with fresh spinach and creamy ricotta, they make a fantastic appetizer or a satisfying main course. Easy to prepare with phyllo pastry, these rolls are perfect for gatherings or a cozy family meal. Elevate your dining experience with this nutritious and flavorful recipe! #SpinachRicottaRolls #HealthyRecipes #Appetizers #ComfortFood #CookingAtHome #PhylloPastry
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Ingredients
  

1 package of phyllo pastry (16 oz), thawed

2 cups fresh spinach, chopped

1 cup ricotta cheese

1/2 cup feta cheese, crumbled

1/4 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 tsp salt

1/2 tsp black pepper

1/2 tsp nutmeg (optional)

1/4 cup olive oil

1 egg wash (1 egg beaten with 1 tbsp water)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C) and line a baking sheet with parchment paper.

    Prepare the Filling: In a large mixing bowl, combine the chopped spinach, ricotta, feta, Parmesan, egg, minced garlic, salt, pepper, and nutmeg (if using). Mix well until all the ingredients are fully incorporated.

      Assemble the Rolls: Lay one sheet of phyllo pastry on a clean, flat surface. Brush lightly with olive oil. Place another sheet of phyllo on top and brush with more olive oil. Repeat this for at least 4-5 sheets to create a sturdy base.

        Fill the Pastry: Spoon a portion of the spinach and ricotta filling along one edge of the phyllo pastry, leaving a margin at the sides. Fold the sides over the filling, then carefully roll the phyllo from the edge with filling, creating a log shape. Seal the ends by tucking them in, and brush the top with the egg wash.

          Bake Multiple Rolls: Repeat the process with the remaining phyllo sheets and filling until all of your mixture is used. Space the rolls evenly on the prepared baking sheet.

            Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes or until the rolls are golden brown and crisp.

              Serve: Once done, remove the rolls from the oven and let them cool for a few minutes. Serve warm with a side of marinara sauce or a yogurt dip.

                Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 6-8 rolls