Spinach and ricotta filo roll

Delicious Spinach and ricotta filo roll Recipe

This recipe features the winning combination of spinach and ricotta.
Spinach and ricotta filo roll
Prep Time : 0:30 | Cook Time : 0:45 | Total Time : 1:15 | Serving : 6 person.


  • 1 tablespoon olive oil

  • 1 medium brown onion, finely chopped

  • 2 garlic cloves, crushed

  • 1 large bunch English spinach, trimmed, roughly shredded

  • 1 teaspoon finely grated lemon rind

  • 250g fresh ricotta

  • 1 egg, lightly beaten

  • 1 1/2 tablespoons chopped fresh dill leaves

  • 75g feta, crumbled

  • 12 sheets filo pastry

  • 60g butter, melted

  • Salad, to serve

  • Lemon wedges, to serve

  • Salt, to season


  • Step 1

    Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add spinach. Cook, stirring, for 5 minutes or until wilted. Transfer to a colander. Set aside to cool.

  • Step 2

    Preheat oven to 180C/160C fan-forced. Combine cooled spinach mixture, lemon rind, ricotta, egg, dill and fetta in a bowl. Season with salt and pepper.

  • Step 3

    Place 1 sheet of filo on a flat surface. Brush with butter. Top with another sheet of filo. Repeat layering with remaining filo. Spoon spinach mixture along 1 long side of filo, leaving a 3cm border. Fold in short ends. Roll up filo to enclose filling. Transfer to a baking tray. Brush with butter. Season.

  • Step 4

    Bake for 30 to 35 minutes or until pastry is golden and filling is heated through. Stand for 5 minutes. Serve with salad and lemon.

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