Easter is almost here and I really have to share these feta and ricotta cheese filo wraps with you. It is a must make, must eat and a definite and guaranteed repeat! It's the best thing in the world if you ask me.
What are these filo wraps?
I am sure you have heard of the famous and very traditional Greek dish Spanakopita or the Turkish Borek? Well, this is just that but with a little twist.
These wraps are made with Phyllo (filo) pastry sheets that are simply made up of flour, water and oil. You can nowadays find gluten-free Filo here in the UK but wherever you are in the world it is worth checking as I am sure you will be able to find some.
The pastry in this recipe isn't a homemade one since this takes proper time, so much patience and not to mention the amount of skill to produce something like that resembling a thin sheet of paper. It's not easy!
It also requires a fair amount of space to progressively roll and stretch to what it'll have to end up in a single thin and very large sheet with constant flouring between every layer to prevent tearing and also drying out. Amazing skills!
I am really happy and thankful that filo pastry can easily be found and bought in almost any supermarket, both, fresh and frozen.
This recipe goes a long way back for me. The original recipe that my grandma used to make only requires feta cheese and either dill or spinach. I do add ricotta to simply diminish the saltiness as I don’t like it very salty.
Is the cheese too salty?
No problem at all. There is a way of desalting the feta cheese and that is to submerge the chunks/blocks in cold water for at least a couple of hours if no ricotta is available.
The outcome on these filo wraps guys..... is mama mia!! ... pure and plain deliciousness.
Origins of the filo wraps ...
It is clearly a Mediterranean recipe made in many Med countries but it has been adopted throughout Europe and around the world.
Filo wraps is a recipe that originates from Turkey.
In Greece is known as Spanakopita where's a popular savoury pie made of flaky filo/phyllo dough with spinach and feta cheese filling.
How to serve these filo wraps
I personally love having/serving it with a nice cold glass of kefir. It is how my grandma used to give it to us and I love keeping it that way because I still think it's the best.
It's pretty filling so this would be perfect for lunch and served with a nice leafy salad which could be even a fresh spinach salad. More spinach?! Oh yes, the more the merrier. You do remember what effects spinach has always had on Popeye, right?
In Turkey, people like to have it along with a glass of Turkish tea mainly served at breakfast. I can have it any time of the day without any complaints. Oh yes.
Serve it along with a nice Greek Salad, it makes the perfect lunch, work lunch or even a picnic or to take to a garden party potluck.
Variations
Fillings
This recipe can be also made as filo rolls, In the Börek style. I always use spinach or dill and feta mixed with ricotta cheese filling.
Make these wraps vegan. Simply substitute the cheese with mushrooms and the vegan version of filo pastry.
Made with meat, by adding ground meat (lamb, beef, pork, chicken) onion and herbs - so versatile, right?
Sweet version - add sugar (as much as you desire) to the ricotta cheese, coconut flakes, raisins, or ground nuts.
As mentioned, this recipe can be made as wraps, triangles, rolls or simply layering the phyllo sheets with the chosen filling in between.
Other recipes you may like:
- Halloumi And Asparagus Quiche In Filo Base
- Giant Potato And Cauliflower Filo Samosa
- Spinach And Mushrooms Stuffed Chicken Breast
- Salmon Wellington
If you liked this recipe, you may also like this Egg and bacon-wrapped asparagus or this Turmeric savoury feta cheesecake.
Let's get started as I can't wait any longer, so here comes the recipe!
Feta, Ricotta Cheese And Spinach Filo Wraps
Equipment
- tray
- brush
- wodden spoon
- bowl
Ingredients
- 250 g feta cheese (8.85oz or 1.65 cups) made into crumbs
- 200 g ricotta cheese (7.5oz or 1.5 cups)
- 350 g fresh spinach (11.5 cups or 12.3oz) washed and roughly chopped
- 12 sheets Filo pastry
- 1 pinch freshly ground black pepper
- 2 tbsp Sesame seeds I used black and white
- 4-5 sprigs fresh dill
- 1/2 tsp salt
- 1 egg to egg wash
- 1 small onion (optional)
If you want them moist:
- 1 egg
- 2-3 tbsp yogurt full fat
- 50 ml milk (1.6 floz)
For crispy fillo:
- 3-4 tbs olive oil or butter
Instructions
- Take the pastry sheets out of the fridge for at least 15 min before handling to avoid breaking although sheets are a lot easier to handle and they warm quicker than puff or crust pastry.
- Cook the washed, drained and chopped spinach. You may wish to use onion, if so, chop and sweat that first with 1 tbsp of olive oil for a few minutes and then add the spinach. Cook until all water will evaporate. Spinach has to be well-drained so it doesn't need cooking for too long. 2-3 min will be sufficient. Once finished, set aside to cool.
- Preheat the oven at 190°C/380°F, prepare the oven tray, line with baking paper and set aside.
- Grab a bowl, put in the feta cheese which you should make into small crumbles with the help of a fork. Once this is done, add the ricotta cheese and mix well. Add salt only if your feta is not salty or you would really want them fairly salty. I do recommend however to taste the cheese before so that you know what level of saltiness that is. Then decide if you like to add any more. Add the egg only if you wish. I sometimes like it without. Add a pinch or two of freshly ground pepper. I normally split them into two at this point because I can't give up on the dill version. I always must have some with dill and some with spinach separately.
- Add the cooked spinach and the dill separately if you split the cheese or you could add both to the whole cheese mix. So, let's get rolling! Take out one pastry sheet, fold it into two to get a rectangle shape.
- Optionally, brush with a little oil or melted butter(for extra crispness) not necessary though, add a spoon full or two of the cheese composition (on the shorter side of the rectangle) but don't go all the way to the edges so that the pastry sheet margins could be folded in slightly, and then roll or make little parcels just like I did. Roll or pack lengthwise. There is no right or wrong but the only thing I will say at this point is to not overload the sheets with too much cheese as there should be a right balance between the amount of pastry and the one of cheese.
- Place the rolls/parcels on a greaseproof, egg wash each, sprinkle the mixed sesame seeds. When all finished place in the oven and bake for 20-25 minutes at 190 C
Notes
Also, most of the time I add half a teaspoon of turmeric to the cheese mix for some extra healthy punch.
I use turmeric in so many recipes nowadays whether that is sweet or savoury. Turmeric has no particular taste unless you overdo it but it is very healthy, so, go for it.
Enjoy it!
Nutrition
Ginger says
This looks delicious! Have you ever thought of joining us for Fiesta Fridays? Check out the guidelines and link up at fiestafriday.net later today when it opens (around 1pm BST), it's a great way to meet up with other foodies!
Ginger x
Ramona says
I definitely will, thank you Ginger! Xx
Ginger says
This looks delicious, Ramona! What a lovely and beautiful dish. Why don't you share it with us at Fiesta Friday? Have a look at FiestaFriday.net, link it up, say hello to the others and see where it takes you. It's such a wonderfully supportive community!
Have a lovely long weekend,
Ginger x
Ramona says
Thank you Ginger. Will defo look into it. Many thanks Ramona xx
S says
I noticed that the recipe does not give the specifications for the amount of ricotta. Also Step 3 has the oven preheat at 180 C , but the last step states to cook at 190 C for 20-25 minutes. I am really excited about making this recipe and want to make sure I have all the steps correct! Thanks and have a wonderful holiday season!
Ramona says
Thank you for stopping by and for pointing out the missing ingredient. Not sure ? how that went unnoticed, I have added the ricotta cheese. The oven can be preheated at 180C and increased at 190C when putting the filos in but I’ve changed that for ease.
Happy cooking and let me know how it went. Many thanks and happy holidays to you too!
Ramona ?
Beth says
Oh my word!!! These look amazing! I agree with you, not enough patience in me to make my own phyllo! It probably is better but I don't mind the store bought stuff! I love your use of dill in this recipe! I would never have thought to pair dill with feta! I must try!
Ramona says
Thank you so much Beth - dill and feta ! oh! just try it 😉 I am sure it’ll be love at first... taste 😉
Arjhon Canoy says
Definitely making this on Easter too. Looks so delicious and healthy. Can't wait to try this. I love that you are using Pink Himalayan salt in it. Thanks for this recipe!.
Ramona says
Thank you Arjhon,
I am very happy to hear you liked this recipe - do let me know how you liked it when you will be making it- I make it all throughout the year - whenever we fancy it - it is a great tasty cheese savoury delight indeed. 😉
Brian Jones says
That filling sounds amazing, I really must give these a try... However I will have to swap phyllo with Brik pastry, I can't believe we can't get phyllo here but brik we can, but lets face it life is way too short for anyone other than the most committed loon to be making phyllo at home 😮
Ramona says
Hi Brian,
Brik pastry will work wonderfully with this so go for it - it is so wonderful - I am actually salivating despite having it not so long ago. Bon appetite! Oh, I do agree phyllo is too hard to make at home, however, my grandma was always making it from scratch and man, it was so perfect - I do miss that 😉
Stine Mari says
I tried something similar to this in Albania last year and it was the best thing I had over there! So delicious so I’m definitely saving this recipe!
Ramona says
I know w hat you are saying Stine - it is such a hit over in Easter Europe - such a delicious recipe that I have enjoyed all my childhood. I am so glad you liked it too.
Jere Cassidy says
Yum, yum. I love using phyllo and your filling with two cheeses and the spinich sounds delicioius. This is one of those appetizers everyone will love.
Amanda says
You can’t go wrong when phyllo and ricotta are involved! These wraps are so delicious and always a hit with my friends. Thanks for sharing!
Ramona says
Thank you Amanda, they so are and they’re such a hit every time I make them.
Kelly Anthony says
These filo wraps are filled with flavor. I'm loving the combination of the feta, spinach and dill making this an irresistible dish.
Ramona says
Thank you so much Kelly, it really is. Absolutely a delicious one to make and have.
Dee says
These little wraps look so flaky and wonderful.I love love love that you added dill! It elevates the dish by so many levels.
Ramona says
Thank you so much dear Dee, you are so right! It is such an amazing recipe - so yummy. I hope you will try it soon.
Lesli Schwartz says
Haven't made a phylo recipe in a while and this one is definitely going to be on my list of appetizers! Love all of the ingredients this is stuffed with!
Ramona says
Thank you so much dear Lesli, I am sure you’ll enjoy it.
Erika says
Oh my goodness. This looks amazing and I can tell how wonderful all those flavors taste together. I love Filo, and I can't imagine trying to make it myself either.
Ramona says
Thank you Erika,
I agree, hard to make at home and what is the point when there is ready made that tastes almost like the real stuff, well....almost 😉
I really hope you will give this recipe a try soon.
Jacqueline Debono says
I am dying to try these filo wraps! I also have no patience (or skill) to make filo but we can buy it ready here in Italy too! Love the sound of the filling! Totally yum!
Ramona says
Thank you so much dear Jacqui, please do try them so easy to make and with that good cheese over there in Italy.....mama mia! The best!
Cathleen @ A Taste of Madness says
Haha I couldn’t wait any longer either. This looks so good!!
Ramona says
Thanks Cathleen!
Jere Cassidy says
These look amazing with the cheese filling and I love dill so this just makes it better. These would be perfect for a light dinner with a salad.
Ramona says
Thanks Jere, absolutely, these would make a perfect dinner with a nice salad.
Jeannette (Jay Joy) says
I would have not thought this would be mainly served for breakfast in Turkey. This looks and sounds absolutely delicious! Although, I would have it for lunch or dinner.
Ramona says
Thank you Jay Joy, I definitely agree with you - I have had them for lunch and dinner quite a few times. Delicious any time!
Jenni LeBaron says
I love the flavors in these creamy filo wraps! The dill is a genius addition to these also!
Ramona says
Thank you so much Jenni, it is so flavoursome and dill is definitely such great addition to this filo recipe.
Linda says
Oh yum! This looks beautiful and delicious...and what a perfect way to start a day with these wraps. Yum!
Ramona says
I cannot agree more with you dear Linda. Thank you so much!
Mirlene says
Looking absolutely delicious! I have been making so many yummy dishes with filo pastry sheets, so this recipe is a great addition to my collection. Can't wait to try it!
Ramona says
Thank you dear Mirlene, I am so glad you have found another recipe to add to your collection, I am sure you will absolutely enjoy this filo feta and ricotta cheese recipe 😉
Lathiya says
These filo wraps are so interesting and its filling is indeed delicious. Like to know if I can use this filling to make phyllo cups.
Ramona says
Thanks Lathyia,
Yes you might be able to, I have never tried though - you might need to ass some selmolina to hold better perhaps.
Let me know if you try it and how it worked for you.
Byron E Thomas says
The picture caught my attention first, but then I read the title of the recipe and I knew immediately that I would need to make this. My family loves dill, spinach, and cheese, so it was a win-win for me. We all loved ti and probably ate way too much. 🙂 Thank you!
Ramona says
Thank you so much for your feedback Byron, ha ha, I know what you mean by ate too much - this happens to me every time. I am so glad you and your family liked the recipe, I am sure you will be making this again 😉
Gunjan says
I love ricotta. I am craving to bake these. I am sure feta and ricotta will together make a great combination. I am absolutely trying this over the weekend.
Ramona says
It is a great combo indeed dear Gunjan, thank you so much!
Melanie @ Bon Appét'Eat says
What is there not to like? Feta, spinach, ricotta, filo!!! This looks absolutely delicious!
Ramona says
Agreed Melanie! Thank you 😉
Cheese Curd In Paradise says
Looks delicious! I am a big lover of feta cheese and this looks so yummy! I think it sounds wonderful for breakfast, but I know I'd enjoy it anytime of day!
Ramona says
Yuo are so right Ashley, good any time of the day or year. Yumm !
Claudia Lamascolo says
two of my favorite cheeses and this is brilliant!
Ramona says
Thank you Claudia, they are mine too!
Emmeline Kemperyd says
Love this! I have these whenever I'm in one of the filo-loving countries (like Turkey or the Balkans) - and my bf is from Turkey so I might just have to make them for him now!
Ramona says
Your bf will deffinitely be very pleased with these - they are delish!
Linda says
These filo wraps look so beautiful and I can't wait to try this. They're perfect for after school snack or my upcoming road trip.
Ramona says
They are perfect for that ! Thanks so much for stopping by.
Leslie says
Who wouldn't love this delicious, cheese, pastry?! YUM! My mouth was watering the whole time I was reading this recipe!
Ramona says
Thank you so much dear Lesli, these wraps are rrally delish!
Jeannette (Jay Joy) says
These feta and ricotta cheese filo wraps look amazing. I love that the wraps are actually crunchy and flaky.
Ramona says
Thanks Jeannette!
Natalie says
Wow these wraps look delicious. I absolutely love the combo of cheese and spinach. It's so healthy too. Perfect family treat. I must give this a try soon.
Ramona says
Thanks Natalie, you must give this a try, definitely, you will absolutely love them.
Sam says
I really enjoyed these wraps - made them with puff pastry and kids wanted more so will need to make them again. I never thought they will like these savoury wraps but not only that they loved them, they want them again :-). Success. Thanks so much for all your delicious recipes.
Ramona says
Aww, I am chuffed especially when I hear kids enjoy my recipes too. Thank you so much for your most kind feedback. I am very happy to hear this dear Sam.
Chef Dennis says
Wow those phyllo wraps look ah-mazing! I never thought of combining feta and ricotta, that is truly genius!
Ramona says
Thank you so much Dennis 😉
Taleen | Just As Tasty says
Ramona, these wraps look so delicious! I love ricotta and feta, so I just know I am going to love this.
Maria says
These are so beautiful! I would love to enjoy this as a meal with just a side salad! I love how the phyllo is so crispy. Looks perfect!
Ramona says
Thank you dear Maria, they are delicious indeed!
Linda says
This reminds me of our recent trip to Turkey early this year and I'm so glad you share the recipe so I can recreate the good food memories along with Turkish tea.
Stine Mari says
This recipe makes me miss the Mediterranean! Can't wait to travel again, to find new favorite foods and drinks. In the meanwhile, I'll cook recipes from around the world - starting with this one!
Marta says
I'm so excited that I have everything I need to make these filo wraps at home. They'll be a hit for dinner with a garden salad on the side!
Amy Liu Dong says
I have to be honest, seeing the photo of your dish makes my mouthwatering. I love everything on it and I will definitely making this too on this weekend, I just hoping that it will turn good as yours.
Georgina | Culinary Travels says
Oh, how flavourful do these look? Pass one over, I'm hungry already just seeing the beautiful photos.
Sarah James says
Your Filo parcels look so tempting, I love ricotta and spinach. I like the idea of the sesame seeds too, thanks for sharing.
Sondra Barker says
I've never tried these in particular but I have had something similar and I loved it! really excited to give this recipe a try!!
Beth says
I took a Mediterranean cooking class a few years ago in which most of the recipes used phyllo, and I can assure you it was all store-bought! What a great filling with the feta and dill, and I so agree that adding ricotta would make it perfect.
Leslie says
I'm just drooling over this thin, cheesey, pastry recipe! Ricotta and fetta are my favorite cheeses. Combining them together for this is just HEAVENLY!
Jacqueline Debono says
I had similar filo wraps in Turkey and really loved them! I think they call them borek! They also make ones that are more like spring rolls! Looking forward to trying your recipe out, although, like you, I'll be using ready made filo too!
Kushigalu says
Love the flavor combination in this wrap recipe. Feta and ricotta males me drool. Thanks for sharing. I will soon try this recipe
Wendy says
Oh my gracious. These Feta Ricotta Cheese Spinach Dill Filo Wraps look so divine.
Julie @ Running in a Skirt says
This looks amazing!! I love the combination of feta and spinach together... plus ricotta!! YUMMY! What a great little recipe.
Genevieve says
I love that you used spinach and filo dough together! And with the ricotta cheese, this is a wonderful combination! Easy to do and a fun weekend baking project. Pinning for later! 🙂
Emily says
Love the flavor of these filo wraps! The spinach, dill, ricotta, and feta all taste so great together! This recipe was a huge hit in our house!
Sara says
Oh my goodness, the feta and ricotta together WITH dill and spinach make this gorgeously flaky wrap packed with flavor!! Such a new favorite for us!
sapana says
Feta and ricotta cheese along with spinach and dill sounds like a heavenly combination to fill in the cripsy phyllo pastry. I can imagine how delicious it must have been.
Harmony, Momma To Go says
Ive never worked with filo (phyllo?) dough but love to eat this kind of stuff. I do the spanikopita from trader joes - this looks way better plus i love the addition of seeds on top!
Patricia @ Grab a Plate says
Great combo! Can't you just feel and hear the crackle as you crunch into the filo? Great recipe!
Nadalie Bardo says
UMMM I so love all things Feta and Ricotta! Such a perfect combination with spinach. And so flacky!
Monica Simpson says
You had me at feta and ricotta. These look heavenly!!
Ramona says
Thanks Monica, I know, right? You need to make these 👍
julie says
This sounds heavenly! However, I am lactose intolerant! More and more companies are coming out with cheese substitutes nowadays! I must give this a try immediately.
Rosemary says
OMG! This looks divine. I can't imagine making filo dough from scratch, though the option of buying them from the store is appealing. I love Mediterranean cuisine and these wraps have my favorite ingredients - spinach, dill and cheese. Yum. Can't wait to try it.
Rémy says
Great recipe Ramona,
To increase the moisture, I upped the ricotta to 250g. To give the wraps a bit of 'edge', I added half a teaspoon of cayenne pepper and chilli powder.
Another suggestion is that the wraps are turned half way through baking to crisp up the filo all around. 22 minutes at 190° was perfect.
Farrukh Aziz says
This is the simple definition of delicious. These filo wraps turned out perfect, and everyone was impressed with it! Thanks! 🙂
Jeannie says
totally agree when you said this is so good as appetizer, mains and snack . the spinach makes me not feel guilty about cheese