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
Toni says
My family loved it!
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
Farrukh Aziz says
This is the simple definition of delicious. These filo wraps turned out perfect, and everyone was impressed with it! Thanks! 🙂
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.
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.
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.
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 👍
Nadalie Bardo says
UMMM I so love all things Feta and Ricotta! Such a perfect combination with spinach. And so flacky!
Patricia @ Grab a Plate says
Great combo! Can't you just feel and hear the crackle as you crunch into the filo? Great recipe!
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!
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.
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!
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!