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Ramona's Cuisine » Appetizers and Snacks » Cheese appetizers

Feta And Ricotta Cheese With Spinach And Dill Filo Wraps

Modified: Jan 13, 2022 · Published: Apr 13, 2017 · by Ramona

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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.

Feta and ricotta cheese with spinach and dill filo wraps

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 and ricotta cheese with spinach and dill filo wraps

Feta, Ricotta Cheese And Spinach Filo Wraps

This filo pastry wraps contain feta and ricotta cheese, spinach and/or dill. A truly delightful appetiser or a main dish served with a nice refreshing glass of kefir. Deliciousness.
5 from 142 votes
Print Pin Rate
Course: Appetizer, Main Dish, Snack
Cuisine: Eastern Europe, Mediterranean
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12 servings
Calories: 409kcal
Author: Ramona Sebastian
Cost: £4.95

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
Metric - US Imperial

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

If you only have frozen spinach, this should be thawed overnight in the fridge. Before using as no cooking is required but just squeeze out as much water as you possibly can and it's good to go in the cheese mixture.
These filo rolls can not only be filled with cheese but also with meat, vegetables such as potatoes, leeks, broccoli and... get a little creative now.?? Feel free to sweat the onion and cook with spinach. It adds a little sweetness and flavour if you wish.
I love them crispy and therefore I brush with oil or butter but if you’d like them rather moist, mix 3-4 tbsp of full-fat yoghurt and 50 ml of milk with one large egg (hence my asterisk on the egg in the ingredients list), beat properly and then brush slightly each sheet before putting the cheese on and roll. 
Feta and ricotta cheese with spinach and dill filo wraps delicious
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! 
Did you make this superb and tasty filo recipe?
Please do let me know how you liked it, and if you gave it a little twist, all in all, how did it turn out for you, why not leave a comment below and even share a picture on Instagram with the hashtag #ramonascuisine. 
 
Please do like Ramona’s Cuisine on Facebook

Nutrition

Calories: 409kcal | Carbohydrates: 27g | Protein: 17g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 110mg | Sodium: 945mg | Potassium: 487mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5897IU | Vitamin C: 17mg | Calcium: 394mg | Iron: 4mg
Tried this Recipe? Tag me Today!Mention @ramonas.cuisine or tag #ramonascuisine!

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Reader Interactions

Comments

  1. Genevieve says

    August 23, 2020 at 3:34 pm

    5 stars
    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! 🙂

    Reply
  2. Julie @ Running in a Skirt says

    August 23, 2020 at 2:40 pm

    5 stars
    This looks amazing!! I love the combination of feta and spinach together... plus ricotta!! YUMMY! What a great little recipe.

    Reply
  3. Wendy says

    August 23, 2020 at 12:05 pm

    5 stars
    Oh my gracious. These Feta Ricotta Cheese Spinach Dill Filo Wraps look so divine.

    Reply
  4. Kushigalu says

    August 23, 2020 at 2:45 am

    5 stars
    Love the flavor combination in this wrap recipe. Feta and ricotta males me drool. Thanks for sharing. I will soon try this recipe

    Reply
  5. Jacqueline Debono says

    August 23, 2020 at 1:45 am

    5 stars
    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!

    Reply
  6. Leslie says

    August 22, 2020 at 11:39 pm

    5 stars
    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!

    Reply
  7. Beth says

    August 22, 2020 at 9:50 pm

    5 stars
    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.

    Reply
  8. Sondra Barker says

    August 22, 2020 at 5:47 pm

    5 stars
    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!!

    Reply
  9. Sarah James says

    August 22, 2020 at 11:41 am

    5 stars
    Your Filo parcels look so tempting, I love ricotta and spinach. I like the idea of the sesame seeds too, thanks for sharing.

    Reply
  10. Georgina | Culinary Travels says

    August 22, 2020 at 10:26 am

    5 stars
    Oh, how flavourful do these look? Pass one over, I'm hungry already just seeing the beautiful photos.

    Reply
  11. Amy Liu Dong says

    August 22, 2020 at 3:50 am

    5 stars
    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.

    Reply
  12. Marta says

    August 21, 2020 at 2:48 pm

    5 stars
    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!

    Reply
  13. Stine Mari says

    August 21, 2020 at 11:07 am

    5 stars
    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!

    Reply
  14. Linda says

    August 20, 2020 at 7:18 pm

    5 stars
    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.

    Reply
  15. Maria says

    August 19, 2020 at 1:46 pm

    5 stars
    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!

    Reply
    • Ramona says

      August 19, 2020 at 6:00 pm

      Thank you dear Maria, they are delicious indeed!

      Reply
  16. Taleen | Just As Tasty says

    August 19, 2020 at 12:50 pm

    5 stars
    Ramona, these wraps look so delicious! I love ricotta and feta, so I just know I am going to love this.

    Reply
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Hey, I'm Ramona and I ♥ making healthy living easy and delicious!!

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