Feta, Ricotta Cheese And Spinach Filo Wraps

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.

Course Appetizer, Main Dish, Snack

Cuisine Eastern Europe, Mediterranean

Prep Time 20

Cook Time 35

Total Time 55

Servings 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 tablespoon Sesame seeds I used black and white
4-5 sprigs fresh dill
½ teaspoon salt
1 egg to egg wash
1 small onion (optional)

If you want them moist:

1 egg
2-3 tablespoon 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 tablespoon 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 tablespoon 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!

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Nutrition