Feta and Ricotta Cheese with Spinach and Dill Filo Wraps

By: Ramonas Cuisine from ramonascuisine.com

By: Ramonas Cuisine from ramonascuisine.com

"Easter is almost here and I really have to share this 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. These will definitely be on my Easter table this coming weekend. It is 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 whererver you are in the world it is worth checking as I am sure you will be able to find some."

NotesIf 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 an onion and cook with the 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 egg in ingredients list), beat properly and then brush slightly each sheet before putting the cheese on and roll.

Click here for the easy recipe

Serves6

Preparation Time20 min

Cooking Time35 min

Ingredients

250 g feta cheese made into crumbs
200 g ricotta cheese
350 g fresh spinach washed and roughly chopped
12 Filo pastry sheets
1 pinch freshly ground black pepper
2 tbsp Sesame seeds I used black and white
4-5 springs fresh dill
1/2 tp Pink Himalayan salt *
1 egg for egg wash
1 small onion (optional)

Instruction

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 on at 190 C, prepare the oven tray, line with baking paper and set aside.
Grab a bowl, put in the feta cheese which you shouldmake 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 saltines 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 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