Phyllo rolls

Are you launching a catering service under your personal chef business umbrella? If so, you may be looking to build your appetizer recipe repertoire. We have just the pass-around app for you for this season: Savory Ricotta + Winter Greens Phyllo Rolls!

I got this recipe years ago from Atlanta chef Alisa Barry when she was visiting our region and teaching at Rancho La Puerta’s La Cocina Que Canta. Her Savory Ricotta + Wilted Winter Greens Phyllo Rolls was so straightforward and so divine I knew I’d be making them for parties. And I have, twice. Plus, I made them with the kids when I taught at Olivewood Gardens.

So, what is it that makes this such a winning recipe? I love the crunch of baked phyllo combined with the lusciousness of ricotta and wilted Swiss chard. The touch of nutmeg adds a spicy note. But, what’s truly great about this recipe is how versatile it is. Add tiny pieces of preserved lemon. Add toasted walnuts or pine nuts. Or, as I did the last time, add scallions, marash pepper for some subtle heat, and plump raisins soaked in Grand Marnier for sweetness.

rolling up

The other change I made to Alisa’s recipe was to the assembly part. Alisa calls for folding one sheet of phyllo dough twice. That’s fine, but yesterday I decided to make the rolls a little thinner so I sliced the sheet in half lengthwise and folded it just once. Since you roll the filled dough like a cigar, it’s still plenty thick. But, I leave that choice to you.

Savory Ricotta + Wilted Winter Greens Phyllo Rolls
Adapted from Alisa Barry

1, 1 pound box frozen phyllo (or filo) dough (follow the directions on the box for thawing)

Filling:
1 tablespoon olive oil
4 cups mixed winter greens (Swiss chard, kale, arugula, for example)
4 cloves garlic, peeled and chopped
2 large scallions (green onions), sliced
1 teaspoon salt
1 tablespoon Marash pepper or other red pepper flakes
3/4 cup raisins, marinated for at least two hours in Grand Marnier
1 container (15 ounces) of ricotta
1/2 teaspoon freshly grated nutmeg

For Assembly:
Olive oil
3 tablespoons grated Parmesan cheese

1. Pre-heat oven to 350 degrees and spray baking sheet/s with olive oil (or use parchment paper.

2. In a large sauté pan, heat oil and add garlic, greens, scallions, and salt. Cook until wilted. Strain excess liquid and add to a medium-sized mixing bowl.

3. Add Marash pepper, ricotta, drained raisins, and nutmeg to greens and mix well.

4. To assemble, lay out one sheet of phyllo dough* and slice in half lengthwise. Brush both pieces lightly with olive oil. Fold in half lengthwise. Spoon two teaspoons of the filling mix at the short end of the dough and roll up like a cigar. Repeat with the rest of the dough and filling, placing each roll on the baking sheet. Brush the rolls with olive oil and sprinkle with the Parmesan cheese.

baking

5. Bake at 350 degrees for 20 to 25 minutes or until brown. Depending on the quality of the phyllo and how many usable sheets you get, you should have about 3 dozen rolls.

*Note: When working with phyllo, be sure to keep the sheets from drying out. Dampen a dish towel and lay it over the stacked dough, removing it only to remove a sheet of dough and then placing it back over the stacked dough.

Just out of the oven

Are you developing new appetizer recipes for new catering gigs? What will be on your menu?

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

And if you are a member and have a special talent to share on this blog, let us know so we can feature you!

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Caron Golden

About 

Founder of premier organization of personal chefs inspires students to follow their dreams of culinary entrepreneurship.

Candy Wallace, executive director of the American Personal & Private Chef Association (APPCA), today was recognized by Sullivan University’s National Center for Hospitality Studies as its 33rd Distinguished Guest Chef.

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