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Golden crispy sliced Mediterranean spinach and ricotta phyllo roll topped with sesame seeds, pistachios, and fresh mint in a white serving dish.

Mediterranean Spinach and Ricotta Phyllo Roll

A golden, ultra-crispy phyllo pastry roll packed with baby spinach, whole-milk ricotta, and Greek feta cheese, finished with toasted sesame seeds, chopped pistachios, and fresh mint leaves.
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Prep Time 25 minutes
Cook Time 35 minutes
Servings: 8
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Filling:
  • 2 cups fresh baby spinach finely chopped
  • 1 cup fresh whole-milk ricotta cheese
  • 1/2 cup crumbled traditional Greek feta cheese
  • 1 large egg lightly beaten
  • 1 clove garlic minced
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1/2 teaspoon ground nutmeg
  • Salt and freshly cracked black pepper to taste
For the Pastry & Garnish:
  • 8 to 10 sheets phyllo dough thawed to room temperature
  • 1/3 cup extra virgin olive oil or melted unsalted butter
  • 2 tablespoons white sesame seeds
  • 1/4 cup finely chopped pistachios
  • Fresh mint leaves for garnish

Method
 

Prepare the Spinach:
  1. Heat a dry skillet over medium heat. Add chopped spinach and cook until completely wilted (2 to 3 minutes). Transfer to a clean kitchen towel and squeeze forcefully until completely dry.
Mix Filling:
  1. In a mixing bowl, combine squeezed spinach, ricotta, feta, garlic, egg, parsley, nutmeg, salt, and pepper. Stir until uniform and creamy.
Layer Phyllo:
  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Lay 1 sheet of phyllo dough on a dry surface and brush lightly with olive oil (or butter). Layer a second sheet on top and brush again. Repeat until you have a stack of 4 to 5 sheets. Keep unused sheets under a damp towel.
Roll:
  1. Spoon half the filling along one long edge of the phyllo stack, leaving a small border. Roll tightly away from you into a compact log. Repeat with remaining phyllo and filling for the second log.
Garnish & Bake:
  1. Place logs seam-side down on the baking sheet. Brush generously with remaining oil/butter. Top with sesame seeds and chopped pistachios. Bake for 30 to 35 minutes until deep golden-brown and crispy.
Serve:
  1. Rest 5 minutes. Slice into rounds using a serrated knife, garnish with fresh mint leaves, and serve warm.

Notes

  • Always keep unused phyllo sheets covered under a damp towel while assembling to prevent cracking.
  • Ensure spinach is thoroughly squeezed dry to avoid soggy pastry crusts.
  • Store leftovers in an airtight container in the fridge for up to 3 days and reheat in an oven or air fryer.