Home » 07 July » Zucchini & Ricotta Phyllo Roll

Zucchini & Ricotta Phyllo Roll

Okay, here come the zucchini! They seem to be the one thing the heat doesn’t slow down, as long as they are watered. 

There is, of course, a distinct resemblance to Spanakopita here. Since zucchini is less robust in flavour than spinach, I paired it with a mild cheese and kept the herbs fairly discreet. It’s still a lovely summer dish, and would do well served with a pasta or potato salad.

6 to 8 servings
1 hour 15 minutes– 30 minutes prep time

Zucchini & Ricotta Phyllo Roll

450 grams (1 pound; 3 medium) zucchini
2 medium carrots
1 medium onion
3 tablespoons finely minced parsley
2 tablespoons finely minced mint
1 tablespoon finely mince dill
1 tablespoon mild vegetable oil

450 grams (1 pound) ricotta cheese
salt & freshly ground black pepper to taste
2 large eggs
1 tablespoon flour
225 grams (1/2 pound) frozen phyllo pastry, thawed
1/4 cup olive oil

Wash, trim, and grate the zucchini. Put them in a strainer, sprinkled generously with salt, and let them drain as you prepare the other vegetables.

Peel and grate the carrots. Peel and chop the onion. Wash, dry, and mince the herbs.

Heat the oil in a large skillet over medium-high heat, and add the carrots and onions. Rinse and squeeze the zucchini dry, and add it to the pan. Cook until wilted and somewhat reduced in volume, stirring regularly. Mix in the herbs, then turn the vegetables into a mixing bowl. Let them rest for 15 minutes or so to cool.

When they are cool enough to work with, crumble in the cheese. Season with salt and pepper. Break in the eggs, add the flour, and mix well.

Preheat the oven to 375°F

Lay one or two sheets of phyllo at a time on a large baking sheet, and brush them with olive oil, until you have a stack of about 3/4 of the phyllo in a neat rectangle. Spoon the cheese and vegetable mixture into a long mound along the middle of the phyllo, parallel to the long sides.

Brush the remaining phyllo sheets with oil, and lay them over the vegetables, aligned with the rest of the sheets of phyllo. Fold the sides in, then fold up the top and bottom long sides; they should overlap slightly. Roll the finished packet over so the seam is on the bottom.

Bake the phyllo roll for 30 minutes, until golden-brown and crisp. Let the roll rest for at least 15 or 20 minutes before serving, or serve just warm or at room temperature.

Last year at this time I made Curried Baked Chicken Thighs.

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