Spinach Artichoke Rolls
6 ounces chopped frozen spinach
1 tablespoon Olive Oil plus some for brushing phyllo
Freshly grated nutmeg, to taste
Salt and pepper
1 ½ cups ricotta cheese
½ tablespoon fresh lemon zest
1 clove garlic, minced (garlic-herb powder can be substituted – though fresh is better!)
1 (15-ounce) can/bottle/frozen artichoke hearts, drained and thinly sliced
3 eggs -(1 of the eggs is beaten with 1 Tablespoon water if using puff pastry)
1 cup grated Parmigiano-Reggiano
8-10 sheets phyllo (filo) dough, about ½ of a 16-oz. package, or 1 sheet puff pastry
This rolled finger food is encased in thin, flaky phyllo (filo). It’s tricky to make due to the delicate dough, but worth the effort. **Plan ahead when making this, as phyllo dough needs to thaw in the refrigerator for at least 8 hours before you can cook with it. For a simpler method, use puff pastry. This makes 32 phyllo cigars or 16 puff pastry rolls.
Pre-heat oven to 375 degrees. Combine spinach, artichokes, olive oil, garlic and lemon zest and mix. Fold in ricotta cheese and combine. Add eggs one at a time and incorporate. Mix in 1½ cups of Parmesan cheese and season with nutmeg, salt and pepper.
To assemble with phyllo, prepare a dry, flat work surface. Lay one sheet of dough on the surface and brush with olive oil. Lay a second sheet onto the first, and brush again. Keep the remaining sheets covered with a moist towel. Cut the layered sheets in half lengthwise, then cut each half into 4 pieces so you have a total of 8 rectangles.
Place a tablespoon of the filling at the short end of each rectangle. Roll each rectangle a few turns, tuck in the edges, and continue to roll into a cigar shape. Place each "cigar" onto the prepared baking sheet seam side down. Repeat with remaining phyllo and filling.
If using puff pastry, prepare a work surface with a good layer of flour. Unfold the puff pastry sheet onto the surface and cut into fourths. Place one of the quarter-sheets on the surface and sprinkle flour over the top. Roll out to about ¼" thick and cut into 4 rectangles. Place a tablespoon of filling at a short end of each rectangle. Roll the rectangle like a cigar. When finished, tuck in the sides.
Place cigars on a prepared baking pan with the seams of the tucked-in sides facing down. If you used puff pastry, brush with the beaten egg and water mixture. Bake for 25 to 30 minutes, or until golden brown.