Picture this: buttery, flaky phyllo pastry, crispy to perfection, encasing a luscious, creamy ricotta filling spiked with tangy Peppadew peppers and fragrant oregano. Now imagine the pop of flavor when paired with a fennel salt sprinkle and a sweet-and-spicy dipping sauce. Yes, these Spicy Ricotta-Stuffed Phyllo Rolls are everything you didn’t know you needed in an appetizer.
What makes these rolls so special is their versatility. They’re fancy enough to impress at dinner parties yet simple enough for an at-home movie night snack. Whether you’re hosting a gathering or prepping for an indulgent treat-yourself moment, these phyllo rolls hit all the right notes.
I stumbled upon this recipe one rainy evening when I was craving something crunchy yet creamy, and my fridge didn’t offer much inspiration—except for an almost-forgotten container of ricotta and a jar of Peppadew peppers. What started as a “let’s see what happens” experiment turned into a household favorite. Now, these rolls make their way to every holiday party, game night, and potluck I attend. The best part? They’re ridiculously easy to make.
Why You’ll Love This Spicy ricotta phyllo rolls Recipe
There’s so much to adore about these Spicy Ricotta-Stuffed Phyllo Rolls. For starters, the combination of textures is pure magic. The phyllo pastry bakes to a golden, crackly crisp that contrasts beautifully with the creamy, slightly spicy filling inside. And let’s not forget the fennel salt, which adds an aromatic, earthy note to every bite.
These rolls are also incredibly adaptable. You can swap ingredients to suit your pantry or palate, and they’re freezer-friendly, which makes them perfect for planning ahead. Plus, the recipe is simple enough for beginners, with step-by-step instructions that guarantee success every time.
Beyond their ease, these phyllo rolls are an entertainer’s dream. They’re bite-sized, mess-free, and pair well with a variety of dips and sides. Whether you’re serving them alongside a fresh salad, creamy hummus, or a bold dipping sauce, they’re bound to be the star of the spread.
Preparation Time and Servings
Total Time: 40–50 minutes (including assembly and baking)
Servings: 20–24 rolls
Calories per Roll: Approximately 90
Ingredients
The Filling:
- 8 oz ricotta cheese: The creamy base that holds the filling together.
- ⅓ cup pickled Peppadew peppers, finely chopped: Adds a tangy sweetness with a gentle heat.
- 1 tablespoon fresh oregano, chopped: Brings a fresh, herby aroma to the filling.
- ¾ teaspoon freshly ground black pepper: For a hint of warmth and balance.
- Salt, to taste: Enhances the flavors of all the ingredients.
The Phyllo Rolls:
- 6 oz unsalted butter, melted: Ensures the phyllo layers crisp up beautifully.
- 1 package phyllo dough, cut into 6×8-inch rectangles: The flaky pastry base for the rolls.
Garnish and Dipping:
- 1 teaspoon fennel seeds: Adds a warm, anise-like flavor to the garnish.
- Flaky salt: Elevates the crisp topping with a subtle crunch.
- Hot pepper jelly or sweet chili sauce: The perfect complement to the savory, creamy rolls.
Step-by-Step Instructions ro make this Spicy ricotta phyllo rolls
Prepare the Filling
Start by combining the filling ingredients in a medium mixing bowl. Add the ricotta, finely chopped Peppadew peppers, fresh oregano, black pepper, and a pinch of salt. Stir everything together until it’s well combined and creamy. Set the mixture aside while you prepare the phyllo dough.
Assemble the Rolls
Unroll the phyllo dough carefully, keeping the sheets flat. Cover them with a damp kitchen towel to prevent them from drying out as you work. Take one sheet and lay it flat on a clean work surface. Using a pastry brush, lightly coat the sheet with melted butter. Lay a second sheet on top, brush it with butter, and repeat until you have a stack of two sheets.
Spoon about 2½ teaspoons of the ricotta filling into the center of the phyllo rectangle. Roll the dough burrito-style: fold the bottom over the filling, tuck in the sides, and roll tightly. Brush the outside of the roll with more melted butter to seal it and enhance browning during baking. Repeat this process with the remaining phyllo sheets and filling.
Prepare for Baking or Freezing
Arrange the assembled rolls on a parchment-lined baking sheet, leaving a little space between them. If you’re not baking them immediately, you can freeze the rolls at this stage. To do this, place the baking sheet in the freezer for an hour or two until the rolls are firm, then transfer them to freezer-safe bags.
Make Fennel Salt
While the rolls chill or bake, prepare the fennel salt. Toast the fennel seeds in a dry skillet over medium heat for about 30 seconds, stirring constantly, until fragrant. Let them cool slightly, then grind them coarsely using a spice grinder or a mortar and pestle. Mix the ground fennel seeds with flaky salt and set aside.
Bake the Rolls
Preheat your oven to 375°F (190°C). Brush the tops of the rolls with melted butter and sprinkle them generously with the fennel salt mixture. Bake for 17–22 minutes, or until the rolls are golden brown and crispy. The baking time may vary depending on your oven, so keep an eye on them in the last few minutes.
Serve
Allow the rolls to cool for about 10 minutes before serving. Pair them with your favorite dipping sauce—hot pepper jelly and sweet chili sauce are fantastic choices. Arrange them on a platter for a presentation that’s as impressive as it is delicious.
How to Serve this Spicy ricotta phyllo rolls
- Pair these rolls with a fresh, crisp salad for a balanced appetizer course.
- Serve alongside a creamy hummus or tzatziki for an herby, cooling dip option.
- Add them to a charcuterie-style board with olives, roasted nuts, and fresh fruit for a more substantial spread.
Tips for Success
- Drain the Ricotta: If your ricotta is too watery, the filling can become runny. To avoid this, place the ricotta in a fine mesh strainer or cheesecloth for 15–20 minutes before mixing it with the other ingredients.
- Keep Phyllo Dough Covered: Phyllo dough dries out quickly, so always keep the sheets covered with a damp towel while assembling the rolls.
- Butter Generously: Don’t skimp on the melted butter—it’s key to achieving those golden, flaky layers.
- Freeze for Later: These rolls freeze beautifully, making them ideal for entertaining or meal prep. Bake them straight from frozen without thawing—just add an extra 5 minutes to the baking time.
- Experiment with Fillings: Swap the Peppadew peppers for roasted red peppers, sundried tomatoes, or even caramelized onions for a different flavor twist.
Recipe Variations
If you’re feeling adventurous, there are plenty of ways to customize this recipe.
- Vegetarian Options: Add chopped spinach or sautéed mushrooms to the filling for extra veggies.
- Spicy Kick: Incorporate a pinch of crushed red pepper flakes or a splash of hot sauce into the filling for more heat.
- Cheese Lovers: Mix in a bit of shredded Parmesan or crumbled feta for extra cheesiness.
- Gluten-Free Alternative: Use gluten-free phyllo dough or substitute with rice paper for a similar crispy effect.
Freezing and Storage
These phyllo rolls are a dream to make ahead. Store leftover baked rolls in an airtight container in the fridge for up to 3 days. Reheat them in a 350°F oven for about 10 minutes to restore their crispness.
For longer storage, freeze the assembled but unbaked rolls. Arrange them on a baking sheet and freeze until solid, then transfer to freezer-safe bags. Bake straight from frozen, adding a few minutes to the baking time.
Key Takeaway
These Spicy Ricotta-Stuffed Phyllo Rolls are the perfect balance of creamy, tangy, and crispy. Easy to make, freezer-friendly, and endlessly customizable, they’re a must-have in your recipe repertoire. Whether you’re hosting a party or simply treating yourself, these rolls are guaranteed to impress. Give them a try, and don’t forget to share your creations!
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Spicy Ricotta-Stuffed Phyllo Rolls Recipe: A Crispy, Creamy Delight
- Total Time: 40 minutes
- Yield: 20–24 rolls 1x
- Diet: Vegetarian
Description
These Spicy Ricotta-Stuffed Phyllo Rolls combine crispy, golden phyllo pastry with a creamy ricotta filling, spiced with tangy Peppadew peppers and fresh oregano. Garnished with aromatic fennel salt and paired with a sweet-and-spicy dipping sauce, this appetizer is perfect for gatherings, holiday parties, or an indulgent snack.
Ingredients
- For the Filling:
- 8 oz ricotta cheese
- ⅓ cup pickled Peppadew peppers, finely chopped
- 1 tablespoon fresh oregano, chopped
- ¾ teaspoon freshly ground black pepper
- Salt, to taste
- For the Phyllo Rolls:
- 6 oz unsalted butter, melted
- 1 package phyllo dough, cut into 6x8-inch rectangles
- For Garnish and Dipping:
- 1 teaspoon fennel seeds
- Flaky salt
- Hot pepper jelly or sweet chili sauce
Instructions
- Mix ricotta, Peppadew peppers, oregano, black pepper, and salt in a bowl.
- Unroll phyllo dough and keep it covered with a damp towel. Take one sheet, brush with melted butter, layer another sheet on top, and brush again.
- Add 2½ teaspoons of filling, roll up burrito-style, and seal. Repeat for all rolls.
- Make fennel salt by toasting fennel seeds, grinding them, and mixing with flaky salt.
- Bake at 375°F for 17–22 minutes after brushing rolls with butter and sprinkling fennel salt.
- Cool for 10 minutes and serve with a dipping sauce.
Notes
- Freeze unbaked rolls for up to 1 month and bake directly from frozen.
- Substitute Peppadew peppers with roasted red peppers if needed.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean-inspired