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
Scale
- 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