Kale and Ricotta Phyllo Roll Recipe – A Crispy, Mediterranean-Style Savory Bake

Kale and Ricotta Phyllo Roll Recipe

The Inspiration

Inspired by Mediterranean spanakopita traditions and the fresh, seasonal produce celebrated on A Is for Apple, this dish reflects host Robert Jewell’s love for simple ingredients elevated through technique. By blending kale, three cheeses, bright lemon zest, and warm nutmeg inside buttery layers of phyllo, the roll becomes both familiar and fresh—an inviting twist on a classic leafy‑green pastry. Viewers will love how effortlessly it transitions from everyday cooking to special‑occasion dining, all while delivering rich flavor and stunning texture.

Ingredients

• 250g (9 oz) Curly fresh kale, washed
• 2 tablespoons (30ml) butter
• 1 large onion
• 1 cup (250ml) ricotta cheese
• ¼ cup (60ml) feta cheese
• ¼ cup (60ml) grated parmesan cheese
• ¼ cup (60ml) chopped fresh cilantro
• Zest of 2 lemons
• ½ teaspoon (2.5ml) freshly grated nutmeg
• 1/3 cup (83ml) toasted pinenuts
• Salt and pepper
• 1 egg lightly beaten
• ¼ cup (60ml) butter or more
• 1 full box phyllo pastry

Method

• Preheat oven to 350F (176°C).
• Trim the heavy ribs from the kale and discard.
• Chop the onion in fine dice.
• Heat the butter in a large sauté pan add the onion and cook until soft and translucent.
• Add the kale and cook until just starting to wilt about 2 minutes.  It seems like a lot of kale but it will reduce dramatically.
• Remove from pan and place in a large bowl to cool.
• Once cool add the ricotta, feta, parmesan, cilantro, nutmeg, lemon zest, pine nuts, salt, pepper and egg.
• Melt butter in a small saucepan over low heat.
• Place a sheet of phyllo on a parchment lined tray.
• Brush the sheet lightly with melted butter. Place a second sheet on top and brush it with butter, repeat to have an 8 layer stack.
• Form the kale mixture into a sausage shape along the longest edge of the pastry, leaving a 1 inch (2.5cm) border at the sides.
• Turn in the sides of the pastry like an envelope and roll it up gently to fully enclose the filling, forming a log shape.
• Brush the outside with melted butter.  Bake until golden and crispy about 40 minutes.
• Remove from oven and let rest 10 minutes before slicing.
• To serve cut 1 ½ inch (3.8cm) slices and plate one or two per person
• Note: Phyllo dries out easily so work fast and cover the phyllo with a damp kitchen towel while working with it.

Serving Suggestions

This Kale and Ricotta Phyllo Roll makes a beautifully versatile dish that fits effortlessly into a variety of occasions. Serve it warm at brunch alongside poached eggs, citrus salads, or roasted tomatoes, or offer it as a dinner appetizer paired with creamy dips like tzatziki, chili‑honey yogurt, or roasted red pepper sauce. Its golden, crisp appearance also makes it an elegant choice for holiday gatherings or special events, especially when sliced into smaller rounds for canapé‑style bites served with sparkling wine or herbal mocktails. For a heartier meal, enjoy it with comforting soups such as tomato or squash, or pair it with a fresh green salad or grilled vegetables to round out the plate.

Final Thoughts

This Kale and Ricotta Phyllo Roll recipe is a celebration of Mediterranean comfort, fresh produce, and bold yet familiar flavors. Its crisp exterior and creamy, aromatic filling create a memorable dish that transitions seamlessly from everyday meals to special gatherings. Whether you’re hosting friends or treating yourself, this roll offers the perfect balance of texture, flavor, and elegance. Feel free to experiment with your favorite greens, herbs, or cheeses to make it truly your own.

Find more recipes from A is for Apple here!

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