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Italian vegetable rollatina

Servings:
6 servings
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Ingredients

  • 1/4 cup extra virgin olive oil
  • 3 ounce pancetta, cut into 1/8-inch small dice, if pancetta is unavailable, use bacon
  • 1 ounce medium sized spanish onion, small dice
  • 4 ounce garlic cloves, chopped
  • 1/2 teaspoon hot chili pepper flakes
  • 1 pound spinach, stems removed, washed and dried
  • 1 pound escarole, stems removed, washed and dried
  • 1 bunch black tuscan kale or green kale, stems removed, washed and dried
  • 1 cup crumbled ricotta salata or feta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 2 tablespoon sesame seeds
  • 1 tablespoon box filo dough
  • 1/4 cup extra virgin olive oil to brush filo dough

Preparation

Baking Directions:

In a large 18- to 20-inch skillet, heat extra-virgin olive oil over medium heat.

Add garlic, onions, and pancetta.

Cook until pancetta turns soft and translucent along with onions and garlic.

Add hot chili pepper flakes, all cleaned greens, and once greens are added, turn burner to high heat.

Toss greens to evenly mix and cook, until greens have collapsed and are fully cooked and wilted but still tender.

Remove from heat and drain greens in colander to remove excess liquid.

After greens have drained, place on cookie sheet, pat dry with paper towels, and transfer when cool to a large bowl.

Mix all three cheeses into greens and set aside until ready to make rollatina.

To make two rollatini: Unroll a sheet of filo dough onto work surface.

Place sheet widthwise in front of you and lightly brush with extra-virgin olive oil.

Carefully remove the next sheet of filo dough from pile.

Repeat process, placing the next sheet on top of the first and again repeat the process with a third sheet of filo dough.

Place greens and cheese filling along bottom strip of filo dough closet to you.

Add a filling amount that is approximately 3 inches wide by 2 inches high, leaving a 3/4-inch-wide border along all sides.

Fold the filo sheets over filling and roll over twice, then fold over the left and right sides, and fold into a log form.

Place seam-side-down on baking sheet, brush with extra-virgin olive oil, and sprinkle with sesame seeds.

Place cookie sheet in upper rack of oven and bake for 25 minutes.

Pastry should be golden brown; cut into 1-inch-thick slices and serve hot.

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