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Photo of Ricotta and spinach scroll by WW

Ricotta and spinach scroll

Total Time
1 hr
15 min
30 min
Every tasty 'coil' of this amazing pie is wrapped in filo pastry so you get crunch with every munch!


Olive oil

2 tsp

Brown onion

1 small, finely chopped


1 clove(s), crushed

English spinach

1 bunch(es), washed, shredded

Reduced-fat ricotta cheese

300 g

Reduced fat feta cheese

100 g, crumbled

Dried breadcrumbs

15 g, made from stale white bread


1 medium, lightly beaten

Fresh dill

2 tbs, finely chopped

Fresh mint

2 tbs, finely chopped

Fresh lemon rind

2 tsp, finely grated

Filo pastry

9 sheet(s)

Reduced fat oil spread

2 tbs


  1. Preheat oven to 220°C or 200°C fan-forced. Line a large baking tray with baking paper. Heat oil in a large non-stick frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 30 seconds or until fragrant. Add spinach and cook, stirring, for 2 minutes or until wilted.
  2. Transfer spinach mixture to a large bowl. Set aside to cool for 15 minutes. Add ricotta, feta, breadcrumbs, egg, dill, mint and rind to bowl and mix to combine.
  3. Lightly brush 1 sheet of filo with spread. Top with another sheet of filo and brush with a little more spread. Top with another sheet and cut stack in half lengthways. Repeat with remaining filo and spread to make 6 filo stacks.
  4. Working quickly, spread one-sixth of the spinach mixture evenly along 1 long edge of each stack. Roll filo to enclose filling and form a long cigar shape. Flatten ends to seal and brush with remaining spread. Join rolls together on prepared tray to make a coil shape, securing the ends with a toothpick to hold in place. Bake for 20–25 minutes or until golden and crisp. Serve.