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Moroccan Rolls and Creamy Dill Sauce
Ingredients
Rolls
- 12-16 sheets phyllo dough, thawed (about a third to half of a 16-ounce box)
- 10 ounces frozen, chopped spinach, thawed
- 5 Tbsp. butter (solid) and 1/4 cup butter (melted)
- 3 scallions, sliced (green and white portions)
- 1/3 cup ricotta cheese
- 3 ounces crumbled feta cheese
- 1/2 cup grated Parmesan cheese (divided in two 1/4-cup portions)
- 1 large egg
- 1 Tbsp. dried dill weed
Creamy dill sauce
- 1 1/4 cup mayonnaise
- 1/2 cup sour cream
- 2 tsp. dried dill weed
- 1/4 cup grated Parmesan cheese
- 3 Tbsp. lemon juice (from about one large lemon)
- 1 Tbsp. grated onion
- 3 cloves minced garlic
- 2 tsp. Worcestershire sauce (omit for vegetarian version)
Instructions
- Thaw phyllo dough and spinach completely in the refrigerator, at least 8 hours. (Can start the day before you make the rest of the recipe).
- Make Creamy Dill Sauce. Combine all sauce ingredients; mix well and chill for at least 30 minutes. (Can be made a day or two ahead of the rolls.)
- Preheat oven to 375 degrees.
- Melt 5 tablespoons butter in a 10- or 12-inch frying pan. Sauté scallions for a few minutes until tender. Remove from heat and set aside.
- Place thawed spinach in a colander in the sink and squeeze with your hands to remove any remaining moisture.
- Put spinach in a large bowl. Add ricotta, feta, 1/4 cup Parmesan and egg. Mix well. Add sautéed scallions; mix.
- Make a seasoning blend for the rolls: Mix the other 1/4 cup Parmesan and 1 tablespoon dill weed. Set aside.
- Take 1/3 cup of the spinach mixture; roll into a log about 3 to 4 inches long and set on a sheet of parchment paper.Repeat until all spinach mixture is rolled into logs.
- Cut the phyllo dough into portions that are 3 to 4 inches across and about 6 inches long.
- Get the 1/4 cup of melted butter. Take two of the cut phyllo sheets, put them on a work surface and brush them with butter. Sprinkle one sheet with the dill and Parmesan seasoning mix; put the other sheet on top (so that the seasoning is between the two layers).
- Place one of the spinach logs at a shorter edge of the buttered phyllo sheets. Loosely roll up the log inside the phyllo. Place on a baking sheet covered with parchment paper, with roll’s seam side down.
- Keep buttering the phyllo sheets, sprinkling the seasoning and rolling the spinach logs until all spinach logs are gone.
- Bake at 375 degrees for 10 minutes or until golden at the edges. Serve with the Creamy Dill Sauce.
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