Ramp, Goat Cheese & Pine Nut Phyllo Rolls

Ramp, Goat Cheese & Pine Nut Phyllo Rolls

Ramp, Goat Cheese & Pine Nut Phyllo Rolls are inspired by the Greek classic, spanakopita, a layered “pie” which is typically made with spinach and feta cheese wrapped or layered in thin, crisp phyllo pastry. It’s not uncommon for regional variations to contain other wild greens or herbs in addition to or in place of the usual spinach. It’s the sort of hearty, rustic dish that lends itself to experimentation with whatever fresh, local ingredients are readily at hand.

Our version uses fresh goat cheese together with thick yogurt cheese or cream cheese and a sprinkling of parmesan to add fresh, tangy flavor that’s not overly strong or salty. Of course, ramps (Allium tricoccum, also known as wild leeks) are a purely North American thing, but they are not dissimilar in flavor to wild onion relatives found in many parts of the world. The famously potent flavor of the ramps is somewhat tempered and mellowed by cooking, yet still gently, but persistently permeates the finished rolls with its wild presence.

Delicious whether hot from the oven or at room temperature, these flaky rolls are sufficiently satisfying for a light lunch on their own, but are also perfect as picnic fare or appetizers.

Fresh ramps, ready to slice

 

Ramp, Goat Cheese & Pine Nut Phyllo Rolls

A very easy recipe that can be adapted to any ingredients that you already have on hand. Use any combination of spinach, arugula, sun-dried tomatoes, spices and other fresh, leafy greens and herbs from your garden.

  • 8 oz fresh ramps (wild leeks), white and green parts
  • 5+ Tbsp butter, divided (3 Tbsp for the ramps the rest for the wrapping)
  • 4 oz goat cheese
  • 1 Tbsp Marsala
  • 1/2 cup yogurt cheese or cream cheese
  • 6 Tbsp grated Parmesan cheese, divided (3+3)
  • 1 pinch smoked paprika
  • zest of 1/2 Meyer lemon
  • 3 Tbsp toasted pine nuts (see notes below)
  • sea salt and freshly ground pepper, to taste
  • 1 large egg (we used a duck egg from The Old Strawberry Farm)
  • 15 sheets frozen phyllo dough (14×9 inch), thawed overnight in the fridge

Make the filling:

Adding ramps to the goat cheese fillingChop the white to pink parts of the ramps into a small dice; slice the green parts of the ramps coarsely. Melt 3 Tbsp butter in a pan, add the white/pink parts and cook over medium-high heat, stirring, for 2 minutes. When the pan begins to get a little dry, splash in 1 Tbsp Marsala. Add the chopped green parts and cook, stirring, for another minute or until all the Marsala has evaporated and the greens are wilted. Set aside in a bowl.

In a large bowl, mix the goat cheese, yogurt cheese, 3 tbsp Parmesan, smoky paprika, lemon zest, salt and pepper until blended.

Beat the egg in a small bowl and add to the cheese mixture, along with the ramps, stirring gently until the ramps are evenly distributed.

Prepare the phyllo:

Filling-on-strip-of-phylloAdd the remaining butter to a small bowl and microwave on low until melted.

Brush 1 phyllo sheet lightly with butter, sprinkle 1 Tbsp Parmesan evenly over the top. Keep remaining phyllo sheets covered with a damp kitchen towel.

Top with 2 more phyllo sheets, lightly brushing each layer with some of the remaining butter and topping with Parmesan cheese.

Spread 1/5 of the ramp-cheese filling along one short side of phyllo stack. Sprinkle with toasted pine nuts. Fold in long sides of phyllo; roll up from one short side to make log.

Repeat the process with the remaining phyllo sheets and filling to make 4 additional logs. Cover filled “logs” with a damp towel.

Bake and serve:

Rolled phyllo logs, ready for the ovenPreheat oven to 375F.

Brush the tops of the rolls with the remaining butter. With a very sharp knife, make small (diagonal) cuts in the tops at 1-inch intervals.

Place on parchment-covered baking sheet. Bake in 375°F oven for 27 minutes or until golden brown.   Remove from the oven and cool for 5 minutes.

Transfer to a cutting board. Use a serrated knife to cut each log into slices along the slits. Serve warm or at room temperature.

Hint: Toasting pine nuts
Heat a small stainless steel pan large enough to fit the nuts in one layer, on high. Once it’s good and hot, take it off the heat, add the pine nuts and swirl and stir them around until golden brown. Empty into a glass dish and voila! No need to be afraid of burning them.

Sliced Ramp, Goat Cheese & Pine Nut Phyllo Rolls

Ramp, Goat Cheese & Pine Nut Phyllo Rolls

 

Curly Divider

 

Many of the ingredients used in this recipe, and other recipes on the Earthy Delights Blog, can be purchased online at our retail website, Earthy.com. We welcome you to visit the Earthy.com website to view our extensive selection of hard-to-find ingredients and our complete Recipe Collection of over 500 tested recipes.

For even more news, information and recipes, sign up for the free Earthy Delights email newsletter.

 

Curly Divider

 

Many of the ingredients used in this recipe, and other recipes on the Earthy Delights Blog, can be purchased online at our retail website, Earthy.com. We welcome you to visit the Earthy.com website to view our extensive selection of hard-to-find ingredients and our complete Recipe Collection of over 500 tested recipes.

For even more news, information and recipes, sign up for the free Earthy Delights email newsletter.

 

Curly Divider

 

Many of the ingredients used in this recipe, and other recipes on the Earthy Delights Blog, can be purchased online at our retail website, Earthy.com. We welcome you to visit the Earthy.com website to view our extensive selection of hard-to-find ingredients and our complete Recipe Collection of over 500 tested recipes.

For even more news, information and recipes, sign up for the free Earthy Delights email newsletter.

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