If lacking time or energy, roll with a creamy phyllo bake
Phyllo is famously used in Greek cooking to make sweet and savory dishes, such as baklava and spanakopita. The tissue-thin dough also works well in recipes where some type of filling is cocooned, enchilada-style, to create a crisp and flaky roll-up.
This phyllo bake, adapted from a recipe by chef Jamie Oliver, uses a winning combination of apple, Gruyere or Swiss cheese, baby spinach, sweet or spicy sausage, and ricotta. The result is a creamy, savory dish that comes together in just a few minutes. This is a great make-ahead entree for those days and nights when you know you’re not going to have the time or energy to cook.
I used Swiss cheese and Granny Smith apples and doubled the amount of phyllo sheets (two per roll-up) from the original recipe. Also, Oliver used ham instead of sausage.
With a salad, this makes a great lunch or light dinner, and you also could thinly slice the rolls to turn them into passable appetizers.