Richmond Times-Dispatch

If lacking time or energy, roll with a creamy phyllo bake

- BY GRETCHEN MCKAY

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.

 ?? GRETCHEN MCKAY/PITTSBURGH POST-GAZETTE ?? Crepe-like phyllo rolls are stuffedwit­h a pleasing mixture of apples, cheese, spinach and ham, then topped with beaten eggs.
GRETCHEN MCKAY/PITTSBURGH POST-GAZETTE Crepe-like phyllo rolls are stuffedwit­h a pleasing mixture of apples, cheese, spinach and ham, then topped with beaten eggs.

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