Prosciutto, Bocconcini and Spinach Rolls Recipe
Prosciutto, Bocconcini and Spinach Rolls
Flavors of Italy
Total time: 30 to 60 minutes

Prep. time: 20 minutes
Oven temperature: 190° C (375° F)
Cooking time: About 30 minutes

Difficulty: Easy
- 8 slices of Prosciutto, coarsely chopped
- 250 g (9 oz.) fresh Spinach
- 50 g (3 tbsp.) butter
- 1 medium onion, finely chopped
- 125 g (4 oz.) Bocconcini (sold in balls in water), drained and diced
- 1 beaten egg
- 2 tbsp. chopped parsley
- Freshly ground pepper
- 225 g (8 oz.) phyllo pastry
  1. Carefully clean the spinach, removing the larger stems, and place the leaves in a large saucepan. Cover and cook for a few moments, just until the leaves start to soften.
  2. Drain in a colander, pressing well to remove as much water as possible. Chop coarsely and place in a bowl.
  3. In a sauté pan, heat half the butter, add the onion and sauté over low heat until golden. Add the onion to the spinach and cool to lukewarm.
  4. Add the prosciutto, cheese, egg and parsley; season with salt and pepper and mix well.
  5. Melt the remaining butter. For each roll, take a sheet of phyllo pastry and brush it with melted butter. Place 1/8 of the filling on top, fold in the edges and roll up, adding a little more butter at regular intervals.
  6. Place on a baking sheet; bake in a 190° C (375° F) oven for 15-20 minutes or until nicely browned. Serve hot with a green salad.
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