Prep 20 mins
Cook 15 mins
- 3⁄4 cup low-fat ricotta cheese or 3⁄4 cup regular ricotta cheese
- 1⁄3 cup walnut halves
- 2 ounces emmenthaler cheese or 2 ounces swiss cheese, shredded
- 1 grated lemon, rind of
- 1 pinch nutmeg
- 2 tablespoons snipped fresh chives
- salt & freshly ground black pepper
- 6 sheets phyllo dough
- 1 tablespoon peanut oil or 1 tablespoon vegetable oil
- Preheat the oven to 425 degrees.
- In a food processor fitted with the steel blade place the ricotta, walnuts and cheese.
- Pulse to finely chop and combine the ingredients.
- Add the lemon zest, nutmeg, cinnamon, chives and salt and pepper to taste.
- Mix well.
- Cut the phyllo sheets in half crosswise.
- Place one half sheet on a work surface, keeping the remaining sheets covered with a clean, damp towel so they do not dry out.
- On half of the sheet, spread one-twelfth of the cheese mixture in a rectangle about 3 inches long and 3/4-inches wide, leaving the bottom edge and side uncovered.
- Fold the bottom edge over the mixture, then fold in the sides and roll up into a cylinder about 1 1/2-inches in diameter.
- Repeat with the remaining sheets and cheese mixture.
- Alternatively, roll the phyllo around the cheese mixture to desired shape, such as triangles or small bundles.
- Lightly oil a baking sheet using a small amount of peanut oil.
- Place the rolls on the baking sheet at least 1/2-inch apart.
- Lightly brush the rolls with the remaining oil.
- Bake until golden and crisp, about 15 minutes.
- Serve hot or warm.