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- 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
- 1Preheat the oven to 425 degrees.
- 2In a food processor fitted with the steel blade place the ricotta, walnuts and cheese.
- 3Pulse to finely chop and combine the ingredients.
- 4Add the lemon zest, nutmeg, cinnamon, chives and salt and pepper to taste.
- 5Mix well.
- 6Cut the phyllo sheets in half crosswise.
- 7Place one half sheet on a work surface, keeping the remaining sheets covered with a clean, damp towel so they do not dry out.
- 8On 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.
- 9Fold the bottom edge over the mixture, then fold in the sides and roll up into a cylinder about 1 1/2-inches in diameter.
- 10Repeat with the remaining sheets and cheese mixture.
- 11Alternatively, roll the phyllo around the cheese mixture to desired shape, such as triangles or small bundles.
- 12Lightly oil a baking sheet using a small amount of peanut oil.
- 13Place the rolls on the baking sheet at least 1/2-inch apart.
- 14Lightly brush the rolls with the remaining oil.
- 15Bake until golden and crisp, about 15 minutes.
- 16Serve hot or warm.
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Nutritional Facts for Ricotta, Walnut and Chive Bundles
Serving Size: 1 (29 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 81.0
- Calories from Fat 45
- Total Fat 5.0 g
- Saturated Fat 1.2 g
- Cholesterol 4.7 mg
- Sodium 65.1 mg
- Total Carbohydrate 6.2 g
- Dietary Fiber 0.4 g
- Sugars 0.1 g
- Protein 2.9 g
The following items or measurements are not included:
lemons, rind of