Ρολάκια με καταίφι και ρικόττα

Ελαφριά, γρήγορα και νόστιμα! Τι άλλο θέλουμε απ΄τα τυροπιτάκια; Αυτή τη φορά χρησιμοποιούμε καταίφι για φύλλο ενώ η γέμιση περιέχει, κυρίως, ρικόττα. Η Άντζελα Νικολέττου έχει τις λεπτομέρειες.

Ricotta kataifi rolls Source: supplied by Angela Nicolettou

Ricotta kataifi rolls

Ingredients

200g kataifi pastry

200g ricotta cheese

100g grated kefalotyri

1 tbs parsley, finely chopped

1 tsp lemon zest

5 tbs extra virgin olive oil

Method

Take kataifi pastry out of the fridge 30 minutes before you need it.

In a bowl mix the ricotta, kefalotyri, parsley, lemon zest, 2 tbs olive oil and black pepper.

Heat oven to 180C and line a baking tray with baking paper.

Take kataifi pastry and pull it apart so it is loose and 3 tbs olive oil. Mix well so the pastry is evenly coated in the olive oil.

Pull off a small amount of pastry (about 10g) and shape it into a length of about 15cm by 5cm. This can be quite rough and not very thick as you will roll it up. Place a spoonful of cheese filling along one end and roll it up. Place on the baking tray and repeat until all filling is used up.

Bake until golden brown (about 10 min). Serve warm.

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