Home » Leek and ricotta strudel phyllo

Leek and ricotta strudel phyllo

Quick and easy recipe

by Ada Parisi
5 min read
Strudel di porri e ricotta in pasta fillo

Leek and ricotta strudel phyllo: this dish you will save your life. Or, If not life, at least dinner. Perché è una vera ricetta salva cena e, come molti strudel e QUICHES, è semplice da preparare e buonissimo. In addition, looks good and then green light to guests at dinner, even to the most demanding. In short, come le quiche, le torte rustiche e gli sformati, questa ricetta è un vero jolly in cucina, da servire come antipasto o piatto unico.

Lo strudel di porri e ricotta in pasta fillo è di fatto un ‘finto strudel’, completamente vegetariano, filled with leeks, sheep's milk ricotta, chives, pecorino and parmigiano. Very tasty, crunchy on the outside and soft on the inside, if accompanied by a mixed salad you will make a great impression. I always keep a couple of rolls of phyllo dough in the refrigerator for last-minute solutions, I can't do without. Ovviamente potete anche utilizzare la pasta sfoglia pronta, e il risultato sarà buono ma certamente meno croccante. Oppure fare voi la pasta strudel in casa.

Se amate gli strudel salati, simple and tasty, you can take a look at the SAVORY STRUDEL WITH CABBAGE AND POTATOES (you can find the VIDEO RECIPE on my YouTube channel), to that of BROCCOLI BRIOCHE BREAD o allo strudel con BROCCOLI, BACCALA’ E POMODORI SECCHI.

Strudel di porri e ricotta in pasta fillo


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


5 sheets of phyllo dough

400 grams of ricotta cheese

6 large leeks

a small bunch of chives


salt and pepper

60 grams of grated pecorino cheese Dop

60 grams of grated Parmesan cheese After

a whole egg

4 Tablespoons extra virgin olive oil

20 grams of butter

extra virgin olive oil

a pinch of paprika


Clean the leeks eliminating the ends and the outer leaves, wash them and cut them into thin rounds. Tritare l'erba cipollina. Mettere in una padella l'olio e il burro, Let them warm up and add the leeks: stew covered and heat for 20 minutes, then remove the cover, season with salt, pepare e unire l'erba cipollina.

Lavorare in una ciotola la ricotta con il parmigiano, pecorino, l'uovo e la noce moscata, then add the leeks and season with salt and pepper.

Preheat oven to 200 degrees static. Coat a baking sheet with parchment paper and grease it lightly with oil. Arrange on the baking sheet a sheet of phyllo dough, brush with a little oil (I use a pastry brush) e sovrapporre un altro foglio, brush a little and continue for the remaining sheets.

Disporre sulla pasta fillo l'impasto di porri e ricotta lasciando liberi 3 centimetri circa di bordo e arrotolare lo strudel su se stesso con delicatezza, pressing on end so that the filling, that tends to inflate, does not leak out then in baking.

Coat the surface of the roll, Sprinkle with a pinch of paprika and bake for 20 minutes or so. For Brown the Phyllo Dough, move the oven 3-5 minutes on the ventilated function, until you've got a nice golden color. Remove from oven and allow to cool 5 minutes before cutting. Servire lo strudel guarnito da un po' di erba cipollina.


MATCHING: Dall'azienda vitivinicola Davino Meroi, located in the province of Udine, suggeriamo il Tocai Friulano 2011, un piacevolissimo bianco dai profumi di pera e fiori bianchi e un'acidità discreta che lo rende adatto a un abbinamento con questa ricetta.

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Alessio islaz April 30, 2014 - 14:04

… a really tasty recipe and original x i “not carnivores” … I would have paired a beer maybe some’ “peppery”… ;-)

Sicilians creative in the kitchen April 30, 2014 - 14:16

Ohhh!!! But that honor! In fact I have to scold my ' sommelier ', could think of! Then I must remember that you love the dishes without meat, like I do… See you soon, ADA

Tamara April 29, 2014 - 20:08

ADA is very nice and I would like to try it with the Phyllo Dough, but every time I catch a trouble, I stick and don't seem to do anything, now I try again and I need because it is nice crispy…a hug dear

Sicilians creative in the kitchen April 30, 2014 - 01:21

But no Tamara, It is not possible for you to stick the Phyllo Dough!!! The oil well well with oil or butter??? You're a crazy bread baking and you can't use the Phyllo Dough? I wouldn't believe it even if I saw it! A hug to you!

Chezuppa April 29, 2014 - 16:57

You know I always try the phyllo dough and not find it ever? Every time I see recipes with this paste I look and I look… nothing! :(
I love heheh

Sicilians creative in the kitchen April 29, 2014 - 17:12

Tell me in so many that don't find… but here in Rome, there is in every supermarket garner… I'm sorry.. but you can replace it with a dough for strudel salty pulled thin and overlaid in three layers! ADA

Italians Do Eat Better April 29, 2014 - 12:02

A very tasty savoury strudel, really nice!

Sicilians creative in the kitchen April 29, 2014 - 12:38

Thanks! And especially is very easy and quick to prepare! Good bridge of May 1! ADA


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