The days are getting longer, lighter and warmer, but eating from the garden is still a good while off. At this time of year, I want to spend as much time as I can outside (so quick-fix dinners is what we’re having), and I love to incorporate the few wild and cultivated foods which can be harvested already.
Springtime Ramp ‘n’ Greens Rolls
- 3-4 tablespoons of extra virgin olive oil
- a large bunch (a Ball jar full) of ramps*, washed and sliced (bulbs and leaves)
- a large bunch of spinach (or 1/2 bunch and the equivalent amount of another fresh green, such as sorrel, baby kale or nettles), washed and chopped
- 3 large eggs
- 1 15 oz container of ricotta cheese
- salt/pepper to taste
- 15 sheets of filo dough, thawed
- Preheat oven to 375°.
- Heat 1 tablespoon olive oil in a large skillet, add ramps and sauté until starting to soften, add chopped greens and sauté several minutes longer.
- Take off heat and allow to cool. Break eggs into skillet, add ricotta cheese, and salt and pepper. Stir to combine.
- On a large working surface, lay out a sheet of filo dough, brush with olive oil, and lay another on top. Repeat several times until you’ve used 5 sheets. Lay 1/3 of the filling on the dough and roll up, brushing with olive oil as you roll. Repeat to make 3 rolls.
- On a lightly oiled baking sheet, place rolls in oven for 20-30 minutes until dough starts to brown slightly on top.
* Ramps, or wild leeks, are fun to gather in the spring. If you have access to them, why not celebrate this time of year by eating what’s in season now and only now, but if not, these rolls are just as good with cultivated leeks.