Nettle & Goat Cheese Filo Rolls
Source: Katie Reicher, Seasons of Greens
Recipe Type: Appetizers and Sides | Seasons: Spring
This recipe appears in Seasons of Greens by Katie Reicher (Simon & Schuster, 2025) and was demonstrated in the Foodwise Classroom on April 19, 2025.
Stinging nettles might sound intimidating at first blush. They do sting after all. But this can easily be overcome by wearing a pair of gloves and blanching the nettles for 20 seconds. Thebarbs that sting you will soften and become limp, making them harmless to handle once cooked. I find most of my nettles at farmer’s markets, my backyard, or in the fields at Green Gulch Farm, though if you have a difficult time finding this pesky plant, you can easily substitute spinach or kale instead.
Serves 4
INGREDIENTS
5 ounces nettles
1 bunch chives, sliced thin
2 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped
1 clove garlic, minced
1 cup goat cheese
2 egg yolks
1 lemon, zested and juiced
1 pinch freshly grated nutmeg
1 pinch freshly ground black pepper
1½ tsp salt
9 sheets of frozen filo, defrosted
1 stick of butter
PREPARATION
- Fill a large saucepan 2/3rds of the way full with water and bring to a boil. Add a generous amount of salt to the water.
- Using gloves, clean the nettles by removing any thick, tough stems and discarding. Once the nettles are cleaned, dunk the leaves and thin stems into the boiling water and allow to cook for 20 seconds. Drain from the water immediately and allow them to cool completely. Once cool, ring the nettles out using cheesecloth or a tea towel until they are completely dry.
- Chop nettles into ½” pieces and add to a bowl along with the herbs, garlic, goat cheese, egg yolks, lemon zest and juice, spices, and salt. Mix until combined.
- When ready to assemble, preheat the oven to 375F. Lightly spray or oil a baking sheet and set aside.
- Lay one filo sheet on a clean surface and brush lightly with the melted butter. Carefully lay a second filo sheet directly on top of the first sheet. Brush this filo sheet with more butter and add a third sheet on top. Use a knife or pizza cutter to slice the filo in half lengthwise, then into thirds crosswise to make 6 even sheets.
- Take one of the 6 sheets and align it so that the long edge is facing you. place about ¼ cup of filling at the very bottom of the filo sheet. Tuck up the edge of the filo by folding each side inward about 1 centimeter for the entire length of the filo roll. Then, roll the filo loosely away from you until you have a chubby cigar. Place the filo on the prepared baking sheet and brush the top with melted butter. Repeat this process until all of the filo rolls are rolled.
- Bake the filo rolls for about 35-45 minutes, until the filo is uniformly golden brown and crisp. Serve immediately.
