In medium bowl, combine ricotta, spinach, egg white, feta cheese, dill, nutmeg and red pepper sauce; blend well. Cut stack of dough sheets into 4 equal rectangles. Keep stacks moist by covering with waxed paper and damp tea towel.
To assemble: Brush 2 sheet thick rectangle of dough lightly with olive oil. Place 1 Tbsp. filling at short end of dough and roll 2 or 3 turns. Fold each side of rectangle about 1 1/2 inches toward center and finish rolling. Place rolls on ungreased cookie sheet and bake at 375 for 20 minutes (add 5-10 minutes if rolls are frozen) or until golden brown. Unbaked rolls may be placed on cookie sheet and frozen; when frozen place in container, separating layers with waxed paper, cover and store in freezer.
By Robin from Washington, IA
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