Ravioli Sautéed with Spinach topped with goat cheese is tasty, easy and makes a perfect weeknight quick and easy meal. We all need these kinds of dishes.

I took some much needed time off to spend it on myself and appreciate each second with my Lil’ gang.

It’s so essential to simply focus and energize so often I take some time off to smell the roses.

I was truly losing myself in the middle. Thus, I did what I had to do.

Nowadays, I am depending on speedy, like really quick dinners.

Whenever a chance approaches, I incorporate easy shortcuts in my dinners such as frozen ravioli and spinach.

Tap here for more meatless meals

There is definitely nothing wrong with that. So, today I am sharing a recipe that is barely a recipe, but it is flavorful, delicious and extremely easy.

I am aware that some of you do have a problem with frozen produce.

Let me explain, unless you are picking vegetables and fruit out of your garden the next best thing is to get yourself frozen one.

They are frozen so quickly that you are not losing any nutritional values comparing to fresh that are travelling for days across the country.

I made ravioli from scratch before, and they are amazing, but I really do not have the time to make them all the time.

It is after all time consuming, so I believe that frozen, home-style ravioli is pretty delicious.

Particularly if you get a great quality because you can really see the difference.

On top of all it is fast, and it saves me lots of time to do other things.

In the end, you can get whatever you like, or find on sale. It is all good, though, right?!

If you get inspired and make Ravioli Sautéed with Spinach, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance!

RECIPES YOU MIGHT LIKE:

MEATLESS MEATBALLS WITH CAULIFLOWER AND BROCCOLI

MINI MEATLESS FRITTATA CUPS

PAN-FRIED EGGPLANT WITH MOZZARELLA AND MARINARA

YELLOW RICE WITH PEPPERS AND TOMATO SAUCE

SAGE AND BROWN BUTTER GNOCCHI

Yield: Serves 4

Ravioli Sautéed with Spinach

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Ravioli Sautéed with Spinach easy and tasty meatless dinner idea.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 1 pk. frozen Ravioli 1 pound + salt, for water (any on hand, spinach and cheese works well)
• 1 tbsp. olive oil
• 1 tbsp, butter
• 1/2 pack frozen spinach (any on hand even fresh baby spinach but use about 2 cups)
• 1 teaspoon lemon zest
• 1/2 tsp. Lemon juice
• 1 tbsp. parmesan cheese
• 1 teaspoon Italian herbs
• 1/2 teaspoon garlic powder
• Salt to taste

Topping:

• Goat cheese per serving size

Instructions

1. Boil water, and add a salt – generous pinch of salt. Add Frozen Ravioli. When the ravioli are floating they’re done.
2. On the other side, heat olive oil and butter in a medium-sized frying pan or a skillet, and add fresh spinach – if frozen, defrost and squeeze the water out as much as possible, if your spinach is with cream bowls, that's okay, just slightly defrost or steam it if your bag is steamable.
3. Add spinach to the oil and butter, then saute for a couple of minutes on medium-high heat. Taste and add salt to please your taste, a pinch or two.
4. Drain the ravioli, but reserve a couple of tablespoons of pasta water.
5. Add ravioli to sauteed spinach for a couple of seconds on a medium-high, turning around to coat and splashing with pasta water just to make it creamy.
6. Sprinkle lemon pepper, land lemon zest.
7. Squeeze just a bit of lemon juice, if you want fresh citrus flavour, but it is not necessary.
8. I like mixing grounded parmesan cheese, Italian herb blend and garlic powder together, then add to the dish.
9. Just before serving, add a tablespoon or so, of crumbled goat cheese or you may use feta if you wish.

Notes

You may use any ravioli, even homemade. My ravioli used in this recipe is with spinach and cheese filling.

Did you make this recipe?

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Hey, creamy garlic mashed potatoes topped with brown butter, lovers. Are you excited about the holiday season?

I am super excited, but only because of the delicious food that e serve during the holidays.

Speaking of delicious food, what do you think about my fabulous mashed potatoes?

There is no easier recipe than mashed potatoes, right? When you hit the right liquid constancy, it is the most delicious mashed potatoes that you will ever try. Not to brag, but I love making mashed potatoes as much as eating them.

CLICK HERE FOR MORE TASTY RECIPES

Mashed potatoes are my favorite. Now to think of it, I really love all the potato dishes. There is not even one potato dish that I do not like.

However, mashed potatoes got my heart. I simply can’t resist it. I could eat mashed potatoes for breakfast, lunch, and dinner.

Okay, maybe not breakfast, but I have before during my crazy teenage years when I get back from the party early in the morning or too late.

Take it however you want (haha) and there are leftovers in the kitchen. I saved my hungry belly many times eating cold mashed potatoes.

To move on to another story. We started to renovate our kitchen. Yey! The weekend project turned out in a 4-day long thing, but it is finally getting complete. I couldn’t be happier with the results.

It’s quite a process that I will share on my blog how we did it, but before I post anything, we are going to paint the walls.

I wanted a French – country-old farm house-shabby chic feel, with a modern twist, and I think we achieved it.

It was definitely teamwork, but to be honest, I am so tired that every bone in my body hurts from standing, lifting, and painting. But, it was totally worth it.

Now let’s get those mashed potatoes ready for cooking. Please read the notes below in the recipe section.

WATCH:
Recipe for Easy my Creamy Garlic Mashed Potatoes.

Potato recipes you might like:

Baked Sweet Potatoes

Potato and Beef Everything Bagel Croquettes

Easy Lyonnaise Potatoes

Air fryer rainbow potatoes with rosemary

If you make my tasty Creamy Garlic Mashed Potatoes with brown butter and herbs, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance! Happy Cooking!

Yield: Serves 6

Creamy Garlic Mashed Potatoes with Brown Butter

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Easy, delicious and so good. These are one of the best-mashed potatoes.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 1/3 to 1/2 pounds of potatoes per person, I used about 2 kg
• Water to cover over the potatoes
• 1/2 tbsp. salt or to taste
• 2-3 tablespoons unsalted butter
• 1/2 cup Milk
• 1/2 cup Cream/Half and Half/or Heavy Whipped Cream -works fine too.
• 1 teaspoon Garlic powder
• 1 teaspoon dry parsley
• Salt to taste about 1 teaspoon

Topping

• Dash of dried parsley
• Dash of dried sage
• 2 tablespoons garlic and herbs butter

Instructions

1. Peel the potatoes, wash and quarter into equal size.
2. Put the potatoes into a large pot, and pour cold water.
3. Add 1 tablespoon of salt, and cover.
4. Boil the potatoes over medium-high heat and cook until the potatoes are tender about 25 minutes.
5. Drain well, and transfer to a large mixing bowl.
6. Add cream and milk, unsalted butter, then dry parsley, garlic powder, and salt. (Taste later to see if you need more salt).
7. Using electric mixer start with low speed, mix potatoes. Increase the mixer's speed as the potatoes getting smoother. Mix until they are completely lumped free.

Topping:

1. In the skillet or a frying pan add garlic and herb butter (If unavailable, season unsalted butter with garlic and herbs), add a dash of dried parsley and dried sage. Allow it to melt on the medium heat.
2. When the butter starts to brown after a minute or two, take it off and drizzle over the mashed potatoes.

Notes

You can use large potatoes as I used, or smaller, just make sure you have enough- about 2 kg/4.4 lbs for approximately 6 adults. If you have more people, just add splash more cream and butter.

Of course, add Salt TO TASTE. Start with a few pinches if it's not salty enough and work from there. On the other note, if you have fewer people, just add less milk and cream. You can use red potatoes, with skin if you want to stay a bit healthier and use low-fat buttermilk -just an idea.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

These flaky, golden Phyllo Potato Rolls are inspired by the well-known Balkan dish Krompiruša (potato pie). They’re savory pastries filled with seasoned shredded potatoes and onions, wrapped in delicate phyllo dough, and baked to perfection.

It’s a delicious and simple dish that makes an ideal appetizer, snack, or on-the-go lunch. Whether you know it as potato burek, krompir pita, or just a childhood favorite, this comforting recipe is one you’ll come back to again and again.

If you asked me to choose between meat burek and this potato version, I’d probably pick the potato—every time. There’s just something about tender, peppery potatoes wrapped in crispy layers of phyllo dough that wins my heart.

Don’t get me wrong, meat burek is still a favorite, especially for special gatherings, but this Phyllo Potato Pie hits the spot every single time.

What I love about this recipe is how versatile it is. You can serve it warm or cold, make it ahead of time, or reheat it in the oven and still enjoy that crunchy texture.

I often make it for lunchboxes, picnics, or even as a poolside snack for the kids. After swimming and playing for hours, they come home starving—and nothing satisfies quite like this pie.

Sandra’s Tip:

Sometimes I like to elevate this dish by adding a generous spoonful of rich sour cream on top once it’s baked. Then I pop it back in the oven for 5 more minutes. The phyllo soaks up that creamy goodness and takes the whole dish to the next level. 

If you going to do this don’t add any sesame seeds on the top. But you will love this recipe either way.

Why You’ll Love This Phyllo Potato Pie Rolls:

• Made with simple ingredients
• Vegetarian-friendly, and versatile
• Crunchy on the outside, soft and flavorful inside
• Kid-approved
• Perfect for make-ahead meals or gatherings

Handling Phyllo Dough

• Keep it covered – Phyllo dough dries out fast! Always keep it covered with a damp kitchen towel while working to prevent cracking.
• Work quickly but carefully – It’s delicate, so handle it gently to avoid tearing. If it rips, don’t stress—you can still use it by layering pieces together.
• Thaw properly – Let the frozen phyllo dough thaw overnight in the fridge instead of at room temperature to prevent stickiness.

Making the Filling

• Shred the potatoes and onion – it is a labor of love, and if you’re using a hand shredder, then this is the hardest part.
• Sauté the potatoes and onions – Cook the onions and potatoes for 5 to 7 minutes at medium temperature. This is like par-cooking. It would take a lot more time to cook raw potatoes wrapped up in phyllo dough, so I like pre-sauteeing them to soften out for a bit.
• Season well – Don’t forget salt, pepper, and a touch of chicken or vegetable bouillon for depth. Obviously if you’re keeping it vegetarian use veg bouillon. This is totally optional but it does give you so much depth and flavor.

Assembling the Rolls

• Brush with butter – Lightly brushing each layer with melted butter (or olive oil) makes the rolls crispier and golden brown.
• Don’t overfill – A little filling goes a long way! Too much can make rolling difficult and cause the phyllo to tear.
• Seal the edges – Lightly buttering helps seal them and keeps the rolls intact while baking.
• Add topping such as sesame seeds or everything bagel for a personal touch or extra deliciousness.

Baking & Storing

• Bake until golden brown – Around 400°F (200°C) for 20 to 25 minutes should do the trick, but keep an eye on them.
• Let them cool slightly – They’ll crisp up more as they cool!
• Storing & reheating – Keep leftovers in an airtight container. To reheat, pop them in the oven or airfryer for a few minutes to keep them crispy (avoid the microwave—it makes them soggy).

Dipping & Serving Ideas

• Serve with yogurt, sour cream, or a garlicky tzatziki for extra flavor.
• Add a side of fresh salad, maybe steak or something from the grill, or a light soup to turn it into a great meal.

Recipes You Might Like

PHYLLO DOUGH BEEF ROLLS

PHYLLO MEAT PIE PASTRY

If you do try this one, please tag me on Instagram @sandraseasycooking and make sure to use hashtag #sandraseasycooking because I would love to see it and share it with my audience, and it is awesome feedback as well.

Yield: 4

Phyllo Dough Potato Pie Pastry

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This flaky Phyllo Potato Pie pastry, inspired by traditional Balkan krompiruša, is filled with seasoned shredded potatoes & onion and then wrapped in crisp layers of phyllo dough. Easy, comforting, and perfect for any meal.

Prep Time 20 minutes

Bake Time 25 minutes

Total Time 45 minutes

Ingredients

• 1 pack phyllo dough, defrosted
• 1 lb (450g) potatoes, peeled and grated
• ¼ lb (1 small) onion, finely chopped
• 2 tbsp olive oil, for sautéing
• ¼ tsp salt, or to taste
• 1/2 tsp Chicken or veg bouillon powder
• 1/2 tsp black pepper, adjust to taste
• 1 tsp dried parsley
• 5 tbsp unsalted butter, melted, for brushing
• 2 tbsp sesame seeds, optional for topping

Instructions

Prepare the Filling

1. Peel and grate the potatoes using a box grater, then place them in a bowl of cold water. Let them soak for about 5 minutes to remove excess starch, then drain and squeeze out excess moisture.
2. Finely chop or grate the onion.

Cooking Potatoes and Onion

1. Heat olive oil in a pan over medium heat. Add the onion and sauté for about 3 minutes, until it softens slightly.
2. Add the shredded potatoes and season with salt, black pepper, Chicken or veg bouillon powder and dried parsley to taste.
3. Stir everything together and cook for about 5 minutes at medium high heat, just until the potatoes start to soften.
4. Set aside to cool slightly.

Assemble pastry

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Carefully lay out one sheet of phyllo dough on a clean surface like a large wooden board. Lightly brush with melted butter, then place another phyllo sheet on top.
3. Scoop about ¼ cup of the potato-onion mixture along one edge toward you of the phyllo sheet spreading it evenly. For about 1/4 of the sheet.
4. Roll tightly, folding in the sides as you go, like a burrito. Brush bit of melted butter and roll all the way.
5. Place the roll seam-side down on a baking sheet lined with parchment paper. or you can use well buttered non stick baking sheet. Repeat with the remaining phyllo sheets and filling.
6. Brush the tops with more melted butter.
7. Sprinkle sesame seeds, if using, over the top for extra crunch.

Baking

1. Bake for 20 to 25 minutes, or until the rolls are crispy and golden brown. Do check them after 18 minute mark to see. Every oven is diffrent.

Serve & Enjoy

1. Let the rolls cool slightly before serving.
2. These are delicious on their own or with a side of yogurt, sour cream, or a light garlic sauce.

Notes

You can use other veggies in the filling mixture, like shredded carrots, cabbage, kale, spinach, leek, etc.

As soon as you use the quantity of phyllo dough you need, roll up any remaining sheets with the original protective paper and cover them carefully with waxed paper and plastic wrap to keep air out. The unused phyllo can be stored this way in the refrigerator for about a week.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 249Total Fat: 24gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 39mgSodium: 425mgCarbohydrates: 8gFiber: 2gSugar: 1gProtein: 2g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest