Ingredients
4 sheets of phyllo pastry
200 g prosciutto, sliced
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1 egg
1/4 cup fresh parsley, chopped
1 teaspoon garlic powder
1/2 cup melted butter
Salt and pepper, to taste
Method
Preheat the oven to 200°C (400°F).
Mix the ricotta, mozzarella, egg, parsley, garlic powder, salt, and pepper in a bowl until combined.
Lay one sheet of phyllo pastry on a clean surface and brush it lightly with melted butter.
Place prosciutto slices on the pastry, then add a few spoonfuls of the cheese mixture on top.
Roll the pastry tightly, then place it on a baking tray. Repeat for the remaining sheets and ingredients. Bake for 20 minutes or until golden brown.
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