These phyllo rolls were delicious. I used kale instead of spinach, used fresh herbs and whole milk ricotta. The phyllo came out crispy and flakey, adding the great texture. The combination of the kale, sun-dried tomatoes and two cheeses was cheesy and flavorful. These lovely rolls can be delicious appetizer, main dish or side dish. A versatilely delicious recipe that everyone will ask for the second or third one. So make sure to make plenty of them :) The leftover we just wrapped them up with plastic wrap, kept them in the frige, and reheated in 350 degrees oven for 20 to 30 minutes until warm and crispy again (no need foil). It tasted as great as the freshly made ones.