Are you ready to take your taste buds on a delightful journey to Greece? These Spinach Feta Phyllo Rolls, also known as Spanakopita Rolls, are the perfect blend of flaky pastry and savory filling that will leave you craving more! With just a handful of ingredients and a little bit of love, you can whip up these delicious rolls that are perfect for any occasion—whether it's a cozy family dinner or an elegant gathering with friends. Trust us, once you try this recipe, you'll want to make them again and again!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Greek
Serves: 8 servings
Ingredients
- 1 package phyllo dough
- 2 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1/2 cup ricotta cheese
- 1 onion, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large skillet, heat olive oil over medium heat. Sauté the chopped onion until translucent and soft, about 3-4 minutes.
- Add chopped spinach to the skillet and cook until the spinach wilts and releases its moisture, approximately 2-3 minutes. Remove from heat and let cool slightly.
- In a mixing bowl, combine the cooked spinach and onion mixture with crumbled feta cheese, ricotta cheese, salt, and pepper. Mix thoroughly until well incorporated.
- Carefully unroll the phyllo dough and cover with a damp kitchen towel to prevent drying out.
- Take one sheet of phyllo dough and brush lightly with olive oil. Layer another sheet on top and repeat the oil brushing.
- Cut the layered phyllo sheets into long strips, about 3 inches wide.
- Place a small amount of the spinach-feta filling at one end of each phyllo strip.
- Fold the phyllo strip into triangles, similar to folding a flag, ensuring the filling is completely enclosed.
- Place the rolled phyllo triangles on the prepared baking sheet, seam-side down.
- Brush the tops of the rolls with beaten egg to create a golden, shiny finish.
- Bake in the preheated oven for 20-25 minutes, or until the phyllo turns crisp and golden brown.
- Remove from oven and let cool for 5 minutes before serving. Serve warm as an appetizer or light meal.
Tips
- Keep the Phyllo Dough Covered: Phyllo dough dries out quickly, so always keep it covered with a damp kitchen towel while you work to prevent it from becoming brittle.
- Customize Your Filling: Feel free to add other ingredients like sautéed mushrooms, herbs, or even a dash of nutmeg for an extra flavor twist that suits your palate.
- Perfect the Folding Technique: When folding the phyllo strips into triangles, take your time to ensure the filling is sealed well. This will prevent any leaks during baking.
- Achieve Golden Perfection: For a beautifully golden finish, don’t skip the egg wash! Brushing the tops with beaten egg gives your rolls that irresistible shine.
- Serve Fresh: These rolls are best enjoyed fresh out of the oven. However, if you have leftovers, they can be reheated in the oven to regain their crispiness.
- Make Ahead: You can prepare the filling and assemble the rolls ahead of time. Just store them in the refrigerator until you’re ready to bake for a quick and easy appetizer!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 18g
Protein: 10g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 45mg
