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GreekAuthentic Cuisine

Spanakopita Rolls

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Spanakopita Rolls

Spanakopita Rolls are a beloved staple in Greek home kitchens, embodying the spirit of casual weekday dinners and leisurely weekend lunches. These rolls are crafted with care, using generous splashes of olive oil, and are often accompanied by the comforting presence of lemon wedges. They are not bound by the strictures of formal gatherings, finding their place in everyday life where family and friends gather around the table.

Each bite offers a delightful contrast with the crisp, golden layers of phyllo giving way to a warm, savory filling of spinach and feta. The dill adds a hint of freshness, while the egg binds the ingredients into a harmonious blend. Salt is measured by instinct, ensuring that every roll bursts with authentic Greek flavor.

Ingredients

  • 400 gspinach
  • 250 gfeta
  • 8 sheetsphyllo
  • olive oilfor brushing
  • dill — chopped
  • 1egg
  • to tastefine sea salt

Method

  1. Begin by preheating your oven to 180°C (350°F) to ensure it's ready for baking. Meanwhile, take the 400 g of spinach and wash it thoroughly to remove any dirt. Once clean, dry the spinach well using a salad spinner or by patting it with a clean kitchen towel, as excess moisture can make the filling soggy.
  2. In a large skillet over medium heat, add a splash of olive oil and sauté the spinach until it wilts and any released liquid evaporates. This should take about 3-5 minutes, and the spinach should be dark green and tender. Remove from heat and let it cool slightly.
  3. Crumble 250 g of feta cheese into a mixing bowl. Add the sautéed spinach, a handful of chopped fresh dill, and a pinch of fine sea salt. Crack 1 egg into the mixture and stir everything together until well combined. The mixture should be cohesive but not too wet.
  4. Prepare your workspace by laying out the 8 sheets of phyllo dough. Keep them covered with a damp kitchen towel to prevent drying out. Take one sheet of phyllo and brush it lightly with olive oil, ensuring the entire surface is covered to prevent it from becoming brittle.
  5. Place a generous spoonful of the spinach and feta mixture along one short edge of the phyllo sheet. Roll the dough over the filling, tucking in the sides as you go to form a neat roll. Brush the outside of the roll with more olive oil to help it crisp up during baking.
  6. Repeat the process with the remaining phyllo sheets and filling, placing each roll seam-side down on a baking tray lined with parchment paper. Ensure there is space between each roll to allow for even baking.
  7. Bake the Spanakopita Rolls in the preheated oven for about 20-25 minutes, or until the phyllo is golden brown and crispy. The rolls should be firm to the touch and the filling hot throughout. Allow them to cool slightly before serving to ensure the flavors meld together.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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