Imagine biting into a crispy, golden phyllo pastry that crumbles delicately to reveal a rich, savory filling of spinach and creamy feta cheese - welcome to the world of Spanakopita! These mouthwatering Greek spinach rolls are not just a recipe; they're a culinary journey that will transport your taste buds straight to the sun-drenched hills of the Peloponnese. Whether you're a seasoned home cook or a curious food adventurer, this traditional Greek delicacy promises to elevate your cooking skills and impress everyone at your table.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Cuisine: Greek
Serves: 10 rolls
Ingredients
- 1 package phyllo dough
- 1 lb fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1/2 cup grated Parmesan cheese
- 1 onion, finely chopped
- 1 egg
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Prepare the spinach by thoroughly washing the fresh spinach leaves and draining excess water. Chop the spinach finely and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add finely chopped onions and sauté until translucent and soft, approximately 5-7 minutes.
- Add the chopped spinach to the skillet and cook until the spinach wilts and releases its moisture. Cook for about 3-4 minutes, stirring occasionally.
- Remove the spinach mixture from heat and transfer to a large mixing bowl. Allow the mixture to cool for 10-15 minutes to prevent the egg from scrambling.
- In the same bowl, add crumbled feta cheese, grated Parmesan cheese, beaten egg, salt, and freshly ground black pepper. Mix thoroughly until all ingredients are well combined.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Carefully unroll the phyllo dough and cover with a damp kitchen towel to prevent drying. Work with one sheet at a time.
- Brush each phyllo sheet lightly with olive oil. Layer 2-3 sheets, brushing oil between each layer.
- Cut the layered phyllo sheets into long strips, approximately 3-4 inches wide.
- Place a small amount of spinach mixture at one end of each phyllo strip, then fold into triangular shapes, similar to folding a flag.
- Brush the completed rolls with additional olive oil to ensure a golden, crispy exterior.
- Arrange the spinach rolls on the prepared baking sheet, ensuring they are not touching each other.
- Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown and crispy.
- Remove from oven and let cool for 5 minutes before serving. Serve warm as an appetizer or light meal.
Tips
- Always work with phyllo dough carefully - keep it covered with a damp towel to prevent drying out and cracking.
- Use fresh spinach for the best flavor and texture, and make sure to drain it thoroughly to avoid soggy rolls.
- Don't skip brushing each phyllo layer with olive oil - this creates the signature crispy, flaky texture.
- When folding the rolls, work slowly and ensure tight, neat triangles to prevent filling from leaking.
- For extra flavor, consider adding a pinch of nutmeg or some chopped fresh dill to the spinach mixture.
- Let the spinach mixture cool before adding eggs to prevent scrambling and ensure a smooth filling.
- Use a sharp knife to cut clean phyllo strips and maintain uniform roll sizes.
- Serve immediately after baking for the ultimate crispy texture and maximum flavor enjoyment.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 8g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 35mg
