- Special Pricing
- Active Time 25m
- Total Time 1h
Inspired by the Greek appetizer spanakopitakia, these spinach and feta filled rolls are easy to make for a crowd.
Make Ahead Tip: Cover and refrigerate up to 2 days. Reheat in a 350 degrees F oven until heated through, 10 to 12 minutes.
- For Spinach-Feta Filling:
- 1 1/4 pounds fresh spinach, stemmed and washed
- 1 tablespoon extra-virgin olive oil
- 3 bunches scallions, trimmed and chopped (1 1/2 cups)
- 1/4 cup crumbled feta cheese
- 2 tablespoons freshly grated Parmesan
- 2 tablespoons chopped fresh dill
- 1 tablespoon lemon juice
- Salt & freshly ground pepper, to taste
- 2 large egg whites, lightly beaten
- For Phyllo Pastry:
- 8 sheets phyllo dough (14 by 18 inches)
- 1 large egg white
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1 teaspoon poppy or sesame seeds, or a combination (optional)
To make the filling: Place the spinach with water still clinging to the leaves in a large pot. Cover and cook over medium heat until the spinach is wilted, about 5 minutes. Drain and refresh with cold water. Squeeze the spinach dry and chop.
Heat the oil in a nonstick skillet over medium heat. Add the scallions and sauté until softened, 2 to 3 minutes. Transfer to a medium bowl and stir in the spinach, feta, Parmesan, dill and lemon juice. Season with salt and pepper. Stir the egg whites into the spinach mixture.
To form the phyllo rolls: Set an oven rack on the upper level; preheat to 350 degrees F. Lightly coat a baking sheet with cooking spray or line with parchment paper.
Whisk together the egg white, oil and salt in a small bowl.
Lay one sheet of phyllo on a work surface with a short side toward you. Brush lower half of the sheet with the egg-white mixture and fold the top half over. Brush the top with the egg-white mixture. Repeat this step with a second sheet of phyllo and set on top of the first. Spoon one-quarter of the spinach filling along one long edge. Tuck in the side edges and roll up, jelly-roll fashion. Place on the prepared baking sheet. Repeat with the remaining phyllo, egg-white mixture and filling, making 4 rolls in all.
Brush tops of the rolls lightly with the egg-white mixture and sprinkle with seeds, if desired. Bake until golden, 25 to 30 minutes. Cool for 5 minutes. With a serrated knife, cut each roll diagonally into 9 pieces and serve hot.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
39 calories; 2g total fat; 0g total saturated fat; 1mg cholesterol; 84mg sodium; 5g carbohydrates; 1g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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