Spanakopita Rolls

Spanakopita rolls are a delightful twist on the traditional Greek spinach pie. These crispy, golden phyllo rolls are filled with a savory mixture of spinach, feta cheese, and herbs, offering a perfect balance of flaky texture and creamy filling. Spanakopita rolls make for a fantastic appetizer, snack, or even a light meal when paired with a fresh salad. With their bite-sized shape and crowd-pleasing flavor, they’re ideal for entertaining, whether you’re hosting a casual gathering or a more formal dinner party. Let’s explore how to make these delicious Spanakopita rolls and all the tips and tricks for success.

Why You’ll Love This Recipe

• Delicious and Authentic: Enjoy the classic flavors of Greek cuisine in a convenient, hand-held form.
• Crispy and Flaky: The phyllo pastry bakes to a perfect golden crisp, providing a delightful contrast to the creamy filling.
• Perfect for Any Occasion: These rolls are versatile enough to serve as appetizers, snacks, or even part of a main course.
• Easy to Prepare Ahead: They can be assembled in advance and baked just before serving, saving time and stress.
• Customizable: You can easily adapt the filling to suit your taste preferences or dietary needs.
• Visually Appealing: The neatly rolled phyllo pastry looks elegant on any serving platter.

Preparation Time and Servings

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Yield: 12 rolls
• Serving Size: 1 roll

Nutritional Information (per serving)

• Calories: 140
• Carbohydrates: 12g
• Protein: 4g
• Fat: 8g
• Fiber: 2g
• Sugar: 1g

Ingredients

For the Filling:

• 10 oz fresh spinach (or 16 oz frozen spinach, thawed and drained)
• 1 medium onion, finely chopped
• 2 tbsp olive oil
• 1 clove garlic, minced
• ½ cup crumbled feta cheese
• ¼ cup ricotta cheese (optional, for creaminess)
• 2 tbsp fresh dill, chopped (or 1 tsp dried dill)
• 1 large egg, lightly beaten
• ¼ tsp salt (adjust based on the saltiness of the feta)
• ¼ tsp freshly ground black pepper

For the Rolls:

• 12 sheets of phyllo dough, thawed
• ½ cup unsalted butter, melted (or olive oil for brushing)
• Sesame seeds or nigella seeds (optional, for garnish)

Step-by-Step Instructions

Prepare the Filling:

1. Cook the Spinach: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the garlic and cook for an additional minute.
2. Wilt the Spinach: Add the fresh spinach to the skillet and cook until wilted, stirring frequently. If using frozen spinach, ensure it’s thoroughly thawed and drained before adding it to the skillet.
3. Remove Excess Moisture: Transfer the spinach mixture to a colander or clean kitchen towel and press out any excess liquid to prevent a soggy filling.
4. Mix the Filling: In a large bowl, combine the spinach mixture, feta cheese, ricotta cheese (if using), dill, beaten egg, salt, and pepper. Mix until well combined.

Assemble the Rolls:

5. Prepare the Phyllo Dough: Lay one sheet of phyllo dough on a clean, flat surface. Cover the remaining sheets with a damp kitchen towel to prevent them from drying out.
6. Brush with Butter: Lightly brush the phyllo sheet with melted butter. Place another sheet on top and brush again. Repeat until you have a stack of three sheets.
7. Add Filling: Spoon 2-3 tablespoons of the spinach filling along one short edge of the phyllo stack, leaving a 1-inch border on each side.
8. Roll and Seal: Fold in the sides and roll the phyllo tightly, starting from the edge with the filling. Place the roll seam-side down on a baking sheet lined with parchment paper. Repeat with the remaining phyllo and filling.
9. Brush and Garnish: Brush the tops of the rolls with melted butter and sprinkle with sesame or nigella seeds if desired.

Bake:

10. Preheat the Oven: Preheat your oven to 375°F (190°C).
11. Bake: Bake the rolls for 20-25 minutes, or until golden brown and crispy.
12. Cool Slightly: Allow the rolls to cool for a few minutes before serving.

Ingredient Background

• Spinach: Fresh spinach offers a vibrant flavor, while frozen spinach is convenient and equally nutritious. Both options work well in this recipe.
• Feta Cheese: The tangy, salty flavor of feta is essential to authentic Spanakopita.
• Phyllo Dough: This delicate pastry creates the signature crispy texture. Be sure to handle it gently to avoid tearing.
• Dill: Fresh dill adds a bright, herbaceous note to the filling, enhancing its Mediterranean profile.

Technique Tips

• Keep Phyllo Covered: Always cover unused phyllo sheets with a damp towel to prevent them from drying out and becoming brittle.
• Work Quickly: Phyllo dough can dry out rapidly, so assemble the rolls as efficiently as possible.
• Drain Spinach Thoroughly: Removing excess moisture from the spinach prevents the rolls from becoming soggy.
• Brush Butter Evenly: Even brushing ensures the phyllo bakes to a uniform golden brown.

Alternative Presentation Ideas

• Mini Rolls: Cut the phyllo sheets in half lengthwise and use less filling to make bite-sized rolls.
• Triangular Spanakopita: Fold the filling into triangles instead of rolling for a traditional Greek presentation.
• Spanakopita Cups: Press squares of phyllo into a mini muffin tin, fill with spinach mixture, and bake for individual portions.

Additional Tips for Success

• Season Conservatively: Feta cheese is naturally salty, so taste the filling before adding additional salt.
• Cool Before Filling: Allow the spinach mixture to cool slightly before assembling the rolls to prevent the phyllo from becoming soggy.
• Use Fresh Herbs: Fresh dill or parsley enhances the flavor significantly compared to dried versions.

Recipe Variations

• Cheese Lovers: Add grated Parmesan or crumbled goat cheese to the filling for extra creaminess.
• Vegan Option: Replace the butter with olive oil, the feta with vegan cheese, and omit the egg.
• Herb Blend: Incorporate parsley, mint, or oregano for a different flavor profile.
• Meat Addition: Add cooked ground lamb or chicken to the filling for a heartier version.

Freezing and Storage

Freezing:

• Unbaked Rolls: Assemble the rolls and freeze them on a baking sheet until firm. Transfer to a freezer-safe bag or container and bake directly from frozen, adding 5-7 minutes to the baking time.
• Baked Rolls: Cool completely, then freeze in a single layer. Reheat in the oven at 350°F (175°C) until warmed through.

Storage:

• Refrigerate: Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.

Healthier Twist Ideas

• Whole Wheat Phyllo: Use whole wheat phyllo dough for added fiber and nutrients.
• Reduce Fat: Brush the phyllo with a light spray of olive oil instead of butter to cut down on calories.
• Low-Sodium Feta: Opt for reduced-sodium feta to manage salt content.
• Boost Vegetables: Add finely chopped kale or leeks to the filling for extra nutrients.

Serving Suggestions for Events

• Appetizer Platter: Serve alongside hummus, tzatziki, and olives for a Mediterranean-themed spread.
• Lunch Pairing: Pair with a Greek salad or lentil soup for a complete meal.
• Cocktail Party: Arrange the rolls on a decorative platter with toothpicks for easy handling.

Special Equipment

• Pastry Brush: Essential for brushing butter or oil onto the phyllo dough.
• Sharp Knife: Helps create clean edges when cutting the phyllo.
• Baking Sheet: For even baking, line it with parchment paper.

Frequently Asked Questions

1. Can I use fresh spinach instead of frozen?
Yes, fresh spinach works wonderfully. Be sure to wilt it and remove excess moisture before mixing it into the filling.

2. Can I prepare these rolls ahead of time?
Absolutely! Assemble the rolls and refrigerate them unbaked for up to 24 hours. Bake just before serving.

3. Why is my phyllo dough tearing?
Phyllo dough can dry out quickly. Keep it covered with a damp towel while you work and handle it gently.

4. Can I make Spanakopita rolls gluten-free?
Yes, substitute regular phyllo with gluten-free phyllo sheets, available at specialty stores.

5. What’s the best way to reheat leftovers?
Reheat in the oven at 350°F (175°C) for 10 minutes to restore crispiness. Avoid using a microwave, as it can make the phyllo soggy.

6. Can I use store-bought pastry instead of phyllo?
While phyllo is traditional, puff pastry can be used for a different texture. Adjust baking time as needed.

7. How do I prevent soggy rolls?
Ensure the spinach mixture is well-drained and avoid overfilling the phyllo sheets.

8. Can I add other vegetables to the filling?
Yes! Finely chopped mushrooms, bell peppers, or sun-dried tomatoes make great additions.

Conclusion

Spanakopita rolls are a delicious, versatile dish that brings the authentic flavors of Greece to your table. With their flaky pastry and savory filling, they’re a hit at any event or as a snack. Easy to make and perfect for customization, these rolls are sure to become a favorite in your kitchen. Try them today and enjoy a taste of Mediterranean goodness!

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