Spanakopita Roll stuffs full sheets of rolled phyllo pastry with spinach and feta cheese, and then is sliced after baking.
Spanakopita Roll
By Sue Lau | Palatable Pastime
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Spanakopita Roll is my recipe of the day with the blogging group From Our Dinner Table. We group weekly to post recipes on changing topics. This week we are sharing recipes using pastry. Glad you could join us!
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My recipe is for a version of spanakopita that is rolled, baked and sliced rather than as a pie or individually baked pieces.
I find this method to be very time-saving while still getting all the crispness I like in the phyllo pastry.
The appetizer uses number 4 phyllo which is one of the thinnest. But you can use whichever one your grocer carries.
When making this, the most important thing is to keep the sheets covered with the slightly damp towel. Phyllo is very thin and dries out super quickly. When it does it tends to crack. So covering it will help with that.
After baking you can slice these with a serrated bread knife for less pastry breakage. You should get about 8 pieces per roll. Or sixteen slices total.
Perfect Pastry Recipes
- Cinnamon Sugar Palmiers from That Recipe
- Creamy Pepper Jelly Bites from A Kitchen Hoor’s Adventures
- Homemade Churros from Jen Around the World
- Spanakopita Roll from Palatable Pastime
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Spanakopita Roll
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Spanakopita Roll
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Spanakopita Roll
Equipment
- Lightly damp towel, parchment paper, baking sheet
Ingredients
- 20 ounces frozen chopped spinach
- 2 tablespoons olive oil
- 2 medium onions finely chopped
- 2 teaspoons dill weed
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 8 ounces crumbled feta cheese
- 1/4 cup shredded Parmesan cheese
- 2 large eggs lightly beaten
- 16 ounce package #4 phyllo pastry thawed
- 1/2 cup melted butter cooled
Instructions
- Preheat oven to 350F.
- Thaw spinach, then drain and squeeze dry.
- Heat olive oil in a large skillet, then saute onions with dill weed, salt and black pepper until onions are translucent.
- Add spinach to pan and cook for about five minutes until somewhat tender.
- Cool spinach mixture down, then stir in the feta and Parmesan cheeses and eggs, mixing well.
- Unroll the thawed phyllo and divide pastry into two sections. You will be making two rolls, half the phyllo for each one.
- Take two sheets of phyllo and brush gently with butter using a pastry brush. Keep the remaining phyllo covered with the lightly damp towel as you do.
- Continue with phyllo, two sheets at a time, stacking the next sheets on top of the others, until half the pastry is used. Remember to keep you phyllo covered with the towel.
- Place half the filling on the sheets, tucking the ends and rolling up like a cigar.
- Place seam side down on a parchment lined baking sheet.
- Brush outside lightly with butter.
- Continue with the remaining pastry to make the second roll.
- Bake for 50-60 minutes or until golden brown and crisp.
- Cool slightly then cut into pieces using a serrated bread knife for minimal breakage.
Notes
Nutrition
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These look super delicious! Sort of like a spanikopita strudel. A perfect appetizer or light lunch.