Spinach-Feta Rolls
Submitted by maggiemae
Spinach feta rolls: crisp phyllo wrapped around a lemon-bright spinach, feta, and dill filling, baked golden and sliced into bite-sized pieces. A lighter, healthier spanakopita made with egg-white wash instead of butter.
YIELD
1 batchPREP
20 minCOOK
40 minREADY
1 hrsSpinach and Feta Phyllo Rolls
These spinach and feta rolls are the lightened-up cousin of classic Greek spanakopita. Instead of brushing phyllo sheets with melted butter, this version uses a seasoned egg white wash that gets almost the same shattering crispness for a fraction of the richness. The filling is pure Mediterranean: wilted spinach, crumbly feta, a handful of parmesan for savory depth, fresh dill, lemon juice, and beaten egg whites to bind it all together.
Squeezing the spinach quite dry is the step home cooks most often underdo. Wet spinach turns the filling watery and the phyllo goes soggy before it can crisp. Wrap the wilted spinach in a clean towel and wring it out hard. You’ll be surprised how much water comes out.
Rolling jelly-roll style with the filling along one long edge gives you a long log that slices into 9 bite-sized pieces. That makes them perfect for parties. One recipe yields 36 bites, ideal for a crowd.
The egg white wash does double duty: it seals the phyllo layers together during baking and gives the tops a golden, shiny finish. Brush generously on the lower half of each sheet where the filling rests.
Pro Tips
- Cover the unused phyllo with a damp (well-wrung) kitchen towel to keep it from drying out and cracking.
- Let the spinach filling cool completely before spooning onto the phyllo; hot filling can steam the pastry and make it limp before baking.
- Sprinkle sesame seeds or nigella seeds on top for extra crunch and visual appeal.
- Slice the rolls with a serrated knife using gentle sawing motions; pressing down crushes the layers.
Variations
- Add ¼ cup of toasted pine nuts or chopped walnuts to the filling for richness and crunch.
- Swap dill for fresh mint and add a pinch of nutmeg for a different Greek village flavor.
- Stir a teaspoon of grated lemon zest into the filling for brighter citrus notes.
Ingredients
Directions
To make filling: Put 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 quite dry and chop.
In non-stick skillet, heat oil over medium heat.
Add scallions and sauté until softened, 2 to 3 minutes.
Transfer to a medium-sized bowl and stir in spinach, feta, Parmesan, dill and lemon juice.
Season with salt and pepper. Beat egg whites lightly with a fork and stir into the spinach mixture.
To form phyllo rolls: Set oven rack on the upper level; preheat to 350℉ (180℃).
Coat a baking sheet lightly with nonstick cooking spray or line with parchment paper.
In a small bowl, whisk together egg white, oil and salt.
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.
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-mixture and sprinkle with seeds, if desired.
Bake for 25 to 30 minutes. With a serrated knife, cut each roll diagonally into 9 pieces and serve hot.
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