A delectable blend of spinach and goat cheese, all wrapped within a flaky phyllo pastry crust. Your taste buds are in for a treat that will warm your heart and satisfy your deepest cravings. Whether you're seeking a cozy night in or crowd-pleasing spanakopita rolls appetizers for your next gathering, these rolls have got you covered.
Ingredients
1lbs(450g)Spinach leaves
1smallSpanish red onion
1smallGarlic clovesliced
¼tspKosher salt
½tspBlack pepper powder
8oz(226g)Goat cheese or feta, cream cheese, or similar.
½cup(55g)White cheesegrated
8sheetsPhyllo pastry
4tbsp(60g)Melted butter
Instructions
Oven - Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Sauté - In a large skillet, over medium heat, add the oil and sauté the chopped onion and minced garlic until fragrant. Then, add the spinach leaves and cook the spinach until it wilts. Season with salt and pepper. Then, remove it from the heat and let it cool until barely warm.
1 small Spanish red onion, 1 small Garlic clove, ¼ tsp Kosher salt, ½ tsp Black pepper powder, 1 lbs Spinach leaves
Phyllo - Place the sheets of phyllo dough on a clean work surface and divide them so you have 6 x 6-inch square sheets. Brush the sheets with melted butter and stack 2 to 4 layers.
8 sheets Phyllo pastry, 4 tbsp Melted butter
Filling - Spread the spinach filling over the top layer of phyllo dough, leaving a 2-inch border on all sides. Then, add some goat cheese and grated cheese over the spinach filling.
8 oz Goat cheese
Shape - Roll the phyllo around the filling, folding the edges inside as you go. Place the rolls onto the prepared baking sheet and brush them with more melted butter.
Bake the spanakopita rolls for 20-25 minutes or until the phyllo dough is golden brown and crispy. Let it cool for a few minutes before serving.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you