Spanakopita Roll
Delight your senses with this irresistible Spanakopita Roll recipe—a modern twist on the classic Greek favorite. Featuring a luscious filling of fresh spinach, crumbled feta, creamy ricotta, and aromatic herbs like dill, parsley, and green onions, all wrapped in layers of buttery, golden-crisp phyllo dough, this dish is perfect as an appetizer, snack, or light meal. The optional sprinkle of sesame seeds adds a delightful crunch and nutty flavor that takes it to the next level. Ready in just about an hour, these savory rolls are an elegant yet easy-to-prepare option for any occasion. Serve them warm or at room temperature for a crowd-pleasing treat that's as tasty as it is beautiful.
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Recipe Information
Ingredients
- 450 grams Fresh spinach
- 200 grams Feta cheese, crumbled
- 100 grams Ricotta cheese
- 2 tablespoons Dill, chopped
- 2 tablespoons Parsley, chopped
- 3 stalks Green onions, finely chopped
- 1 large Egg, lightly beaten
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 8 sheets Phyllo dough sheets
- 100 grams Unsalted butter, melted
- 1 tablespoon Sesame seeds (optional)
Instructions
Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.
Thoroughly wash the fresh spinach and pat it dry. Roughly chop the spinach and place it in a large mixing bowl.
Add the crumbled feta cheese, ricotta cheese, chopped dill, parsley, green onions, and the lightly beaten egg to the bowl. Season with salt and black pepper. Mix everything well until evenly combined.
Place one phyllo sheet on a clean, dry surface and brush it lightly with melted butter. Layer another phyllo sheet on top and brush it with butter. Continue this process until you have 4 sheets stacked.
Spoon half of the spinach mixture along the long edge of the stacked phyllo sheets, leaving about 2.5 cm (1 inch) of space from the edge.
Carefully roll the phyllo sheets tightly into a log, tucking in the ends as you go. Repeat the process with the remaining phyllo sheets and filling to create a second roll.
Place the rolls on the prepared baking sheet, seam-side down. Brush the tops generously with the remaining melted butter. If desired, sprinkle sesame seeds over the top for added crunch and flavor.
Bake in the preheated oven for 30-35 minutes, or until the phyllo is golden brown and crisp.
Remove the Spanakopita Rolls from the oven and let them cool for 5-10 minutes. Slice into portions and serve warm or at room temperature.
Nutrition Facts
Calories |
2101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.1 g | 192% | |
| Saturated Fat | 88.3 g | 442% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 4727 mg | 206% | |
| Total Carbohydrate | 122.8 g | 45% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 5.4 g | ||
| Protein | 71.3 g | 143% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1962 mg | 151% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 704 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
