A Word From The Cook
“If you like spanakopita, you'll love these spinach stuffed phyllo rolls. They're tangy, nutty, and slightly sweet. They're also easier to make than you think!”
1 Hour (includes 25 minute baking time)
8 Appetizer Servings
- 20-25 13x9 Inch phyllo sheets
- 6 Ounces fresh spinach - roughly chopped
- 1/2 Cup ricotta
- 1/2 Cup chèvre
- 3 Tablespoons toasted pine nuts
- Juice and zest of one lemon
- 3 Fresh garlic cloves finely chopped
- 3 Tablespoons chopped kalamata olives
- 3 Scallions rough chopped
- 3 Tablespoons currants
- Pinch each salt, pepper, nutmeg
- 1 Cube unsalted butter
- 1 Cup sour cream for garnish
- Step 1 – Ready Phyllo Dough
- Thaw phyllo dough according to package instructions. (Typically in the refrigerator over night or on the countertop for a few hours.) Once thawed, and as you're using it, keep phyllo covered with a damp towel so it doesn't dry out or crack.
- Step 2 – Prepare Spinach Stuffing
- In a medium sized mixing bowl, combine ingredients for filling, including: spinach, cheeses, pine nuts, lemon juice and 1/2 of zest (reserve other half for garnish on sour cream), garlic, olives, scallions, currants, and spices.
- Step 3 – Roll & Bake
- Preheat oven to 400 degrees.
- Line baking sheet or jelly roll pan with parchment paper.
- On a clean counter, layer 5 sheets of phyllo dough, one on top of the other, brushing each gently, but thoroughly with melted butter
- Near the bottom of the layered phyllo, place a few tablespoons of the spinach mixture in a log shaped mound about 1/2 inch from the edge of the dough (as shown in photo gallery above).
- Fold bottom edge of dough over spinach mixture and roll into a log, keeping dough close and tight around mixture, but leaving ends open.
- Place log (seam side down) onto baking sheet. Brush log lightly with butter. Repeat until phyllo dough and spinach mixture are used up.
- Note: Cut 1 inch vents on top of dough to ensure the mixture doesn't blow out the sides or bottom of your rolls.
- Bake on middle rack of oven for 25 minutes - until golden brown. Let cool then serve warm or room temperature with a dollop of sour cream topped with lemon zest.