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.