About
Spanakopita
is traditionally phylo dough savory pastry made out of spinach, onions and feta
cheese, usually in triangles. As you may have noticed, I have taken the liberty
to modify the traditional recipe and formed them into Spanakopita Rolls
instead. They were an absolute favorite and in a matter of seconds, they were
all gone! I am glad that I managed to take pictures before my guests arrived! The
filling is really the star of this dish. Not only are these delicious appetizers,
they are easy to make and healthy because they are baked and not fried. The
recipe calls for 24 rolls.
Ingredients
Olive Oil (EVOO)- 1 tablespoon
Small White Onion- 1 finely chopped
Scallions- 2, chopped
Fresh Spinach- 24 Oz (about 3 cups)
Fresh Feta cheese- 3 oz, crumbled
Cottage Cheese (Paneer)- ½ cup (optional)
Salt, to season
Pepper, to season
Phyllo sheets- 12m thawed
Butter- 1 stick, melted, about 8 tablespoons
EVOO- 1 tablespoon
Method
Step 1- Filling
Preheat oven to 375 degrees. Heat 1 tablespoon of EVOO in medium skillet over medium heat. Add onions and scallions. Cook until softened. Add spinach and cook until most of the water from the spinach is evaporated. Add feta and cottage cheese. Season with salt and pepper. Cover and refrigerate until ready to use.
Step 2- Rolls
Melt butter, add EVOO and keep aside. You will need a pastry brush (basting brush) spread the butter onto the sheets. Carefully, remove phyllo sheets. Stack 8 sheets. With the shortest end of the phyllo sheet nearest you, brush phyllo with butter and EVOO mixture. It does not have to be perfect, but remember to work through this quickly because the sheets dry up. Top with second sheet and brush again. Fold the buttered phyllo sheets in half, like a book and brush the top layer. Divide the sheets in 4 parts. You should now have 4 sets of 2 buttered sheets. Make 3 vertical divisions using a pizza cutter. Then make one horizontal incision in the center, making 6 equal squares. Once you have done cutting all 4 sets, you should have 24 squares. Place a heaping 1 tablespoon of filling in the center of the bottom nearest you. Adjust the filling depending on how effectively you are able to roll this. Again, it does not have to be perfect. Just make sure that the filling is not coming out. Since the sheets are buttered, they might be fragile to work with. Carefully fold up the square once and then fold over the right side and then the left side of the phyllo. Brush with butter mixture and then continue rolling up like a burrito. Place seam side down on a greased baking sheet and brush rolls with butter/oil mixture. Bake until golden and crispy for about 30 to 35 minutes.
Ingredients
Olive Oil (EVOO)- 1 tablespoon
Small White Onion- 1 finely chopped
Scallions- 2, chopped
Fresh Spinach- 24 Oz (about 3 cups)
Fresh Feta cheese- 3 oz, crumbled
Cottage Cheese (Paneer)- ½ cup (optional)
Salt, to season
Pepper, to season
Phyllo sheets- 12m thawed
Butter- 1 stick, melted, about 8 tablespoons
EVOO- 1 tablespoon
Method
Step 1- Filling
Preheat oven to 375 degrees. Heat 1 tablespoon of EVOO in medium skillet over medium heat. Add onions and scallions. Cook until softened. Add spinach and cook until most of the water from the spinach is evaporated. Add feta and cottage cheese. Season with salt and pepper. Cover and refrigerate until ready to use.
Step 2- Rolls
Melt butter, add EVOO and keep aside. You will need a pastry brush (basting brush) spread the butter onto the sheets. Carefully, remove phyllo sheets. Stack 8 sheets. With the shortest end of the phyllo sheet nearest you, brush phyllo with butter and EVOO mixture. It does not have to be perfect, but remember to work through this quickly because the sheets dry up. Top with second sheet and brush again. Fold the buttered phyllo sheets in half, like a book and brush the top layer. Divide the sheets in 4 parts. You should now have 4 sets of 2 buttered sheets. Make 3 vertical divisions using a pizza cutter. Then make one horizontal incision in the center, making 6 equal squares. Once you have done cutting all 4 sets, you should have 24 squares. Place a heaping 1 tablespoon of filling in the center of the bottom nearest you. Adjust the filling depending on how effectively you are able to roll this. Again, it does not have to be perfect. Just make sure that the filling is not coming out. Since the sheets are buttered, they might be fragile to work with. Carefully fold up the square once and then fold over the right side and then the left side of the phyllo. Brush with butter mixture and then continue rolling up like a burrito. Place seam side down on a greased baking sheet and brush rolls with butter/oil mixture. Bake until golden and crispy for about 30 to 35 minutes.
Happy
Cooking!!
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