Spinach Feta Phyllo Rolls
Warm, cheesy filling, full of herbs and a bit of spinach, is rolled between light, crispy, phyllo dough that flakes into buttery pieces in each bite.
Servings 48 bite-sized pieces
Equipment
- Baking sheet
- Foil
- Food processor
- Pastry brush
- Chef's knife
Ingredients
- 1 package Phyllo dough sheets thawed
- 1 package frozen spinach thawed, squeezed of water
- 2 cups crumbled Feta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup melted butter alternatively, use an olive oil spray
- 1/2 small onion
- 3 cloves garlic minced
- 1 lemon juiced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dill
- 1 tsp thyme
- 1/2 tsp parsley
Instructions
- First, thaw 1 package Phyllo dough sheets according to the package instructions. Keep in mind, this may need to be done in the refrigerator the night before.
- Start by preheating the oven to 375 degrees F.
- Then, chop the 1/2 small onion, mince the 3 cloves garlic, and put both into the food processor.
- Add the 2 cups crumbled Feta cheese, 1/2 cup grated Parmesan cheese, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dill, 1 tsp thyme, 1/2 tsp parsley, and the juice of 1 lemon to the food processor. Pulse until everything is smooth and well incorporated, and transfer into a medium-sized bowl.
- Thaw, drain, and squeeze the liquid out of the 1 package frozen spinach and stir it into the contents of the bowl. Set aside.
- Lay two sheets of phyllo dough on a foil-lined baking sheet. Using the pastry brush, coat the dough with a thin layer of some of the 1 cup melted butter, paying careful consideration not to tear the fragile edges. For a quicker, easier alternative to butter, use a spray bottle of olive oil.
- Place two more sheets of phyllo dough atop the first, and coat it with butter or olive oil, as you did the first time.
- Repeat the layering and buttering process (adding two at a time) until you've added 10-12 sheets of phyllo dough.
- Next, spoon a quarter of the spinach and cheese mixture onto the phyllo dough stack and spread it out evenly. Leave about an inch of free space along one of the long edges.
- Then, starting at the other edge, roll the dough stack into a log. Brush more butter (or spray) onto the bare edge and finish rolling to seal everything together. Set aside.
- Repeat this process three times more with the remaining spinach and cheese, using about 10-12 sheets in each log. You will end up with four long rolls.
- Finally, cut each roll into twelve inch-long pieces, approximately. It helps to use a large chef's knife to cut in one swift motion.
- Place all of the pieces back onto the foil-lined sheet, and bake for 15-20 minutes, or until fully golden brown and crispy around the edges.
- Let cool before handling. Serve while still warm for the best results.