These phyllo pastries, stuffed with a fragrant mix of feta and spinach, are directly inspired by Greek cuisine and make a memorable appetizer that celebrates a love of fine, simple foods. Serve the phyllo rolls with a glass of ouzo over ice to enjoy a leisurely and friendly prelude to a summery evening dinner.
Ingredients list for Phyllo Rolls Recipe
Makes about 6 rolls
- Filo pastry
- 1 pound (500g) of fresh spinach
- 1/2 pound (250g) feta
- 2 eggs
- Salt and fresh cracked pepper
- Olive-oil
- 1 clove of garlic
Directions
1. Remove the tough stems of spinach and wash them. Peel and crush the garlic in a garlic press or mince it finely.
2. In a skillet, heat olive oil and add spinach. Add garlic, salt, and pepper and mix well. Cook over medium fire until spinach has lost some of its water, about 10 minutes.
3. Break eggs in a bowl, add crumbled feta cheese and beat well to combine, season with salt and pepper.
4. Squeeze spinach to drain as much of the remaining liquid as possible before combining with beaten eggs.
5. Unravel the Filo from the role it is usually sold in. Don’t separate the sheets. Cut the pastry in three even straight lines. Wrap the other two pieces while you are working with one, so they don’t dry out. Place a large spoonful of stuffing on top of the sheet, fold the top and both sides, then roll (like spring rolls). Repeat the same process until there’s no stuffing left.
6. Heat olive oil in a skillet and fry the rolls 10 minutes over low heat, turning regularly to brown all sides.
7. Remove from the fire and transfer onto absorbent paper to soak up some of the oil before serving.
Phyllo Pastry rolls with Feta Spinach
by eatwell101
Yield: 6
Prep Time: 20 min
Cook Time: 10 min
Serve these phyllo rolls with a glass of ouzo over ice to enjoy a leisurely and friendly prelude to a summery evening dinner.
Ingredients
- Filo pastry
- 1 pound (500g) of fresh spinach
- 1/2 pound (250g) feta
- 2 eggs
- Salt and fresh cracked pepper
- Olive-oil
- 1 clove of garlic
Instructions
- Remove the tough stems of spinach and wash them. Peel and crush the garlic in a garlic press or mince it finely.
- In a skillet, heat olive oil and add spinach. Add garlic, salt, and pepper and mix well. Cook over medium fire until spinach has lost some of its water, about 10 minutes.
- Break eggs in a bowl, add crumbled feta cheese and beat well to combine, season with salt and pepper.
- Squeeze spinach to drain as much of the remaining liquid as possible before combining with beaten eggs.
- Unravel the Filo from the role it is usually sold in. Don't separate the sheets. Cut the pastry in three even straight lines. Wrap the other two pieces while you are working with one, so they don't dry out. Place a large spoonful of stuffing on top of the sheet, fold the top and both sides, then roll (like spring rolls). Repeat the same process until there's no stuffing left.
- Heat olive oil in a skillet and fry the rolls 10 minutes over low heat, turning regularly to brown all sides.
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