Greek Spanakopita Rolls
October 17, 2018
"From our weekday newspaper The West Australian. Times are estimated."
- Serving Size: 1 (71.8 g)
- Calories 206.5
- Total Fat - 15.4 g
- Saturated Fat - 8.2 g
- Cholesterol - 90.1 mg
- Sodium - 344.9 mg
- Total Carbohydrate - 5.5 g
- Dietary Fiber - 0.2 g
- Sugars - 1.3 g
- Protein - 11.7 g
- Calcium - 307.3 mg
- Iron - 0.5 mg
- Vitamin C - 0.6 mg
- Thiamin - 0 mg
To make filling heat a deep, large, non-stick frying pan over a high heat and add silverbeet and cook, stirring occasionally, for about 5 minutes, or until wilted and transfer to a sieve and press to remove as much liquid as possible and then transfer to a large bowl.
Heat oil in same frying pan over a medium heat and add onion and garlic and cook, stirring occasionally, until soft and then add to silverbeet and cool.
Stir in ricotta, fetta, parmesan, egg and nutmeg and season with salt and pepper and mix well to combine.
Place one sheet of filo on a clean bench and brush with a little butter and repeat layering with another three sheets of filo, brushing in between with butter.
Spoon one cup one cup of filling evenly down length of one long edge of pastry and roll up to enclose filling and cut evenly in four rolls.
Repeat process with remaining pastry, butter and filling to make another 12 rolls.
Brush tops with a little butter and sprinkle with parmesan and place on two large oven trays lined b
With baking paper and cook in a moderate oven (180C0 for about 25 minutes or until light and golden brown and crisp.
Serve warm rolls with tzatziki, lemon wedges and Greek salad.
Tips & Variations
No special items needed.