Greek Spanakopita Rolls

Prep Time
Cook Time
1h 5m
Ready In

"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 16 servings


  • 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

Step 1

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.

Step 2

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.

Step 3

Stir in ricotta, fetta, parmesan, egg and nutmeg and season with salt and pepper and mix well to combine.

Step 4

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.

Step 5

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.

Step 6

Repeat process with remaining pastry, butter and filling to make another 12 rolls.

Step 7

Brush tops with a little butter and sprinkle with parmesan and place on two large oven trays lined b

Step 8

With baking paper and cook in a moderate oven (180C0 for about 25 minutes or until light and golden brown and crisp.

Step 9

Serve warm rolls with tzatziki, lemon wedges and Greek salad.

Tips & Variations

No special items needed.