Greek Spanakopita Rolls
Recipe: #30691
October 17, 2018
Categories: Snacks, Cheese, Feta, Eggs, Greek, Game/Sports Day, Oven Bake, Vegetarian, Vegetarian Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 16 servings
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.
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