How To make Spinach Feta Rolls
----------------------------SPINACH-FETA FILLING
1 1/4 lb Spinach; fresh, stemmed and
:
washed 1 tb Olive oil
3 bn Scallions, trimmed and
--chopped (1-1/2 c) 1/4 c Feta cheese; crumbled
2 tb Parmesan cheese, freshly
grated 2 tb Dill; fresh, chopped
1 tb Lemon juice
Salt & pepper, to taste 2 lg Egg whites
:
PHYLLO PAStrY 8 Phyllo dough sheets (14x18")
1 lg Egg white
2 tb Olive oil
1/4 ts Salt
1 ts Poppy or sesame seeds, or a
:
combination To make filling: Put spinach with water still clinging to the leaves in a large pot. Cover and cook over medium heat until the spinach is wilted, about 5 minutes. Drain and refresh with cold water. Squeeze the spinach quite dry and chop. In nonstick skillet, heat oil over medium heat. Add scallions and saute until softened, 2 to 3 minutes. Transfer to a medium-sized bowl and stir in spinach, feta, Parmesan, dill and lemon juice. Season with salt and pepper. Beat egg whites lightly with a fork and stir into the spinach mixture. To form phyllo rolls: Set oven rack on the upper level; preheat to 350 degrees F. Coat a baking sheet lightly with nonstick cooking spray or line with parchment paper. In a small bowl, whisk together egg white, oil and salt. Lay one sheet of phyllo on a work surface with a short side toward you. Brush lower half of the sheet with the egg-white mixture. Repeat this step with a second sheet of phyllo and set on top of the first. Spoon one-quarter of the spinach filling along one long edge. Tuck in the side edges and roll up, jelly-roll fashion. Place on the prepared baking sheet. Repeat with the remaining phyllo, egg-white mixture and filling, making 4 rolls in all. Brush tops of the rolls lightly with the egg-mixture and sprinkle with seeds, if desired. Bake for 25 to 30 minutes. With a serrated knife, cut each roll diagonally into 9 pieces and serve hot. The rolls may be prepared, baked and sliced up to 2 days in advance. Reheat in a 350 degree F oven for 10 to 12 minutes, or until heated through. Makes 36 appetizers.
39 calories per piece: 2 g protein, 2 g fat, 5 g carbohydrate; 77 mg
sodium; 1 mg cholesterol. **"Inspired by the Greek appetizer spanakopitakia, these rolls are easy to make for a crowd." --From Eating Well, May/June 1993.
How To make Spinach Feta Rolls's Videos
Zucchini Rolls with Spinach & Feta: Low Carb Family Meals
These Greek-Style Zucchini rolls are filled with spinach, feta, and herbs, then, topped with marinara sauce and cheese. They’re a delicious low-carb option that the whole family will love.
???????? Printable Recipe ????????
Ingredients
4 zucchinis slice ¼ inch thick
1 (24 oz) jar pasta sauce (homemade sauce recipe follows)
6 ounces shredded mozzarella cheese
2-3 tablespoons thinly sliced basil
For the Filling:
3-4 tablespoons olive oil
10 ounces fresh spinach leaves, roughly chopped
1 garlic clove, grated
8 ounces cream cheese, softened at room temperature
8 ounces feta cheese, crumbled
1 teaspoon dried dill
Salt and black pepper, to taste
A pinch of crushed red pepper flakes
For the Tomato Sauce:
3-4 tablespoons olive oil
1 small onion, finely chopped
1-2 garlic cloves, grated
28 ounces pureed tomatoes form the can or fresh
½ - 1 teaspoon granulated sugar
Salt and pepper to taste
1 teaspoon dried oregano
Instructions
Preheat the oven to 400 °F, 200 °C.
Place the zucchini slices on baking trays and brush both sides with olive oil. Season lightly with salt and pepper. Bale the slices for 10 minutes.
Make the filling:
Heat the olive oil in a skillet and add the garlic. Warm through for just a few seconds.
Add the spinach and cook stirring often until it wilts.
Season with salt and pepper and remove from the heat and add the dill.
Add the cream cheese and mix until it softens and melts into the spinach.
Crumble the feta cheese on top and mix well to combine. Taste and adjust the seasoning if needed.
Make the sauce:
Cook the onion and olive oil in a saucepan over medium heat until soft and golden. About 8 minutes. Add the garlic and warm through for just a. Few seconds. Add the tomatoes, salt, pepper, and sugar. Mix well and bring to a boil. Reduce the heat to medium and cook until thickened. About 10 minutes. Taste and adjust seasoning if needed. Remove from the heat and add the oregano. Mix and set aside.
Assemble the zucchini rolls:
Spread a tablespoon of the spinach and feta filling over each zucchini slice and roll-up.
Pour 2-3 cups of the tomato sauce in the bottom of a 9 by 13-inch baking pan.
Place the zucchini rolls on top of the sauce.
Using a spoon, spoon some more sauce on top of the zucchini rolls and top with mozzarella cheese.
Bake on the center rack for 20-25 minutes.
Turn the broiler on during the last 4-5 minutes so that the cheese is bubbly and browned.
Allow the zucchini rolls to sit at room temperature for 15-20 minutes before serving so that they set.
Serve with a salad and toasted bread. Enjoy!
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Make-Ahead Freezer Instructions: Assemble the zucchini rolls and wrap the tray in plastic and foil. Freeze them for up to 2 months. Thaw overnight in the refrigerator and remove the plastic.
Remove the foil and bake for 25 minutes.
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Spanakopitakia: Greek Spinach Pie Triangles The best appetizer!!
Print this recipe here:
Ingredients
2 pounds #4 phyllo pastry, at room temperature
1 pound or 3 bunches baby spinach, chopped
2 bunches of fresh dill, finely chopped, or 2 teaspoons dried dill
6 scallions, thinly sliced
15 ounces ricotta cheese, full fat, and at room temperature
1 pound feta cheese, crumbled
4 eggs, beaten and at room temperature
1 pound butter, melted
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper to taste
Instructions
Preheat your oven to 375 °F, 190 °C.
Line 2 half-sheet baking pans with parchment paper.
Make the filling:
Combine the feta cheese, ricotta, eggs, oil, salt, pepper, and dill in a tabletop mixer fitted with the paddle attachment. Beat until combined.
Add the scallions and beat until combined.
While the mixer is running on low add a handful of chopped spinach at a time until all of the spinach is incorporated.
Mix everything together with a spatula and set it aside
Assemble the triangles:
While the phyllo is still rolled in its packaging, cut it into three equal portions. Unwrap one portion and leave the rest in their packaging so that they do not dry out.
Work with two layers of phyllo at a time and drizzle some melted butter between the two layers and on top.
Place a tablespoon of spanakopita filling at the bottom of the strip and roll it up, flag style. See video.
Place the triangles on the baking trays and continue assembling them until the filling and/or phyllo runs out.
Brush the tops of the triangles that you will be baking with melted butter and sprinkle with some salt.
Bake them for about 40 minutes or until nice and golden. Serve with tzatziki or as is.
Notes
Sometimes the phyllo sticks together. You don't have to be precise and fight with it to stick to the 2 layers of phyllo rule. I promise, if you roll it up with 3 layers or even 4, it will taste just as good or maybe better.
Freezer Instructions: Remove the plastic wrap and brush the pies with melted butter or oil and then sprinkle the tops with salt. Cover loosely with foil and bake at 375 °F for 40 minutes. Remove foil and bake uncovered until golden and crisp. About 15 minutes.
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
Easy Feta and Spinach Pastry
Ingredients:
I sheet (375g) puff pastry ready rolled
300g baby spinach, chopped
1 pack (200g) feta cheese, crumbled
1/2 cup ricotta cheese
Black pepper to taste
Preheat oven to 160 degrees.
spinach & feta roll with puff pastry
This is a very easy recipe, that can be eaten either cold or hot. I served it here with a pepper sauce. This recipe is gluten free
Spinach feta bread: quick, fluffy and super yummy!
INGREDIENTS
For the bread:
250ml (1 cup) lukewarm water;
60g (⅓ cup) feta cheese;
1 egg;
3g (½ tsp) salt;
15ml (1 tbsp) olive oil;
520g (4 ⅛ cups) bread flour;
5g dry yeast.
For the filling:
300g (2 ½ cups) thawed spinach, dried;
15g (1 tbsp) butter, melted;
1 garlic clove, minced;
30g (3 tbsp) parmesan;
1 tsp dry oregano;
60g (⅓ cup) feta cheese;
Egg wash;
Parmesan.
METHOD
1. In a large bowl whisk water with yeast, egg, salt, olive oil, and feta cheese. Add flour and mix to combine. Knead the dough for 10 minutes or until smooth. Cover and let it rise for 1 hour.
2. For the filling mix spinach with butter, garlic, parmesan, oregano, and feta cheese.
3. Roll the dough on a floured surface forming a 45x38 cm rectangle. Spread the spinach filling on top and roll carefully.
4. Pinch both edges of your roll together and cut in half lengthwise. Twist the dough into a braid and set aside until doubled in size.
5. Brush the bread with egg wash and top with parmesan cheese.
6. Bake for 50 minutes at 190°C/375°F.
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