Phyllo Pastry Spinach Roll
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
6
- Ingredients
- 1 Tbsp good-quality olive oil
- 8 scallions (cleaned and white and pale green portions chopped)
- 8 cups Baby spinach (rinsed and chopped)
- 3 Tbsps finely chopped, fresh parsley
- ½ tsp freshly grated Nutmeg
- salt (to taste)
- freshly ground Black pepper (to taste)
- 3 eggs
- 1 ¼ cups Feta (drained and crumbled)
- 6 sheets Filo dough (thawed)
- 4 Tbsps unsalted butter (melted and cooled)
Preparation steps
1.
Preheat an oven to 375°F / 190ºC. Line a baking sheet with parchment paper.
2.
In a large skillet set over medium heat, warm the olive oil. Add the green onions and sauté until softened, about 4 minutes. Add the spinach and sauté until just barely wilted, about 1 minute. Remove from the heat and stir in the parsley and nutmeg. Season with salt and pepper. Let cool slightly.
3.
In a large bowl, beat the eggs with a fork until blended and stir in the feta cheese. Add the cooled spinach mixture and stir to combine.
4.
Lay out 1 filo sheet on a clean work surface and lightly brush with melted butter. Cover with a second sheet and once again brush with butter. Repeat with the remaining sheets, brushing each one with butter. Spoon the spinach mixture in a line on one of the long sides of the filo stack, leaving a border of about 2- inches / 5 cm uncovered on the ends and the side. Fold the long border over the filling, fold in the ends and then gently roll up the dough.
5.
Place the roll, seam side down, on the lined baking sheet. Brush the top with butter and bake until the roll is golden brown, 30 to 35 minutes. Transfer the pan to a wire rack and let cool slightly. Cut into slices and serve.
