Transform simple ingredients into an impressive Mediterranean-style appetizer with these golden, flaky spinach rolls. This traditional recipe showcases how basic pantry staples can create something extraordinary, combining crispy phyllo layers with a savory spinach-cheese filling.
Ingredients
For the Dough:
- 560g (5 cups) pastry flour
- 350ml (1.5 cups) warm water
- 7g (1 teaspoon) salt
- 60g (4 tablespoons) melted butter
- 100ml (½ cup) vegetable oil
For the Filling:
- 500g (1.1 lbs) fresh spinach, cleaned and chopped
- 5g (1 teaspoon) salt
- 1 medium onion, grated
- 1 teaspoon red chili pepper
- 3-4 tablespoons spreadable white cheese (like cream cheese)
- 1 cup grated white cheese (like feta)
Instructions
Dough Preparation:
- Mix flour and salt in a large bowl
- Gradually add warm water while kneading
- Knead for 6-7 minutes until soft and non-sticky
- Cover and rest for 15 minutes
- Divide into 8 equal portions
- Rest portions for 5 additional minutes
Preparing the Layers:
- Roll each portion to dessert plate size
- Mix melted butter and oil
- Brush each layer with oil-butter mixture
- Stack layers on top of each other
- Rest for 20-25 minutes in a warm place
Filling Preparation:
- Salt chopped spinach and massage to release water
- Squeeze spinach thoroughly to remove excess moisture
- Mix with grated onion
- Add chili pepper
- Incorporate both types of cheese
Assembly and Baking:
- Roll stacked dough very thin
- Cut in half
- Fold edges as shown
- Place filling along one edge
- Roll into cylinders (not too tight)
- Brush with remaining oil-butter mixture
- Bake at 190°C (375°F) for 40-45 minutes until golden
Timing
- Prep Time: 45 minutes
- Rest Time: 40 minutes
- Bake Time: 40-45 minutes
- Total Time: 2 hours 10 minutes
Nutritional Information (per roll)
- Calories: 320
- Protein: 8g
- Carbohydrates: 35g
- Fat: 18g
- Fiber: 2g
- Iron: 2mg
Tips and Tricks
- Keep phyllo covered while working to prevent drying
- Don’t overfill the rolls to prevent bursting
- Ensure spinach is thoroughly dried to prevent soggy pastries
- Roll firmly but not too tight to allow layers to puff
- Position seam-side down when baking
Variations and Substitutions
- Replace spinach with swiss chard or kale
- Use different cheese combinations (mozzarella, ricotta)
- Add pine nuts or walnuts for crunch
- Include herbs like dill or parsley
- Make it vegan with dairy-free cheese alternatives
Common FAQs
Q: Can I freeze these rolls?
A: Yes, freeze unbaked rolls for up to 3 months. Bake directly from frozen, adding 10-15 minutes to baking time.
Q: Why did my pastry not turn out crispy?
A: Ensure spinach is well-drained and oven is fully preheated. Moisture is the enemy of crispiness.
Q: Can I use store-bought phyllo dough?
A: Yes, though homemade dough provides better texture and flavor.
Q: How do I prevent the filling from leaking?
A: Don’t overfill and ensure edges are well-sealed with the oil-butter mixture.
Storage and Make-Ahead Tips
- Store baked rolls in an airtight container for up to 3 days
- Reheat in oven at 150°C (300°F) for 10 minutes to re-crisp
- Prepare filling up to 24 hours ahead
- Freeze unbaked rolls separated by parchment paper
- Store leftover spinach juice for smoothies or soups
