Delicious Spanakopita Rolls

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    I was curious about spanakopita since the first time I saw it on a blog, it happened some time ago. I was always postponing this recipe because it seemed something different, that needed more attention and I was waiting for the right moment.

    Then I saw Alexandra’s Kitchen spanakopita recipe and it became more urgent. And I prepared them. Three times in ten days.

    Needless to say we loved it. And to say it is super easy to prepare.

    I’ve been preparing more recipes with feta cheese, and the more I prepare, the more versatile it seems to me. This Greek cheese has a strong taste, but it matches perfectly many other ingredients, without dominating and contributing for a whole (wonderful) taste. Have you already tried the Greek cheese tart?

    I have seen different recipes of spanakopita, but I like the idea of making small individual portions. I have added some photos of how to fold the phyllo pastry, but I assure you it is incredibly easy to do. And I also assure you it is tasty and pleased anyone I offered it. It is good at room temperature and it is a perfect idea for a dinner or to serve on a buffet.

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    Delicious Spanakopita Rolls
     
    Prep time
    Cook time
    Total time
     
    Delicious spanakopita rolls
    Author:
    Recipe type: Salted Tarts
    Serves: 8
    Ingredients
    • 120 g phyllo pastry
    • 140 g of fresh spinach
    • 115 g cottage cheese
    • 170 g feta cheese
    • 3 eggs
    • butter (about 3 Tbsp)
    Instructions
    1. Turn on the oven to 180°C/350°F.
    2. Put the spinach into the mixer's bowl and pulse until it is well cut.
    3. Melt the butter.
    4. Transfer it to a bigger bowl and add the cottage cheese, the eggs and the feta (scrumbled with your hands).
    5. Cut the phyllo sheets in 4 equal pieces. Each package of 120 g makes 8 rolls (with 2 sheets each).
    6. Take one piece, brush some melted butter and add a second sheet, butter the second sheet too.
    7. Add a Tbsp of spinach mixture a couple of inches (5 cm) from the pastry bottom and then fold the bottom side and then the left and right sides (see photo above). Roll it on itself forming a strudel. Put on a baking sheet covered with parchment paper.
    8. Repeat with the rest of the dough and then brush all rolls with butter.
    9. Bake in pre heated oven until they become golden.
    10. Buon appetito!

     

     

     

    2 COMMENTS

    1. cara anna,
      dopo aver sperimentato con molto successo tante delle tue ricette, mi sono buttata fiduciosa sulla ricetta del pane-girasole, che è una meraviglia. il tuo. perchè il mio, oltre a provocarmi i capelli bianchi, e darmi la tentazione di buttar via tutto, alla fine assomiglia ad un cavolfiore e non certo ad un girasole. non so come sia venuto di sapore perchè l’ho surgelato, ma ho poche speranze.
      al contrario non riesco più a trovare la ricetta di quel pane a forma di fiore con il cuore di semi di papavero che ho fatto tempo fa senza nessuna fatica. mi puoi dire dove posso trovarla?
      ciao, tanti cari saluti

      • Cara Giusi,
        Abbi fiducia, vedrai che il tuo pane, una volta scongelato, sarà buonissimo ;-). Se non ti è venuto bene come aspetto, puoi sempre rifarlo. Quanto al gusto, vedrai che ti farà dimenticare l’aspetto. Con tanti strati, sembra quasi una sfoglia…di pane.
        Riguardo all’altro pane, dopo la tua richiesta, sarà la prossima ricetta che attualizzerò. Purtroppo ho perso delle pagine del blog cambiando provider lo scorso febbraio e sto ri-sistemando tutto.
        Carissimi saluti, a presto

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