Crispy Spinach Feta Phyllo Rolls
Crispy Spinach Feta Phyllo Rolls are inspired by classic spanakopita. The combination of crisp, golden phyllo and the creamy, herby spinach-feta filling is seriously addictive.
Ingredients
- 10 ounces frozen spinach thawed and drained
- 1 egg
- 1 shallot chopped
- 1/3 cup Parmesan grated
- 1/3 cup feta
- 1 teaspoon lemon juice
- 1/4 teaspoon EACH salt and pepper
- 1/4 teaspoon cardamom
- 1/4 teaspoon nutmeg
- 1 package frozen phyllo dough thawed
- Cooking oil
For the sauce:
- 1 cup plain Greek Yogurt
- 1 teaspoon lemon juice plus 1 teaspoon lemon zest
- 2 teaspoons chives chopped
- 1 teaspoon dill chopped
Instructions
- In a food processor or mini chopper, combine spinach, egg, shallot, Parmesan, feta, lemon juice, salt, pepper, cardamom and nutmeg. Pulse until blended (don’t overblend).
- Remove the thawed filo dough from the package. Cut a sheet of filo into 3 long strips. Work with one at a time and cover the others with a piece of plastic wrap and a slightly warm wet tea towel to keep it pliable.
- Take one long strip and fold it in half (so it’s half the length it was). Spray or brush the dough with olive oil. Place a small amount of the spinach filling along the short edge facing you. Roll the dough to make a tight cigar.
Cooking methods:
- For the stove top: Heat oil in a pan to 350°F(175°C). When hot, add the rolls and cook until crispy.
- For the oven: Line a baking sheet with parchment paper. Add the rolls and spray or brush with olive oil. Bake at 375°F(190°C) for 10-12 minutes.
- For the air fryer: Place the rolls in the air fryer, spray with cooking oil, and cook at 400°F(200°C) for 4 minutes.
Nutrition
Calories: 93kcalCarbohydrates: 12gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 16mgSodium: 188mgPotassium: 114mgFiber: 1gSugar: 1gVitamin A: 2270IUVitamin C: 2mgCalcium: 87mgIron: 1mg
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