Today's recipe uses phyllo dough, defrosted chopped spinach and crumbled feta cheese to make spanakopita. Instead of shaping them into individual triangles, this recipe will make long rolls that are baked and sliced before serving. The recipe includes a little dried dill and fresh lemon juice and some optional marinated Mediterranean olives as a side.
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Phyllo dough sheets
1 stick unsalted butter
2 10-ounce boxes of chopped spinach
2 cups crumbled feta cheese
1 large egg
1 Tbs dried dill
2 Tbs fresh lemon juice
Marinated olives (Optional)
Preheat the oven to 350 degrees a bit ahead of time and melt the butter. Make the filling for the spanakopita by combining the chopped spinach, crumbled feta cheese, egg, dried dill, fresh lemon juice and a good crack of black pepper and mix it all.
Make the rolls by brushing melted butter over one layer of 9x13-inch phyllo dough. Repeat that process until there are five layers stacked on top of each other.
At that point, place about a 2-inch thick line of the spinach mixture (1/4 of the mix) near the bottom side of the rectangle, fold the edges in over that and tightly roll it up.
Place the rolls onto a parchment paper-lined baking tray as you go and then brush the tops with a little more butter and place the tray onto the center rack of the preheated oven.
They will take just about 18 to 20 minutes to bake and they will be a nice golden brown when they are done.
Slice them on a slight bias and serve them up with some optional marinated olives on the side.