BETA
Spinach & Feta Filo Rolls
Eight crisp oven-baked filo rolls filled with spinach, feta and a little fresh dill, made for sharing.
70 minutes · Easy · 4 servings
Also allow: Frozen filo needs additional packet-directed thawing time before starting.
Original house recipe · Not yet kitchen-tested
Ingredients
- Baby spinach250 g
- Feta cheese140 g
- Phyllo pastry sheets8 whole
- Onion60 g
- Olive oil3 tbsp
- Fresh dill8 g
- Black pepper0.25 tsp
Quantities describe recipe usage, not package sizes.
Allergen notes
Wheat and milk. Check filo packaging for egg or other allergens.
Method
Prepare the oven and filling
Use eight thin filo sheets, each roughly 30 × 40 cm; thaw frozen pastry according to the packet before starting. Heat the oven to 190°C (375°F), conventional, and line a large baking tray with baking paper. Peel and finely chop the onion. Wash and drain the spinach. Heat 1 tbsp of the oil in a large pan over medium-low heat and soften the onion for 5–6 minutes.
Dry and cool the spinach
Add the spinach in batches, stirring for 3–4 minutes until fully wilted. Tip into a sieve and cool for 10 minutes, then squeeze firmly with clean hands to remove as much liquid as possible. Chop the spinach mixture finely. Wash and chop the dill, crumble the feta and combine with the spinach and pepper. Feta provides the salt; do not add extra automatically.
Make eight rolls
Keep the filo stack under a clean barely damp towel while working. Lay out one sheet with a short edge facing you and lightly brush with a little of the remaining oil. Fold it in half from left to right to make a narrower double-layered rectangle. Place one-eighth of the filling in a short line near the bottom, leaving 2 cm clear on either side. Fold the sides over the filling and roll away from you into a closed cigar shape. Place seam-side down on the tray and repeat for eight rolls.
Bake until crisp
Brush the tops with the remaining oil. Bake on the middle rack for 22–28 minutes, until deeply golden and crisp with hot filling. Cool for 5 minutes and serve two rolls per person. Refrigerate leftovers within 2 hours and reheat in an oven until piping hot; they will soften if microwaved.
Squeezing out the spinach water is the key to crisp pastry. For vegetarian rolls, choose feta made with vegetarian rennet and check the filo ingredients.
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