Spanakopita ( Spinach Cheese Phyllo)

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Total Time
55mins
Prep 25 mins
Cook 30 mins

Another recipe I clipped from a magazine that featured a Greek Gourmet Dinner Party menu and recipes. I've had this for years, since I first served this in 1981! Instead of the more familiar triangular pastries, these are rolled up jelly-roll fashion to make them easier to serve as finger food. These can be made ahead and frozen until needed.

Ingredients Nutrition

Directions

  1. In a medium skillet over medium heat, melt 1 tablespoon of butter; add onion and cook 5 minutes.
  2. Add spinach and cook, stirring constantly, for 2 to 3 minutes or until moisture has evaporated.
  3. Remove from heat; stir in cheeses, egg, and seasonings; set aside.
  4. Preheat oven to 375°F.
  5. Melt remaining butter.
  6. Place one phyllo sheet lengthwise on waxed paper.
  7. Brush phyllo lightly with butter and sprinkle with 1 tablespoon of bread crumbs.
  8. Place another phyllo sheet on top, brush with butter and sprinkle again with crumbs.
  9. Spread half the filling ( about 3/4 cup)along lengthwise edge of phyllo.
  10. With both hands lift waxed paper and roll from lengthwise edge, jelly-roll fashion.
  11. Place seam-side down onto a cookie sheet;press each end to seal.
  12. Brush top with butter and cut gashes in top of roll at 1 inch intervals.
  13. Make second roll with remaining ingredients.
  14. Bake for 20 minutes or until golden brown.
  15. * Can be made ahead up to this point. Cool, wrap in plastic wrap, then in foil and freeze for up to 1 month. To serve, unwrap and heat in 400°F oven for 12 to 15 minutes).
  16. While warm cut into 1 inch slices, using gashes as a guide.