Filo Rolls With Arugula, Spinach And Feta
This recipe combines delicate arugula and spinach with tangy feta cheese, all wrapped in layers of flaky filo dough. The end result is a delightful pastry filled with vibrant flavors that are perfect for appetizers or light meals. The crispy texture and savory filling make this dish a hit for gatherings or as a special treat for yourself.
— Constant Cookbook
Ingredients
- 2 bunches (about 1/2 lb.) arugula, tough stems removed
- 1 small bunch (about 1/2 lb.) spinach, tough stems removed
- 1/2 lb. feta cheese, preferably Greek
- 12 Tbs. (1 1/2 sticks) unsalted butter
- 14 sheets filo dough, each 13 by 17 inches
Instructions
- Preheat an oven to 350°F. Line a rimmed baking sheet with parchment paper.
- Rinse the arugula and spinach thoroughly and place in a large, heavy saucepan with the rinsing water still clinging to the leaves. Place over medium-high heat, cover and cook, stirring occasionally, until wilted, 3 to 5 minutes. Remove from the heat, transfer to a sieve and press the greens with a wooden spoon to drain well.
- Finely chop the greens and place in a bowl. Crumble the cheese into the bowl with the greens and mix gently. In a small saucepan over low heat, melt the butter and pour into a bowl. Place the stack of filo sheets near the work surface and keep the sheets covered with a barely damp kitchen towel to prevent them from drying out when not using them.
- Remove 1 filo sheet from the stack, lay it on the work surface and brush lightly with the melted butter. Top with a second sheet and brush lightly with butter. Cut the stacked sheets lengthwise into 6 equal strips. Spoon 1 scant tsp. of the filling near the end of 1 strip closest to you. Roll the edge over the filling, fold over 1⁄4 inch of both sides of the strip and then roll up the filling into a tight cylinder. Place the cylinders on a rimmed baking sheet and brush lightly with butter. Repeat with the remaining strips and then the remaining filo sheets until all of the filling and sheets have been used.
- Bake the cylinders until golden brown, about 25 minutes. Transfer to a wire rack and let cool slightly on the pan.
- Arrange the filo rolls on 1 or 2 warmed platters and serve right away. Makes about 42 pastries; serves 10 to 12.
- Adapted from Williams-Sonoma <i>New Flavors for Appetizers,</i> by Amy Sherman (Oxmoor House, 2008).
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