Spinach-Feta Filo Roll
This savory and satisfying Spinach and Feta Filo Roll is a delightful pastry filled with a medley of green onions, baby spinach, fresh parsley, and flavorful feta cheese. Wrapped in layers of flaky filo dough and baked to golden perfection, this dish is a delicious way to enjoy a blend of classic Mediterranean flavors. Perfect for a light lunch or as an appetizer for your next gathering, this filo roll will surely impress with its delightful taste and elegant presentation.
— Constant Cookbook
Ingredients
- 1 Tbs. olive oil
- 8 green onions, white and pale green portions,
- chopped
- 1 lb. baby spinach, chopped
- 3 Tbs. finely chopped fresh flat-leaf parsley
- 1/2 tsp. freshly grated nutmeg
- Salt and freshly ground pepper, to taste
- 3 eggs
- 6 oz. feta cheese, crumbled
- 6 sheets filo dough, thawed
- 3 to 4 Tbs. unsalted butter, melted and slightly
- cooled
- 2 Tbs. sesame seeds
Instructions
- <b>Prepare the filling</b>
- Preheat an oven to 375&#176;F. Line a baking sheet with parchment paper.
- In a large fry pan over medium heat, warm the olive oil. Add the green onions and saut&#233; until softened, about 4 minutes. Add the spinach and saut&#233; until barely wilted, about 1 minute. Remove from the heat and stir in the parsley and nutmeg. Season with salt and pepper. Let cool slightly.
- In a large bowl, beat the eggs with a fork until blended and stir in the feta cheese. Add the spinach mixture and stir to combine.
- <b>Shape the roll</b>
- Lay out 1 filo sheet on a work surface and lightly brush with melted butter. Cover with a second sheet and brush it with butter. Repeat with the remaining sheets, brushing each one with butter. Spoon the spinach mixture in a line on a long side of the filo stack, leaving a border of about 1 1/2 inches uncovered on the ends and the side. Fold the long border over the filling, fold in the ends and then gently roll up the dough, encasing the filling.
- <b>Bake the roll</b>
- Place the roll, seam side down, on the prepared pan. Brush the top with butter and sprinkle with the sesame seeds. Bake until the roll is golden brown, 30 to 35 minutes. Transfer the pan to a wire rack and let cool slightly. Cut into slices and serve. Serves 6.
- Adapted from Williams-Sonoma Food Made Fast Series, <I>Baking</I>, by Lou Seibert Pappas (Oxmoor House, 2006).
Comments
No comments found.