Description
This Phyllo Spanakopita Roll recipe offers a delicious twist on traditional Greek spanakopita, featuring a creamy blend of spinach, cream cheese, feta, and mozzarella wrapped in crispy phyllo dough. These golden-baked rolls make perfect appetizers or snacks with a delightful crispy exterior and flavorful, cheesy filling.
Ingredients
Filling Ingredients
- 4 ounces cream cheese
- 8 ounces frozen spinach (thawed and excess water squeezed out)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup crumbled feta cheese
- 1 tablespoon finely chopped fresh dill
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
Dough and Topping
- 18 sheets phyllo dough (thawed)
- Butter for brushing the phyllo dough
- 1 tablespoon black sesame seeds (optional)
Cookware
- Two 6-inch skillets (for baking)
Instructions
- Preheat: Preheat your oven to 350°F (175°C) and grease two 6-inch skillets to prepare for baking the rolls.
- Prepare Filling: In a large mixing bowl, combine the cream cheese, thawed and drained spinach, shredded mozzarella, crumbled feta cheese, chopped fresh dill, sea salt, and black pepper. Mix until all ingredients are evenly incorporated. Set the mixture aside.
- Layer Phyllo Dough: On a clean work surface, lay down 3 sheets of phyllo dough vertically side by side, overlapping the edges slightly by about 1/4 inch. Brush the surface generously with melted butter.
- Repeat Layers: Add 3 more sheets of phyllo dough directly on top of the first layer, again brushing with melted butter. Repeat this process until you have 5 layers composed of 3 rows each.
- Spread Filling: Carefully spread half of the spinach and cheese mixture evenly along the shorter end of the layered phyllo dough, preparing for rolling.
- Roll Dough: Starting at the filled end, gently roll the phyllo dough into a log shape, taking care not to tear the delicate sheets. Once rolled, place the roll seam-side down into one of the greased 6-inch skillets.
- Make Second Roll: Repeat the layering, spreading, and rolling process with the remaining phyllo sheets and filling, placing the second roll into the other greased skillet.
- Prepare for Baking: Lightly brush the tops of both rolls with melted butter and sprinkle half of the black sesame seeds over each roll if using.
- Bake: Bake the rolls in the preheated oven for 25-30 minutes until the phyllo is golden brown and crisp to the touch.
Notes
- Ensure spinach is well-drained to prevent soggy phyllo dough.
- Handle phyllo dough with care as it is delicate and can tear easily.
- Brush each layer generously with melted butter to achieve a flaky, golden crust.
- Black sesame seeds add a subtle nutty flavor and decorative touch but can be omitted if unavailable.
- Serve warm for the best texture and flavor.
- Can be prepared ahead and frozen before baking; thaw and bake as directed when ready.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
