TerisKitchen.com



Home
INDEX TO ALL RECIPES Appetizer and Party Food Recipes Beef Recipes Bread Recipes Cake Recipes Cookie and Candy Recipes Dessert Recipes Egg Recipes Game Meat and Bird Recipes Grain Recipes Lamb and Veal Recipes Pasta Recipes Pie and Tart Recipes Pizza and Pizza Dough Recipes Pork Recipes Poultry Recipes Salad and Salad Dressing Recipes Sandwich and Wrap Recipes Sauce and Condiment Recipes Seafood and Fish Recipes Soup and Chowder Recipes Vegetable Recipes
INDEX TO ALL FEATURES Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Healthy Menus Grilling Recipes Recipes for Leftovers Comfort Food Recipes Potluck Recipes Easy Recipes for Elegant Entertaining Recipes and Tips for Preserving Foods Homemade Spice Blends Holiday Menus and Recipes Homemade Gifts from the Kitchen Shared Recipes
INDEX TO ALL RESOURCES Glossary of Cooking Techniques Cooking Tips The Well-Stocked Kitchen Pantry Recipe Abbreviations and Conversions Essential Cooking Tools
Featured Menus Healthy Menus Holiday Menus and Recipes
Contact



Featured Pages

Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Shared Recipes Index to All Recipes and Features

Similar and Related
Recipes

Mushroom and Goat Cheese Tarts in Mini Phyllo Cups

Italian Pie with Spinach, Red Peppers, Meat and Cheese

Sautéed Spinach with Garlic

Salmon in Puff Pastry (En Croute)

Vegetable Recipes

Shared Recipes

Spanakopittes (Greek Spinach Rolls in Phyllo)

(Shared recipe submitted by Autumn Alexander Skeen.)

Autumn writes: "This is a version of a Greek spinach pie from the island of Samos. There they are called spanakopittes. I much prefer this form versus the flat, cake pan version since the phyllo otherwise tends to get too dry."

Ingredients

  • 1 package (1 pound) frozen phyllo dough, thawed but wrapped
  • 2 packages frozen chopped spinach, thawed and squeezed dry
  • 4 eggs (can use the equivalent in egg substitute)
  • 1 bunch green onions, chopped
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill (can use 1 tablespoon dried)
  • 1/2 pound feta cheese, crumbled (can use low-fat)
  • 1/2 cup unsalted butter
  • 1/2 cup olive oil

Beat the eggs; add spinach, green onions, parsley, dill and feta cheese. Melt the butter with the olive oil. (If butter is out of the question, there's no problem with making this with all olive oil, but the flavor with the butter is quite lovely.)

Now, try to work quickly so to not let the phyllo dry out. Unwrap it, cut it in half lengthwise. Keep unused half under a damp cloth. Brush each piece with the oil-butter mix and fold lengthwise. When finished, put filling in vertically and roll, long side over in a jelly roll fashion. Take the roll and bend it around like a coil. Repeat for remaining phyllo. Put the spinach rolls on an oiled baking pan and bake in a moderate oven (325 to 350° F) for 25 to 30 minutes or until golden brown. Serve sliced in two-inch slices either hot or cold. "Opa!" ("Let's go!", as they say in Greece.) I suggest serving the rolls with a sliced cucumber and tomato salad with a vinaigrette or a fruit salad and maybe a rustic chunk of bread.

About Autumn: Autumn is from Walla Walla, Washington.

Disclaimer: This recipe was submitted by a contributor and has not been tested by TerisKitchen.com.

Print Recipe

PA Dutch Hex Sign Photo
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying


This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.