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."
- 1 package (1 pound) frozen phyllo dough, thawed but wrapped
- 2 packages frozen chopped spinach, thawed and squeezed dry
- 4 eggs (or the equivalent in egg substitute)
- 1 bunch green onions, chopped
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill (or 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 (325-350° F) for 25-30 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. Her e-mail address is email@example.com.
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