Description
A modern twist on the classic Greek spanakopita, this roulade features a savory spinach and herb filling with creamy feta and crunchy pistachios, all wrapped in flaky phyllo pastry.
Ingredients
Scale
For the Crust:
- 1 package (16 oz) frozen spinach, thawed and squeezed dry
- 1 cup crumbled feta cheese
- 1/2 cup shelled pistachios, roughly chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 3 green onions, finely sliced
- 1 large egg, lightly beaten
- 1/4 teaspoon nutmeg
- Salt and black pepper to taste
- 8 sheets phyllo dough, thawed
- 1/2 cup unsalted butter, melted
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, combine spinach, feta, pistachios, dill, parsley, green onions, egg, nutmeg, salt, and pepper. Mix until well combined.
- Lay one sheet of phyllo dough on a clean surface and brush lightly with melted butter. Layer another sheet on top and brush with butter. Repeat with remaining sheets, stacking and buttering each.
- Spread the spinach-feta mixture evenly over the phyllo stack, leaving a 1-inch border on all sides.
- Starting from one long edge, carefully roll the phyllo and filling into a tight log. Place seam-side down on the prepared baking sheet. Brush the top with remaining butter.
- Bake for 25-30 minutes, or until the phyllo is golden brown and crisp. Let cool for 5 minutes before slicing and serving.
Notes
You can customize the seasonings to taste.