Cooking With Suhru: Easy Spanakopita Rolls

Spanakopita is a traditional Greek recipe made by filling a flaky, butter pastry with a deliciously cheesy spinach & feta mixture! Ethnic foods can be intimidating to make at home but this easy recipe will leave you feeling like a pro and only takes only minutes to prepare!

A very good friend of mine (who happens to be Greek) introduced me to this recipe a few years back and it has become a go to of mine for dinner parties (remember those?!) and what I like to call "picnic dinners". For those of you who aren't familiar, a picnic dinner is a dinner comprised of a number of snacks and apps that you could take to the beach or the park but if its cold outside, currently a pandemic, or if you're just feeling lazy (me most of the time) can be enjoyed from the comfort of your living room!

Regardless of the setting, this delicious and oh-so-easy receipe is sure to please! Try these delicious bites paired with a bottle of Suhru Shiraz, both excellent pairings to compliment the richness of the dish!

I hope you like this recipe as much as I do! Have and request or dishes you have been craving? Comment below and I will add them to my must-cook list and report back in the weeks to come!

Easy Spanakopita Rolls

Ingredients:

• 1 package of Phyllo Dough (defrosted according to package)
• 1 package of Frozen Spinach (defrosted) 
• large onion (chopped) 
• 2 cloves of garlic (minced)
• 1.5 cups of Feta Cheese
• dried or fresh Dill 
• salt and pepper (to taste)
• 1/2 lemon 
• 1/2 stick of melted butter (cooled)
• sesame seeds (optional) 
• plain Greek yoghurt for dipping 

Directions:

1. Prepare the filling by first lightly browning the onion, add the garlic and sauté for a few more minutes until fragrant.
2. While th vegetables are cooking, preheat the oven to 350 degrees. 
3. Once onion and garlic have softened, add the spinach and stir until well combined.
4. In a large bowl, combine the onion and spinach mixture with the feta cheese, juice of half a lemon, dill, salt, and pepper and mix and set aside.
5. On a clean work surface, lay out one sheet of fully defrosted phyllo dough. Cover the unused sheets with a damp towel until ready to use.
6. Brush your phyllo dough sheet with melted butter and cover with another sheet of dough.
7. Turning your dough so the long edge is closest to you, portion a small line of filling on the left-side shorter edge of your dough. Brush dough to the right of your spinach mixture with a light coat of butter.
8. Slowly, roll up the dough, tucking as you go to ensure a tight roll. Place the roll with the exposed edge down and cut the roll into two or three pieces, depending on preference.
9. Line a baking sheet with parchment paper and place the rolls on the baking sheet, at least 2 inches apart, seam side down. Repeat until all filling miture has been used. 
10. Brush your rolls with the remaining melted butter and top with sesame seeds.
11. Bake the rolls for 20 - 25 minutes or until golden brown. Serve with greek yogurt or sour cream dipping sauce.

Discover more Cooking with Suhru recipes and Food & Wine Pairings!