Spanakopita Roll

Ingredients

• 1 kg 1 kg fresh spinach, washed and roughly chopped
• 300g 300g feta cheese, crumbled
• 2 2 spring onions, finely chopped
• 1 1 bunch fresh dill, chopped
• 1 1 bunch fresh parsley, chopped
• 2 2 eggs, lightly beaten
• 2 EL 2 tbsp olive oil
• Salz Salt
• Schwarzer Pfeffer Black pepper
• 250g 250g phyllo dough sheets
• 100g 100g butter, melted

Instructions

1. Wilt the spinach in a large pot with a little water, then drain very well and squeeze out any excess liquid. Chop finely.
2. In a large bowl, combine the spinach, feta, spring onions, dill, parsley, beaten eggs, and olive oil. Season with salt and pepper (be cautious with salt due to the feta).
3. Preheat oven to 180°C (350°F) fan/conventional.
4. Lay one sheet of phyllo dough on a work surface and brush with melted butter. Top with another sheet and brush again. Repeat this 3-4 times to create a stack of 4-5 sheets.
5. Shape the spinach and feta mixture into a long log along the bottom edge of the dough stack. Roll the dough tightly around the filling.
6. Carefully transfer the roll to a baking sheet lined with parchment paper, seam-side down. Brush the top with melted butter.
7. Bake for about 30-35 minutes, until the phyllo is golden brown and crisp.

Nutrition