| Level: | Intermediate |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 teaspoons extra-virgin olive oil, half a turn of the pan
- 1 small onion, finely chopped
- 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
- Salt and pepper
- 1/4 teaspoon nutmeg, ground or freshly grated
- 4 ounces feta with black pepper or plain feta, crumbled into tiny bits
- 1 egg, beaten
- 3 tablespoons sour cream
- 4 (13 by 17-inch) sheets, defrosted phyllo pastry dough
- 3 tablespoons melted butter
Instructions
- Place oven rack in center of the oven and preheat to 400 degrees F.
- Preheat a small pan over medium to medium high heat. Add oil and onion and saute 5 minutes. Place onion in a bowl. Add chopped dry, defrosted spinach and season with salt, pepper and nutmeg. Add feta to the bowl and combine it with spinach. Add beaten egg and sour cream to the bowl and combine with cheese, spinach and onion.
- On a large work surface, place 1 sheet of phyllo. Paint half of the sheet with a little melted butter, paying extra attention to your perimeter. Fold sheet in half. Pile 1/4 of your spinach mixture into a log shape working 2 inches from bottom and each side. Tuck bottom up and fold both sides in, then roll and wrap upwards until you reach the edge of the dough sheet. Each pastry will resemble an egg roll. Paint the seam and the ends of the roll with butter and set roll seam side down on a cookie sheet. Repeat and make 4 rolls. Bake 15 minutes or until lightly golden all over and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 844 |
| Total Fat | 28 g |
| Saturated Fat | 13 g |
| Carbohydrates | 121 g |
| Dietary Fiber | 8 g |
| Sugar | 4 g |
| Protein | 28 g |
| Cholesterol | 93 mg |
| Sodium | 1735 mg |
Reviews
Sounds great. Love the size using one sheet of phyllo. Concern is preserving the unused phyllo sheets. Thinking about using 2 or 3 sheets each or making more and freezing some. Have you tried freezing them and reheating in the oven or air fryer? Any suggestions on how to do it? Thanks.
Easy to make. I used two phyllo sheets to prevent tearing. Next time I might make smaller ones.
Delicious! I made the traditional triangles, folding a strip of pastry like a flag – the filling was fantastic. A winner!
I have made similar and really delicious ones using actual egg roll wrappers. SO much easier and just as delicious. It’s healthier too.
Fabulous and easy!
This is a regular installment in my menus! It’s easy to do, healthy and delicious. If I don’t have sour cream on hand, I use plain yogurt. If I don’t have either, I just don’t add it. We like feta, so I add a bit more than she calls for. It’s delicious as written, though.
The phyllo dough was very messy but you can use butter to fix the broken pieces. Overall, very tasty.
Simple and delicious! A great vegetarian dish. I used 2 sheets of phyllo per roll so that they would not tear. And one thing to remember that the recipe doesn’t mention is that phyllo dries out very quickly! Cover it with a damp towel while you’re working to keep it soft. Thanks Rachael!
Taste and look like an authentic spanikopita from a greek restaurant. Love, love , love!
My first time making spanikopita at home….always get this at one of our local restaurants….recipe very similar. Very, very easy and quick! I used garlic instead of onions. Yummy! Poecat517