Spanakopita Rolls: ​Greek Spinach with Feta Phyllo Rolls for Thanksgiving

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat, while ricotta is more affordable.

phyllo dough

🥗Healthier: whole wheat pastry dough

💰Cheaper: homemade dough

Whole wheat adds fiber, while homemade can reduce costs.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy, while canola is budget-friendly.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal is a plant-based binder, while tofu is economical.

Preheat oven to 375°F (190°C).

Sauté onion in olive oil until translucent, about 5 minutes.

Add spinach to the pan and cook until wilted, about 3-4 minutes.

Remove from heat and let cool slightly.

In a bowl, mix feta cheese, eggs, dill, parsley, salt, pepper, and nutmeg.

Combine the cooled spinach mixture with the cheese mixture until well combined.

Lay one sheet of phyllo dough on a clean surface and brush with olive oil.

Layer 3 more sheets of phyllo, brushing each with olive oil.

Spread a portion of the spinach mixture along one edge of the phyllo.

Fold the sides over the filling and roll tightly to form a log.

Place the rolled spanakopita on a baking sheet lined with parchment paper.

Repeat with remaining phyllo and filling.

Brush the tops with olive oil and score the tops with a knife.

Bake for 30-35 minutes until golden brown and crispy.

Allow to cool slightly before slicing and serving.

Cooking Techniques

Spice Level:

Allergens