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Spinach And Feta Rolls

Spinach And Feta Rolls

Use a classic spanakopita filling to make these filo rolls. They're ideal for those who prefer a light brunch.


  • 2-4 tblsp olive oil
  • ½ cup finely chopped spring onions
  • 375 grams frozen spinach, defrosted and well drained (see Cook\'s Tip)
  • ¼ cup chopped fresh parsley
  • 125 grams feta cheese, crumbled
  • 2 eggs, beaten
  • ½ tsp each nutmeg and salt
  • 8 sheets filo pastry
  • 75 grams butter, melted


  1. Heat the oil in a frying pan and gently cook the spring onion until soft. Mix together the spring onion, spinach, parsley, feta cheese, eggs, nutmeg, salt and ground black pepper.
  2. Take one sheet of filo pastry and brush with melted butter. Arrange a second sheet on top, brush with butter. Repeat this with a further two sheets of filo pastry. Repeat with the other four sheets to make the second roll.
  3. Spread half of the filling lengthwise down the centre of each of the top filo sheets. Fold the short edges over to cover the spinach and then roll up from the long side to make a sausage. Transfer the two rolls to a greased baking tray. Brush with melted butter.
  4. Bake at 180ºC in the cetnre of the oven for 30-35 minutes until the pastry is golden and the filling is cooked. Remove and cool for 10 minutes betore cutting into 3cm-5cm pieces to serve. Accompany with a herb-spiked or lemon-scented yoghurt for dipping.

Cooks Tips

Use fresh summer spinach in place of frozen. You will need about 600 grams. Wash and remove the tough stalks. Place in a saucepan with only the water that's clinging to the leaves. Cook with the lid on only until the leaves wilt. Remove from the heat and cool, then press the spinach between two plates to remove excess water before chopping finely.

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