Ingredients with Measurements:
- 1 package (10 oz) frozen spinach, thawed and drained
- 1 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped scallions
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped Kalamata olives
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package (16 oz) phyllo dough
- 1/2 cup unsalted butter, melted
Special equipment needed:
- Pastry brush
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the spinach, feta cheese, parsley, dill, scallions, sun-dried tomatoes, Kalamata olives, salt, and black pepper.
3. Lay out a sheet of phyllo dough on a clean work surface and brush it with melted butter.
4. Place another sheet of phyllo dough on top and brush it with melted butter.
5. Repeat with 2 more sheets of phyllo dough.
6. Cut the phyllo dough into 4 equal strips.
7. Spoon 2 tablespoons of the spinach and feta mixture onto the bottom of each strip.
8. Roll up each strip tightly, tucking in the sides as you go.
9. Place the roll-ups seam-side down on a baking sheet.
10. Brush the tops with melted butter.
11. Repeat with the remaining phyllo dough and spinach and feta mixture.
12. Bake for 20-25 minutes, or until golden brown and crispy.
13. Let cool for 5 minutes before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- Makes 16 roll-ups
- Serves 4-6 people
Nutritional information:
- Calories per serving: 240
- Fat: 18g
- Carbohydrates: 14g
- Protein: 6g
Substitutions for ingredients:
- Fresh spinach can be used instead of frozen spinach.
- Goat cheese or ricotta cheese can be used instead of feta cheese.
- Cilantro or basil can be used instead of parsley and dill.
- Chopped roasted red peppers can be used instead of sun-dried tomatoes.
- Chopped green olives can be used instead of Kalamata olives.
Variations:
- Add cooked and crumbled bacon or sausage to the spinach and feta mixture.
- Use different herbs and spices to change up the flavor, such as oregano or thyme.
- Add chopped nuts, such as pine nuts or walnuts, to the spinach and feta mixture for extra crunch.
Tips and tricks:
- Make sure to thaw and drain the spinach well to prevent excess moisture in the roll-ups.
- Keep the phyllo dough covered with a damp towel while working with it to prevent it from drying out.
- Brush each layer of phyllo dough with melted butter to ensure a crispy texture.
- Serve the roll-ups with a side of tzatziki sauce for dipping.
Storage instructions:
- Store leftover roll-ups in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the roll-ups on a baking sheet and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the roll-ups on a platter with a sprinkle of chopped fresh herbs on top.
- Arrange the roll-ups in a spiral pattern on a round platter for an eye-catching display.
Garnishes:
- Chopped fresh herbs, such as parsley or dill
- Lemon wedges
Pairings:
- Greek salad
- Roasted vegetables
- Hummus and pita bread
Suggested side dishes:
- Tzatziki sauce
- Greek-style rice pilaf
- Roasted potatoes
Troubleshooting advice:
- If the phyllo dough tears, simply patch it up with a piece of another sheet of phyllo dough.
- If the roll-ups are not crispy enough, bake them for a few extra minutes.
Food safety advice:
- Make sure to cook the roll-ups to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
- Spinach and feta are classic ingredients in Greek cuisine, often used in dishes such as spanakopita and Greek salads.
Flavor profiles:
- Savory
- Tangy
- Salty
- Herbaceous
Serving suggestions:
- Serve the roll-ups as an appetizer or a light meal.
- Pair with a glass of white wine or a cold beer.
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