SHORTCUT SPANAKOPITA
I love this quick version of spanakopita.It is made into rolls for easy preparation. They are larger than the traditional triangles, so you probably only need 1 per person for an appetizer or 2 per person if you are serving it as a main course. Recipe by Rachael Ray, slightly adapted.
Provided by LifeIsGood
Categories Spinach
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven to 400 degrees F. Make sure you rack is in the center position.
- Preheat a small pan to med-high heat and then add you oil and onion - saute for about 5 minutes. Transfer the onion to a bowl. Add spinach to the onion and season it with salt, pepper and nutmeg. Add the feta and combine it well with the spinach mixture. Next add the beaten egg and sour cream and combine it well with the cheese, spinach and onion mixture.
- Lay out one sheet of phyllo dough on a clean surface and paint half of it with some of the melted butter. Fold the sheet in half to make almost a square. Put up to 1/4 of the spinach mixture onto the phyllo into a log shape, working 2 inches from the bottom and each side of the pastry. Tuck the bottom edge up and fold both sides in, then roll and wrap upwards until you reach the edge of the dough sheet. Each filled pastry will look a bit like an egg roll. Paint the seam and the ends of the roll with butter and set it seam side down on a cookie sheet. Repeat these steps to make 4 rolls.
- Bake for about 15 minutes, or until lightly golden brown. Serve and enjoy!
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Kristin Searey
[email protected]This recipe is a great starting point, but I think it needs a few tweaks. I would add more herbs to the filling, and I would brush the phyllo dough with melted butter before baking.
abdul baten
[email protected]I'm not sure what I did wrong, but my spanakopita turned out soggy. I think I might have added too much liquid to the filling.
Robet Heyward
[email protected]This recipe is a keeper! It's easy to make, and the spanakopita is always a hit with my family and friends.
anum malik ashraf
[email protected]I'm not a big fan of spinach, but I loved this spanakopita! The feta cheese and herbs really balance out the flavor of the spinach.
Dennis Ben
[email protected]This is the best spanakopita I've ever had! The filling is perfectly seasoned, and the phyllo dough is crispy and flaky. I will definitely be making this again.
Elicia Dhanraj
[email protected]I added some crumbled sausage to the filling, and it was delicious! This spanakopita is a great way to use up leftover sausage.
Gamer Boy Noyon
[email protected]The phyllo dough was a bit tricky to work with, but the end result was worth it. The spanakopita was crispy and flaky, just like I like it.
Muhammad Sabbir Khan
[email protected]I love that this recipe uses frozen spinach. It's so much more convenient than having to wilt fresh spinach.
tarek md
[email protected]This recipe is a lifesaver! I'm always short on time, but this spanakopita can be made in under an hour. And it tastes just as good as the ones from my favorite Greek restaurant.
Tracy Sthandazile Shoba
[email protected]I've tried many spanakopita recipes, but this one is by far the easiest and most delicious. The filling is creamy and flavorful, and the phyllo dough is perfectly crispy.
Farhad Naz
[email protected]This spanakopita was a hit at my last dinner party! Everyone loved its crispy, flaky texture and delicious spinach and feta filling.