Best 4 Spanakopita Spring Rolls Recipes
Indulge in mouthwatering goodness with these delectable Spanakopita Spring Rolls, a unique fusion of Greek and Asian flavors. Picture crispy phyllo pastry encasing a savory filling of spinach, feta cheese, herbs, and spices, all rolled into golden-brown perfection. These spring rolls offer a delightful balance of textures, with the flaky pastry yielding to the tender spinach and creamy feta. Accompany these spring rolls with a refreshing tzatziki sauce for an authentic Greek experience or a tangy sweet chili sauce for an Asian twist. Whether you're hosting a party or seeking a quick and easy appetizer, these Spanakopita Spring Rolls are sure to impress and tantalize taste buds.
**Additional Information:**
* Preparation Time: 20 minutes
* Cooking Time: 15 minutes
* Total Time: 35 minutes
* Difficulty: Easy
* Serving Size: 12 spring rolls
**Ingredients:**
* Phyllo pastry sheets
* Fresh spinach
* Feta cheese
* Onion
* Garlic
* Fresh herbs (such as dill, oregano, and parsley)
* Spices (such as salt, pepper, and paprika)
* Olive oil
* Eggs
* Water
**Instructions:**
1. Preheat oven to 400°F (200°C).
2. Prepare the spinach filling: sauté onion and garlic in olive oil until softened. Add spinach, herbs, spices, and salt and pepper to taste. Cook until spinach is wilted.
3. Combine feta cheese, eggs, and water in a bowl and mix well.
4. Place a sheet of phyllo pastry on a work surface. Brush with melted butter.
5. Spread a thin layer of spinach filling along the bottom edge of the pastry sheet.
6. Top with a line of feta cheese mixture.
7. Fold the bottom edge of the pastry sheet over the filling and roll up tightly.
8. Place the spring rolls seam-side down on a baking sheet.
9. Brush the spring rolls with melted butter.
10. Bake for 15-20 minutes or until golden brown and crispy.
11. Serve hot with tzatziki sauce or sweet chili sauce.
**Additional Tips:**
* For a vegetarian version, omit the feta cheese and use a vegan cheese alternative.
* You can also add cooked ground beef or chicken to the spinach filling for a more substantial meal.
* Feel free to experiment with different herbs and spices to create your perfect flavor combination.
* These spring rolls can be prepared ahead of time and refrigerated or frozen for later baking.
SPANAKOPITA SPRING ROLLS
I was inspired to turn original spanakopita into a hand-held hors d'oeuvre. I use egg roll wrappers in place of phyllo dough, and now these are the biggest hit among my friends. -Jade Randall, Las Vegas, Nevada
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 14 spring rolls.
Number Of Ingredients 8
Steps:
- Mix first 6 ingredients. With a corner of an egg roll wrapper facing you, place about 1/3 cup filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll up tightly, pressing at tip to seal. Repeat. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry spring rolls, a few at a time, until golden brown, 3-4 minutes, turning occasionally. Drain on paper towels. , Freeze option: Freeze uncooked spring rolls in freezer containers, spacing them so they don't touch and separating the layers with waxed paper. To use, fry frozen spring rolls as directed, increasing time as necessary.
Nutrition Facts : Calories 245 calories, Fat 12g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 568mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 10g protein.
SPANAKOPITA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 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.
SPANAKOPITA EGGROLLS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 25m
Yield 8 rolls
Number Of Ingredients 9
Steps:
- Preheat a deep fryer to 350 degrees F.
- In a bowl, blend the spinach, onions, feta cheese, dill, salt and pepper, mixing well and crumbling the feta during the process.
- To build the rolls, in the center portion of each wrapper, add a tablespoon of filling. Then trace the cornstarch paste around the edges of the wrapper. To seal, fold the bottom tip over the filling, and then bring the left and right sides into the center. To finish, simply roll to bring the top until the roll is closed.
- Drop the spanakopita rolls into the fryer. Lower them slowly into the oil so they set. Once crisp, after about 2 minutes, remove from the fryer. Remember they will continue to cook two shades darker. Put on paper towels to absorb the grease.
- Season the eggrolls and serve with tzatziki sauce, aioli or other sauce.
SPANAKOPITA ROLL
Make and share this Spanakopita Roll recipe from Food.com.
Provided by canarygirl
Categories Savory Pies
Time 1h30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- When working with phyllo pastry it is important to keep it covered with a damp towel, so that it doesn't dry out.
- That being said, we can begin.
- Preheat oven to 375ºF.
- Line a cookie sheet or jelly roll pan with parchment paper.
- Prepare filling:.
- Melt 3 tablespoons of butter in a large sauté pan.
- Sauté garlic, onion and mushrooms over medium heat until tender, about 5-7 minutes.
- Add spinach and season with salt and pepper to taste.
- Sauté spinach mixture for 2-3 minutes, and then add dill and stir to combine.
- Transfer spinach mixture to a mixing bowl, and add lemon juice, feta and eggs.
- Mix well.
- Make spanakopita roll:.
- Lay one sheet of phyllo pastry on parchment paper lined cookie sheet, and brush with butter.
- Repeat with each remaining sheet.
- Place filling in a log shape near one edge of the pastry, and fold sides over (like what you would do for egg rolls or burritos).
- Roll up the spanakopita roll, making sure the seam is at the bottom.
- Bake spanakopita roll 45 minutes to an hour, or until golden.
Tips for Making the Best Spanakopita Spring Rolls:
Tips:
- Use fresh spinach. Fresh spinach has a more vibrant flavor and will hold its shape better than wilted spinach.
- Squeeze out excess moisture from the spinach. This will help prevent the spring rolls from becoming soggy.
- Use a variety of cheeses. A combination of feta, mozzarella, and Parmesan cheese will give the spring rolls a rich and flavorful filling.
- Don't overfill the spring rolls. Overfilling will make them difficult to roll and seal.
- Use a light touch when rolling the spring rolls. Rolling too tightly will make them tough.
- Fry the spring rolls in hot oil. This will help them cook evenly and prevent them from becoming greasy.
Conclusion:
Spanakopita spring rolls are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks. With their crispy phyllo pastry and flavorful spinach and cheese filling, these spring rolls are sure to be a hit with everyone who tries them.
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