Description
This Pistachio-Feta Spanakopita Roulade is a modern twist on the classic Greek spinach pie. Flaky phyllo dough encases a savory filling of spinach, feta, and pistachios, making it perfect for brunch, appetizers, or festive gatherings.
Ingredients
1 lb (450 g) fresh spinach, washed and chopped
1/2 cup crumbled feta cheese
1/4 cup chopped pistachios
1 small onion, finely diced
2 cloves garlic, minced
2 tbsp olive oil
2 eggs, lightly beaten
1 tsp dried dill
Salt and pepper, to taste
8 sheets phyllo dough, thawed
3 tbsp melted butter or olive oil, for brushing
Instructions
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a skillet, heat olive oil over medium heat. Sauté onions and garlic until soft. Add spinach and cook until wilted. Remove from heat and let cool slightly.
3. In a bowl, combine cooked spinach mixture, feta, pistachios, eggs, dill, salt, and pepper.
4. Lay 1 sheet of phyllo on a clean surface and brush lightly with melted butter or olive oil. Layer remaining sheets, brushing each.
5. Spread the spinach-feta-pistachio mixture along one edge of the phyllo sheets and carefully roll into a tight log.
6. Place on prepared baking sheet, brush top with butter/olive oil, and bake 25–30 minutes, until golden and crisp.
7. Slice into 1–2 inch pieces and serve warm or at room temperature.
Notes
🥗 Tips:
– Keep phyllo covered with a damp towel while assembling to prevent drying out.
– You can prepare the filling a day ahead for convenience.
– Serve with a squeeze of lemon for a fresh touch.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Appetizer, Brunch, Greek Recipes
- Method: Baked
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg
Keywords: Pistachio Feta Spanakopita Roulade, Greek Appetizer, Spinach Pie, Phyllo Roulade, Vegetarian Brunch