Easy Spanakopita Rollup

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 I love Spanakopitas, but I always find the process of layering Phyllo dough over and over again to be so annoying that I don’t tend to make them at home. With this recipe you just make the filling and roll it up in some store-bought puff pastry, bake for 22 minutes and voila! These are great to serve with cocktails or with a side salad as a first course.

Makes 1 rollup - 12 pieces

  • 2-10 ounce boxes frozen spinach, defrosted

  • 2 tablespoons extra virgin olive oil

  • 1 cup chopped onions

  • 2 tablespoons minced garlic

  • 2 teaspoons kosher salt

  • 1/2 teaspoon dried ginger

  • 1/2 teaspoon ground nutmeg

  • 1/4 teaspoon freshly cracked black pepper

  • 1/4 teaspoon red pepper flakes

  • 1/8 teaspoon cayenne pepper

  • 2 tablespoons mayonnaise

  • 2 tablespoons sour cream

  • 1 teaspoon lemon zest

  • 1/2 cup chopped walnuts

  • 1 sheet frozen puff pastry defrosted in the refrigerator

  • 1 egg for egg wash

  • All purpose flour for rolling out dough

  • Fleur de Sel

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.

Place the defrosted spinach in a clean kitchen towel and ring out as much water as you can. Transfer the dry spinach to a bowl and set aside.

Heat the olive oil in a sauté pan and cook the onions for 5 minutes, stirring occasionally to ensure that they don’t brown. Add the garlic and cook for another minute then add the spinach, salt, ginger, nutmeg, pepper, red pepper flakes, and cayenne pepper and sauté for 2 minutes. Turn off the heat and mix in the mayonnaise, sour cream, lemon zest, and walnuts. Set aside.

Roll out the puff pastry on a well floured surface to a 12”x14” rectangle. Spread an even layer of the spinach filling on the pastry leaving a 3/4” border on the top portion of the pastry. Brush the 3/4” border with the egg wash then, starting from the bottom, slowly roll up the dough to form a log. Roll the dough onto egg washed area ensuring that it seals together. Transfer the log to the baking sheet, seam side down, and cut 11 slits in the top of the pastry. Brush the entire pastry with the remaining egg wash, sprinkle with Fleur de Sel and bake for 22 minutes, rotating the sheet halfway through baking. Allow to cool before slicing between the pre-cut slits. Serve warm or at room temperature.