Spanakópita (spinach rolls)

Name: Spanakópita (spinach rolls)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 1 Stalk leek (approx. 200 g; leek); 8 TABLESPOONS Olive oil; 20 g + 100 g butter; 750 g leaf spinach; 1 collar Dill; 400 g Sheep's cheese; 2 Eggs (size M); 2 packages (400 g each; 5 pieces each) round pasta sheets (yufka dough; available in Turkish grocery stores); 7-10 Tbsp Oil; 7-10 Tbsp Lemon slices

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

1 Stalk leek (approx. 200 g; leek)
8 TABLESPOONS Olive oil
20 g + 100 g butter
750 g leaf spinach
1 collar Dill
400 g Sheep's cheese
2 Eggs (size M)
2 packages (400 g each; 5 pieces each) round pasta sheets (yufka dough; available in Turkish grocery stores)
7-10 Tbsp Oil
7-10 Tbsp Lemon slices

Directions

1
Clean, wash and cut the leek into rings. Heat 3 tablespoons of oil and 20 g butter in a saucepan. Steam the leek in it for about 10 minutes until transparent. Clean, wash and roughly chop the spinach, except for a few leaves for garnishing.
2
Wash the dill, dab dry and cut finely. Crumble the feta cheese. Stir the spinach, dill, 5 tablespoons of oil and 1 whisked egg into the hot leek. Let it cool down. Melt 100 g butter in a saucepan.
3
Whisk the rest of the egg. Spread out the dough sheets and cut them into 24 rectangles of approx. 20 x 30 cm. Spread 12 dough rectangles first with butter, then with egg. Cover each with another dough sheet.
4
Spread some spinach filling on each of the dough sheets, leaving a 2-3 cm wide rim all around. Roll up into thick cigars, folding the sides slightly inwards. Spread oil on a large flat roasting pan or fat pan.
5
Place spinach rolls side by side in the roaster. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level: 3) for 25-30 minutes. Garnish with lemon slices and remaining spinach.