Spinach rolls with feta (Spanakópita)

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the leek into rings. Heat 3 tablespoons of oil and 1 tablespoon of butter in a saucepan. Cover the leek and steam for about 10 minutes

2. 2

   Clean, wash and roughly chop the spinach. Wash and finely chop the dill. Crumble feta cheese. Mix with spinach, dill, 2-3 tbsp. oil and 1 whisked egg into the hot leek. Let cool off

3. 3

   Melt 75-100 g butter. Whisk 1 egg. Spread out the dough sheets and cut into approx. 24 pieces (approx. 20 x 30 cm). Spread approx. 12 dough sheets first with butter, then with egg and cover with 1 dough sheet each. Spread some filling on each sheet, leaving a rim of about 3 cm all around. Wrap the sides inwards and roll up into thick rolls

4. 4

   Place them side by side in an oiled flat roasting pan or in the fat pan. Bake in a preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level: 3) for 25-30 minutes. Garnish with lemon

Nutrition Facts

KCAL
360 kcal

CARBS
37 g

FATS
17 g

PROTEINS
13 g