spanakopita rolls with lemony dip
TOTAL TIME: 1 hour
SERVES: 14 rolls
Milk & Dairy
1 cup + 1 tbsp greek yogurt
200 grams feta
3/4 cup parm
1/4 cup butter
1 egg
Pantry
8 phyllo sheets
Produce
12 oz spinach
2 shallots
5 cloves garlic
1 bunch fresh dill
1 tbsp parsley
1 lemon
pre-recipe prep
Finely dice 2 shallots
Mince 5 cloves garlic
Finely chop all dill and parsley
Grate parm
Break feta into small pieces
Preheat oven to 400
Make your filling. Warm 2tbsp olive oil in a large frying pan over medium heat. Add 2 diced shallots with a big pinch of salt, and cook for about 5 minutes - until transluscent and starting to lightly brown.
Add spinach one handful at a time until fully wilted. Cook for about 10 minutes - you want allllll that liquid gone. If you can squeeze liquid, keep cooking.
In the last minute, add 1 clove of minced garlic. Remove from heat and add 2 tbsp dill, 1 tbsp parsley. Let cool for about 10 minutes.
Once cooled, add 3/4 cup parm, 200 g feta, 1 tbsp greek yogurt and 1 egg and mix well. Set aside.
Prep your dough. Melt 1/4 cup butter. Roll out 1 layer of phyllo dough and brush lightly with butter. Repeat 8 times leaving a bit of butter for the end.
Spread your filling in a thin layer over your phyllo dough. Roll it up widthwise (have the shorter side of the dough facing you and roll away from you). Brush the outside of the roll with your remaining butter.
Slice into 1 inch pieces and place face down, spaced out, on a sheet pan. Bake for 30 minutes, flipping halfway.
Make your sauce. While your rolls are baking, mix up your sauce. In a medium bowl, mix 1 cup greek yogurt, remaining lemon juice and zest, and remaining dill. Salt to taste and you're ready. Plate it up with lemon zest and fresh dill.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!