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Thursday, August 25, 2016

Spanakopita Roll Ups

This is a quicker easier way to get the taste of spanakopita without all the layering.  Served with a nice greek salad it is a perfect dinner any time of the year.

1 packet frozen spinach, defrosted and squeezed to remove water
8 oz. feta
15 oz.fresh ricotta
4 sheets phyllo dough
1/4 c. sun dried tomatoes
2 T. melted butter
MIx feta, spinach, tomatoes, and ricotta.  Lay 1 sheet phyllo dough on counter top.  Brush with some melted butter. Lay another sheet on top.  Cut into 4 squares.  Put 1/8 ricotta mixture along one edge .
Roll up and place seam side down on a parchment lined or silipat covered baking sheet.  Brush with a little more butter.  Continue with remainind dough and ricotta mixture until you have 8 rolls.  Bake at 375 for 25 minutes.  Serve with taziki sauce.

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