A delicious and totally make-ahead appetizer for your next party
Provided by Marilena Leavitt
Categories Appetizer
Number Of Ingredients 13
Steps:
- In a small skillet, cook the onions and the leek in the olive oil until soft and golden brown. Remove from the heat, place in a bowl and let them cool.
- Place the spinach in a colander, sprinkle with some salt and let it sit for 20 minutes. Squeeze the spinach between the palms of your hands to drain the water. Put the spinach in a bowl along with the Feta cheese, cream cheese, dill, ground pepper, and egg. Mix well and set aside. The mixture can be prepared one day ahead.
- Pre-heat the oven to 375°F.
- Unwrap the filo and place it on a work surface with the long side nearest to you. Take one sheet of filo, brush it with some of the olive oil. Top it with a second sheet. Brush this second sheet of filo with olive oil as well. Repeat with a third layer. Cut the stacked filo sheets into four equal rectangles. Place some of the leek mixture at the bottom end of each strip. Fold both sides inwards and roll the filo up tightly. Once you are done, place the filled filo rolls on a parchment paper-lined sheet pan, seam side down. Continue with the rest of the filo. Brush the tops with a little more olive oil, sprinkle with coarse sea salt and bake in the oven for about 20 minutes or until golden.
- Remove from the oven and let stand for a few minutes. Serve as an appetizer with some plain Greek yogurt or tzatziki.
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Raja Omer
o-r99@yahoo.comThese rolls are a bit time-consuming to make, but they're definitely worth the effort.
Allah distta
distta@gmail.comI'm allergic to feta, so I used a vegan cream cheese instead. It worked great!
Ozioma Umeoha
oziomau@gmail.comThese rolls were a bit too salty for my taste. I think I'll use less feta next time.
Ahmad ali Khan
khan.a@hotmail.comI used a store-bought filo pastry dough to save time. It worked perfectly.
MD Boka 1
m-159@hotmail.comI added some chopped walnuts to the filling for a little extra crunch.
Ashish sapkota
ashish87@yahoo.comThese rolls are perfect for a light lunch or dinner. They're also a great appetizer.
dj naeeym
n.dj98@gmail.comI'm not a fan of filo pastry, but these rolls were still delicious. The filling was flavorful and the pastry was crispy.
razaMuhammad SHORO
rshoro4@hotmail.comThese rolls are a great way to use up leftover spinach and feta.
nafees ashraf
ashraf_n@gmail.comI love the simplicity of this recipe. It's just a few ingredients, but the flavors work together so well.
Ngwenya Buyithumelelo
ngwenya@gmail.comThese rolls are perfect for a party or potluck. They're easy to make ahead of time and can be served warm or at room temperature.
Seal 2011
2@hotmail.co.ukI followed the recipe exactly, but my rolls didn't turn out as crispy as I would have liked. I think I might have overfilled them.
Samshad Hussain
samshad@hotmail.comThese rolls were a bit more work than I expected, but they were worth it. The end result was a beautiful and tasty dish that everyone loved.
Favourite Pinky
f@gmail.comI'm not a huge fan of leeks, but these rolls were surprisingly delicious! The spinach and feta helped to balance out the leek flavor, and the filo pastry was perfectly crispy.
MALIK SAMEER Malik
m_malik@aol.comThese leek, spinach, and feta filo rolls were a hit at my last dinner party! The combination of flavors was perfect, and the filo pastry was crispy and flaky. I'll definitely be making these again soon!