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Spinach, fetta and lemon filo rolls
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Delicious spinach, feta, and lemon filo scrolls - ideal for work or family meals. Enjoy!
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 large bunches English spinach, trimmed, chopped
  • 2 garlic cloves, crushed
  • 200g Greek fetta, crumbled
  • 30.00 ml finely grated lemon rind
  • 40.00 ml chopped fresh dill leaves
  • 12 sheets filo pastry
  • 75g butter, melted
  • Poppy seeds, to sprinkle
Instructions:
  • 1. Preheat your oven to 200C (180C fan-forced) and generously grease a 12-hole muffin pan with a 1/3-cup capacity.
  • In a large frying pan over medium-high heat, heat oil and sauté onion until softened, about 5 minutes. Mix in spinach and cook until just wilted, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Remove from heat and let cool for 10 minutes.
  • Combine crumbled feta, lemon zest, and fresh dill with the spinach. Season with salt and pepper, then mix thoroughly.
  • Lay down a sheet of filo on a flat surface and gently brush it with melted butter. Add another sheet of filo on top and cut it in half. Spoon 2 tablespoons of the spinach mixture along one long side of the filo stack, leaving a 1cm edge. Roll up the filo tightly to enclose the filling, starting from the edge closest to you. Proceed to roll the filo like a coil from one short end and place it in a hole of the pan. Repeat the process with the remaining filo stack.
  • Continue layering filo sheets with the spinach mixture and butter until you have formed a total of 12 scrolls. Brush the scrolls with the remaining butter and then sprinkle them with poppy seeds.
  • Bake until golden for 15 to 20 minutes. Allow to stand in the pan for 5 minutes, then transfer carefully to a wire rack lined with baking paper to cool. Serve warm or cold.

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