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Pistachio-Feta Spanakopita Roulade

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This innovative take on traditional spanakopita features a crispy phyllo roulade filled with wilted spinach, creamy feta cheese, and crunchy pistachios, offering a fresh and flavorful Greek-inspired appetizer.

Ingredients

Scale
  • 1 pound fresh spinach, chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped pistachios
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/4 cup chopped fresh dill
  • Salt and pepper to taste
  • 1 package phyllo dough, thawed
  • 1/2 cup melted butter

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and garlic, sauté until softened, about 5 minutes.
  3. Add spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and let cool.
  4. In a bowl, mix wilted spinach mixture with feta cheese, pistachios, dill, salt, and pepper.
  5. Brush a sheet of phyllo dough with melted butter and place another sheet on top. Repeat to make a stack of 4-6 sheets.
  6. Spread the spinach-feta mixture along one edge of the phyllo stack and roll tightly into a log (roulade).
  7. Brush the roll with remaining butter and place on a baking sheet. Repeat with remaining phyllo and filling if needed.
  8. Bake for 25-30 minutes or until golden and crispy. Cut into slices and serve warm.

Notes

For a vegetarian version, ensure all phyllo is vegan. Leftover roulade can be refrigerated and reheated in a warm oven.

Nutrition

Find it online: https://www.delicetreats.com/pistachio-feta-spanakopita-roulade/