Spanakopita Spring Rolls Recipes

Steps:

• Mix first 6 ingredients. With a corner of an egg roll wrapper facing you, place about 1/3 cup filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll up tightly, pressing at tip to seal. Repeat. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry spring rolls, a few at a time, until golden brown, 3-4 minutes, turning occasionally. Drain on paper towels. , Freeze option: Freeze uncooked spring rolls in freezer containers, spacing them so they don't touch and separating the layers with waxed paper. To use, fry frozen spring rolls as directed, increasing time as necessary.

Steps:

• When working with phyllo pastry it is important to keep it covered with a damp towel, so that it doesn't dry out.
• That being said, we can begin.
• Preheat oven to 375ºF.
• Line a cookie sheet or jelly roll pan with parchment paper.
• Prepare filling:.
• Melt 3 tablespoons of butter in a large sauté pan.
• Sauté garlic, onion and mushrooms over medium heat until tender, about 5-7 minutes.
• Add spinach and season with salt and pepper to taste.
• Sauté spinach mixture for 2-3 minutes, and then add dill and stir to combine.
• Transfer spinach mixture to a mixing bowl, and add lemon juice, feta and eggs.
• Mix well.
• Make spanakopita roll:.
• Lay one sheet of phyllo pastry on parchment paper lined cookie sheet, and brush with butter.
• Repeat with each remaining sheet.
• Place filling in a log shape near one edge of the pastry, and fold sides over (like what you would do for egg rolls or burritos).
• Roll up the spanakopita roll, making sure the seam is at the bottom.
• Bake spanakopita roll 45 minutes to an hour, or until golden.

Steps:

• Place oven rack in center of the oven and preheat to 400 degrees F.
• Preheat a small pan over medium to medium high heat. Add oil and onion and saute 5 minutes. Place onion in a bowl. Add chopped dry, defrosted spinach and season with salt, pepper and nutmeg. Add feta to the bowl and combine it with spinach. Add beaten egg and sour cream to the bowl and combine with cheese, spinach and onion.
• On a large work surface, place 1 sheet of phyllo. Paint half of the sheet with a little melted butter, paying extra attention to your perimeter. Fold sheet in half. Pile 1/4 of your spinach mixture into a log shape working 2 inches from bottom and each side. Tuck bottom up and fold both sides in, then roll and wrap upwards until you reach the edge of the dough sheet. Each pastry will resemble an egg roll. Paint the seam and the ends of the roll with butter and set roll seam side down on a cookie sheet. Repeat and make 4 rolls. Bake 15 minutes or until lightly golden all over and serve.

Steps:

• Preheat a deep fryer to 350 degrees F.
• In a bowl, blend the spinach, onions, feta cheese, dill, salt and pepper, mixing well and crumbling the feta during the process.
• To build the rolls, in the center portion of each wrapper, add a tablespoon of filling. Then trace the cornstarch paste around the edges of the wrapper. To seal, fold the bottom tip over the filling, and then bring the left and right sides into the center. To finish, simply roll to bring the top until the roll is closed.
• Drop the spanakopita rolls into the fryer. Lower them slowly into the oil so they set. Once crisp, after about 2 minutes, remove from the fryer. Remember they will continue to cook two shades darker. Put on paper towels to absorb the grease.
• Season the eggrolls and serve with tzatziki sauce, aioli or other sauce.

Steps:

• Preheat oven to 375 degrees.
• Heat 1 tablespoon of oil in medium skillet over medium heat. Add white and green chopped onions; cook until softened, 3 to 4 minutes.
• Meanwhile, mix spinach, feta, cottage cheese and egg in medium bowl. Add cooked onions and season with salt, and pepper. Cover and refrigerate until ready to use.
• Combine the remaining butter and oil and set aside until ready to use.
• Remove one phyllo sheet. With the shortest end of the phyllo sheet nearest you, brush phyllo with butter and oil mixture; top with second sheet and brush again. Fold the buttered phyllo sheets in half, like a book and brush the top layer with butter and oil mixture.
• Place a heaping 1-1/2 tablespoons of filling in the center of the bottom nearest you. Fold up the phyllo once and then fold over the right side and then the left side of the phyllo. Brush with butter and oil mixture and then continue rolling up like a burrito.
• Place seam side down on a greased baking sheet and brush rolls with butter/oil mixture. Bake until golden, about 30 to 35 minutes.

Steps:

• Preheat oven to 425°. In a large bowl, mix the first 9 ingredients. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 2 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.), Arrange 3/4 cup spinach mixture in a narrow row along the long end of phyllo to within 1 in. of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat 4 times with phyllo sheets, butter and the spinach mixture. Place rolls on a parchment-lined 15x10x1-in. baking pan, seam side down., Cut rolls diagonally into 2-in. pieces (do not separate). Brush tops with remaining butter. Bake until golden brown, 12-15 minutes. If desired, serve with tzatziki sauce, lemon wedges and dill sprigs. , Freeze option: Cover and freeze unbaked rolls on a parchment paper-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake rolls on a parchment-lined 15x10x1-in. baking pan in a preheated 375° oven until heated through and golden brown, about 25 minutes.

Steps:

• Bring a large pan of water to the boil, tip in the greens and cook for 1 min, then drain and leave in the colander to cool a little.
• Melt 1 tbsp butter with the oil in a large pan. Add the leeks and a big pinch of salt, then stir over a medium heat until softened, about 8 mins. Add the garlic and cook for another min, then remove from the heat, tip into a large bowl and leave to cool.
• Squeeze as much water out of the greens as you can; if you don't mind getting a tea towel dirty, the best way to do this is to pile them onto the clean towel, gather the corners and squeeze. Add the greens to the pan with the leeks, then stir in the herbs, nutmeg, cheeses, eggs, zest and seasoning. Heat oven to 200C/180C fan/gas 6.
• You'll need a 23cm springform cake tin to assemble the tart in. Melt the remaining butter in a pan or the microwave and use some of it to grease the tin. Now you're ready to work with the filo. Have a clean tea towel to hand to keep the sheets covered as you work (it can dry out very quickly). Layer the sheets of filo in the tin, brushing each one really well with butter and leaving plenty of pastry hanging over the edge, to close the top with once filled. Scatter the sesame seeds between each layer of pastry as you go. Save a few sheets for the top. Once the tin is lined, fill with the greens mixture. Scrunch a few more sheets of buttery pastry on top and fold in the overhanging sheets to close the tart. Scatter any remaining sesame seeds on top and drizzle over the remaining butter.
• Bake for 40-45 mins until deep golden brown (cover with foil if it starts to brown too much). Remove from the tin as soon as you can to help keep the pastry crisp. Serve warm or cold.