Crispy, crunchy … Mmmmh Filo pastry is a really great thing, sweet or savory. Wrapped, crunching into the pan with it and happily crunching to yourself. And because I love to eat sooooo, today I share my recipe for feta spinach filo pastry rolls.
Feta spinach filo pastry rolls
Sometimes I feel a bit bored, because I really have a weakness for feta cheese (or salted cheese in general) and spinach . But really, I could eat this combination everyday! And then the whole thing always looks so pretty
When I experimented with it for the first time, I always buttered the dough, but that’s an incredibly greasy affair! Eggs are the far easier alternative and crispy it gets every once in a while.
Normally, the feta-spinach-filo pastry rolls usually end up with a little oil in the pan, but because I currently have only a single stove available, this time Mister Fritters ran I admit I like this deep fryer, there’s the long research to an electrical appliance again fully paid Do you always search weeks before you buy something like this?
But do not worry, whether in the pan or in the hairdresser, it will be delicious and crispy!
And we roll, roll, roll
Well, the reels require some skill, but just a little bit
- ½ pck. Filo pastry (5 leaves)
- 250 g of TK spinach (gives about 150 g drained and expressed)
- 1 + 1 eggs
- 150 g of feta or other cheese
- 1 tablespoon pine nuts (optional)
- Thaw the spinach (microwave or saucepan), drain and then express well. Roast the pine nuts in a pan on a medium scale and then chop.
- In the meantime, remove the filo pastry from the fridge and cover with a dishcloth.
- Coarsely chop the spinach and then purée together with an egg (of course without shell ). The whole thing should not be too fine mass, but a bit rough. Alternatively finely chop the spinach and then mix with the egg. Add the pine nuts and salt and pepper the mixture.
- Put the second egg in a bowl and whisk well with a tsp of water. Halve the filo pastry diagonally for large rolls or halve diagonally for small rolls and then halve the resulting triangles.
- Take one of the triangles and lay it down with the long side (see pictures, the long side shows you). Keep the other filoedig leaves covered. Brush the triangle completely with a little egg (importantly, the upper tip is important). 1 cm from the lower edge, place each part of the filling (about 1-2 teaspoon for small rolls or ½ – 1 tbsp for large rolls) on top of the filo pastry. Carefully beat the two sides one after the other over the filling and then carefully roll up from bottom to top. Carefully lay finished rolls on a grid, or a surface (silicone, for example) on which the rolls can not stick.
- Heat the pan on a medium-high level. Put so much oil in the pan that the bottom is thinly covered with it. Lay the rolls side by side and roast crispy from the bottom, this takes about 2 minutes and the bottom should then be golden brown. Carefully turn the rolls (preferably with two forks, but careful not to damage the bottom of the pan, fry until the sides are golden brown as well.) Let the rolls dry briefly on a kitchen roll and then serve.
- Carefully place the rolls in the hot fat and distribute them in the basket and slowly lower them into the fat. Fry for about 4 minutes until the rolls are golden brown on all sides. Drain well and then lay briefly on kitchen paper.
- Serve the rolls with a garlic and yogurt dip. For example, you can find a recipe under the Pulled Salmon Baguette recipe.
The recipe for the yoghurt dip can be found HERE
Did you cook something?
Then tag your pictures with @carointhekitchen and #carointhekitchen. I look forward to every single post-cooked meal with all my heart!
So now again enough and next I have a recipe for a vegetarian chickpea roast for you loved ones And with luck, I get this week also FINALLY my countertops Then I can cook properly again soon! * Swarm *