Spinach Rolls

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Name: Greek Spanikopita
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Greek
Ingredients: 4 pounds fresh philo frozen is too hard to work with; 1/2 cup Melted Butter; 1/2 cup olive oil; 16 ounces dry cottege cheese can't find anymore. use regular try to drain excess water; 16 ounces Feta cheese sheep milk usually tastes best; 8 ounces Parmesan cheese could use less if you want; 40 ounces frozen spinach well drained, no extra water; 3 bunches Green onions; 2 large Onions chopped fine (I like Sweet Onions); 5 Eggs beaten; 3-4 tablespoons Dill weed dry Fresh tastes better - get one of those little packs from produce section .5 oz and chop fine; 1 teaspoon Salt taste as you go; 1 teaspoon pepper; 1 wash cloth**

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INGREDIENTS

4 pounds fresh philo ; frozen is too hard to work with
1/2 cup Melted Butter
1/2 cup olive oil
16 ounces dry cottege cheese ; can't find anymore. use regular try to drain excess water
16 ounces Feta cheese ; sheep milk usually tastes best
8 ounces Parmesan cheese ; could use less if you want
40 ounces frozen spinach ; well drained, no extra water
3 bunches Green onions
2 large Onions ; chopped fine (I like Sweet Onions)
5 Eggs ; beaten
3-4 tablespoons Dill weed dry ; Fresh tastes better - get one of those little packs from produce section .5 oz and chop fine
1 teaspoon Salt ; taste as you go
1 teaspoon pepper
1 wash cloth**

Servings

INSTRUCTIONS

Drain Spinach overnight and squeeze all the water you can out of it. **

Add the Yellow onions

Squeeze all the water you can from the chopped green onions **

Mash feta cheese and beat together with the eggs.

Add to spinach - then add rest of ingredients except butter.

Before adding cottage cheese, drain all the water you can out of it **

Brush melted butter on a sheet of phyllo, and divide it in thirds long ways. Put spoon of filling in each third and roll up halfway. Then turn in edges and continue rolling. Can butter it as you roll if it seems dried out.

Lay rolls on cookie sheet and butter the top and score. Can use scissors.

Bake 325 for 35-40 min or golden brown.

Can also be frozen before baking.

** It is important to get all the water out otherwise the phyllo will be soggy and not crisp. The best way I found is with a washcloth. For the cottage cheese and the green onions, put small amounts into the washcloth and wring as much water out as you can. The frozen spinach stays really cold, so I found if you put it in a colander and lay the washcloth on top, you can spray hot water on the washcloth which quickly brings spinach at room temp. Before wringing the washcloth with spinach, you can first use a small bowl on top of the washcloth while it is in the colander to press liquid out.

NOTES

Alert editor

Greek Spanikopita

4 pounds fresh philo frozen is too hard to work with
1/2 cup Melted Butter
1/2 cup olive oil
16 ounces dry cottege cheese can't find anymore. use regular try to drain excess water
16 ounces Feta cheese sheep milk usually tastes best
8 ounces Parmesan cheese could use less if you want
40 ounces frozen spinach well drained, no extra water
3 bunches Green onions
2 large Onions chopped fine (I like Sweet Onions)
5 Eggs beaten
3-4 tablespoons Dill weed dry Fresh tastes better - get one of those little packs from produce section .5 oz and chop fine
1 teaspoon Salt taste as you go
1 teaspoon pepper
1 wash cloth**

Drain Spinach overnight and squeeze all the water you can out of it.  **
Add the Yellow onions
Squeeze all the water you can from the chopped green onions **
Mash feta cheese and beat together with the eggs.
Add to spinach - then add rest of ingredients except butter.
Before adding cottage cheese, drain all the water you can out of it **
Brush melted butter on a sheet of phyllo, and divide it in thirds long ways.  Put spoon of filling in each third and roll up halfway. Then turn in edges and continue rolling.  Can butter it as you roll if it seems dried out. 
Lay rolls on cookie sheet and butter the top and score. Can use scissors.
Bake 325 for 35-40 min or golden brown.

Can also be frozen before baking.

** It is important to get all the water out otherwise the phyllo will be soggy and not crisp. The best way I found is with a washcloth.  For the cottage cheese and the green onions, put small amounts into the washcloth and wring as much water out as you can.  The frozen spinach stays really cold, so I found if you put it in a colander and lay the washcloth on top, you can spray hot water on the washcloth which quickly brings spinach at room temp.  Before wringing the washcloth with spinach, you can first use a small bowl on top of the washcloth while it is in the colander to press liquid out.

Add Photo

Filling. Taste to make sure it has right amount of salt.
cindycalleley

Buttering Layers
cindycalleley

Roll sides in half-way up. Add butter if dry.
cindycalleley

Ready to bake. Allow space between rolls when baking.
cindycalleley

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (5752g)
Recipe Makes: Servings

Calories: 6468
Calories from Fat: 5126 (79%)

Amt Per Serving		% DV

	Total Fat 569.6g	759 %
	Saturated Fat 346.5g	1732 %
	Monounsaturated Fat 154.2g
	Polyunsanturated Fat 28.1g
Cholesterol 1604.7mg		494 %
Sodium 12669.1mg		437 %
Potassium 6550.8mg		172 %
Total Carbohydrate 156.8g		46 %
	Dietary Fiber 44.2g	177 %
	Sugars, other 112.7g
Protein 224.4g		321 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 6468

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