Get the flavour of Greek Spanakopita in a bite-sized appetizer with these elegant spinach-filled rolls.

Yield: Makes 6 dozen rolls.



  • 1/2 cup finely chopped onion
  • 1 tbsp olive oil
  • 1 pkg (10 oz / 300 g) frozen chopped spinach, thawed and squeezed dry
  • 8 oz ricotta cheese
  • 4 oz cream cheese, softened
  • 4 oz feta cheese, crumbled
  • 1 egg, beaten
  • 1/4 tsp dill weed
  • Dash nutmeg
  • Dash freshly ground pepper
  • 15 sheets phyllo pastry
  • 1 cup butter, melted


  1. In a large frypan over medium heat, sauté onion in oil until tender.
  2. Reduce heat to low and add next 4 ingredients (spinach through feta cheese).
  3. Remove from heat and blend in egg and seasonings.
  4. Brush 1 sheet of phyllo pastry with butter. Top with 2 additional sheets of phyllo, brushing each sheet with butter.
  5. Spoon about 1/2 cup spinach filling into a 1 1/2 inch wide strip down long edge of pastry.
  6. Roll up pastry, jelly-roll fashion, to enclose filling.
  7. Place roll, seam side down, on a greased cookie sheet. Brush with butter. Repeat procedure with remaining filling, pastry and butter to make 4 more rolls.
  8. Freeze rolls for 30 - 40 minutes. Using a sharp knife, slice rolls into 1 inch pieces. Place pieces, seam side down, on a greased cookie sheet. Bake at 350ºF for 15 - 20 minutes or until golden brown.
  9. Serve warm.
  10. Baked rolls may be frozen for up to 1 month. Thaw in refrigerator before reheating.
Nutritional analysis per serving:

234 calories, 13 g fat, 2.2 g protein, 27.9 g carbohydrate, 1.9 g fibre, 149 mg sodium