Here’s a delicious, flaky, cheesy way to eat your spinach. Look for filo dough in 1-pound packages in well-stocked markets. Let the package thaw in the refrigerator overnight, then bring to room temperature before removing the sheets.
Recipe courtesy of Williams-Sonoma
- 1 tablespoon olive oil
- 8 green onions, white and pale green portions, chopped
- 1 pound baby spinach, chopped
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 1/2 teaspoon freshly grated nutmeg
- Salt and freshly ground pepper, to taste
- 3 eggs
- 6 ounces feta cheese, crumbled
- 6 sheets filo dough, thawed
- 3 to 4 tablespoons unsalted butter, melted and slightly cooled
- 2 tablespoons sesame seeds
- 1 PREPARE THE FILLING: Preheat an oven to 375°F. Line a baking sheet with parchment paper.
- 2 In a large fry pan over medium heat, warm the olive oil. Add the green onions and sauté until softened, about 4 minutes. Add the spinach and sauté until barely wilted, about 1 minute. Remove from the heat and stir in the parsley and nutmeg. Season with salt and pepper. Let cool slightly.
- 3 In a large bowl, beat the eggs with a fork until blended and stir in the feta cheese. Add the spinach mixture and stir to combine.
- 4 SHAPE THE ROLL: Lay out 1 filo sheet on a work surface and lightly brush with melted butter. Cover with a second sheet and brush it with butter. Repeat with the remaining sheets, brushing each one with butter.
- 5 Spoon the spinach mixture in a line on a long side of the filo stack, leaving a border of about 1 1/2 inches uncovered on the ends and the side. Fold the long border over the filling, fold in the ends and then gently roll up the dough, encasing the filling.
- 6 BAKE THE ROLL: Place the roll, seam side down, on the prepared pan. Brush the top with butter and sprinkle with the sesame seeds.
- 7 Bake until the roll is golden brown, 30 to 35 minutes. Transfer the pan to a wire rack and let cool slightly. Cut into slices and serve.