Crispy, baked Albanian Spinach Rolls with phyllo dough, feta and cottage cheese, the perfect party appetizer or snack.
This is a repost from September 2014. I renewed the pictures and updated the recipe, which makes the Albanian Spinach Rolls even more delicious.
I was looking for a recipe to use my package of phyllo sheets, which I bought quite a while ago and which was getting dusty on the shelf. Then I found a recipe for spinach rolls and decided to try them out on Saturday. We had some friends coming spontaneously in the evening, both vegetarian, and as I happened to have all the ingredients in the house I decided to make them.
I don’t often have the patience to cook things that need to be wrapped up into something, but I am glad I did it this time because it went really quickly and the rolls were delicious, worth every minute I spent making them. They reminded me a lot of a Turkish Börek only less fatty, as I bake them instead of frying them.
And if you would like to see the recipe for another phyllo pastry börek I enjoy a lot, have a look at this Spinach Feta Pie – Börek. Both these recipes are so easy to make at home and so much healthier than their take away version.
Other phyllo or yufka dough recipes:
Baked Albanian Spinach Rolls with FetaPrint This
- 1 tablespoon oil
- 4 green onions
- 450 g/12.8 oz frozen spinach
- 2 garlic cloves
- 250 g/7 oz feta
- 200 g/7 oz cottage cheese
- 100 g/ 3.5 oz smetana or crème fraiche
- 2 small eggs
- salt and pepper
- 3 very large sheet of phyllo dough (more if necessary to obtain 16 rolls) (See note)
- about 4-5 tablespoons oil
haw the spinach and squeeze it very well to remove the excess moisture.
Preheat the oven: 200 degrees Celsius/400 degrees Fahrenheit.
Chop the onions very thinly and cook them in the heated oil for a couple of minutes. Mix the onions, spinach, grated garlic cloves, crumbled feta cheese, cottage cheese, smetana/creme fraiche and eggs very well. Add salt and pepper to taste.
Place one sheet of phyllo pastry on the working surface. Brush it with oil. Place another sheet on top, brush again and finish with another phyllo pastry sheet. Brush this one as well.
Cut the phyllo sheets in order to get 16 rectangles of about 25×18 cm/10×7 inches. Place one heaped tablespoon of the filling on the lower side of each rectangle. Fold the sides over the filling and roll the pastry starting on the lower side.
Place the rolls on a baking sheet lined with baking paper with the seam facing down. Brush the rolls with oil as well.
Bake for 30 minutes or until golden brown. Cover the rolls loosely with aluminum foil after half the time if they seem to get too dark.
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