06/17/2026
Spinach & Feta Phyllo Roulade with Pistachios (Spanakopita Roll)
Ingredients
10 oz frozen chopped spinach, thawed and squeezed completely dry
8 oz feta cheese, crumbled
¼ cup tahini (replaces cream cheese/ricotta for anti-inflammatory healthy fats)
1 small shallot, finely minced
2 cloves garlic, minced
1 large egg, beaten
¼ cup fresh dill, finely chopped
¼ teaspoon nutmeg, salt, and black pepper to taste
10-12 sheets phyllo dough, thawed
½ cup extra virgin olive oil (divided, replaces butter for antioxidant-rich brushing)
1 tablespoon sesame seeds
¼ cup pistachios, shelled and roughly chopped
2 tablespoons sun-dried tomatoes, finely chopped, or red chili flakes
Small fresh mint leaves for garnish
Step-by-Step Instructions
Sauté: Heat 1 tablespoon of olive oil in a small skillet over medium heat. Sauté minced shallot and garlic for 2–3 minutes until soft and fragrant, then remove from heat.
Mix Filling: In a large bowl, combine the completely dry spinach, crumbled feta, tahini, beaten egg, fresh dill, sautéed aromatics, nutmeg, salt, and black pepper. Stir until uniform.
Layer Phyllo: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Keep phyllo sheets covered with a damp towel. Lay one sheet flat, brush lightly with olive oil, and stack the next sheet on top. Repeat until you have 10–12 layers.
Roll: Spread the filling evenly over the top layer, leaving a 1-inch border. Roll tightly from the long edge into a log and place it seam-side down on the baking sheet.
Top & Bake: Brush the outside of the log generously with olive oil and sprinkle with sesame seeds. Score the top layer into slices with a sharp knife. Bake for 35–40 minutes until deeply golden brown and crispy.
Finish: Let cool for 10 minutes. Garnish the top with chopped pistachios, sun-dried tomatoes, and fresh mint leaves, then slice completely through and serve warm.
