Spinach and Feta Borek Rolls
Delicious spinach and feta borek rolls made with creamy ricotta, tangy feta, and fresh herbs, wrapped in crispy phyllo dough. This fusion of Greek, Turkish, and Italian flavors creates a savory snack or appetizer perfect for any occasion.
Ingredients
- 1 kg baby spinach chopped
- ½ bunch fresh dill finely chopped
- 6 scallions thinly sliced
- 500 gr full-fat ricotta room temperature
- 500 gr feta crumbled
- 5 tbsp sweet trahana
- 4 eggs beaten
- ¼ teaspoon nutmeg
- ½ tsp salt
- ½ tsp ground black pepper
- 1 pack phyllo dough
- ½ cup olive oil
- ½ cup melted butter
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease your baking tray.
- Mix spinach, dill, scallions, ricotta, feta, trahana, eggs, nutmeg, salt, and pepper in a bowl. This is your filling for the Greek spinach pie rolls.
- Lay one sheet of phyllo dough on the tray. Brush with the oil and butter mixture. Repeat with 1 more sheet of phyllo.
- Spread 3 tablespoons of filling evenly across the phyllo, make sure you leave about 2.5 cm (1 in).
- Now fold in the sides and roll, not too tight. Once done rolling place the roll seam down on the baking tray.
- Once all the layers are complete, brush the top with the remaining oil and butter mixture and cut them into 4 individual pieces per roll a total of 24.
- Bake for 40–45 minutes, or until golden and crispy.