Spanakopita Rolls

Spanakopita Rolls

  • ½ white onion, diced
  • 4 tablespoons sunflower oil
  • 2 ounces spinach, wilted & chopped
  • 1 cup basmati rice
  • 1¾ cups water
  • 3 eggs, large
  • ¼ cup feta cheese, crumbled
  • Salt & pepper to taste
  • 16 sheets phyllo dough
  • 4 tablespoons butter, melted

Preheat oven to 350F on convection bake.

In heavy saucepan with fitted lid, sweat onions in sunflower oil until translucent. Add spinach and rice, mix until all is evenly coated. Add water and allow mix to reach a simmer over medium heat.

Cover rice tightly and bake at 350F convection bake for 15-18 minutes. Test the centre with a fork, and season with salt and pepper.

In a separate frying pan, scramble the eggs add into finished rice. Add in feta cheese and mix thoroughly.

Lay out single sheets of phyllo dough and brush with butter. For larger spanakopita, use a whole sheet with 4 ounces of rice filling rolled inside. For smaller rolls, cut the phyllo sheets in half lengthwise and roll 2 ounces of filling.

Bake at 375F on convection bake for 10-12 minutes, or until the rolls are golden brown.


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