Spanakopita is a classic Greek dish made with phyllo dough, spinach, and feta cheese. It can be made in a pie, but it is also delicious served as individual rolls. This recipe for spanakopita rolls is easy to make and can be prepared ahead of time. It is also a great way to use up leftover spinach.
Spanakopita rolls are a delicious and elegant dish that is sure to impress your guests. They are also easy to make and can be prepared ahead of time. So gather your ingredients, preheat your oven, and get ready to enjoy this classic Greek dish!
Vegan Spinach Pastry Rolls
Ingredients
- 350 g Baby spinach washed
- Olive oil
- 4 pcs Spring onions finely sliced
- 3 pcs Garlic cloves minced
- Half bunch of dill finely chopped
- Handful finely chopped
- 300 g Silken tofu use paper towel to dry
- 150 g Vegan feta cheese
- 1 tsp Dried mint zest of 1 lemon
- 1/4 tsp Nutmeg
- 2 sheets Puff m pastry
- 2 tsp Maple syrup salt & freshly ground black pepper
Instructions
- Preheat the oven to 170° (fan assistedl) / 375°f/gas 5.
- Add the spinach into a colander and pour over a kettleful of boiling water, to wilt it.
- Allow to cool slightly, then squeeze out as much water as possible and roughly chop.
- Heat a frying pan over a medium heat and add a good drizzle of olive oil. Once hot, fry the spring onion and garlic for a minute or so, just to soften. Add the chopped spinach, dill, parsley and a good pinch of salt and black pepper and fry for a further minute or so, then remove from the heat.
- Crumble in the vegan feta and silken tofu, then add the spinach mixture, mint, lemon zest and nutmeg.
- Lay puff pastry sheet on a work surface and cut into halves.
- Place a quarter of the filling in a compact line along the middle. Fold the pastry over to join each side and pinch to seal. Repeat another three times with the remaining mixture, so you end up with four individual spanakopitas.
- Mix together 1 tbsp olive oil with the maple syrup and brush it all over the top of the pastry. Bake for 40-50 minutes or until golden brown and crisp on the top. Serve with a side of vegan tzatziki.
