Mini Spanakopita Rolls

Phyllo dough: A thin, unleavened dough used for making pastries. It needs to be thawed before use.

Spinach: Chopped and used as the main filling ingredient. You can use fresh or frozen spinach.

Feta cheese: A brined curd cheese that adds a tangy flavor to the filling. Use the crumbled version.

Onion: Finely chopped to add a mild, sweet flavor to the filling.

Olive oil: Used for brushing the phyllo dough layers and in the filling mixture.

Egg: Beaten and used to bind the filling ingredients together.

Dill: A dried herb that adds a subtle, fresh flavor to the filling.

Salt: Enhances the overall flavor of the filling.

Black pepper: Adds a hint of spice to the filling.

When working with phyllo dough, keep it covered with a slightly damp towel to prevent it from drying out and becoming brittle. This will make it easier to handle and less likely to tear as you layer and roll it.

• phyllo dough - Substitute with wonton wrappers: Wonton wrappers can provide a similar crispy texture and are easier to handle.

• chopped spinach - Substitute with kale: Kale offers a similar leafy green texture and can be used if spinach is unavailable.

• feta cheese - Substitute with ricotta cheese: Ricotta has a creamy texture that can mimic the richness of feta, though it is less salty.

• finely chopped onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor compared to onions.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a good alternative for cooking.

• beaten egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a vegan egg substitute.

• dried dill - Substitute with dried oregano: Dried oregano offers a different but complementary herbal flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of moisture.

• black pepper - Substitute with white pepper: White pepper provides a similar spiciness but with a slightly different flavor profile.

• Allow the mini spanakopita rolls to cool completely before storing. This prevents condensation from making the phyllo dough soggy.
• To store in the refrigerator, place the rolls in an airtight container, separating layers with parchment paper to avoid sticking. They can be kept fresh for up to 3 days.
• For longer storage, freezing is an excellent option. Arrange the cooled rolls on a baking sheet in a single layer and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the rolls to a freezer-safe bag or container, again using parchment paper to separate layers. They can be frozen for up to 2 months.
• When ready to enjoy, reheat refrigerated rolls in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through and crispy.
• For frozen rolls, bake directly from the freezer in a preheated oven at 375°F (190°C) for 20-25 minutes, or until heated through and golden brown.

• Preheat your oven to 350°F (175°C). Place the mini spanakopita rolls on a baking sheet lined with parchment paper. Bake for 10-15 minutes until they are heated through and the phyllo dough is crispy.
• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the mini spanakopita rolls directly on the rack or on a small baking sheet. Heat for 8-10 minutes until warm and crispy.
• If you prefer using a microwave, place the mini spanakopita rolls on a microwave-safe plate. Cover with a damp paper towel to prevent the phyllo dough from drying out. Microwave on medium power for 1-2 minutes. Note that this method may not keep the phyllo dough as crispy.
• For an air fryer, preheat to 350°F (175°C). Place the mini spanakopita rolls in a single layer in the basket. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.
• If you have a stovetop, heat a non-stick skillet over medium heat. Add a small amount of olive oil. Place the mini spanakopita rolls in the skillet and cook for 2-3 minutes on each side until they are heated through and the phyllo dough is crispy.

• Oven: Used to bake the mini spanakopita rolls until they are golden brown and cooked through.

• Mixing bowl: Used to combine the spinach, feta, onion, olive oil, egg, dill, salt, and pepper.

• Baking sheet: Used to place the rolled phyllo dough on for baking.

• Pastry brush: Used to brush olive oil onto the phyllo dough sheets and the tops of the rolls.

• Knife: Used to finely chop the onion and to cut the layered phyllo dough into strips.

• Cutting board: Used as a surface to chop the onion and to cut the phyllo dough.

• Measuring cups: Used to measure out the feta cheese and other ingredients.

• Measuring spoons: Used to measure out the olive oil, dill, salt, and pepper.

• Spatula: Used to mix the ingredients together in the mixing bowl.

• Basting brush: Used to apply the beaten egg to the phyllo dough layers.

• Rolling pin: Optional, used to flatten the phyllo dough if needed.

Prepare the filling ahead: Mix the spinach, feta, and other ingredients the night before to save time on the day of baking.

Use pre-chopped ingredients: Buy pre-chopped onions and spinach to cut down on prep time.

Layer phyllo dough in batches: Instead of layering each sheet individually, layer multiple sheets at once and then cut them into strips.

Freeze for later: Make a large batch and freeze the unbaked spanakopita rolls. Bake them directly from frozen when needed.

Use a food processor: Quickly chop the onions and mix the filling using a food processor.