Spanakopita Roll

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• 10 sheets phyllo pastry
• 6 tablespoons butter, divided
• 2 lbs frozen chopped spinach, thawed and squeezed dry
• 1 cup finely chopped portabella mushroom
• 1 cup finely chopped onion
• 2 garlic cloves, minced
• 2 tablespoons dill weed
• 1/2 lb feta cheese, crumbled
• 1 lemon, juice of
• 2 eggs
• salt and pepper

Recipe

• 1 when working with phyllo pastry it is important to keep it covered with a damp towel, so that it doesn't dry out.
• 2 that being said, we can begin.
• 3 preheat oven to 375ºf.
• 4 line a cookie sheet or jelly roll pan with parchment paper.
• 5 prepare filling:.
• 6 melt 3 tablespoons of butter in a large sauté pan.
• 7 sauté garlic, onion and mushrooms over medium heat until tender, about 5-7 minutes.
• 8 add spinach and season with salt and pepper to taste.
• 9 sauté spinach mixture for 2-3 minutes, and then add dill and stir to combine.
• 10 transfer spinach mixture to a mixing bowl, and add lemon juice, feta and eggs.
• 11 mix well.
• 12 make spanakopita roll:.
• 13 lay one sheet of phyllo pastry on parchment paper lined cookie sheet, and brush with butter.
• 14 repeat with each remaining sheet.
• 15 place filling in a log shape near one edge of the pastry, and fold sides over (like what you would do for egg rolls or burritos).
• 16 roll up the spanakopita roll, making sure the seam is at the bottom.
• 17 bake spanakopita roll 45 minutes to an hour, or until golden.