Makes 6 dozen rolls.

Vegetarian, Freezer Friendly.

  • 1/2 cup finely chopped onion
  • 1 tbsp olive oil
  •  300 gram frozen chopped spinach, thawed and squeezed dry
  • 220 gram ricotta cheese
  • 300 gram cream cheese, softened
  • 300 gram feta cheese, crumbled
  • 1 egg, beaten
  • 1/4 tsp dill weed
  • Dash nutmeg
  • Dash freshly ground pepper
  • 15 sheets phyllo pastry
  • 1 cup butter, melted
  1. In a large frypan over medium heat, sauté onion in oil until tender.
  2. Reduce heat to low and add next 4 ingredients (spinach through feta cheese).
  3. Remove from heat and blend in egg and seasonings.
  4. Brush 1 sheet of phyllo pastry with butter. Top with 2 additional sheets of phyllo, brushing each sheet with butter.
  5. Spoon about 1/2 cup spinach filling into a 1 1/2 inch wide strip down long edge of pastry.
  6. Roll up pastry, jelly-roll fashion, to enclose filling.
  7. Place roll, seam side down, on a greased cookie sheet. Brush with butter. Repeat procedure with remaining filling, pastry and butter to make 4 more rolls.
  8. Freeze rolls for 30 – 40 minutes. Using a sharp knife, slice rolls into 1 inch pieces. Place pieces, seam side down, on a greased cookie sheet. Bake at 180ºC for 15 – 20 minutes or until golden brown.
  9. Serve warm.
  10. Baked rolls may be frozen for up to 1 month. Thaw in refrigerator before reheating.
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