Serves 10
40 min
Broccoli Spanakopita
Recipe GLPRa2564c47c530ec
Golden, crispy phyllo pastry rolls filled with sautéed broccoli, creamy feta cheese, and aromatic garlic. A Mediterranean-inspired vegetarian appetizer with a delicate nutmeg seasoning and bright lemon notes, baked until the pastry is golden and perfectly crunchy.
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Ingredients
1 head broccoli, finely chopped
2 tablespoons olive oil
1/2 onion, diced
1 clove garlic, finely minced
pinch pinch ground nutmeg
1/2 teaspoon fresh lemon juice
salt and freshly ground black pepper to taste
1 egg, whisked
3/4 cup feta cheese
20 sheets phyllo dough, kept covered with a barely damp towel
4 tablespoons melted butter
Directions
Heat a large skillet over medium-high heat. Add the olive oil and swirl to coat. Sauté the diced onion until softened and translucent, about 3-4 minutes.
Add the minced garlic and stir for 30 seconds until fragrant. Add the chopped broccoli and sauté for 3 minutes, stirring occasionally, until the broccoli just begins to soften but remains bright green.
Season the broccoli mixture with the pinch of nutmeg, salt, pepper, and lemon juice. Stir well. Remove from heat and allow the mixture to cool until it is no longer steaming, about 5 minutes.
Once cooled, add the whisked egg to the broccoli mixture and fold gently until combined. Add the feta cheese and stir until evenly distributed throughout.
Preheat your oven to 400°F (205°C).
Place one phyllo sheet on a clean, dry work surface. Brush the entire surface with melted butter using a pastry brush.
Layer a second phyllo sheet on top and brush it with melted butter as well.
Spoon approximately 2 tablespoons of the broccoli filling along the bottom edge of the layered phyllo, about 1 inch from the bottom, centered horizontally.
Fold the left side of the phyllo over the filling, then fold the right side over, creating a packet. Fold the bottom edge up and over the filling, then roll tightly toward the top to seal into a cylinder.
Place the roll seam-side down on a parchment-lined baking sheet. Brush the top surface with melted butter. Repeat steps 6-10 with the remaining phyllo sheets and filling to create 10 rolls total.
Bake for 20 minutes, or until the phyllo is golden brown and crispy. Remove from the oven and serve warm or at room temperature.
