Cheese and Spinach Phyllo Rolls Recipe (2024)

The spinach could be lightly salted and squeezed for a few minutes to soften and remove extra moisture, like a massaged kale salad, then chopped up. The bright fresh flavor is so good and no need to put in the recipe’s hot water step for preparing the spinach. All so delicious!

Lightly salt the raw spinach and squeeze out the extra moisture ( like a massaged kale salad). It would not take long and the flavor of the raw spinach is really good. I was taught this technique by a Syrian cook.

You could also use frozen wheat-based spring roll wrappers, which are forgivingly springy and easy to roll, but bake up with a satisfyingly shatter-y crispness.

Or put spinach in colander and pour boiling water over to wilt it.

I'm thinking that if you didn't want to mess with phyllo, the spinach ( frozen perhaps?) and onion/cheese mixture would be great over rice or pasta.

Put spinach in the microwave for a short time - seconds to a minute depending on you device- and it will wilt.

Recipe doesn't say what size phyllo sheets to use, but if you're using the standard 12"x17" from the grocery, it's better to halve them rather than cut them in thirds. Thirds are 4" wide which doesn't leave enough room for filling and edge-folding. Brush oil or melted ghee/butter up the sides before folding. Also, triple the lemon juice in the filling. It's about right in the topping. This is definitely yummy.

If you’re too lazy to roll the filo, you can bake it in on a sheet pan. Place ten filo rolls horizontally. Then do two vertically, add the filling, and fold them. Then do ten more horizontally. Brush melted butter between each layer of filo and add it on top. Cut it into squares before you bake it. Love from a diaspora cook.

Yes. Freeze rolls before baking. Bake the frozen rolls as directed in step 6 of the recipe. You may need a minute or two longer in the oven.I make a “spiced lamb” roll up with apricots, cheese and pinenuts much the same way. I make a large batch and freeze whatever I’m not making that day. Easy appetizer when friends are over!

These turned out much better than I expected. A little time consuming, but pretty fun to roll them up. Definitely don't let the phyllo dry out cuz it just disintegrates. Added some sundried tomatoes because I had a Costco sized jar and used walnuts cuz I didn't know I was out of pine nuts. The lemon flavor comes through just right. Didn't bother with the topping. Everyone loved them!

Would it be possible to freeze the rolls, and bake just before serving?

Recipe doesn't say what size phyllo sheets to use, but if you're using the standard 12"x17" from the grocery, it's better to halve them rather than cut them in thirds. Thirds are 4" wide which doesn't leave enough room for filling and edge-folding. Brush oil or melted ghee/butter up the sides before folding. Also, triple the lemon juice in the filling. It's about right in the topping. This is definitely yummy.

I brought these to a potluck last night and everyone liked them. I couldn't find halloumi so I substituted mozzarella. Thank you Terry for the suggestion of massaging the spinach! that worked perfectly. I used 1/2 cup plus of toasted walnuts for added crunch.

These were delicious, I came home from work, started cooking and was ready to eat in 96 minutes. Maybe a little extra lemon juice with the spinach.

OMG these are so good I wish I had made a double batch. I made a few minor substitutions. I used shredded mozzarella and walnuts . I could eat the entire tray if I allowed myself. I am bringing them to a few friends. I only used half of the box of phyllo sheets so I made a custard crumple to finish off the meal

Is the ‘dried sumac’ ground or something else? It would make a difference in the measurement.

Agree with Terry. The spinach does not need to be blanched. Like many Ottolenghi recipes, this one has too many (unnecessary) ingredients and steps. Works fine with only one type of chess (I used feta). And the last step of drizzling with the onion mixture can be totally skipped.

If you’re too lazy to roll the filo, you can bake it in on a sheet pan. Place ten filo rolls horizontally. Then do two vertically, add the filling, and fold them. Then do ten more horizontally. Brush melted butter between each layer of filo and add it on top. Cut it into squares before you bake it. Love from a diaspora cook.

I’m wondering about a gluten free version of this. Maybe use as a tart filling in a cornmeal crust?

Is the ‘dried sumac’ in the recipe ground and dried or something else?

There is a recipe on NYT for spanikopita pie - basically filling baked in a large open “pie”shell of phyllo in a cast iron pan. This recipe would be excellent baked in the same manner for an easy weeknight dinner, without the fussiness of making individual rolls.

Would these freeze well? If so, how best to reheat?

Put spinach in the microwave for a short time - seconds to a minute depending on you device- and it will wilt.

Or put spinach in colander and pour boiling water over to wilt it.