, , ,

These came from What’s Cookin, Chicago and I definitely look forward to making them. I had actually thought of doing something like this after making the squares, because the triangles were just a touch more complicated than I like, the squares didn’t provide as much crispiness as I wanted, and full out spanakopita is just a pain to get into servings. So when I saw these pinned I knew I had to make them!

Also, someone noted in the comments there that they freeze these rolls before baking and pull them out when ready to cook them. Considering how much I love spanakopita, this is just great!


1 Tablespoon vegetable oil
1 small onion, chopped
3 green onions, chopped
10 ounces frozen chopped spinach. thawed and squeezed dry
4 to 6 ounces domestic feta cheese, crumbled
1 cup cottage cheese
1 egg
Salt and pepper to taste
1 pound phyllo, thawed
8 tablespoons butter (1 stick), melted
2 tablespoons vegetable oil


1. Preheat oven to 375 degrees
2. Heat 1 tablespoon of oil in medium skillet over medium heat. Add white and green chopped onions; cook until softened, 3 to 4 minutes.
3. Meanwhile, mix spinach, feta, cottage cheese and egg in medium bowl. Add cooked onions and season with salt, and pepper. Cover and refrigerate until ready to use.
4. Combine the remaining butter and oil and set aside until ready to use.
5. Remove one phyllo sheet. With the shortest end of the phyllo sheet nearest you, brush phyllo with butter and oil mixture; top with second sheet and brush again. Fold the buttered phyllo sheets in half, like a book and brush the top layer with butter and oil mixture.
6. Place a heaping 1-1/2 tablespoons of filling in the center of the bottom nearest you. Fold up the phyllo once and then fold over the right side and then the left side of the phyllo. Brush with butter and oil mixture and then continue rolling up like a burrito.
7. Place seam side down on a greased baking sheet and brush rolls with butter/oil mixture. Bake until golden, about 30 to 35 minutes.