Description
A golden, flaky Pistachio-Feta Spanakopita Roulade filled with spinach, herbs, and creamy feta, topped with roasted pistachios for a bold, nutty twist.
Ingredients
10 sheets phyllo dough
4 tbsp butter, melted
1 tbsp olive oil
1 small onion, finely diced
3 cloves garlic, minced
3 cups chopped spinach (fresh or thawed frozen)
1 cup crumbled feta cheese
2 tbsp chopped dill
2 tbsp chopped parsley
1/2 cup roasted pistachios, chopped
2 large eggs, beaten
1 tsp lemon zest
Salt and black pepper to taste
Instructions
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
2. Sauté onion in olive oil until soft, then add garlic and cook briefly.
3. Add spinach and cook until wilted. Remove from heat and cool slightly.
4. In a bowl, mix spinach with feta, herbs, lemon zest, pistachios, eggs, salt, and pepper.
5. Layer 5 phyllo sheets, brushing each with butter. Spread filling along one long edge.
6. Roll tightly into a log. Brush top with butter and sprinkle with remaining pistachios.
7. Bake 25–30 minutes until golden and crisp. Cool slightly before slicing.
Notes
Serve warm with lemon yogurt sauce or honey drizzle.
Freeze before baking for make-ahead perfection.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Appetizer
- Method: Baked
- Cuisine: Greek