There’s nothing quite like the crispy, flaky goodness of a Spanakopita roll!

Filled with a rich blend of spinach, feta cheese, and aromatic herbs, all wrapped in golden, buttery phyllo dough.

Perfect for appetizer, snack,, or as part of a larger feast.

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

Dough:

300g all purpose flour

240g Greek full fat yogurt

1/2 tsp salt

1 tsp baking powder

50gr Olive Oil + more for brushing

Filling:

250gr gresh spinach, chopped

2 tbsp fresh dill, chopped

1 onion, chopped

1 large egg

200g feta cheese

Salt and pepper to taste

Topping:

1 egg yolk + 1 tsp milk

Sesame seeds

Directions

In a bowl, combine the yogurt, olive oil and salt.

Gradually add in the flour and baking powder. Mix until the dough forms a shaggy texture.

Knead on a floured surface for 2-3 minutes. Cover and let rest for 30 minutes while preparing the filling.

Heat some olive oil in a pan and sauté the onion until softened. Add the spinach, dill, pepper and salt. Add some water, ( 200gr), and cook in medium heat until the liquid evaporates.

Spread the mixture on a large plate to cool quickly.

Once cooled, mix in the feta and the egg.

Preheat the oven to 180°C (350°F) and line a baking dish with parchment paper.

Flour the surface and top of the dough.

Roll it out as thin as possible into a rectangle. Sprinkle with more flour and brush with oil.

Fold the dough in half and roll it out again into a rectangle.

Place the filling along one edge, a couple of inches away from the edge, and roll up tightly.

Press down gently to flatten and cut into slices about 2-3 inches wide.

Arrange the slices on the baking sheet. Brush with the egg yolk mixture, sprinkle with sesame seeds, and bake for 30-35 minutes, until golden and crispy.