Hello from Greece! After a couple of wonderful weeks in Sweden, we finally made it here at the end of a very long day of traveling by car, taxi, and finally, two flights. For the first time in memory the temperatures in Athens are much cooler than usual for this time of the year and there is no heat wave in sight–so, no complaints!
My good friend waited for us at the airport in Athens, and, in typical Greek fashion, she brought us a big container of her homemade spanakopita to sustain us at the end of a long day. Once we got to our apartment we polished it off before we even started unpacking!
This kind gesture most certainly set the stage for all the delicious Greek food that I crave every year when I come to my homeland. Nothing fancy, just flavorful seasonal ingredients and simple dishes, all prepared with care.
Today’s recipe for crispy leek, spinach & Feta filo rolls is a take on the traditional spinach and Feta cheese triangles. Sweet leeks and spinach go so well with sharp Feta cheese, and, if you feel unsure about handling filo dough, this simple rolling method is even easier than forming the filo triangles.
Step by Step Photo Tutorial
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Make the filling and place spoonfuls on filo squares
- Fold the sides over the filling and roll up the filo
Filo Rolls ready to bake
Golden filo rolls ready to enjoy!
With 4th of July just around the corner, these can make an easy and unexpected appetizer to feed a small crowd. I hope that you will give them a try!
- 1 sm. onion, finely minced
- 1 med. leek, trimmed and sliced thinly
- 2 --- green onions, finely minced
- 4 TBSP. olive oil
- 10 oz. fresh spinach, chopped
- 1 cup crumbled Greek Feta cheese
- 4 oz. cream cheese, or ricotta cheese, at room temperature
- 1 large egg, lightly beaten (optional)
- 4 TBSP. fresh dill, minced
- ¼ tsp. freshly ground pepper
- 1 lb. thin filo sheets, thawed overnight and at room temperature
- (about 16 sheets, depending on thickness)
- --- --- olive oil or melted butter (for brushing on the filo)
- In a small skillet, cook the onions and the leek in the olive oil until soft and golden brown. Remove from the heat, place in a bowl and let them cool.
- Place the spinach in a colander, sprinkle with some salt and let it sit for 20 minutes. Squeeze the spinach between the palms of your hands to drain the water. Put the spinach in a bowl along with the Feta cheese, cream cheese, dill, ground pepper, and egg. Mix well and set aside. The mixture can be prepared one day ahead.
- Pre-heat the oven to 375°F.
- Unwrap the filo and place it on a work surface with the long side nearest to you. Take one sheet of filo, brush it with some of the olive oil. Top it with a second sheet. Brush this second sheet of filo with olive oil as well. Repeat with a third layer. Cut the stacked filo sheets into four equal rectangles. Place some of the leek mixture at the bottom end of each strip. Fold both sides inwards and roll the filo up tightly. Once you are done, place the filled filo rolls on a parchment paper-lined sheet pan, seam side down. Continue with the rest of the filo. Brush the tops with a little more olive oil, sprinkle with coarse sea salt and bake in the oven for about 20 minutes or until golden.
- Remove from the oven and let stand for a few minutes. Serve as an appetizer with some plain Greek yogurt or tzatziki.
This recipe is in collaboration with Fillo Factory.
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I can’t wait to try this one, Marilena. It looks like the perfect summer appetizer. We just had the filo dough shepherds’ pies I had frozen weeks ago when I made them for the first time. They were even better this time than the first time. Awesome. Can’t wait to see photos from your trip, Marilena. Hope you all are having a great time.
Thank you so much Sandy – I am so glad you are trying my recipes! Yes, photos from this trip are coming soon!
Yum! Looks delicious!
Thank you Angela!
Curious how much salt you used on the spinach. I used a fair amount but after 20 minutes nothing was draining, so I waited 40 minutes. And how much liquid do you squeeze out? The maximum possible or just what comes out easily?
Hi Anne – thank you for getting in touch!
You are right, depending on the kind of spinach you use (“baby spinach” or “cooking spinach”) it might take a little longer for the salt to work… Just wait a little longer – you will need to get the liquid out of it by squeezing the spinach. Just squeeze out as much as you can and add it to the rest of the ingredients! I hope it helps!
Thank you for sharing this receipt
You are welcome Helen! I hope you liked it!
I don’t see where you mix the leek mixture with the spinach/cheese mixture. Can you clarify? Making right now, actually, and noticed this.
Hi Yolanda,
The leek mixture is mixed with the spinach/cheese mixture in the same bowl!