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Spinach and Feta Rolls - or Pie

Spinach and Feta Rolls - or Pie

Thin dough that’s baked around a savoury filling can be found in nearly every culture. We’ve adapted the bureka, the Balkan/Turkish version that’s popular among Jews of all backgrounds, for your Shavuot meals ahead. We like serving them as an appetizer, with red pepper sauce or pesto on the side. Enjoy!

*If you are short on time, you can use this filling to make a spinach pie, make the filling as above, line a pie dish with 6 stacked sheets of phyllo, brushing between each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the phyllo and neatly fold the edges of the filo up to seal in the filling. Brush the top of each layer with melted butter. Bake for 1 hour.

• 3 large onions, chopped
• 3 tablespoons good olive oil
• Salt and freshly ground black pepper to taste
• 900g frozen chopped spinach, defrosted
• 6 extra-large eggs, beaten
• 80g (1 cup) freshly grated Parmesan cheese
• 3 tablespoons plain dry bread crumbs
• 250g feta, cut into 1/2-inch cubes
• 80g (1/2 cup) pine nuts
• 250g salted butter, melted
• 30 sheets (one package) phyllo dough, defrosted

Pre-heat oven to 180 C (350 F).

In a large sauté pan over a medium heat, heat the olive oil. Once hot add the onions and sauté until the onions are soft and golden brown, about 10 minutes. Season well with salt and pepper and set aside.

Squeeze out as much liquid as possible from the spinach. Put the spinach into a large bowl, and all the remaining ingredients, save the melted butter and filo, mix well.

To prepare rolls, start by opening up the filo package and cover the sheets of dough (aside from the one you are working with), with a clean tea towel.

Working with one sheet at a time, place the sheet down vertically. Brush the sheet with melted butter, place two tablespoons of spinach mixture at the very bottom centre of the sheet, fold the sides over the filling and roll up. Place the roll seam side down on a baking sheet that has been lined with baking paper.

Repeat with remaining filo sheets and spinach filling, place the rolls about ½ an inch apart on the baking tray, you may need a second tray.

Bake rolls for 20 -25 minutes until golden brown and crispy on the outside.