“This recipe uses phyllo dough instead of the usual pasta. I have had this interesting recipe hidden in the recesses of my file folder for more than 25 years and just rediscovered it. What a shame, since it's a fabulous, make ahead dish. Try chicken, or just veggies for an alternate filling.”
1hr 10mins

Ingredients Nutrition


  1. Thaw phyllo according to the instructions on the package.
  2. Melt the butter in a skillet and saute the garlic for a few minutes, then add the spinach and cook until the spinach is dry.
  3. Mix together the rest of the ingredients, except the phyllo and melted butter, folding in the garlic/spinach mix.
  4. Cut the phyllo lengthwise into 2 strips, stack and cover with some plastic wrap or a lightly dampened dish towel.
  5. For each pastry roll, take 2 strips from the stack and lay them out one on top of the other. Brush the top strip with melted butter. Place about 4 tablespoons of filling at the bottom of the strip.
  6. Fold the bottom edge of the phyllo over the filling.
  7. Fold the left edge of the phyllo strip over about 1/2 inch and brush with butter. Repeat with the right edge.
  8. Now roll up the pastry, egg roll style, stopping halfway through to brush the top with butter, then continue rolling pastry to the end.
  9. Place the roll seam side down on a greased baking sheet, brushing the top of the pastry with more butter.
  10. The recipe can be made to this point in the morning to be baked and completed that evening.
  11. Bake in a preheated 350°F oven until golden brown, about 30 minutes.

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