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“This is a Rachel Ray recipe, and calls for rolling instead of the more traditional layers. Very good!”
READY IN:
35mins
YIELD:
12 rolls
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450°F.
  2. Defrost phyllo dough and spinach.
  3. Preheat a small pan over medium heat. Fry onions in olive oil for 5 minutes. Transfer cooked onion to a mixing bowl. Squeeze excess water out of defrosted spinach and add to bowl. Seaons with salt, pepper and nutmeg. Add feta, egg and sour cream to the bowl and mix well to combine.
  4. Cut the phyllo sheets in half. Take one sheet and place on a flat work surface, brush it with melted butter, paying extra attention to the edges. Place another sheet on top. Pile 1/3 cup of the spinach mix into a log shape, placing 2 inches from bottom and each side. Tuck bottom up and fold both sides in, then roll and wrap upwards until you reach the end. Each pastry should resemble an egg roll. Brush the seam and the ends of the roll with butter, and set roll, seam side down, in a lasagna pan. Makes approximately 12 rolls.
  5. Bake in oven for 15 minutes or until lightly golden all over.

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