Mama’s mini spinach pie rolls

Ingredients

For the Filling:

  • 1 kg raw spinach
  • 250 g feta cheese, crumbled
  • 1 cup finely chopped green onions
  • 1 cup fresh dill, chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 tablespoons trahana (optional)

For the Rolls:

  • 1 package of phyllo dough
  • ½ cup olive oil (for brushing)

Instructions

Prepare the Filling:

  1. Salt the spinach and rub it between your hands to drain all the water, then chop it into small pieces.
  2. In a large bowl, combine the chopped spinach, feta cheese, green onions, dill, trahana, and olive oil.
  3. Season with salt and pepper to taste. Mix well and set aside.

Assemble the Rolls:

  1. Preheat your oven to 370°F (180°C).
  2. Lay the sheets of phyllo dough on a clean surface. Run your knife to make a cross-cut in the middle, creating four equal strips.
  3. Brush your surface with olive oil.
  4. Place a spoonful of the spinach and feta filling at one end of each phyllo strip.
  5. Fold the sides of the strip over the filling, then brush with some olive oil again and roll it up tightly to create a mini roll.
  6. Place the rolled spanakopita on a baking sheet lined with parchment paper. Brush the tops with more olive oil and sprinkle with sesame seeds.
  7. Bake the mini spinach pie rolls at 375°F (190°C) for about 15-20 minutes, or until golden brown and crispy. Keep an eye on them, as baking times may vary based on your oven and the size of the rolls.