Instructions:

1. Prepare the Filling:

   • If you’re using fresh spinach, wash it thoroughly and chop it finely. If using frozen spinach, make sure it’s fully thawed and well-drained to avoid excess moisture in the filling.

   • In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

   • Add the minced garlic and sauté for another minute, being careful not to burn the garlic.

   • Add the spinach to the pan and cook until it’s wilted (if fresh) or until any remaining moisture from frozen spinach evaporates (about 3-4 minutes). Season with salt, pepper, and dill.

   • Remove the pan from the heat and let it cool slightly.

   • Once the spinach mixture has cooled, stir in the crumbled feta cheese and the beaten egg. Mix well to combine.

2. Assemble the Spanakopita Rolls:

   • Preheat your oven to 375°F (190°C).

   • Lay a sheet of filo pastry on a clean, flat surface. Brush it lightly with melted butter or olive oil. Place another sheet of filo on top and brush again. Repeat with 2 or 3 more sheets, layering and brushing between each one.

   • Cut the stacked filo sheets into strips about 3 inches wide.

   • Place a spoonful of the spinach and feta mixture at the bottom of each strip.

   • Fold the sides of the filo over the filling to encase it, then roll it up tightly to form a small cylinder or “roll.”

   • Place the rolls on a baking sheet lined with parchment paper, brushing the tops with a little more melted butter or olive oil.

3. Bake:

   • Bake the spanakopita rolls in the preheated oven for about 20–25 minutes, or until they are golden brown and crispy.

4. Serve:

   • Once out of the oven, let them cool for a few minutes before serving. These rolls are best served warm, alongside a refreshing tzatziki sauce or a simple lemon wedge.

Tips for Perfect Spanakopita Rolls:

• Use fresh filo: If you have access to fresh filo pastry, it’ll give your rolls an even flakier texture, but frozen filo works well too if thawed properly.

• Drain the spinach well: If your spinach is too wet, it will make the rolls soggy. Take extra care to squeeze out any excess moisture.

• Make ahead: These rolls can be made ahead of time and frozen before baking. Just bake them straight from the freezer, adding a few extra minutes to the cooking time.

These Spanakopita rolls are crispy, cheesy, and full of Mediterranean flavors. They’re great as an appetizer, snack, or even as a light meal with a side salad. Enjoy!