Spinach Feta Cheese Rolls

Circle B Kitchen

I've been making these little spanakopita bites for over twenty years so to say they've stood the test of time is an understatement! They're so good! I've recently created a little twist on this old favorite that we love just as much. You can check out the alternate version below. Either way, these will quickly become a family favorite for you too.

1 T olive oil

¾ cup thinly sliced green onions (about 6 or 7 green onions)

1 10-oz pkg frozen chopped spinach, thawed, squeezed dry

1 ¼ cups feta cheese, crumbled

1 T fresh lemon juice

¼ t ground nutmeg

1 lg. Egg yolk

1 sheet frozen puff pastry, thawed

1 tablespoon whole milk

Heat oil in med. Skillet over med. Heat. Add green onions; saute 1 min. Transfer to large bowl. Let cool and stir in spinach, cheese, lemon juice and nutmeg. Season with salt and pepper. Stir in the egg yolk.

Preheat oven to 400 and butter baking sheet. Roll out pastry on floured surface to 13” square. Cut pastry in half lengthwise, creating two 13x6 ½ -in. strips. Divide filling equally between strips.

Spread filling evenly over pastry, leaving a 1-inch border on all sides. Brush edges of pastry with milk. Starting at one long side, roll up each pastry jelly roll style. Press edges firmly to seal. *Place pastries on baking sheet, seam side down. Using sharp knife, cut 1-in. long crosswise score lines in tops of pastries, spacing ¾ in. apart.

Brush pastries with milk. Bake until golden, about 25 min. Cool slightly. Cut into slices on score lines and serve warm.

*Alternately, you can slice these before cooking and lay the slices on a parchment-lined baking sheet and bake for 20-25 minutes or until golden brown and puffed. The roll will keep in the fridge for a week which means you can slice and bake just what you need in the moment. The little rolls also freeze well after they're baked.