A quick and tasty snack, appetizer or dinner. Crispy dough with an aromatic center. It tastes best with garlic or tomato sauce.
- 12 sheets of phyllo dough
- 100g spinach leaves
- 250g mascarpone cheese
- 100g feta cheese
- 1/2 onion diced
- 1 clove of garlic
- 2 tablespoons of oil
- 3-4 dried tomatoes
- 1 teaspoon of dried oregano
- salt and pepper
- melted butter (or olive oil – for greasing sheets of phyllo dough)
Heat the oil in a pan. Add diced onion, and after a minute add finely chopped garlic. Make it vitrified.
Then add the spinach in batches until it wilts, adding dried oregano at the end. Cool.
Place mascarpone cheese, feta cheese and cooled spinach in a bowl. Mix thoroughly. Season with salt and pepper.
Preheat the oven to 180 degrees C.
Place one sheet of phyllo dough on the kitchen counter and brush it with a little melted butter or olive oil. Repeat this process with 2 more sheets.
Cut into 2 equal strips using a pizza cutter (cut along the long side).
Place one tablespoon of filling and a piece of dried tomato at the end of each strip. Fold it over from the longer side, then both longer sides and roll it up to form a roll. Continue with the remaining phyllo sheets and filling, working as quickly as possible to prevent the sheets from drying out.
Place them on a baking tray lined with baking paper and brush the rolls with melted butter or olive oil.
Bake for 20 minutes or until golden brown.