Provencal Spinach Phyllo Rolls
Cigar-shaped pastries with spinach, garlic, and Herbes de Provence.
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Ingredients
- 16 ounces Fresh baby spinach
- 1 package Phyllo dough sheets (thawed)
- 3/4 cup Unsalted butter, melted
- 1 cup Feta cheese, crumbled
- 3 cloves Garlic cloves, minced
- 2 teaspoons Herbes de Provence
- 1 medium Shallot, finely diced
- 1 large Egg, lightly beaten
- 1/4 teaspoon Nutmeg, ground
- 1 tablespoon Olive oil
Instructions
- 1
Sauté the diced shallots and minced garlic in olive oil over medium heat until softened and fragrant.
- 2
Add the spinach in batches, cooking until completely wilted, then transfer to a colander to cool.
- 3
Squeeze the cooled spinach very firmly with your hands or a kitchen towel to remove every drop of excess moisture.
- 4
In a mixing bowl, combine the dry spinach, feta cheese, egg, nutmeg, and 1 teaspoon of Herbes de Provence.
- 5
Lay one sheet of phyllo on a clean surface, brush lightly with melted butter, and layer a second sheet on top.
- 6
Cut the layered sheets into four long strips; place a tablespoon of filling at the bottom of each strip.
- 7
Fold the sides in slightly and roll tightly into a cigar shape, placing them seam-side down on a parchment-lined baking sheet.
- 8
Brush the tops with remaining butter, sprinkle with the rest of the Herbes de Provence, and bake at 375°F (190°C) for 18-20 minutes until golden brown.
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