Last week as I worked through the freezer, I found myself staring at a whole package of filo dough. After doing some food gawking online I decided to make an egg and spinach stuffed filo roll. I wasn’t expecting much, after all, the dough had been sitting in my freezer long enough to forget about it, but this turned out to be surprisingly delicious.
What you’ll need:
¼ cup pine nuts, toasted
4 eggs, lightly beaten
1 cup shredded Swiss cheese
1 cup breadcrumbs
¼ cup chopped chives
Salt and pepper to taste
1 T. butter
3 garlic cloves, minced
5 oz. fresh spinach
3 sheets filo dough
1 stick butter, melted
Begin by combining the first six ingredients in a large bowl. Set aside.
Preheat the oven to 350 degrees.
Next, sauté the shallot in 1 T. of butter. Once the shallot begins to soften, add the garlic and cook for one minute more. Add the spinach and sauté until slightly wilted. Remove from heat and allow to cool.
After the spinach sauté has cooled, add it to the bowl with the first six ingredients and mix everything together. Set aside.
To prepare the dough, melt the remaining butter in a small sauce pan over low heat. Begin with one piece of dough. Brush it with the melted butter. Lay another sheet of dough over the buttered, first sheet. Brush the second sheet with butter and gently press a third layer on top.
To fill the dough, gently place the spinach mixture in the center of the dough. Brush the sides of the dough with butter and fold the ends in. Brush the remaining ends of dough with butter and roll the log together. Place on a baking sheet and slit the top to prevent the log from cracking as it bakes.
Bake the log at 350 for 30 to 40 minutes. Allow to cool 5 minutes and serve warm.
Results: I made this for a Wednesday Wine night and everyone enjoyed it. The spinach filling was extremely flavorful. I served it with garlic bread and a berry yogurt dessert. So tasty!