Spanakopita spring rolls
- Preparation and cooking time
- Total time
- Easy
- Makes 8
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Showing items 1 to 3 of 6
- 400g spinachchopped
- 2 tbsp olive oil
- 6 spring onionsfinely chopped
- 300g fetacrumbled
- 1 eggsplus 1 beaten to glaze
- a small bunch dillfinely chopped
- a generous grating nutmeg
- 1 lemonzested
- 8 spring roll pastry wrappers(we used Spring Home Tyj)
- 2 tbsp sesame seeds
YOGURT DIP
- 200g greek yogurt
- ½ a clove garliccrushed
- 1 lemonjuiced
Nutrition: per serving
- kcal218
- fat14.4g
- saturates7.6g
- carbs10.8g
- sugars2.6g
- fibre1g
- protein10.9g
- salt1.4g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Put the spinach in a colander and pour over a kettle of just-boiled water until wilted. Cool, then squeeze out as much water as possible.
step 2
Heat the olive oil in a frying pan and cook the spring onions for a few minutes until softened. Tip into a large bowl with lots of seasoning. Add the spinach, feta, egg, dill, nutmeg and lemon zest, and mix really well.
step 3
Lay a spring roll wrapper on a clean chopping board with one of the corners facing towards you. Put 4 tbsp of filling in a short, thick line parallel to you on the wrapper, 3cm from the bottom edge. Fold up the bottom corner, then fold both sides in and roll the wrapper until it is fully enclosed, using a little beaten egg to seal. Put onto a baking-paper-lined tray, then repeat with the remaining filling and wrappers.
step 4
Brush all over with beaten egg, sprinkle with sesame seeds and bake for 20-25 minutes or until crisp and golden.
step 5
Meanwhile, mix together the greek yogurt, garlic and lemon juice. Serve with the warm spring rolls for dipping.
