Spinach Roll

A slimmed-down riff on Greek spanakopita that ditches the heavy pool of olive oil and uses cooking spray between phyllo layers instead. Frozen spinach gets quickly microwaved to thaw, then mixed with minced garlic, breadcrumbs, parmesan, black pepper, and basil.

The rolling method is what makes this recipe work without drowning in fat. Four half-sheets of phyllo stacked with a light spritz between each layer gives enough crunch without the butter and oil content of traditional recipes. A scoop of the spinach mix, a dab of ricotta, a sprinkle of mozzarella, and the whole thing rolls up into a neat pastry log.

Baked at 350°F (175°C) until golden, the phyllo gets properly crisp while the cheese melts into the spinach middle. Each roll holds together well enough to eat with your hands and works as an appetizer, a side, or a light main with a salad.

Kitchen Tips

• Squeeze the thawed spinach aggressively to remove water. Wet spinach turns the phyllo soggy instead of crisp from the inside out.
• Keep unused phyllo sheets covered with a damp towel while you work. Uncovered phyllo dries and cracks within minutes.
• Don’t overfill the rolls. A tablespoon of spinach mix plus the cheeses is plenty, more filling tears the delicate pastry.
• Bake on a parchment-lined tray rather than oiled metal. The parchment catches any leaks and keeps the bottoms from over-browning.

Variations

• Swap non-fat mozzarella for crumbled feta for a more traditional Greek flavor profile.
• Add a tablespoon of fresh chopped dill to the spinach mix for brightness.
• Sub sauteed swiss chard or kale for spinach using the same amount and same technique.