Kataifi Spanakopita Rolls

Kataifi Spanakopita Rolls are a delightful fusion of the traditional Greek spanakopita and the crisp, golden strands of kataifi dough. This innovative take on a classic dish combines a savory spinach and feta filling with the delicate crunch of kataifi pastry, creating an irresistible appetizer or main course. Here's a detailed guide to crafting these elegant rolls.

Prepare the Filling

1. Sauté the Aromatics  

 Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and cook for another minute until fragrant.

2. Cook the Spinach

 If using fresh spinach, add it to the skillet and sauté until wilted. For frozen spinach, ensure it is thoroughly drained before adding. Cook until excess moisture evaporates.

3. Mix the Filling  

 In a large mixing bowl, combine the cooked spinach mixture with feta, ricotta (if using), dill, parsley, and the beaten egg. Season with salt and pepper to taste. Mix well until all ingredients are evenly incorporated.

Prepare the Kataifi Dough

1. Separate the Dough

Carefully pull apart the kataifi dough strands to loosen and separate them. Keep the dough covered with a damp towel to prevent drying out while working.

2. Brush with Butter and Oil 

Combine melted butter and olive oil in a bowl. Take a small bundle of kataifi dough strands (about 3-4 inches wide) and brush them generously with the butter-oil mixture.

 Assemble the Rolls

1. Add the Filling

Place a spoonful of the spinach and feta mixture at one end of the prepared kataifi dough bundle.

2. Roll Tightly

Gently roll the kataifi dough around the filling, creating a compact log. Brush the roll with additional butter-oil mixture to ensure it browns evenly during baking.

3. Repeat the Process 

Continue assembling rolls until all the filling and kataifi dough are used.

Bake the Kataifi Spanakopita Rolls

1. Preheat the Oven

 Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or grease it lightly.

2. Arrange and Bake

Place the rolls on the prepared baking sheet, leaving a small gap between each one. Bake for 25-30  minutes, or until the kataifi dough is golden and crisp.

3. Cool and Serve

Allow the rolls to cool slightly before serving. Serve warm or at room temperature with a side of tzatziki or Greek yogurt for dipping.

Tips for Success

1. Handling Kataifi Dough

Kataifi dough is delicate and dries out quickly. Work in small batches, keeping the unused dough covered with a damp towel.

2. Enhance the Flavor 

Add a sprinkle of nutmeg to the filling for a subtle depth of flavor, or incorporate finely chopped green onions for a mild oniony kick.

3. Make-Ahead Option

Assemble the rolls and freeze them uncooked. Bake directly from frozen, adding an extra 5-10 minutes to the baking time.

Serving Suggestions

As an Appetizer

As a Main Course

For Entertaining

KATAIFI SPANAKOPITA ROLLS

Kataifi Spanakopita Rolls are a delightful fusion of the traditional Greek spanakopita and the crisp, golden strands of kataifi dough.

Prep Time 15 mins|Cook Time  minutes| Total Time mins

Main Course

 Servings: 4

INGREDIENTS

• Makes 18 rolls
• 2 packets 375g Antoniou Kataifi Pastry
• 1/2 cup extra virgin olive oil
• For the filling
• 4 bunches English spinach
• 1/2 cup dill, chopped
• 1/2 cup spring onions, chopped
• 1/4 cup mint, chopped
• 1/4 cup extra virgin olive oil
• 300g ricotta cheese
• 80g feta cheese
• 2 eggs
• Salt and pepper to taste

INSTRUCTIONs

1. Before you begin this Kataifi Pastry recipe, take your Kataifi Pastry out of the fridge to bring it up to room temperature.
2. Preheat the oven to 180 degrees Celsius. Grease a 38cm x 28cm baking dish with oil.

To make the filling

• Wash and roughly chop the spinach then sauté over medium to high heat until wilted. Allow to cool then squeeze out as much water as possible from the spinach. Add to a bowl along with the herbs, spring onions, ricotta, feta, eggs, olive oil, salt, and pepper. Mix well.

To assemble the rolls

• Unravel the Kataifi Pastry in a large bowl and begin separating the strands with your fingers. Pour the olive oil over the Kataifi and use your hands to massage the oil through the pastry.
• Weigh out 40- 45g of Kataifi pastry to make each Spanakopita parcel. Lay the Kataifi Pastry flat on your work surface and adjust the stands so that they are close together to hold the filling. Spoon one and a half tablespoons of the spanakopita mixture onto the bottom end of the Kataifi Pastry. Gently roll upwards keeping the ends secure with your fingers as you roll. Place the rolls into the baking dish. Repeat with remaining Kataifi and spanakopita filling.
• Brush with additional olive oil. Bake for approximately 45-50 minutes or until golden.