Goat’s Cheese & Spinach Rolls

Goat's Cheese & Spinach Rolls
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Spinach & creamy goat’s cheese further favoured with lemon zest, mint and garlic is just the best combination to have for a light lunch in springtime, or as a starter at a dinner party. Easy to make, these Goat’s Cheese & Spinach Rolls, are a close cousin of a Traditional Greek Spanakopita. Serve these savoury filo treats with a cucumber salad or on their own! They are utterly delicious!

Traditional Greek Spanakopita is one of our favourite weekend lunches in the world (you can find a recipe here). We always have some filo pastry in our freezer and this time we tried to reinvent a spanakopita using goat’s cheese! After all, in my opinion, goat’s cheese can only make things better. And that’s how we arrived at our AMAZING Goat’s Cheese and Spinach Rolls.

The recipe below is for 4 rolls, which would feed 2 for a light lunch if served with a side salad. But these can be a simple snack. You can make them ahead of time and then reheat in the oven for 10 minutes, or until they crisp up again, just before you wish to eat them!

How to Make Goat’s Cheese & Spinach Rolls?

Start by toasting pine nuts in a large dry frying pan until just starting to brown. Then tip them into a plate/bowl to cool. This prevents them from burning in the residual heat. Reserve the frying pan for later.

Wash and then place the spinach in a large colander. Boil a whole kettle of water and pour it slowly over the spinach to wilt. Leave to cool down just enough so you can handle them with your hands. Squeeze out any moisture. You should be left with a block of compressed spinach. Chop them up roughly.

Preheat the oven to 200°C Fan.

Heat 2 tbsp of olive oil in a reserved frying pan that you used for pine nuts (using the same pan saves washing up or space in the dishwasher). Add chopped brown onion, spring onions and garlic and fry for 8 minutes on low heat, stirring occasionally. Don’t let them brown too much. Then add the spinach and cook for another minute so that any moisture left evaporates. Take off the heat and leave to cool slightly.

In a mixing bowl, combine cream cheese, soft goat’s cheese, toasted pinenuts, roughly chopped mint, lemon zest and some seasoning. Then add the spinach mixture and stir well.

Goat's Cheese & Spinach Rolls

Lay four sheets of filo pastry. Add a quarter of the mixture along the bottom edge of each sheet. Fold the sides in and roll into a tube. Repeat with the rest of the sheets. Be gentle when rolling so that the sheets don’t tear or break. If you find they are very brittle, brush them with a little melted butter or oil before rolling.

Transfer the rolls onto a baking parchment-lined baking sheet. Generously brush the tops with olive oil. Sprinkle with paprika, sesame seeds and some salt.

Bake in the centre of the oven for 16-18 minutes until golden brown and crispy. Eat as a snack or serve with a salad for a light lunch.


For other vegetarian ideas with filo pastry, have a look at our other recipes:

Goat's Cheese & Spinach Rolls

Goat’s Cheese & Spinach Rolls

Spinach & creamy goat's cheese further favoured with lemon zest, mint and garlic is just the best combination to have for a light lunch in springtime, or as a starter at a dinner party. Easy to make, these Goat's Cheese & Spinach Rolls, are a close cousin of a Traditional Greek Spanakopita. Serve these savoury filo treats with a cucumber salad or on their own! They are utterly delicious!
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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Lunch, Snack
Cuisine Greek
Servings 4 as a snack
Calories 245 kcal

Ingredients
 
 

  • 1 small brown onion finely chopped
  • 3 spring onions finely chopped
  • 2 garlic cloves finely chopped or minced
  • 250 g spinach
  • 40 g pine nuts toasted
  • 15 g fresh mint leaves only
  • 75 g soft goat's cheese
  • 75 g cream cheese
  • 1 lemon zest only
  • 4 filo sheets
  • 1 tsp paprika
  • 1 tbsp sesame seeds

Instructions
 

  • Toast pine nuts in a large dry pan until just starting to brown. Then tip them into a plate/bowl to cool. Reserve the pan for later.
  • Place washed spinach in a large colander and pour a whole kettle of boiling water over them to wilt. Leave to cool down.
  • When cool enough to handle, squeeze out any moisture. You should be left with a block of pressed spinach. Chop them up roughly.
  • Preheat the oven to 200°C Fan.
  • Heat 2 tbsp of olive oil in a reserved frying pan that you used for pine nuts. Add chopped brown onion, spring onions and garlic and fry for 8 minutes on low heat, stirring occasionally. Don't let them brown too much. Then add the spinach and cook for another minute. Take off the heat and leave to cool slightly.
  • In a mixing bowl, combine cream cheese, soft goat's cheese, toasted pinenuts, roughly chopped mint, lemon zest and some seasoning. Then add the spinach mixture and stir well.
  • Lay out four sheets of filo pastry. Add a quarter of the mixture along the bottom edge of each sheet. Folt the sides in and roll into a tube. Repeat with the rest of the sheets.
  • Transfer them onto a baking parchment-lined baking sheet. Generously brush the tops with olive oil. Sprinkle with paprika, sesame seeds and some salt.
  • Bake in the centre of the oven for 16-18 minutes until golden brown and crispy. Eat as a snack or serve with a salad for a light lunch.

Nutrition

Calories: 245kcalCarbohydrates: 19gProtein: 10gFat: 16gSaturated Fat: 5gCholesterol: 19mgSodium: 272mgPotassium: 610mgFiber: 4gSugar: 4gVitamin A: 6455IUVitamin C: 39mgCalcium: 170mgIron: 4mg
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