I love to roll my food up. There is just something so satisfying about being able to put everything together and create a perfect bite.
These guys were just that! Perfect bites, go on check 'em out!
This was the love child of my making spanakopitas for my lunches and my making sushi for dinner. I had been making veggie sushi for a quick dinner (which didn't turn out all that pretty, and didn't have a lot of time to be photographed as it went directly into my mouth after a particularity long day at work! But as I had some extra phyllo sheets I decided to turn up the creativity a little on a long time classic.
My spanakopita filling is very simple:
1 package of frozen spinach (my grocery store now sells the frozen spinach in a bag, frozen into little 'pellets' of spinach - it thaws a lot faster and the package has a little more then the traditional box, I would think you may need about 2 boxes)
1 container (250 gs I think) of feta
nice big pinches of salt, pepper and nutmeg (mmmm.... nutmeg!)
about 1/4 c toasted pine nuts
You will also need:
Phyllo dough, melted butter and asparagus spears.
I just mix this all up until it is to my liking, sometimes I add more cheese, sometimes less, just do whatever you like, its not like the spanakopita police are going to come and get you!!
Begin by laying out one sheet of phyllo, brush with butter and add another sheet on top, brush the second sheet with butter and then cut the sheet in half, place one half on top of another so that there are 4 sheets stacked together.
I added two lightly steamed asparagus spears facing opposite directions so that the tips were just poking out for presentation and then topped it with a little of he filling, really just enough to hold it together; it should be about the crunchy asparagus. I rolled it up and put it on a baking sheet brushing with additional butter. Bake at about 375 until the tops are brown and the dough is crispy. (About 10 - 15 minutes) Let cool slightly before serving.
These would make a fantastic appetizer or snack. They are certainly elegant enough to serve to guests! (And fairly friendly on the pocket as you can really make the ingredients stretch!)