Prep 20 mins
Cook 15 mins
This Rachel Ray version of the recipe has been my go-to for years. My daughter likes helping me make it too. Mmmm, the touch of nutmeg gives it a nice zing. I make a big batch, and freeze at least half of it, depending how many are home for dinner that night.
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 (10 ounce) packages frozen spinach, defrosted
- 1⁄2 teaspoon nutmeg
- 12 ounces feta, crumbled
- 3 eggs, beaten
- 1⁄2 cup sour cream
- 12 sheets phyllo dough, defrosted
- 1⁄2 cup butter, melted
- squeeze excess liquid from the spinach and place in a bowl.
- pour olive oil into a saucepan at medium heat, cook onions until golden, about 5 minutes. Add to bowl with the spinach.
- add crumbled feta and sour cream to the spinach mixture as well as nutmeg, salt and pepper to taste. Add beaten eggs and mix again.
- Place a phyllo sheet on a flat surface. Brush one half generously with butter and fold in half. Place a 1/3 cup scoop of the spinach mixture at one end of the phyllo sheet, spreading out to form a log that does not go all the way to the sides. Roll the end up over the spinach, then fold the sides of the phyllo sheet in to meet the filling. Roll up your pastry, so it ends up looking like an egg roll, and place seam-side down in a baking dish.
- Repeat for the remaining 11 sheets.
- Bake at 400F for 15 minutes, until golden.