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Carlota Fariña


In about 5 weeks we will be visiting the Cyclades islands, in Greece. First time in these islands for me, not in the country though. If you entered before on this blog, probably you have already read about my experience with Greek food while in Crete and the olive tasting I did while in Rhodes. I have been also to Athens, Delfos or Hydra, and this time I will make a stop again in Athens both at my arrival and coming back to Spain.

I cannot wait to be there and eat Greek food so yesterday I prepared Spanakopita but this time I turned the classic savory pie, prepared with spinach, feta cheese, and fresh dill, into rolls. I got the original recipe from a Greek woman while I was in Crete. Thomas and I love this dish a lot!


8 phyllo sheets

300 gr (1 ⅓ cup) fresh spinach

110 gr (⅞ cup) feta cheese

2 spring onions, diced

Half of a leek, diced

15 gr dill (essential!) / ½  cup

2 tbsp extra virgin olive oil

The juice of half a lemon

Pepper to taste

One egg, beaten

Optional: Black sesame seeds

Dipping: Greek yogurt with dill



Boil the spinach leaves for two minutes. Drain and squeeze them very well to remove the water. Allow to cool. Meanwhile in a bowl crumble the feta with your hands, add the pepper, dill, lemon juice, and olive oil.  It’s not necessary to add salt since feta is already salty. Set aside.  In a pan, sauté the spring onions and leek. Allow to cool. Then add them into the bowl as well as the spinach. Combine well.

Now take a phyllo sheet, divide it in two and layer two tbsp from the mix (the side closest to you). Pick up the sides of the sheet and fold it on over the ingredients. Close it with some egg beaten. I also give them my personal touch adding black sesame seeds on the top. Repeat with all the phyllo sheets.

Bake at 150ºC (300ºF) for 20-25 min. Serve with greek yogurt and dill.

Kalí Órexi! Buon appetito!


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