Description
Delight in these modern Börek Rolls filled with a savory blend of fresh spinach, creamy feta and ricotta cheeses, aromatic dill, and green onions, all wrapped in crispy buttery phyllo dough. Finished with a luscious honey drizzle, this recipe offers a perfect balance of savory and sweet flavors in a crispy, golden roll perfect for appetizers or a light meal.
Ingredients
Scale
Filling
- 2 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1/2 cup ricotta cheese
- 1/4 cup green onions, finely chopped
- 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Dough & Finish
- 1 package (1 lb) phyllo dough, thawed
- 1/2 cup unsalted butter, melted
- 1/4 cup honey
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix the Filling: In a large bowl, combine chopped spinach, crumbled feta, ricotta cheese, green onions, dill, black pepper, and salt. Stir until all ingredients are evenly mixed to create a flavorful filling.
- Prepare Phyllo Layers: Lay one sheet of phyllo dough on a clean surface and brush lightly with melted butter. Place a second sheet on top and brush with butter as well. Repeat this layering process until you have built up 4 layers, which will give the rolls a crispy, flaky texture.
- Assemble the Rolls: Spoon approximately 1/4 cup of the filling mixture along one edge of the layered phyllo sheets. Roll the dough tightly over the filling to form a log shape, then place it seam-side down on the prepared baking sheet to prevent unrolling during baking.
- Repeat Filling and Rolling: Continue the layering, filling, and rolling process with the remaining phyllo dough and filling, spacing the rolls evenly on the baking sheet to allow for proper baking.
- Brush Rolls with Butter: Brush the tops of all assembled rolls generously with any leftover melted butter to help them brown beautifully and add flavor.
- Bake Rolls: Bake the rolls in the preheated oven for 25-30 minutes until they turn golden brown and the phyllo is crisp and flaky.
- Warm Honey Drizzle: While the rolls bake, gently warm the honey in a small saucepan over low heat until it becomes runny and easy to drizzle.
- Serve: Remove the rolls from the oven, drizzle the warm honey evenly over the tops, and serve immediately to enjoy the contrast of the crispy rolls with the sweet honey glaze.
Notes
- Ensure phyllo dough stays covered with a damp towel when not in use to prevent it drying out and becoming brittle.
- You can substitute fresh dill with dried dill, but adjust quantity as dried herbs are more concentrated.
- For a richer flavor, consider adding a pinch of nutmeg to the filling mix.
- Serve these rolls warm to maintain their crispiness and enhance the flavor of the honey drizzle.
- Leftover rolls can be refrigerated and reheated in the oven to maintain crispness.
