👨‍🍳 Instruktioner

1. 1

   Preheat oven to 350°F (180°C).

2. 2

   In a large sauté pan over medium heat, heat 2 tablespoons of olive oil. Add the chopped onions and sauté until soft and golden brown, about 10 minutes.

3. 3

   In a large bowl, combine the squeezed spinach, sautéed onions, beaten eggs, Parmesan cheese, bread crumbs, cubed feta, toasted pine nuts, salt, and pepper. Mix well.

   💡 Proffstips: Ensure spinach is thoroughly squeezed to remove excess water.
4. 4

   Prepare the phyllo dough: Lay out one sheet of phyllo dough on a clean surface. Brush generously with melted butter. Place another sheet on top and brush with butter. Repeat with a third sheet.

   💡 Proffstips: Keep the remaining phyllo sheets covered with a damp towel to prevent drying.
5. 5

   Spread about 2 tablespoons of the spinach and feta mixture along the bottom edge of the layered phyllo sheets.

   💡 Proffstips: Don't overfill, or the rolls will be difficult to close.
6. 6

   Fold the sides of the phyllo dough over the filling, then roll up tightly from the bottom to create a small roll or cigar shape.

   💡 Proffstips: Seal the edges well to prevent the filling from leaking.
7. 7

   Place the rolls seam-side down on a baking sheet lined with parchment paper. Brush the tops with melted butter.

   💡 Proffstips: Leave some space between rolls as they may expand slightly.
8. 8

   Bake for 20-25 minutes, or until golden brown and crispy.