Spinach in Phyllo Dough

The Popeye Experiment

If you follow Cucina Chatter on Facebook or Twitter, and I wish you would, you know about this week-long experiment. I’m eating spinach in some way shape or form every day for a week to see if it boosts my energy. While discussing this on the radio show, my guest Noah Lewis, a.k.a. Ned Hector, mentioned Greek spinach appetizer in pastry dough.

Aunt Terri, bless her heart, was listening and sent the following recipe.

Mangia and Enjoy!




  • 15 sheets of phyllo dough
  • 2 pkg. of frozen chopped spinach – cooked & well drained
  • 1 cup of ricotta cheese
  • 1 cup of grated Feta cheese
  • 1/4 cup of grated parm. cheese
  • 2 eggs beaten
  • 1/4 tsp. ground nutmeg
  • salt & pepper to taste
  • melted butter for phyllo dough

Use 7 sheets of phyllo dough per spinach roll.  Spread each piece of phyllo with melted butter using a pastry brush. do one piece of dough at a time then put each piece of dough on top of the other. Mix all of the ingredients together. Take a portion of the filling a put on top of phyllo dough. spread spinach on dough as if you were making a log. Long and narrow. Filling should be in the center of the dough so that you have portions of dough to fold over filling. Take the bottom piece of dough and fold over filling. Do the same with the top & sides. Brush with melted butter.

Bake 350 oven for 30 to 45 min. or until browned. Let cool and slice. It is so yummy.

Now all you have to do is find the time to make it.

Love Aunt Terri

Behind the scenes:

Off air during yesterday’s show, Producer Tim remarked, “make sure you eat it with olive oil.”
To which I responded, “of course I eat it with olive oil. Is there any other way to sautee spinach?”
Tim shook his head and said, “You’re not getting it. Olive Oyl. The Popeye experiment.”


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