Photo: Chiara Conti
Filo Rolls with Arugula, Spinach and Feta
5 ingredients
openrecipes
Earthy spinach and salty feta cheese are traditional partners in Greek cuisine. Here, they’re pumped up with peppery arugula in these crunchy, butter-rich miniature pastries that are a variation on traditional spanakopita.
Estimated Nutrition (whole recipe, rough)
227
Calories
8g
Protein
21g
Fat
2g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Spinach | 1 cup raw (30g) | 7 |
| Arugula | 1 cup (20g) | 5 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 bunches (about 1/2 lb.) arugula, tough stems removed
- 1 small bunch (about 1/2 lb.) spinach, tough stems removed
- 1/2 lb. feta cheese, preferably Greek
- 12 Tbs. (1 1/2 sticks) unsalted butter
- 14 sheets filo dough, each 13 by 17 inches
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes