Palak Paneer Spanakopita Rolls are an Indian twist on the classic Greek spinach pie. These rolls are easy to make and serve and are great for entertaining!
2tablespoonsparsleyfinely chopped, I used flat leaf parsley
1/2cupwhite onionchopped
200gramspaneercrumbled
1teaspooncoriander powder
1/2teaspoongaram masala
1teaspoonoil
1/4teaspooncumin seeds
2garlic clovesfinely chopped
3/4teaspoonsaltor to taste
black pepperto taste
sesame seedsto sprinkle, optional
36phyllo dough sheetsor 54 if using three sheets per roll
melted butter or gheeto brush the sheets
Instructions
Finely chop the spinach, mint and parsley. To a large bowl add the finely chopped spinach along with the herbs. Also, add the chopped onion. White onion works best here.
Then add the crumbled paneer along with coriander powder and garam masala. You can use either homemade paneer (works better) or store-bought.
Meanwhile heat 1 teaspoon of oil in a pan on medium heat. Once hot, add the cumin seeds and let them sizzle. Then add the garlic and sauté until the garlic changes color. Remove from heat and transfer this tadka to the bowl with spinach and paneer. Add salt and pepper and mix everything. The filling for the rolls is ready. The moisture from the paneer helps bring everything together.
Follow the instructions on the package and thaw the phyllo sheets. Carefully place a single sheet on your working surface and brush it with butter or ghee using a pastry brush. Place another layer and brush it again with melted butter or ghee. If you want you can put an additional third layer as well and repeat the same.
Now, use a knife or pizza cutter and divide the stack of sheets into 3 parts lengthwise. Place the filling on one end of each part (see pictures in the post for reference). Carefully roll from the filling side and roll until you reach the other end. The roll will seal easily since the sheets have been brushed with butter. Make all rolls similarly. You would need to do this process (of layering, brushing with butter, cutting in three parts and filling) 9 times and use 36 sheets if using 2 sheets per roll or 9 times and use 54 sheets if using 3 sheets per roll to get a total of 18 rolls.
Preheat the oven at 350 F degrees. Line a baking sheet with parchment paper and arranged the rolls on it. Brush with butter and sprinkle some white sesame seeds on top if you like. Bake at rolls at 350 F degrees for around 25 minutes until they are crispy and golden brown. Check from 20 minutes onwards. Serve hot!
Notes
Don't forget to brush each phyllo sheet with melted butter or ghee. If you don't brush each layer, the dough can taste raw.
The rolls can be prepared in advance and frozen. Bake them straight from the freezer and add an additional few minutes of baking time.
To make these rolls vegan, use extra-firm tofu in place of paneer. Crumble it and use it in the recipe. And replace the butter/ghee with vegan butter.