Ingredients
Method
- Sauté Aromatics & Spinach: Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the chopped onion for 3–4 minutes until translucent. Stir in minced garlic for 1 minute until fragrant. Add chopped fresh spinach; sauté 3–4 minutes until fully wilted and liquid has completely evaporated. Remove from heat and let cool. (If using frozen spinach, skip sautéing and squeeze dry in a kitchen towel before mixing).
- Combine Filling: In a large bowl, combine the cooled spinach mixture, crumbled feta, ricotta (or cream cheese), dill, nutmeg, ¼ cup chopped pistachios, salt, and pepper. Mix thoroughly until a cohesive, creamy paste forms.
- Layer the Phyllo: Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper. Lay one sheet of phyllo flat on a clean surface. Lightly brush with melted butter. Place a second sheet directly on top and brush with butter again. Repeat until all 8 sheets are stacked together.
- Spread and Roll: Evenly spread the spinach-cheese filling across the top phyllo layer, leaving a 1-inch border around all edges. Starting from the long edge closest to you, carefully and tightly roll the phyllo up into a long log. Tuck side edges in slightly as you roll to seal the filling completely.
- Dress and Garnish: Place the roulade seam-side down onto the prepared baking sheet. Generously brush the top and sides with the remaining melted butter. Sprinkle heavily with white sesame seeds and half of the remaining chopped pistachios.
- Bake: Bake for 25 to 30 minutes in the preheated oven until the pastry expands into ultra-flaky layers and turns a rich, deep golden-brown color.
- Slice and Serve: Let the roulade rest on the baking sheet for 5–10 minutes to allow the hot cheese filling to set. Before cutting, scatter the rest of the chopped pistachios and press fresh mint leaves across the top crust. Slice with a sharp serrated knife into thick rounds and serve warm!
Notes
• Moisture Control is Key: If using frozen spinach, thaw it completely and press it tightly inside a clean kitchen towel to squeeze out every drop of water. Excess moisture is the main cause of a soggy bottom crust.
• Phyllo Pastry Care: Phyllo sheets dry out quickly when exposed to air. Keep your stack of unused sheets covered with a lightly damp paper towel or clean dishcloth while assembling the roulade layers.
• Brushing Technique: Brush each layer of phyllo dough lightly with the melted butter. This ensures the layers separate cleanly and expand into an ultra-flaky, crackling pastry shell without becoming heavy or greasy.
• Reheating Instructions: Never use a microwave to reheat leftover slices, as it will make the pastry rubbery. Reheat pieces on a baking sheet in a preheated oven or an air fryer at 350°F (175°C) for 8 to 10 minutes to bring back the crispiness.
• Phyllo Pastry Care: Phyllo sheets dry out quickly when exposed to air. Keep your stack of unused sheets covered with a lightly damp paper towel or clean dishcloth while assembling the roulade layers.
• Brushing Technique: Brush each layer of phyllo dough lightly with the melted butter. This ensures the layers separate cleanly and expand into an ultra-flaky, crackling pastry shell without becoming heavy or greasy.
• Reheating Instructions: Never use a microwave to reheat leftover slices, as it will make the pastry rubbery. Reheat pieces on a baking sheet in a preheated oven or an air fryer at 350°F (175°C) for 8 to 10 minutes to bring back the crispiness.