Goat Cheese Spanakopita Rolls with Warm Tomato Garlic Compote. A delightfully delicious appetizer course or make them smaller as finger food for parties.
Goat Cheese Spanakopita Rolls
What was I going to do with that full pound of goat cheese from Costco? I’d opened it a couple of days before and used half in a delicious pasta dish.
I hate keeping anything that’s been opened for more than a couple of days though. So with a few friends coming for a prime rib dinner, a goat cheese appetizer it was going to be.
Goat Cheese Spanakopita Rolls
Costco had also been the provider of a mini-bucket of feta cheese! I decided to incorporate some of that in a simple phyllo pastry wrapped spanakopita roll.
My plan was to serve them with some quickly cooked, tomato and garlic jam. It worked out really well.
Goat Cheese Spanakopita Rolls
I think a smaller version as finger food for parties is an excellent idea. About two bite size would be good. Serve them with a small ramekin of warm tomato compote in the centre of the serving plate.
These Spanakopita rolls would be excellent at a cocktail party or seasonal gathering. I’ll definitely be trying that too.
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Goat Cheese Spanakopita Rolls
Goat Cheese Spanakopita Rolls with Warm Tomato Garlic Compote. A delightfully delicious appetizer course or make them smaller as finger food for parties.
Ingredients
For the Spanakopita Rolls
- 3 cups baby spinach
- 8 ounces crumbled feta cheese
- 8 ounces goat cheese
- 3 cloves minced garlic
- 1 tsp chopped fresh oregano
- 1 tsp coarsely ground black pepper
- 2 beaten eggs
- 1/2 lb phyllo pastry (frozen) thawed.
- 1/3 cup melted butter (more if needed)
For the Spicy Tomato Compote
- 4 cloves minced garlic
- 6 tbsp olive oil
- 8 large ripe tomatoes diced
- 2 tbsp brown sugar
- 6 tbsp balsamic vinegar
- 1/2 tsp crushed chili sauce
- salt and pepper to season
Instructions
!To prepare the spanakopita rolls.
For the filling, blanch the baby spinach in hot water for only a minute to wilt it.
Drain immediately and place the wilted spinach in the middle of a clean tea towel.
Roll up the towel and wring it out gently to remove the excess water from the spinach.
Place the spinach in a large bowl and add the two cheeses, garlic, oregano, salt, pepper and eggs.
Toss together until completely blended together.
The sheets I used came in 18x12 inch sheets, so I cut 12 in half to make twenty-four 9x12 sheets.
Layer four of the sheets on top of each other, brushing the melted butter between the layers.
Place 1/6 of the filling mixture near the edge of the pastry on the short side of the rectangle, covering about 4 inches of the center of the pastry.
Fold the two edges of the pastry over the filling and roll up.
Brush the tops with butter and bake at 350 degrees F for about 25 to 30 minutes or until evenly golden brown.
Serve with warm tomato compote.
!To prepare the Spicy Tomato Compote
Sauté the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper.
Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency.
Add the balsamic vinegar in the final minute or two of cooking before serving.
Carmen
Wednesday 28th of August 2019
I made this recipe a few days ago and my husband and I both loved it! Layering the pastry and rolling does take some time, but the taste was much better than anything store bought, so worth the effort. Since I had a 1 lb. package of Phyllo, I also cooked some ground beef with finely chopped red onion, minced garlic, black pepper, oregano and a pinch of cumin. I rolled that into the remaining phyllo using the same method as your recipe and the beef rolls paired with the tomato compote really well!