Savory Layered Spinach Pastry Rolls

These Savory Layered Spinach Pastry Rolls bring together a tender, buttery laminated dough and a vibrant, spiced spinach filling to create a snack or meal that is both visually striking and utterly delicious. Drawing inspiration from Turkish börek and Middle Eastern fatayer, this recipe uses repeated layers of melted butter and oil brushed between thin sheets of dough, producing a flaky, crisp exterior. Inside, a mixture of sautéed onion, fresh spinach, and warming spices provides a moist, flavorful center. Whether served warm as an appetizer, paired with a light salad for lunch, or enjoyed as a portable snack, these rolls are simple to prepare yet feel impressively gourmet.

Cooking Time

• Dough Preparation & Kneading: 15 minutes

• First Rest: 15 minutes

• Layering & Shaping: 30 minutes

• Second Rest: 30–40 minutes

• Filling Preparation: 10 minutes

• Assembly: 20 minutes

• Baking: 50–55 minutes

• Total Active Time: Approximately 1 hour 30 minutes

• Total Time (including rests): Approximately 2 hours 45 minutes

Ingredients

For the Dough (18 Rolls):

• 1.5 tsp fine salt (7 g)

• 2 cups hot water (400 ml)

• 6½ cups pastry flour (≈730 g), plus extra for dusting

• 160 g unsalted butter, melted

• 70 ml neutral oil (vegetable or sunflower)

For the Spinach Filling:

• 550 g fresh spinach, chopped

• 1 medium onion, finely chopped

• 1 tsp chili flakes (adjust to taste)

• 1 tsp freshly ground black pepper

• 1 tsp red pepper powder (paprika)

• 1 tsp salt

• 2–3 tbsp olive oil, for sautéing

Step-by-Step Cooking Directions

1. Make the Dough
   In a large bowl, dissolve 1.5 tsp salt in 400 ml hot water. Gradually add 730 g flour, stirring until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–7 minutes until smooth and slightly elastic, adding flour sparingly to prevent sticking.

2. First Rest
   Shape the dough into a ball, cover with plastic wrap or a kitchen towel, and let rest 15 minutes. This relaxes the gluten for easier rolling.

3. Divide & Second Rest
   Divide the rested dough into 18 equal pieces (≈40 g each). Shape each into a ball, cover, and let rest 5 minutes to relax again.

4. Prepare the Filling
   While dough rests, heat 2–3 tbsp oil in a skillet over medium heat. Sauté the chopped onion until translucent. Add spinach and season with salt, black pepper, red pepper, and chili flakes. Cook until spinach wilts and excess moisture evaporates. Remove from heat and let cool slightly.

5. Layer the Dough
   On a lightly floured surface, roll one dough ball into a 20 cm circle. Brush with melted butter-oil mixture. Place a second dough circle on top, brush again, and repeat stacking all 18 layers (or work in smaller stacks if space is limited).

6. Final Rest & Laminating
   Cover the stacked layers and let rest 30–40 minutes. This final proofing allows the layers to set and ensures maximum flakiness.

7. Shape the Rolls
   Working with one stack at a time, roll the layered dough into a thin rectangle (approx. 30×20 cm). Fold the long edges toward the center as shown in the video, then fold again to form a log. Cut the log into 3–4 equal pieces. Repeat with remaining dough.

8. Fill & Seal
   Gently roll each piece flat, place a spoonful of spinach filling in the center, then fold and seal the edges as demonstrated. Arrange rolls seam-side down on a parchment-lined baking sheet. Brush tops with butter-oil mixture.

9. Bake
   Preheat oven to 190 °C (374 °F). Bake rolls 50–55 minutes until puffed, golden brown, and crisp.

10. Cool & Serve
    Let rolls cool 5 minutes on the tray before transferring to a wire rack. Serve warm or at room temperature.

Nutritional Information (per roll; yields 18 rolls)

• Calories: 180 kcal

• Protein: 4 g

• Carbohydrates: 22 g

  • Fiber: 1 g

  • Sugars: 1 g

• Fat: 8 g

  • Saturated Fat: 4 g

• Sodium: 240 mg

The Origins and Popularity of the Recipe

Layered pastries filled with spinach and cheese, known as börek in Turkish or spanakopita in Greek, date back centuries in Ottoman and Mediterranean cuisines. These savory pies used simple dough and seasonal greens to create an affordable, portable meal or snack. Modern home cooks have embraced individual rolls for their convenience, shareable format, and dramatic layers. This recipe’s method of laminating dough with butter echoes techniques from French pastry, lending extra flakiness to a classic filling.

Reasons Why You’ll Love the Recipe

• Flaky Texture: Multiple layers produce a crisp, delicate crust.

• Vibrant Filling: Spinach and spices offer bright, savory flavor.

• Make-Ahead Friendly: Dough and filling can be prepared in advance.

• Impressive Presentation: Golden rolls showcase visible layers.

• Versatility: Serve as appetizer, snack, or alongside soup or salad.

Health Benefits

• Spinach: Rich in vitamins A, C, K, iron, and antioxidants.

• Moderate Fat: Balanced use of butter and oil for flavor without excess.

• Portion Control: Individual rolls help moderate calorie intake.

• Homemade Quality: Avoids preservatives and additives found in store-bought pastries.

Serving Suggestions

• Dips: Offer tzatziki, yogurt-garlic sauce, or hummus for dunking.

• Sides: Paired with a crisp green salad or tomato-cucumber salad.

• Beverages: Mint tea, light white wine, or a citrusy lemonade complement the flavors.

Common Mistakes to Avoid

• Insufficient Rest: Skipping resting steps leads to tough dough.

• Wetting Filling: Drain spinach well to prevent soggy rolls.

• Overfilling: Causes leaks; use moderate filling amounts.

• High Oven Temperature: Baking too hot can burn outer layers before inside cooks—maintain 190 °C.

Pairing Recommendations

• Wine: Sauvignon Blanc or Pinot Grigio for crisp acidity.

• Beer: Belgian witbier or pilsner for light, refreshing balance.

• Non-Alcoholic: Sparkling mineral water with a wedge of lemon.

Cooking Tips

• Uniform Dough Balls: Weigh pieces to ensure even baking.

• Butter-Oil Ratio: Mix 2 parts butter to 1 part oil for best flakiness and handling.

• Chill Between Layers: If dough becomes too soft, chill briefly before continuing.

• Crispier Finish: For extra crunch, brush tops with an egg wash before baking.

Similar Recipes to Try

• Cheese & Herb Börek Triangles

• Mushroom & Spinach Phyllo Rolls

• Greek Spanakopita Triangles

• Middle Eastern Fatayer (Spinach Pies)

Variations to Try

• Cheesy Spinach: Stir in 100 g crumbled feta or ricotta into the filling.

• Meaty Twist: Add 200 g cooked ground lamb or beef to the spinach.

• Spicy Kick: Include ½ tsp crushed red pepper flakes in the filling.

• Sweet & Savory: Blend 2 tbsp pine nuts and a pinch of nutmeg for a richer flavor.

Ingredient Spotlight: Spinach

Spinach is a nutritional powerhouse, loaded with vitamins A and C, iron, and plant compounds like lutein and zeaxanthin that support eye health. When cooked, its volume shrinks dramatically, making it easy to incorporate generous servings into fillings without overwhelming moisture—especially when drained thoroughly.

Conclusion

Savory Layered Spinach Pastry Rolls offer a delightful fusion of flaky pastry and bold, herbed greens in a convenient, individual format. Whether you’re planning a memorable brunch, impressing guests with an elegant appetizer, or enjoying a warm snack with tea, these rolls deliver on taste, texture, and presentation. Embrace their make-ahead potential and versatile serving options, and watch them become a staple in your baking repertoire.

Frequently Asked Questions

1. Can I use frozen spinach?
   Yes—thaw completely, squeeze out all moisture, and proceed with filling.

2. Do I need to use pastry flour?
   All-purpose flour works, though pastry flour yields a slightly more tender dough.

3. Can I freeze the rolls before baking?
   Freeze assembled rolls on a tray until firm, then transfer to bags; bake from frozen, adding 5–10 minutes.

4. Why brush between each layer?
   Fat layers separate the dough sheets, creating flakiness upon baking.

5. What if my dough tears?
   Allow it to rest longer, and ensure proper hydration; patch tears with extra dough bits.

6. Can I make them vegan?
   Substitute butter with vegan margarine and use water-based milk replacer; check dough consistency.

7. How can I reheat leftovers?
   Warm in a 180 °C oven for 5–7 minutes to crisp the layers.

8. What other greens can I use?
   Chard, kale, or collards work—blanch and drain thoroughly before use.

9. Can I add cheese?
   Yes—100 g crumbled feta or shredded mozzarella makes a delicious variation.

10. How do I prevent soggy bottoms?
    Ensure filling is dry and bake on a preheated baking sheet or stone for even heat.