A few weeks ago, I decided to make egg rolls! Chinese style egg rolls. You may be asking..."why are you talking about egg rolls? You were talking filo!" Here is the reason. I made enough egg rolls to freeze and I did not really want more of the same. What to do? um... I have a bag of fresh spinach. Spinach is healthy. I have to keep up my health during this isolation from hell time in my life (I am a people person) Look, there is some feta cheese. This is starting to sound more and more like spanikopita to me. LIGHT BULB MOMENT (that's my brilliant thought). I will make spanikopita egg rolls! Why not! Filo is just really, really, really thin egg roll wrapper isn't it? If you ask a GREEK the answer would be "are you kidding? They are not the same! We invented darn near everything (that is what my papas would say)". Being the adventurous cook that I am, I decided to give it a go. No worries about filo over heating and tearing or clumping into a mess, no spreading olive oil over layers, no folding into flag like triangles, etc... I honestly don't mind working with filo at times because that is the authentic way my grandparents and their ancestors did it! I like tradition but darn it, I was not going to throw away egg roll wrappers. So I made the spanikopita ingredients (there is probably a recipe somewhere on my blog), filled the wrapper, put on parchment lined baking sheet, spread with olive oil and baked. Oh my goodness! They are so good! I also made enough of those to freeze too! Now just waiting for the time when people can come over and enjoy these treats that are in the freezer!
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| Spanikopita egg rolls with fresh tzatiziki (I spell it differently every darn time I write it). The key, in my opinion, to absolutely delicious filling is FRESH herbs! I very rarely use dried herbs but have them at the ready just in case. |
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