No Shavuot would be complete without these ubiquitous Balkan rolls of spinach and feta. That said, after every single year I’ve made them—and made a total fool of myself eating far more than I should—I ask, “Why only once a year?” Don’t be like me. Make these, and make them often!

INGREDIENTS:

• 3 large (850g approximately) onions, peeled and finely chopped 
• 40g (3 tablespoons) good olive oil
• Salt and freshly ground black pepper to taste
• 900g (30 ounces) frozen chopped spinach, defrosted
• 7 eggs, beaten
• 80g (1 cup) freshly grated Parmesan cheese
• 20g (3 tablespoons) plain dry bread crumbs
• 250g (8 ounces) feta, cut into 1/2-inch cubes
• 65g (1/2 cup) pine nuts, toasted (optional)
• 225g (1 cup) salted butter, melted (if making pie you will only need 75g (1/3 cup)
• 30 sheets (one package) phyllo dough, defrosted (if making pie you will only need 6 sheets)

METHOD:

1. Preheat the oven to 180°C (350°F).
2. Sauté the onions: In a large sauté pan over medium heat, heat the olive oil. Add the onions and sauté until soft and golden brown, about 10 minutes. Season with salt and pepper, then set aside to cool slightly.
3. Prepare the filling: Squeeze as much liquid as possible from the defrosted spinach. In a large bowl, combine the spinach, sautéed onions, beaten eggs, Parmesan, breadcrumbs, cubed feta, and pine nuts (if using).

To Make Spinach and Feta Rolls:

1. Open the phyllo package and keep the sheets covered with a clean tea towel to prevent drying out.
2. Working with one sheet at a time, lay it vertically in front of you and brush with melted butter.
3. Place about 2 tablespoons of filling near the bottom centre of the sheet. Fold the sides over the filling and roll up tightly like a cigar.
4. Place the roll seam-side down on a baking tray lined with baking paper. Brush the top with more melted butter.
5. Repeat with remaining sheets and filling, spacing the rolls about 1.5cm (½ inch) apart. You may need a second tray.
6. Bake for 20–25 minutes, or until golden brown and crisp.

To Make Spinach and Feta Pie:

1. Line a pie dish with 1 sheet of phyllo so that one short edge lines up with the inner edge of the dish, and the rest hangs over the sides.
2. Rotate the dish slightly and repeat with the next sheet, brushing melted butter between each layer and allowing the edges to hang over like sun rays. Continue until all 6 sheets are used.
3. Pour the spinach filling into the lined dish and smooth it out evenly.
4. Neatly fold the overhanging edges up and over the filling to enclose it. Brush the top with melted butter.
5. Bake for 1 hour, until golden and set.

MAKE AHEAD:

Both rolls and pie can be assembled and baked up to 1 day in advance. Store in the fridge and reheat gently, making sure they are heated all the way through before serving.
If reheating on a hot plate, leave uncovered to prevent the pastry from going soggy.