Palak Paneer Spanakopita Rolls are an Indian twist on the classic Greek spinach pie. These rolls are easy to make and serve and are great for entertaining!

Recipe Snapshot

  • Prep time: 40 minutes
  • Cook time: 25 minutes
  • Total time: 65 minutes
  • Yield: 18 rolls
  • Category: Appetizer
  • Cuisine: World

Ingredients

  • 180 grams spinach (6 oz, very finely chopped)
  • 2 tablespoons mint (finely chopped)
  • 2 tablespoons parsley (finely chopped, I used flat leaf parsley)
  • 1/2 cup white onion (chopped)
  • 200 grams paneer (crumbled)
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1 teaspoon oil
  • 1/4 teaspoon cumin seeds
  • 2 garlic cloves (finely chopped)
  • 3/4 teaspoon salt (or to taste)
  • black pepper (to taste)
  • sesame seeds (to sprinkle, optional)
  • 36 phyllo dough sheets (or 54 if using three sheets per roll)
  • melted butter or ghee (to brush the sheets)

Method

  1. Finely chop the spinach, mint and parsley. To a large bowl add the finely chopped spinach along with the herbs. Also, add the chopped onion. White onion works best here.
  2. Then add the crumbled paneer along with coriander powder and garam masala. You can use either homemade paneer (works better) or store-bought.
  3. Meanwhile heat 1 teaspoon of oil in a pan on medium heat. Once hot, add the cumin seeds and let them sizzle. Then add the garlic and sauté until the garlic changes color. Remove from heat and transfer this tadka to the bowl with spinach and paneer. Add salt and pepper and mix everything. The filling for the rolls is ready. The moisture from the paneer helps bring everything together.
  4. Follow the instructions on the package and thaw the phyllo sheets. Carefully place a single sheet on your working surface and brush it with butter or ghee using a pastry brush. Place another layer and brush it again with melted butter or ghee. If you want you can put an additional third layer as well and repeat the same.
  5. Now, use a knife or pizza cutter and divide the stack of sheets into 3 parts lengthwise. Place the filling on one end of each part (see pictures in the post for reference). Carefully roll from the filling side and roll until you reach the other end. The roll will seal easily since the sheets have been brushed with butter. Make all rolls similarly. You would need to do this process (of layering, brushing with butter, cutting in three parts and filling) 9 times and use 36 sheets if using 2 sheets per roll or 9 times and use 54 sheets if using 3 sheets per roll to get a total of 18 rolls.
  6. Preheat the oven at 350 F degrees. Line a baking sheet with parchment paper and arranged the rolls on it. Brush with butter and sprinkle some white sesame seeds on top if you like. Bake at rolls at 350 F degrees for around 25 minutes until they are crispy and golden brown. Check from 20 minutes onwards. Serve hot!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.