Smashed Chickpea & Spinach Phyllo Roll-Ups with Roasted Garlic Tzatziki
This is one of the most delicious and versatile recipes in my repertoire. The filling is a combination of fresh spinach, herbs, chickpeas (smashed), garlic, scallions tahini, spice, and a combination of cheeses. When paired with some easy homemade Roasted Garlic Tzatziki, these roll-ups are out of this world! You can slice ’em main meal-size or appetizer-size—regardless, everyone will go for seconds. And, they’re a great make-ahead meal. The roll-ups can be made in advance, frozen, and put directly in the oven.
A delicious, make-ahead vegetarian main that is hearty, flavorful, and full of Mediterranean flavor.
- 3 medium garlic cloves, minced or grated
- 3 green onions, finely chopped (white and light green parts)
- 1 15 oz. can chickpeas, rinsed, patted dry and coarsely smashed with a masher or fork
- 2/3 c. chopped fresh Italian parsley
- 2/3 c. chopped fresh basil
- 1 tbsp. tahini (see TIP A below)
- 1 tsp. kosher salt
- 1/4 tsp. fresh ground black pepper
- 1/4 tsp. fresh ground or grated nutmeg
- 1 large egg, lightly beaten
- 6 oz. crumbled feta cheese
- 1/3 c. plus 2 tbsp. grated Parmesan cheese divided
- 8 tbsp. olive oil, divided
- 8-10 oz. fresh baby spinach leaves, coarsely chopped
- 16 13x18" sheets frozen phyllo dough, thawed and at room temperature (in package)
- flake sea salt or more kosher salt (for finishing)
- 4 large or 6 small garlic cloves
- 1/2 c. grated English cucumber
- 3/4 tsp. kosher salt, divided
- 1 c. plain, whole-milk Greek yogurt
- 2 tbsp. extra virgin olive oil
- 1 tbsp. white balsamic vinegar
- juice of 1 lemon
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Mix the first 11 Phyllo Roll-Ups ingredients (garlic through feta cheese) plus 1/3 cup grated Parmesan cheese and 3 tablespoons olive oil in an extra large mixing bowl. Then add the baby spinach in batches and toss to coat. Continue tossing until all of the ingredients are evenly distributed. When finished, set the filling aside.
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Line 1-2 baking sheets with parchment paper depending upon how many rolls you want to bake immediately any how many you plan to freeze for future baking. The recipe yields 4 rolls and typically 2 rolls fit per baking sheet. If you plan to freeze some of the rolls, have large pieces of parchment paper and aluminum foil ready to wrap each roll (additional freezing instructions are included in TIP B below). Pour the remaining 5 tablespoons olive oil in a small bowl and have the remaining 2 tablespoons grated Parmesan cheese, a silicone pastry brush, and finishing flake salt or kosher salt handy. When you are ready to begin making your rolls, open the package of thawed phyllo sheets and lay them flat near your rolling station. Prepare to work quickly through the next step so that the phyllo sheets do not dry out.
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Lay 2 sheets of phyllo dough flat on your work surface with the long edge parallel to you and the edge of your station. Gently blot or brush the top phyllo sheet with olive oil and sprinkle roughly 1.5 teaspoons grated Parmesan over top. Lay 2 more sheets of phyllo dough over top. Arrange approximately 2.5 cups (2 generous handfuls) of the smashed chickpea-spinach mixture in an even mound along the long edge of the prepared phyllo sheets, leaving a 2.5-3 inch border on either side. Tightly roll the spinach mixture in the phyllo dough burrito-style, folding in the sides and compresing the filling as you go. Place the roll seam side down on one of the prepared baking sheets or to the side of your work station. Repeat to make 4 rolls total.
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Cut three 1 inch slits across the top of each roll. Drizzle or brush each roll with olive oil and lightly sprinkle some flake or kosher salt over top. Bake in a pre-heated 375° oven for approximately 55-65 minutes or until golden and crispy on all sides.
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Meanwhile, tightly wrap the garlic cloves in a piece of aluminum foil and place the foil pouch alongside the pan of Roll-Ups in a 375° oven for 40-45 minutes. When done, pull the foil pouch from the oven and squeeze the softened cloves into a medium bowl (discard the garlic skins). Put the grated English cucumber in a mesh strainer and gently squeeze it to release any excess liquid. Toss the grated cucumber in 1/2 teaspoon kosher salt and let it sit in the strainer for 5-10 more minutes. Add the yogurt, olive oil, white balsamic vinegar, and lemon juice to the bowl with the roasted garlic. Stir and mash these ingredients together. Lastly, give the salted cucumber one last squeeze to release any excess liquid then add it to the yogurt-garlic mixture. Gently stir to combine and taste for seasoning. Add the remaining 1/4 teaspoon kosher salt if needed. Store in the fridge until ready to serve.
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When the Roll-Ups are done baking, immediately pull them from the oven and let them cool on the pans for 10-12 minutes. Then transfer them to a cutting board and use a sharp, serated knife to slice each roll on the diagonal into 3-4 even pieces. Serve with the Roasted Garlic Tzatziki on the side.
TIP A: Tahini is sometimes referred to as the peanut butter of the Middle East, and like peanut butter, it comes in many different consistencies. Always look for a variety that is made from 100% ground sesame seeds and maybe a bit of salt. For this recipe (and most uses), you want to use a thinner, smoother variety—something that moves around in the jar when you tilt or swirl it. One brand that I prefer is Ziyad® Brand.
TIP B: I love making a big batch of these rolls because they freeze beautifully! For freezing, I recommend wrapping them completely in parchment paper followed by aluminum foil immediately after they are formed (before baking). They can last this way in the freezer for up to 1 month. When you are ready to bake, unwrap them and put them frozen on a parchment-lined baking sheet. Make four 1-inch slits on the top of each roll, drizzle with olive oil, and sprinkle with a bit of flake or kosher salt. Put them in a cool oven and let them come up to temperature with the oven set to 375°. In roughly 60 minutes, they heat through and turn a lovely golden brown!