Feta and Goat Cheese Spanakopita Rolls with Warm Tomato Garlic Compote

Feta and Goat Cheese Spanakopita Rolls with Warm Tomato Garlic Compote

What was I going to to with that full pound of goat cheese from Costco? I'd opened it a couple of days before and used half in a delicious pasta dish but I hate keeping anything that's been opened for more than a couple of days, so with a few friends coming for a prime rib dinner, a goat cheese appetizer it was going to be.

Costco had also been the provider of a mini-bucket of feta cheese and I decided to incorporate some of that in a simple phyllo pastry wrapped spanakopita roll and serve with some quickly cooked, tomato and garlic jam. It worked out really well and I think a smaller version as finger food with a small ramekin of warm tomato compote in the center of the serving plate would be excellent at a cocktail party or seasonal gathering. I'll definitely be trying that too.

Makes 6 rolls

For the filling, blanch

• 3 cups baby spinach 

in hot water for only a minute to wilt it. Drain immediately and place the wilted lettuce in the middle of a clean tea towel. roll up the towel and wring it out gently to remove the excess water from the spinach. Place the spinach in a large bowl and add:

• 8 ounces crumbled feta cheese
• 8 ounces goat cheese
• 3 cloves minced garlic
• 1 tsp chopped fresh oregano
• 1 tsp coarsely ground black pepper
• 2 beaten eggs

Toss together until completely blended together.

To make the rolls you will need:

• 24 sheets frozen phyllo pastry, thawed. (about 1 pound or 450 grams)
• 3/4 cup melted butter

The sheets I used came in 18x12 inch sheets, so I cut 12 in half to make twenty-four 9x12 sheets,
Layer four of the sheets on top of each other, brushing the melted butter between the layers. Place 1/6 of the filling mixture near the edge of the pastry on the short side of the rectangle, covering about 4 inches of the center of the pastry. Fold the two edges of the pastry over the filling and roll up. Brush the tops with butter and bake at 350 degrees F for about 25 to 30 minutes or until evenly golden brown. Serve with warm tomato compote.

Spicy Tomato Compote

• 4 cloves minced garlic
• 6 tbsp olive oil
• 8 large ripe tomatoes diced
• 2 tbsp brown sugar
• 6 tbsp balsamic vinegar
• 1/2 tsp crushed chili sauce
• salt and pepper to season

Saute the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final minute or two of cooking before serving.

Feta and Goat Cheese Spanakopita Rolls with Warm Tomato Garlic Compote

What was I going to to with that full pound of goat cheese from Costco? I'd opened it a couple of days before and used half in a delicious pasta dish but I hate keeping anything that's been opened for more than a couple of days, so with a few friends coming for a prime rib dinner, a goat cheese appetizer it was going to be.

Costco had also been the provider of a mini-bucket of feta cheese and I decided to incorporate some of that in a simple phyllo pastry wrapped spanakopita roll and serve with some quickly cooked, tomato and garlic jam. It worked out really well and I think a smaller version as finger food with a small ramekin of warm tomato compote in the center of the serving plate would be excellent at a cocktail party or seasonal gathering. I'll definitely be trying that too.

Makes 6 rolls

For the filling, blanch

• 3 cups baby spinach 

in hot water for only a minute to wilt it. Drain immediately and place the wilted lettuce in the middle of a clean tea towel. roll up the towel and wring it out gently to remove the excess water from the spinach. Place the spinach in a large bowl and add:

• 8 ounces crumbled feta cheese
• 8 ounces goat cheese
• 3 cloves minced garlic
• 1 tsp chopped fresh oregano
• 1 tsp coarsely ground black pepper
• 2 beaten eggs

Toss together until completely blended together.

To make the rolls you will need:

• 24 sheets frozen phyllo pastry, thawed. (about 1 pound or 450 grams)
• 3/4 cup melted butter

The sheets I used came in 18x12 inch sheets, so I cut 12 in half to make twenty-four 9x12 sheets,
Layer four of the sheets on top of each other, brushing the melted butter between the layers. Place 1/6 of the filling mixture near the edge of the pastry on the short side of the rectangle, covering about 4 inches of the center of the pastry. Fold the two edges of the pastry over the filling and roll up. Brush the tops with butter and bake at 350 degrees F for about 25 to 30 minutes or until evenly golden brown. Serve with warm tomato compote.

Spicy Tomato Compote

• 4 cloves minced garlic
• 6 tbsp olive oil
• 8 large ripe tomatoes diced
• 2 tbsp brown sugar
• 6 tbsp balsamic vinegar
• 1/2 tsp crushed chili sauce
• salt and pepper to season

Saute the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final minute or two of cooking before serving.