GOAT CHEESE SPANAKOPITA ROLLS

Goat Cheese Spanakopita Rolls with Warm Tomato Garlic Compote. A delightfully delicious appetizer course or make them smaller as finger food for parties.

Ingredients
FOR THE SPANAKOPITA ROLLS

• 3 cups baby spinach
• 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
• 1/2 lb phyllo pastry (frozen) thawed.
• 1/3 cup melted butter (more if needed)

FOR THE 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

Instructions

1. !To prepare the spanakopita rolls.
2. For the filling, blanch the baby spinach in hot water for only a minute to wilt it.
3. Drain immediately and place the wilted spinach in the middle of a clean tea towel.
4. Roll up the towel and wring it out gently to remove the excess water from the spinach.
5. Place the spinach in a large bowl and add the two cheeses, garlic, oregano, salt, pepper and eggs.
6. Toss together until completely blended together.
7. The sheets I used came in 18x12 inch sheets, so I cut 12 in half to make twenty-four 9x12 sheets.
8. Layer four of the sheets on top of each other, brushing the melted butter between the layers.
9. 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.
10. Fold the two edges of the pastry over the filling and roll up.
11. Brush the tops with butter and bake at 350 degrees F for about 25 to 30 minutes or until evenly golden brown.

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