Tomato and Spinach Stuffed Filo Rolls

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a large skillet, heat 1 tablespoon of olive oil over medium heat.

3. 3

   Add the chopped onion and sauté until translucent, about 5 minutes.

4. 4

   Stir in the chopped tomatoes and cook for another 3-4 minutes until they start to soften.

5. 5

   Add the fresh spinach to the skillet and cook until wilted, about 2 minutes.

6. 6

   Season the mixture with salt and black pepper, then remove from heat and let it cool slightly.

7. 7

   Lay out one sheet of filo dough on a clean surface and brush lightly with olive oil.

8. 8

   Place another sheet on top and brush again with olive oil. Repeat until you have a stack of 4 sheets.

9. 9

   Spoon a portion of the tomato and spinach mixture along one edge of the filo stack.

10. 10

    Roll the filo dough over the filling, tucking in the sides as you go, to form a roll.

11. 11

    Repeat the process with the remaining filo sheets and filling.

12. 12

    Place the rolls on a baking sheet lined with parchment paper.

13. 13

    Bake in the preheated oven for 20-25 minutes, or until the filo is golden brown and crispy.

14. 14

    Remove from the oven and let cool slightly before serving.