1/3 cup of olive oil
2 large onions, sliced thinly
1 cup of spinach leaves
200g of anchovy fillets in brine
Black pepper to taste
6 sheets of phyllo dough
For brushing
Olive oil
Optional ingredient
Assorted spices
1/3 cup of olive oil
2 large onions, sliced thinly
1 cup of spinach leaves
200g of anchovy fillets in brine
Black pepper to taste
6 sheets of phyllo dough
For brushing
Olive oil
Optional ingredient
Assorted spices
1
Heat half the olive oil in a frying pan and sauté the onions until golden brown
Add the spinach and cook until wilted
Add the anchovy fillets and a pinch of black pepper, then divide the filling into 12 equal parts and reserve
2
Preheat the oven to 200°C (400°F)
Lay out a piece of parchment paper on a flat surface, spread one sheet of phyllo dough over it, brush with olive oil, and cut in half lengthwise to obtain two 15x40cm strips
3
Place a portion of the filling at the corner of each strip, lift the empty corner of the dough over the filling, forming a triangle
Lift the triangle and fold it over the empty strip of dough, then continue folding until you reach the other end
4
Arrange the finished rolls on a baking sheet, brush with olive oil (optional: cover with plastic wrap and refrigerate for 24 hours)
Bake for 10 minutes or until the rolls are golden brown and crispy.
