Step 1

!To prepare the spanakopita rolls.

Step 3

For the filling, blanch the baby spinach in hot water for only a minute to wilt it.

Step 5

Drain immediately and place the wilted spinach in the middle of a clean tea towel.

Step 7

Roll up the towel and wring it out gently to remove the excess water from the spinach.

Step 9

Place the spinach in a large bowl and add the two cheeses, garlic, oregano, salt, pepper and eggs.

Step 11

Toss together until completely blended together.

Step 13

The sheets I used came in 18x12 inch sheets, so I cut 12 in half to make twenty-four 9x12 sheets.

Step 15

Layer four of the sheets on top of each other, brushing the melted butter between the layers.

Step 17

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.

Step 19

Fold the two edges of the pastry over the filling and roll up.

Step 21

Brush the tops with butter and bake at 350 degrees F for about 25 to 30 minutes or until evenly golden brown.

Step 23

Serve with warm tomato compote.

Step 25

!To prepare the Spicy Tomato Compote

Step 27

Sauté the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper.

Step 29

Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency.

Step 31

Add the balsamic vinegar in the final minute or two of cooking before serving.