Spinach Lasagna Rollups

The market continues its steady climb. I had 7 showings this week and 1 offers. My reputation precedes me now — the Greek agent who tells the truth about roofs and brings food to open houses. Worse reputations exist.

Dimitri stopped by the bakery Saturday morning to eat spanakopita and tell Mama she is doing things wrong. She told him he had his chance. They argued. They ate. They loved. In that order, which is the only order this family knows.

Mama is 80 and still at the bakery at 4 AM. I do not know how much longer she will do this. I do not ask. You do not ask Voula Papadopoulos about endings. You stand next to her and roll phyllo and trust that the beginning continues as long as the hands are moving.

I made spanakopita tonight — triangles this time, each one folded tight, the phyllo brushed with olive oil, the filling thick with spinach and feta and dill. I ate it on the back porch while the sun set and the air smelled like rosemary and the evening air. A quiet evening. The food was good. Good is enough. Good is everything.

I visited the bakery this weekend. Mama was behind the counter, flour on her apron, her face set in the concentration of a woman who takes baking as seriously as other people take surgery. I stood next to her and rolled dough and said nothing because the silence between us is not empty — it is full of every recipe she taught me and every critique she gave me and every morning she woke at 4 AM to make phyllo that nobody else can make.

After standing next to Mama rolling phyllo this weekend, my hands wanted to keep working. I didn’t have phyllo at home, but I had lasagna noodles and spinach and feta, and sometimes the filling matters more than the wrapper. These rollups carry the same spirit as Mama’s spanakopita—spinach and cheese folded tight, each one its own small act of patience. Good is enough. Good is everything.

Prep Time: 25 minutes | Cook Time: 35 minutes | Total Time: 1 hour | Servings: 6 (2 rollups each)

Ingredients

12 lasagna noodles
10 oz fresh spinach, chopped
15 oz ricotta cheese
1 cup crumbled feta cheese
1 cup shredded mozzarella cheese, divided
1 large egg
2 tablespoons fresh dill, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1/4 teaspoon ground nutmeg
Salt and black pepper, to taste
2 1/2 cups marinara sauce
2 tablespoons fresh parsley, chopped, for garnish

Instructions

Cook the noodles. Bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions until al dente. Drain and lay flat on a lightly oiled sheet pan to prevent sticking.
Prepare the spinach. Heat olive oil in a large skillet over medium heat. Add garlic and cook for 30 seconds. Add chopped spinach and cook, stirring occasionally, until wilted and most of the moisture has evaporated, about 3 to 4 minutes. Season with salt and pepper. Transfer to a bowl and let cool slightly.
Make the filling. In a large bowl, combine ricotta, feta, 1/2 cup mozzarella, egg, dill, nutmeg, salt, and pepper. Stir in the cooled spinach until evenly mixed.
Assemble the rollups. Preheat oven to 375°F. Spread 1 cup of marinara sauce across the bottom of a 9x13-inch baking dish. Lay a lasagna noodle flat and spread about 1/3 cup of filling evenly across the entire length. Roll up from one short end to the other and place seam-side down in the baking dish. Repeat with remaining noodles and filling.
Top and bake. Spoon remaining marinara sauce over the rollups. Sprinkle with the remaining 1/2 cup mozzarella. Cover the dish tightly with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and edges are bubbling.
Serve. Let rest 5 minutes. Garnish with fresh parsley and serve warm.

Nutrition (per serving)

Spinach Lasagna Rollups — Rolling Dough the Way Mama Taught Me