Name: Banh Mi Spanakopita Rolls with Kimchi Tzatziki
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings
Cuisine: vietnamese
Ingredients: 1 pound ground pork; 1 cup kimchi (chopped); 8 ounces feta cheese (crumbled); 4 large eggs; 2 cups fresh spinach (chopped); 12 sheets phyllo dough; 1/2 cup olive oil; 3 tablespoons fish sauce; 2 tablespoons soy sauce; 1 tablespoon honey; 3 cloves garlic (minced); 1 tablespoon fresh ginger (grated); 1 teaspoon lemongrass paste (jarred); 1 cup Greek yogurt; 1/2 cup cucumber (finely diced); 2 tablespoons fresh dill (chopped); 1 tablespoon lime juice; 1 teaspoon sesame oil; 1/2 teaspoon black pepper; 1/4 teaspoon red pepper flakes; 2 green onions (sliced thin)

Banh Mi Spanakopita Rolls with Kimchi Tzatziki

A bold fusion of Vietnamese and Greek cuisines, these crispy phyllo rolls are stuffed with lemongrass pork, spinach, feta, and topped with a spicy kimchi-infused tzatziki. The dish combines the flaky texture of spanakopita with the vibrant flavors of banh mi, creating an unexpected harmony of Mediterranean and Southeast Asian tastes.

60 min

Medium

6 servings

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Taste Profile

Sweet3/10

Salty7/10

Sour6/10

Umami8/10

Spicy5/10

🥄 Texture

The Banh Mi Spanakopita Rolls offer a delightful contrast in textures, from the crispy, flaky exterior of the phyllo dough to the juicy, tender filling of ground pork, spinach, and feta cheese. The kimchi tzatziki adds a creamy, crunchy dimension when used as a dipping sauce.

👃 Aroma

The aroma profile is complex and inviting, with the warm, savory scent of cooked pork and garlic mingling with the tangy, fermented notes of kimchi and the fresh, herbal undertones of dill and green onions.

🍷 Pairs Well With

A crisp, dry Riesling or a light, citrusy wheat beer would complement the flavors and cleanse the palate between bites.

🥗 Side Dishes

A simple cucumber salad dressed with rice vinegar and sesame seeds, or a light, pickled vegetable medley would make refreshing side dishes.

Ingredients(21 items)

11 pound ground pork

21 cup kimchi (chopped)

38 ounces feta cheese (crumbled)

44 large eggs

52 cups fresh spinach (chopped)

612 sheets phyllo dough

71/2 cup olive oil

83 tablespoons fish sauce

92 tablespoons soy sauce

101 tablespoon honey

113 cloves garlic (minced)

121 tablespoon fresh ginger (grated)

131 teaspoon lemongrass paste (jarred)

141 cup Greek yogurt

151/2 cup cucumber (finely diced)

162 tablespoons fresh dill (chopped)

171 tablespoon lime juice

181 teaspoon sesame oil

191/2 teaspoon black pepper

201/4 teaspoon red pepper flakes

212 green onions (sliced thin)

Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large skillet over medium-high heat, cook ground pork with garlic and ginger until browned, about 6-7 minutes, breaking it into small pieces.

Add fish sauce, soy sauce, honey, lemongrass paste, and sesame oil to the pork. Stir well and cook for 2 minutes. Remove from heat and let cool slightly.

In a large bowl, beat 2 eggs. Add chopped spinach, crumbled feta, half of the chopped kimchi (1/2 cup), and the cooled pork mixture. Mix until well combined. Season with black pepper.

Lay one sheet of phyllo dough on a clean surface and brush lightly with olive oil. Top with another sheet and brush again. Cut the double-layered phyllo into 3 equal strips lengthwise.

Place 2-3 tablespoons of filling at the bottom of each strip. Fold the bottom corner up to form a triangle, then continue folding flag-style until you reach the end. Repeat with remaining phyllo and filling.

Beat the remaining 2 eggs and brush over the tops of all triangles. Place on prepared baking sheet.

Bake for 25-30 minutes until golden brown and crispy.

While baking, prepare kimchi tzatziki: In a bowl, combine Greek yogurt, remaining 1/2 cup chopped kimchi, diced cucumber, fresh dill, lime juice, and red pepper flakes. Mix well and refrigerate.

Remove rolls from oven and let cool for 5 minutes. Garnish with sliced green onions.

Serve warm rolls with kimchi tzatziki sauce on the side for dipping.