Thaw the filo dough completely.
Prepare the filling by heating 2 tbsp of oil in a large pan. Once hot add in chopped onion and fry until translucent this will take around 2-3 minutes.
Next add in spinach and salt to taste. Cook on high flame for 5-8 minutes or until the spinach has reduced half in size. Keep cooking all the liquid from the pan is gone. You want the spinach to be slightly dry.
After that remove from heat and transfer in a large bowl.
Next add in the rest of the ingredients (1 cup of crumbled feta, a handful of fresh mint finely chopped, 1/4 cup of grated Romano cheese, 1 egg, salt and pepper to taste, 1/2 tsp of paprika powder, 1/2 tsp of cumin powder, 1/4 tsp of cardamom and a handful of fresh parsley).
Take one sheet of filo dough (make sure to cover the remaining sheets with a clean kitchen towel to prevent them from drying)
Cut the sheet of filo into 2 strips if you want the rolls to be bigger or 3 strips if you want them smaller, you will get three long rectangles.
Spray the sheets or brush them with oil.
Fold each strip in half to get a double layer of dough.
Place one teaspoon of the filling along the short side of the rectangle and roll the dough to enclose the filling.
Brush the finished roll with a little oil.
Repeat with the remaining sheets.
Brush a baking tray with oil and place the rolls on.
Preheat oven over 180ºc. Bake for 8-10 minutes or until golden brown or use the airfryer and bake on the same temperature until golden brown almost for 10 minutes.
Serve with Greek yogurt!
Serving Size 1
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.