Golden, flaky, and packed with flavor, these Spinach and Feta Rolls are a delicious twist on classic Spanakopita! Made with crispy phyllo pastry, fresh spinach, and tangy feta cheese, they’re the perfect appetizer, snack, or light meal.
If you love Greek flavors, try our Spanakorizo Rice, a comforting spinach and rice dish, or our Greek Dolmades Recipe for a savory bite.
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Spinach feta phyllo rolls, with their delicious mix of Mediterranean flavors, bring together fresh spinach and crumbled feta cheese encased in flaky phyllo pastry. These spinach rolls have a rich history, with variations found in various cultures, such as Turkish boreks and Greek spanakopita.
For even more Mediterranean goodness, try our Easy Tirokafteri, Authentic Greek Hummus, or Traditional Skordalia Dip!
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Why We Love This Recipe
- Seriously Addictive: These spinach and feta rolls disappear fast—you’ll definitely want a second batch! For an extra crispy, flavorful bite, try our equally addictive Greek Fries with Feta.
- Nutritious & Family-Friendly: Packed with spinach, they’re a wholesome choice for any meal.
- Perfect for Parties: The flaky layers of phyllo pastry make these great for festive gatherings or casual get-togethers.
- Pairs Beautifully: Serve these rolls alongside Pan Seared Lamb Loin Chops or Roasted Lamb Shanks. Don't forget to end your meal with a comforting bowl of Greek Rice Pudding (Rizogalo).
Ingredients for Spinach and Feta Rolls
- Fresh spinach: Nutrient-packed greens to create the bulk of the filling.
- Phyllo (Filo) pastry sheets: Thin, delicate layers provide a crispy exterior.
- Feta cheese: Crumbled for a delicious taste in every bite. Love feta? It’s also the star ingredient in Greek Village Salad, a fresh classic!
- Fresh dill: A slightly tangy herb to add freshness.
- Scallions: Diced for a mild onion flavor.
- Eggs: Whisked to bind the ingredients together.
- Olive oil: Provides extra flavor and helps to moisten the spinach and cheese mixture.
- Unsalted butter: Melted for brushing the rolls.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions and Variations
- Spinach: To substitute fresh spinach with frozen spinach, thaw the frozen spinach according to package instructions and drain any excess water thoroughly.
- Add Protein: Add cooked browned beef or lamb and diced sautéed onion to the spinach mixture. Alternatively, experiment with mixing ricotta cheese with feta to create a creamier filling, adding depth to the spanakopita.
- Puff pastry: Prepare a cream cheese filling, paired with the wholesome combination of fresh spinach, crumbled feta, and dill. Instead of using phyllo pastry, use a buttery and flaky puff pastry sheet brushed with an egg wash.
How to Make The Best Spinach and Feta Rolls (with Phyllo)
STEP 1: Prepare the Spinach Filling
In a large bowl, combine the coarsely chopped fresh spinach, crumbled feta cheese, diced onions (scallions), fresh dill, and whisked eggs.
STEP 2: Massage Ingredients
Drizzle in the olive oil and season with ground black pepper and kosher salt.
Gently massage the ingredients together until well combined.
STEP 3: Prepare the Phyllo Pastry
Preheat your oven to 375°F (190°C) and place a rack in the center.
Unwrap and unfold the phyllo pastry sheets, covering them with a damp dish towel to prevent drying. Cut the whole stack of phyllo sheets in half, creating two equal-sized stacks.
Take one half sheet of phyllo at a time and place it on a clean work surface. Fold it in half and lightly brush the sheet with melted butter.
STEP 4: Stuff the Phyllo Pastry
Spoon a portion of the spinach mixture along the width of the phyllo sheet, leaving a small border on the sides. Fold in the sides over the filling, then roll it up tightly from the bottom, creating a tight log. Brush the top of the roll with more melted butter to seal it.
STEP 5: Repeat the Rolling Process
Repeat the rolling process with the remaining phyllo sheets and spinach mixture.
STEP 6: Bake to Perfection
Arrange the rolls on a baking sheet lined with parchment paper, leaving some space between each one. Bake in the preheated oven for approximately 22 minutes or until the rolls turn golden brown and crispy.
For an extra touch of browning, broil the rolls for 1 additional minute, keeping a close eye to prevent burning. Once baked, remove the rolls from the oven and let them cool slightly before serving.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Thaw frozen phyllo dough by transferring it from the freezer to the refrigerator and letting it thaw slowly. This helps preserve the quality and texture of the phyllo sheets, making them easier to work with.
✔️ DO Work quickly with the phyllo sheets, keeping them covered with a damp towel to prevent drying.
❌ DO NOT Overstuff the rolls.
How Should I Store and Reheat this Recipe?
Store any leftover spinach and feta rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for a few minutes before serving to regain crispiness.
Recipe FAQs
Yes! For best results freeze the unbaked rolls. Assemble the rolls and place them on a flat baking tray lined with parchment paper. Freeze until firm, then transfer to an airtight container or freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Spanakopita is traditionally served hot or warm, bringing out the best flavors and textures of the dish. However, some people also enjoy it at room temperature or cold.
In general, it takes approximately 4 to 6 hours to thaw phyllo dough in the refrigerator. This slow thawing process helps preserve the quality and texture of the phyllo sheets, making them easier to handle and work with when preparing your favorite dishes.
What do you eat with spanakopita (spinach and feta rolls)?
- Mediterranean Mezze Platter: Arrange an enticing platter with an assortment of Mediterranean delights such as hummus, olives, roasted red peppers, and pita bread.
- Grilled or Roasted Veggies: Pair spanakopita with a side of grilled or roasted vegetables like zucchini, bell peppers, or eggplant for a satisfying meal.
- Greek Rice Pilaf: Prepare a flavorful Greek rice pilaf with herbs and lemon for a filling side dish.
- Dolmades: Enjoy spanakopita alongside dolmades, which are stuffed grape leaves filled with a savory rice mixture.
More Greek Recipes You'll Love ♥️
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📖 Recipe
The Best Spinach and Feta Rolls (with Phyllo)
Equipment
- Mixing Bowl
- Pastry brush
- Knife
Ingredients
- 24 oz fresh spinach coarsely chopped
- 1 lb feta cheese crumbled
- ½ cup fresh dill finely chopped
- 8 qty scallions diced
- 3 qty large eggs whisked
- ⅛ - ¼ cup olive oil
- 1 teaspoon ground black pepper
- ½ teaspoon kosher salt
- 1 package 16 oz phyllo pastry sheets, thawed if frozen 16 oz phyllo pastry sheets, thawed if frozen
- 1 cup 2 sticks unsalted butter, melted (for brushing)
Instructions
- Preheat your oven to 375°F (190°C) and position a rack in the center.
- In a large mixing bowl, combine the coarsely chopped spinach, crumbled feta cheese, fresh dill, diced scallions, whisked eggs, olive oil, ground black pepper, and kosher salt. Mix well until all the ingredients are thoroughly combined.
- Unwrap and unfold the phyllo pastry sheets. To prevent the phyllo from drying out, cover the stack with a warm damp dish towel while you work with individual sheets.
- Carefully cut the whole stack of phyllo sheets in half, so you have two equal-sized stacks.
- Take one half sheet of phyllo at a time and place it on a clean work surface. Fold it in half and lightly brush the sheet with melted butter.
- Spoon a portion of the spinach and feta mixture along the width of the phyllo sheet, leaving a small border on the sides. Fold in the sides of the phyllo over the filling, then roll it up tightly from the bottom to create a neat roll. Brush the top of the roll with more melted butter to seal it.
- Repeat the rolling process with the remaining phyllo sheets and spinach mixture until you have made all the rolls.
- Place the rolls on a baking sheet, leaving a bit of space between each one. Bake in the preheated oven for approximately 22 minutes, or until the rolls turn golden brown and crispy.
- For an extra touch of browning, you may turn on the broiler for 1 additional minute, but keep a close eye on them to prevent burning.
- Once baked, remove the rolls from the oven and let them cool slightly before serving.
Video
Notes
- Spinach - To substitute fresh spinach with frozen spinach, thaw the frozen spinach according to package instructions and drain any excess water thoroughly.
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