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Golden crispy Spanakopita Phyllo Rolls drizzled with hot honey glaze and sprinkled with sesame seeds and fresh parsley on parchment paper.

Spanakopita Phyllo Rolls

Crispy, golden phyllo pastry rolls filled with a savory spinach, garlic, and Greek feta filling, finished with a sweet and spicy hot honey drizzle.
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Prep Time 25 minutes
Cook Time 25 minutes
Servings: 6
Calories: 285
Ingredients Method Notes

Ingredients
  

  • - 10 oz frozen chopped spinach thawed and squeezed completely dry (or 12 oz fresh spinach, wilted and squeezed dry)
  • - 1 cup Greek feta cheese crumbled
  • - ½ cup ricotta cheese or thick Greek yogurt
  • - 2 scallions green onions, finely chopped
  • - 2 tbsp fresh dill finely chopped
  • - 2 cloves garlic minced
  • - 1 large egg beaten
  • - ¼ tsp freshly grated nutmeg
  • - ½ tsp freshly cracked black pepper
  • - Salt to taste optional depending on feta saltiness
  • - 1 package phyllo dough thawed according to package directions
  • - ¼ cup unsalted butter melted
  • - ¼ cup extra virgin olive oil
  • - 3 tbsp pure raw honey
  • - 1 tsp crushed red pepper flakes
  • - 1 tbsp toasted sesame seeds for garnish
  • - 2 tbsp fresh parsley finely chopped (for garnish)

Method
 

Dry the Spinach:
  1. Wrap thawed or wilted spinach in a clean kitchen towel or multi-layer cheesecloth. Squeeze repeatedly over the sink until all excess liquid is removed and spinach is completely dry.
Mix the Filling:
  1. In a mixing bowl, combine squeezed dry spinach, crumbled feta, ricotta cheese, green onions, fresh dill, minced garlic, beaten egg, nutmeg, and black pepper. Stir until well combined.
Prepare Pastry Station:
  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Mix melted butter and extra virgin olive oil in a small bowl. Unroll phyllo dough and cover immediately with plastic wrap and a damp cloth towel.
Layer and Cut:
  1. Lay 1 sheet of phyllo on a clean surface, brush lightly with oil-butter mix. Top with a second sheet, brush again, and repeat until 3 to 4 sheets are layered. Cut lengthwise into 3 to 4-inch wide strips.
Fill and Roll:
  1. Place 2 tablespoons of spinach filling at the end of each strip. Fold edges over filling and roll up tightly into rectangular log packets. Place seam-side down on the prepared baking sheet.
Season and Bake:
  1. Brush tops with remaining oil-butter mixture. Score two light slashes across each roll, then sprinkle with sesame seeds and extra crumbled feta. Bake for 22 to 25 minutes until deeply golden brown and crisp.
Glaze and Serve:
  1. Warm honey and red pepper flakes in a small bowl for 30 to 60 seconds. Drizzle warm hot honey over rolls as soon as they leave the oven. Garnish with chopped fresh parsley and serve warm.

Notes

- Work fast with phyllo dough and keep unused sheets covered with a damp cloth towel to prevent drying and cracking.
- Make ahead by flash-freezing assembled raw rolls on a baking sheet for 2 hours, then storing in freezer bags for up to 3 months. Bake directly from frozen at 375°F (190°C) for 30 minutes.
- Never reheat in a microwave as steam will make the pastry soggy; always use an oven or air fryer to restore crispness.