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Golden crispy spanakopita rolls topped with crumbled Greek feta cheese and fresh parsley served with tzatziki sauce and side salad.

Spanakopita Rolls Recipe

Golden, shatteringly crisp phyllo rolls packed with a savory filling of spinach, tangy feta cheese, fresh dill, and garlic. Baked with olive oil for an authentic Mediterranean diet twist.
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Prep Time 25 minutes
Cook Time 35 minutes
Servings: 12
Calories: 185
Ingredients Method Notes

Ingredients
  

Spinach & Feta Filling:
  • * 1 tbsp Extra Virgin Olive Oil
  • * 1 small yellow onion finely diced
  • * 2 cloves garlic minced
  • * 10 oz 300g fresh baby spinach (or frozen spinach, thawed and squeezed completely dry)
  • * 8 oz 225g Greek feta cheese, crumbled
  • * 1 cup 100g shredded mozzarella or ricotta cheese
  • * ¼ cup Parmesan cheese finely grated
  • * 1 large egg lightly beaten
  • * ¼ cup fresh dill or parsley finely chopped
  • * Pinch of ground nutmeg salt, and freshly cracked black pepper
Pastry & Assembly:
  • * 1 pack store-bought phyllo pastry sheets thawed overnight in fridge
  • * ½ cup Extra Virgin Olive Oil or ½ cup melted unsalted butter
  • * Extra crumbled feta and chopped fresh parsley for garnish

Method
 

Cook the Filling:
  1. Heat 1 tbsp olive oil in a large skillet over medium heat. Sauté diced yellow onion and minced garlic for 3-4 minutes until translucent. Add chopped spinach and cook until wilted (3-5 minutes).
Squeeze Dry (CRITICAL):
  1. Transfer cooked spinach to a clean kitchen towel or fine strainer and wring out every drop of liquid until completely dry. Allow to cool.
Mix Filling:
  1. In a large bowl, combine cooled dry spinach, crumbled feta, shredded mozzarella or ricotta, Parmesan, beaten egg, chopped dill or parsley, nutmeg, black pepper, and a light pinch of salt.
Assemble Rolls:
  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Unroll phyllo dough and cover stack with a slightly damp towel. Lay 1 sheet flat, brush lightly with Extra Virgin Olive Oil, and layer additional sheets (3-4 sheets total per roll).
Roll:
  1. Spoon ½ cup of filling along the short edge closest to you. Fold the side edges inward burrito-style, and roll tightly into a log.
Bake:
  1. Place seam-side down on the prepared baking sheet. Brush tops generously with Extra Virgin Olive Oil or melted butter. Bake for 30–35 minutes until deep golden brown and crisp.
Garnish & Serve:
  1. Rest 5 minutes. Top with extra crumbled feta and fresh parsley. Serve hot with tzatziki sauce and a fresh garden salad.

Notes

* Storage: Store leftover baked rolls in an airtight container in the refrigerator for up to 4 days. Reheat at 350°F in an oven or air fryer for 6-8 minutes.
* Freezing Tip: Freeze raw, unbaked rolls on a sheet tray until solid, then transfer to a freezer bag for up to 3 months. Bake straight from frozen at 375°F for 37-42 minutes.
* Air Fryer Option: Cook assembled rolls at 360°F (180°C) for 12-15 minutes until golden and crispy.