Spinach Feta Phyllo Rolls
Flaky phyllo dough filled with a creamy spinach, feta, and herb mixture. These golden rolls are high in protein, fiber-rich, and lightly buttery, making them a perfect appetizer or snack. Quick to prepare and easy to serve, they’re ideal for meal prep, parties, or a wholesome everyday treat.
Equipment
- 1 Baking sheet
- 1 Sheet of foil
- 1 food processor
- 1 pastry brush
- 1 chef’s knife
Ingredients
- 1 package phyllo dough sheets thawed
- 1 package frozen spinach thawed and squeezed dry
- 2 cups crumbled feta cheese
- ½ cup grated Parmesan cheese
- 1 cup melted butter or olive oil spray alternative
- ½ small onion chopped
- 3 cloves garlic minced
- Juice of 1 lemon
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried dill
- 1 tsp dried thyme
- ½ tsp dried parsley
Instructions
- Prepare Phyllo Dough: Begin by removing the phyllo dough from the freezer and allow it to thaw according to the package instructions. This usually requires several hours in the refrigerator or overnight. Handle the sheets gently as they are delicate and prone to tearing. Keep the dough covered with a clean, slightly damp kitchen towel while working to prevent it from drying out.
- Preheat Oven: Set your oven to 375°F (190°C) to ensure it reaches the perfect temperature while you prepare the filling. This will help the phyllo layers crisp evenly and achieve a golden-brown color. Line a large baking sheet with foil to make cleanup easier and to prevent sticking.
- Prepare Aromatic Base: Chop the 1/2 small onion finely and mince the 3 garlic cloves. Place both into a food processor. Pulse them a few times until the mixture becomes a fine, fragrant base. This step releases their natural sweetness and aroma, which will enhance the filling’s flavor.
- Make Cheese-Herb Mixture: Add the 2 cups crumbled feta cheese, 1/2 cup grated Parmesan cheese, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dill, 1 tsp thyme, 1/2 tsp parsley, and the juice of 1 lemon to the food processor. Pulse until the ingredients combine into a smooth, creamy mixture. Transfer this mixture into a medium-sized mixing bowl. This will serve as the rich, flavorful base of your filling.
- Incorporate Spinach: Thaw, drain, and squeeze the 1 package frozen spinach thoroughly to remove excess moisture, preventing soggy rolls. Chop slightly if desired, then fold the spinach into the cheese-herb mixture in the bowl. Mix well until evenly distributed. Taste and adjust seasoning if necessary. The mixture should be creamy, well-flavored, and slightly firm to hold its shape when rolled.
- Layer Phyllo Sheets: Place two phyllo sheets on the foil-lined baking sheet. Using a pastry brush, gently coat the surface with a thin layer of melted butter or lightly spray with olive oil. Lay two additional sheets on top and repeat the brushing process. Continue this process, adding two sheets at a time and brushing each layer until you have 10-12 sheets stacked. Be gentle to avoid tearing, and work slowly for even coverage and crispiness.
- Spread Filling: Spoon approximately one-quarter of the spinach and cheese mixture evenly onto the layered phyllo stack, leaving about 1 inch of space along one long edge. This free edge will allow you to seal the roll properly. Spread the mixture gently to avoid tearing the delicate phyllo sheets.
- Roll the Phyllo: Starting at the opposite edge from the empty strip, begin rolling the phyllo stack tightly over the filling into a log. Brush the exposed edge with a bit of melted butter or olive oil to seal the roll and prevent it from unraveling during baking. Repeat this process for the remaining filling and phyllo sheets, creating four long logs in total.
- Cut into Portions: Using a large, sharp chef’s knife, cut each roll into 12 bite-sized pieces. For clean cuts, use a single, swift motion instead of a sawing motion to prevent the layers from separating. Arrange the pieces back on the foil-lined baking sheet, leaving a small space between each for even browning.
- Bake Until Golden: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the rolls turn golden brown and crisp around the edges. The phyllo should flake beautifully, and the filling should be heated through without spilling out.
- Cool and Serve: Allow the rolls to cool for 5-10 minutes before handling. Serve warm to enjoy the best combination of flaky phyllo and creamy spinach-feta filling. These rolls are perfect for appetizers, snacks, or a quick party treat. They can be stored briefly at room temperature or refrigerated for later enjoyment.
Notes
- Always handle phyllo dough gently; it tears easily if dried out or handled roughly.
- Thaw frozen spinach completely and squeeze out excess water to prevent soggy rolls.
- Use a pastry brush for even butter or oil layering for maximum crispiness.
- Fresh herbs enhance flavor, but dried herbs can be substituted if needed.
- Rolls can be made ahead and baked just before serving to save time.
- Sharp knife cuts prevent the layers from unraveling, giving neat, bite-sized pieces.
