Crispy Spinach Feta Phyllo Rolls
These Spinach Feta Phyllo Rolls feature a creamy, flavorful blend of feta cheese, Parmesan, fresh herbs, and nutrient-rich spinach wrapped in delicate, flaky phyllo dough. Baked until golden and crispy, they offer a perfect balance of textures and savory Mediterranean flavors. Rich in plant-based protein and fiber, these rolls are both nourishing and satisfying. Quick to prepare and bake, they make an excellent appetizer or snack for everyday meals, gatherings, or meal prep. Simple ingredients and straightforward steps ensure this recipe is accessible to cooks of all levels.
Equipment
- 1 Baking sheet
- Aluminum foil (enough to line the sheet)
- 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
- 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
- Properly Thaw the Phyllo Dough: Begin by removing the package of phyllo dough sheets from the freezer and place it in the refrigerator to thaw slowly overnight, as recommended on the package. If you’re short on time, thaw at room temperature for a few hours, ensuring the sheets become pliable but do not dry out. Once thawed, keep the dough covered with a damp kitchen towel to prevent it from drying and cracking while you prepare the filling.
- Preheat the Oven for Even Baking: Set your oven to preheat at 375°F (190°C). Position a rack in the center to allow even heat distribution. This temperature is ideal for crisping the phyllo without burning the delicate layers, resulting in golden, flaky rolls.
- Prepare Aromatics in the Food Processor: Peel and roughly chop half a small onion into manageable chunks. Peel and mince three garlic cloves finely. Place the onion and garlic into your food processor bowl. Pulse several times to break them down into small, evenly chopped pieces. This process releases their flavors quickly and ensures the filling will have a smooth texture without large chunks.
- Blend Cheese and Herbs into the Aromatics: To the food processor, add 2 cups of crumbled feta cheese and ½ cup of grated Parmesan cheese. Sprinkle in 1 teaspoon of salt, ½ teaspoon of freshly ground black pepper, 1 teaspoon of dried dill, 1 teaspoon of dried thyme, and ½ teaspoon of dried parsley. Finally, squeeze the juice of one lemon directly into the bowl to add brightness and acidity. Pulse repeatedly until all ingredients combine into a creamy, well-incorporated filling mixture with no large lumps.
- Incorporate the Spinach: Take the thawed package of frozen spinach and place it into a clean kitchen towel or several layers of paper towels. Twist and press firmly to squeeze out as much excess moisture as possible—this step is crucial to prevent soggy rolls. Once drained thoroughly, stir the spinach gently into the cheese and herb mixture using a spoon or spatula, ensuring even distribution throughout the filling.
- Prepare the Baking Surface: Line a large baking sheet with aluminum foil. This prevents the phyllo rolls from sticking and helps with easier cleanup after baking. Place the sheet on a flat, stable surface ready for layering your dough.
- Layer and Butter the Phyllo Dough Sheets: Unroll the thawed phyllo dough carefully on a clean work surface. Place two sheets side by side on the foil-lined baking sheet. Using a pastry brush, lightly coat the surface of the phyllo with melted butter or an olive oil spray, taking care not to tear the thin, fragile sheets. Repeat this layering and brushing process by adding two more sheets on top and coating again. Continue layering in pairs until you have stacked approximately 10 to 12 sheets, each brushed generously to ensure a golden, crispy finish.
- Spread the Filling on the Dough Stack: Spoon about one-quarter of the spinach and cheese filling onto one long edge of the layered phyllo dough. Using the back of a spoon or an offset spatula, gently spread the filling evenly along this edge, leaving approximately one inch of phyllo dough clear on the side closest to you. This space is vital for sealing the roll when you start to shape it.
- Roll the Phyllo into Logs: Beginning at the edge opposite the filling, carefully lift and roll the phyllo dough over the filling, using a gentle but firm motion to keep the roll tight and even. When you reach the bare edge of the dough, brush it lightly with melted butter or olive oil to act as glue. Press down gently to seal the roll, ensuring the filling stays inside. Place the finished roll aside on the baking sheet.
- Repeat to Create All Rolls: Repeat the layering, filling, and rolling process three more times with the remaining phyllo sheets and filling, creating four long logs in total. Each log should be uniform in size and well-sealed to prevent filling leakage during baking.
- Slice Rolls into Bite-Sized Portions: With a large, sharp chef’s knife, carefully slice each roll into approximately twelve pieces, about one inch long each. To achieve clean cuts without tearing the phyllo, use a single smooth downward motion rather than a sawing action.
- Arrange and Bake Until Golden: Place all the cut pieces flat on the foil-lined baking sheet, spacing them slightly apart to allow hot air to circulate and crisp each piece evenly. Transfer the baking sheet to the preheated oven and bake for 15 to 20 minutes. Keep a close eye on them during the last few minutes—your goal is a deep golden brown color with crispy edges and flaky layers.
- Cool and Serve for Best Taste: Once baked, remove the tray from the oven and allow the phyllo rolls to cool for 5 to 10 minutes before handling. This resting time helps the filling set and prevents burns. Serve the rolls warm for the best texture and flavor experience, either on their own or alongside your favorite Mediterranean dips or salads.
Notes
- Always keep phyllo dough covered with a damp cloth while working to prevent it from drying out and cracking.
- Thoroughly drain and squeeze the spinach to avoid soggy rolls. Excess moisture can cause the phyllo to become limp during baking.
- Use a sharp chef’s knife to slice the rolls cleanly without tearing the delicate dough layers.
- Butter or olive oil spray can be used for coating the phyllo; butter will give a richer flavor, while olive oil offers a lighter, heart-healthy option.
- These rolls can be made ahead and baked just before serving, making them convenient for entertaining or meal prep.
