Spinach Feta Phyllo Rolls—Easy, Quick Appetizer

Post Updated Dec 2024

This spinach feta phyllo roll recipe (try saying that one fast!) is one of my favorite appetizers—ever. These tasty little Greek-inspired hors d’oeuvres are always the first to go at a gathering.

I don’t know what I like best: the warm, cheesy filling, full of herbs and a bite of spinach, or the light, crispy, phyllo dough that flakes into a million buttery little pieces with every bite. The tanginess of the feta cheese is perfectly complemented by salty parmesan and it makes this cheesy appetizer hard to resist.

This wonderfully savory stuffed pastry is the perfect finger food that will set you apart from the bunch. After all, no one wants to show up at a party with the same dish as someone else!

And, while all that is absolutely fantastic, one more thing I just ADORE about this recipe is its simplicity! You don’t have to tear apart your whole kitchen or block off an entire day in your calendar to whip up this delicacy.

Impress all your friends at dinner parties, wine tastings, or family gatherings—and still have time to curl your hair.

So, grab your ingredients, and let’s get rolling.

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Spinach Feta Roll Ingredients

• Start with frozen phyllo dough sheets—I buy this pack in my local grocery store. Be sure to review the package instructions and give them enough time to thaw before you plan to cook.
• You’ll need melted butter or olive oil to brush between each sheet of phyllo dough to make it crisp and add rich flavor. Use olive oil spray for faster prep.
• Spinach is the first component of the filling—use a block of frozen, thawed spinach. If you’d like to use fresh spinach, be sure to chop, wilt, and drain it before proceeding with the recipe.
• Feta and parmesan cheese are the two stars of our show. Use high-quality cheese (like block feta in brine) for best results.
• Fresh onion and garlic are our alliums of choice to add a kick of savory flavor. The onions also keep the filling moist.
• Finally, flavor the filling with lemon juice (the acidity cuts through the fatty flavors) as well as salt, black pepper, dill, thyme, and parsley. 

Don’t Forget Your Kitchen Tools:

• Large baking sheet (or two smaller ones)
• Aluminum foil
• Food processor—I love my Cuisinart Mini-Prep processor. It’s so easy to use and takes up almost no space in my cabinets! If you don’t have one, mince all of the filling ingredients until fine, including the feta cheese.
• Pastry brush—I like silicone ones like this. They’re easier to clean and leave no trace of woody fibers in your food.
• Chef’s knife and cutting board.

Recipe FAQs & Tips

Here is some more information you may find helpful before making the spinach feta phyllo rolls:

Q: What’s the difference between phyllo and filo?

A: Phyllo is the original spelling of the Greek word meaning leaf. Both spellings convey the same idea: a paper-thin dough that is used to create light, airy pastry.

Q: Do I have to make this as a roll, or can I layer the recipe instead?

A: This recipe can be layered and cut into squares or triangles (like baklava.) You can also spoon the filling into mini phyllo dough cups.

Q: Is there a difference between phyllo dough and puff pastry rolls?

A: Yes; phyllo dough comprises many paper-thin sheets of dough brushed with fat and layered atop each other. The “dough” sheets are separate from the fat.

On the other hand, puff pastry is created through a lamination process, which combines the dough and butter into one unit. Layers of cold butter and dough are folded together and rolled thin. This process is repeated multiple times, which creates flaky layers during baking—see an example of this in my Fig and Cream Cheese Danish recipe.

Q: How do I make spinach feta phyllo rolls in advance?

A: Since this appetizer is best served straight out of the oven, I’ve made it easy to prep in advance. Follow the recipe right up until the last step.

However, before baking, cover the rolls with foil and chill in the refrigerator. You can store them this way for up to three days. Simply remove the top layer of foil and pop them in the oven when you’re ready to enjoy!

Q: How do I store spinach feta phyllo rolls? 

A: These cheesy spinach rolls are best eaten warm. To store any leftovers, seal bites in an airtight container or cover them with plastic wrap and keep them in the refrigerator for three days. Reheat in the oven covered with foil until warm.

Spinach Feta Phyllo Rolls vs. Spanakopita (Spinach Feta Pie)

My spinach feta phyllo recipe is lightly inspired by the classic Greek dish, Spanakopita, but it takes some creative liberties. For example, traditional spinach feta pie doesn’t utilize garlic or lemon. However, this simple appetizer benefits both from the savory addition of flavor and the bright pop of citrus. 

Spanakopita is also usually made with olive oil, not butter. To give my rolls some height and extra crispness, I prefer butter. Olive oil has virtually no water in it, while butter has around 15-20% water.

When the butter heats up, the water evaporates, which ever so slightly lifts the layers of pastry apart. It’s the same phenomenon that makes pastries like croissants puff into a million buttery layers. You could use olive oil to create something more loyal to the traditional Greek dish, but the rolls will be slightly smaller.

In creating this recipe, I wanted to pay homage to the classic Mediterranean dish but put my own spin on it. I like to cook and create new, fusion dishes of my favorite meals, but I also want to respect the history of food traditions. So, that’s why I gave this appetizer the title “Spinach Feta Phyllo Rolls,” rather than calling it “Spanakopita Bites.”

All that said, if you enjoy Greek food as much as I do, you’ll love this inspired twist.

Spinach Feta Phyllo Roll Recipe

Before getting started, check out my video tutorial here, first:

As always, if you have any questions, feel free to leave them in the comments at the bottom of this post!

Enjoy Your Spinach Feta Phyllo Rolls

I hope you love these delicious and easy spinach feta phyllo rolls—the most difficult part is not eating them all before your guests arrive.

Don’t forget to find me on Instagram so we can keep in touch, and be sure to tag me in any photos you post of your tasty appetizer! I love to see your works of culinary art.

If you’re in the mood for more tasty spinach treats, check out my delicious spinach and mushroom quiche recipe—it makes the best brunch. (Or, save the link and pin it for later!)

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XOXO,

PS—Don’t Forget Dessert!

Try my Easy Kolaczki Cookies for dessert tonight—they fly off the table and are a great way to finish off any meal.

Double PS—

Addicted to Pinterest, like me? Pin one of the images below to save this recipe for later, or show it to your friends. After all, sharing is caring. 😉