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Hi, guys! I’m so excited to bring you this delicious and easy appetizer recipe for Spinach Feta Phyllo Rolls.
Chalk it up to the fall weather, but I’ve been in such a cooking mood lately! Unfortunately, circumstances have caused a whirlwind of a September for your girl, so I haven’t been able to do much of that at all.
Once upon a time…
… or rather, on the first of the month, a small-town girl named Lexis was cooking in her kitchen. Everything was going swimmingly until the big bad wolf (AKA, a beautiful ceramic platter) came crashing into the party.
So, basically, I tried to catch the platter. Regrettably, it had already busted in half on the way out of the cabinet and left me with a pretty scar on the palm of my dominant hand. Two stitches later, and a full-face of a make-up wasted, I waltzed out of the ER, ready to put this whole injury thing behind me.
Cue ominous piano riff.
One week and one day later, I took the stitches out of my hand. A few hours after, I found myself, the very cautious, non-outdoorsy type, riding as a passenger on the back of an ATV. And, before I knew it, we were catapulted into a ditch. (Before you get all mad at Max, no, he wasn’t the driver. He may be even more cautious than I am – LOL.)
Anyway, THANKFULLY we were okay considering the circumstances. Full of bumps and bruises, but no major injuries. And, of course, my second ER visit in eight days – more than I can remember in my lifetime. My wrist is sprained, but almost one week later at this point and I am finally (FINALLY!) able to put my hair in a messy bun, so, I’ll take the progress. Priorities, right?
At this point, typing is one of the easier things I can do, which means more blog content coming for you! Hooray!
This spinach feta phyllo roll recipe…
… (try saying that one fast!) is one of my favorite appetizers – ever. Whenever I take these babies to a gathering, they’re always gone in an instant.
I don’t know what I like best: the warm, chewy, cheesy inside, full of herbs and a bite of spinach? Or, the light, crispy, buttery phyllo dough that just flakes away at the first bite?
And, while all that is absolutely fantastic, the 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, and still have time to curl your hair. 😉
Let’s get started!
First things first, gather the following materials and ingredients.
- Baking sheet
- Food processor; I love my Cuisinart Mini-Prep processor – so easy to use and takes up almost no space in my cabinets!
- Pastry brush; I only use the silicone ones, like this! They’re easier to clean and leave no trace of woody fibers in your food.
- Chef’s knife; highly recommend this Cutco knife if you are in the market for a new one. I literally use it every single day in my kitchen, thanks to my MIL who got me hooked! She has used this brand for years.
- Package of frozen phyllo dough sheets (I buy this pack in my local grocery store; you’ll use about three-quarters of it)
- 10 oz package of chopped, frozen spinach, thawed and squeezed of water
- 2 cups crumbled feta cheese
- 1/2 cup of grated parmesan cheese
- Stick of melted butter OR use an olive oil spray
- 1/2 small onion, chopped
- 3 cloves of minced or finely chopped garlic
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp each of black pepper, dill, thyme, and parsley
Spinach Feta Phyllo Rolls Method:
First things first, thaw your phyllo dough sheets. Be sure to read the thawing instructions when you buy the dough. That way, you know how long it will take ahead of baking time. This is important because, usually, the dough needs at least one day in the refrigerator to thaw, before it will be ready for use.
Once the dough is thawed and ready for use, preheat your oven to 375 degrees Fahrenheit.
Next, chop up your onion and mince the garlic, putting both into your food processor along with the cheeses, lemon juice, salt, pepper, and herbs. Use the mix or “chop” setting on the processor to combine the ingredients. Then, transfer it all into a medium-sized bowl.
At this point, you can use a spoon or spatula to mix the spinach into the cheese mixture in that same bowl. Then, set it aside.
Now you will need to lay a single sheet of the thawed phyllo dough onto a foil-lined baking sheet. Using the pastry brush, coat the dough with an ultra-thin layer of melted butter, paying careful consideration not to tear the fragile edges. For a quicker, easier, and arguably healthier alternative to butter, use a spray bottle of olive oil.
Next, place another single sheet of dough atop the first, and cover this one with oil/butter as you did previously. Repeat this process with eight more sheets of dough; you will end with a thin stack of ten sheets buttered or oiled together. This “lamination” process, of sorts, will create super delicate, flaky layers that make these phyllo rolls so delicious!
Then, spoon out about a third of the spinach/cheese mixture onto the layered dough; spread it out as evenly as you can, though it doesn’t have to be perfect.
Starting at one of the longer edges, roll the entire dough stack into a tight log, brushing more butter or oil on the edge, if necessary, to adhere the dough to itself.
Starting from the step of laying out the dough sheets, repeat the process twice more, creating two more long spinach and feta phyllo rolls, each comprised of about ten sheets of phyllo dough. You will end with three long rolls.
Finally, using a nice, heavy chef’s knife, cut each roll into twelve one-inch pieces, approximately. It helps to move the knife in one swift, downward motion, rather than “sawing” through.
Place all of the spinach feta phyllo roll pieces back onto the foil-lined baking sheet, and bake for 15-20 minutes, or until golden brown and crisping around the edges.
Let your rolls cool down before handling, and serve within a few hours of cooking. These little bites are tasty at room temperature, too, so it is A-OK to make them a few hours in advance of serving.
Below are the printable instructions, in case you want to add it to your hardcopy recipe book:
Spinach Feta Phyllo Rolls
- Baking sheet
- Food processor
- Pastry brush
- Chef's knife
- 1 package thawed Phyllo dough sheets (you only need about 30 sheets)
- 1 package frozen spinach thawed, squeezed of water
- 2 cups crumbled Feta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup melted butter (alternatively, use an olive oil spray)
- 1/2 small onion
- 3 cloves minced garlic
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dill
- 1/2 tsp thyme
- 1/2 tsp parsley
- First, thaw the Phyllo dough according to the package instructions. Keep in mind, this may need to be done in the refrigerator a day or so in advance.
- Start by preheating the oven to 375 (F) degrees. Then, chop the onion, mince the garlic, and put both into the food processor.
- Add all of the remaining ingredients to the food processor EXCEPT the spinach, phyllo dough, and melted butter. Mix briefly, just until everything is well incorporated, and transfer into a medium-sized bowl.
- Next, with a spoon or spatula, mix the spinach into the contents of the bowl. Set aside.
- Then, layout a single sheet of phyllo dough on a foil-lined baking sheet. Using the pastry brush, coat the dough with an ultra-thin layer of melted butter, paying careful consideration not to tear the fragile edges. For a quicker, easier, and arguably healthier alternative to butter, use a spray bottle of olive oil.
- Then, place another sheet of phyllo dough atop the first, and coat it with butter or olive oil, as you did the first time.
- Repeat the layering and buttering with eight more sheets of dough.
- Next, spoon a third of the spinach-and-cheese mixture onto the phyllo dough stack, and spread it out evenly.
- Then, starting at one of the longer edges, roll the dough stack into a log, brushing some more butter (or spray) onto the edge to seal everything together. Set aside.
- Repeat this process twice more with the remaining spinach and cheese, using about 10 sheets in each log. You will end up with three long rolls.
- Finally, cut each roll into twelve inch-long pieces, approximately. It helps to use a large chef's knife to cut in one swift motion.
- Place all of the pieces back onto the foil-lined sheet, and bake for 15-20 minutes, or until fully golden brown and crispy around the edges.
- Let cool before handling. Serve within a few hours of baking for best taste.
Enjoy Your Spinach Feta Phyllo Rolls – Bon Appetite!
Just like that, you have some delicious 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! (Or, at least check the link to pin it for later!)
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Take care guys! Until next time…
Addicted to Pinterest, like me? Pin the image below to save this recipe for later or show it to your friends. After all, sharing is caring. 😉
These were delicious! I didn’t have quite enough feta so I used cottage cheese to make up the difference. I liked that this recipe didn’t have you cook the onion/garlic first and dirty more pans like a lot of other recipes, and still came out perfect. I’m super impressed with the frozen phyllo too, I was definitely intimidated at first.
I’m so happy to hear it! Great idea using the cottage cheese! Glad it worked out
What size of frozen spinach is used in the recipe?
Hi! I used a 10 oz package. 🙂
Can these be made a day ahead? Refrigerated and then Reheated in toaster oven?
Yes, you can premake them (assemble, bake, cool, and store, chilled, in an airtight container), but there is a risk that storing and reheating will cause the phyllo to become a little soggy – not majorly, but you may be able to tell a difference. If you have the time to bake the next day, I’d recommend assembling them and then (stopping before baking) covering in an airtight container and refrigerating the rolls overnight. Then, bake from chilled before serving. I hope this helps 🙂
Ok great, I will do that! Thank you so much!
They are yummy! I will definitely make again.
They sound yummy! Was wondering if they could be frozen unbaked?? Thanks
Hi, there! Yes, you can! In fact, if you’re going to freeze these, it’s better to do so before, rather than after baking. Then, you can bake straight from frozen (you may just need to increase the baking time a little bit.)
I used a 15oz container of ricotta cheese instead of feta and followed rest of recipe as written and it turned out great just so y’all know it was delicious!
I’m so happy you enjoyed it! Ricotta sounds great – thanks for the feedback!
This recipe sounds delicious! I do have a sister who doesn’t care for feta or goat cheese. Is there another cheese I could use?
I haven’t tried it, but cream cheese may work as a substitute! Let me know if you try it! 🙂
Ugh! Sorry for the stitches, but happy for the recipe! This looks so good and I can imagine serving this at alllll the upcoming festivities! Yum!
Thanks, it’s all healed up now, thankfully! Awesome! It’ll be a game-changer for sure. 😉
Your spinach roll-ups look tasty! I make a ham and veggie quiche recipe with spinach, and my family just loves it. Spinach is such an easy vegetable to add to recipes, and that’s my favorite way to eat it!
Spinach IS a great ingredient; so healthy too, and you barely know it’s there! 🙂 Enjoy!
These look so delicious!!!!! I love spinach and feta together. Add in Phyllo and you have perfect trifecta of flavor and texture. I can’t wait to make this!
I totally agree with the perfection of this combo! Can’t wait to see how you love them! 🙂
These spinach & feta phyllo rolls look like a delicious party appetizer! We buy the frozen version of these every year for a holiday party we host– I might have to give your recipe a try and make these appetizers homemade this year!
Awesome, they are really delicious and simple to make! Let me know if you have any questions. 🙂