Spanakopita Rolls with Spinach, Feta and Phyllo

Name: Spanakopita Rolls with Spinach, Feta and Phyllo
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12 rolls
Cuisine: Greek
Ingredients: 450 g cooked spinach, well drained; 1 whole medium onion, finely diced; 200 g feta, crumbled; 40 g Parmesan, grated; 3 whole large eggs; 1/2 tsp ground nutmeg; 60 ml olive oil, divided; 12 sheets phyllo pastry; 1/2 tsp black pepper

Crisp phyllo rolls filled with spinach, feta, egg and Parmesan.

By Hez ArslanUpdated October 2, 2026

Total 1 hrMakes 12 rolls

Jump to Recipe

These flaky spanakopita rolls wrap spinach, feta and herbs in crisp phyllo. Drain the cooked spinach very well so steam does not soften the pastry, and keep unused phyllo covered while assembling. Heat oven to 190°C (375°F). Cook onion in 1 tablespoon oil until soft. Cool, then mix with spinach, feta, Parmesan, eggs, nutmeg and pepper. Lay one phyllo sheet flat and brush lightly with oil. Top with another sheet; cut lengthwise into strips. Place a spoonful of filling near each strip end and fold into compact rolls, tucking sides in. Repeat with remaining pastry and filling. Place seam-side down on a lined tray, brush with remaining oil and bake 25 to 30 minutes until crisp and golden.

Recipe card

Spanakopita Rolls with Spinach, Feta and Phyllo

Prep 30 minCook 30 minTotal 1 hrYield 12 rolls

Adjust recipe Only numbered ingredient amounts change.

Equipment: Knife, cutting board, mixing bowl and suitable pan

Ingredients

450 g cooked spinach, well drained 1 whole medium onion, finely diced 200 g feta, crumbled 40 g Parmesan, grated 3 whole large eggs 1/2 tsp ground nutmeg 60 ml olive oil, divided 12 sheets phyllo pastry 1/2 tsp black pepper

Instructions

Prepare filling
Heat oven to 190°C (375°F). Cook onion in 1 tablespoon oil until soft. Cool, then mix with spinach, feta, Parmesan, eggs, nutmeg and pepper.
Layer pastry
Lay one phyllo sheet flat and brush lightly with oil. Top with another sheet; cut lengthwise into strips.
Fill rolls
Place a spoonful of filling near each strip end and fold into compact rolls, tucking sides in. Repeat with remaining pastry and filling.
Bake
Place seam-side down on a lined tray, brush with remaining oil and bake 25 to 30 minutes until crisp and golden.

How to tell when it is ready

Pastry is crisp and deeply golden; filling is hot throughout.

Tips

Prepare and measure ingredients before cooking.
Cut ingredients into even pieces.
Taste and adjust seasoning near the end.
Cool leftovers promptly and refrigerate covered.

Troubleshooting

If the dish is too dry, add a little liquid gradually.
If browning too quickly, reduce the heat.

Substitutions

Use a suitable neutral oil if needed.
Choose vegetable broth for a vegetarian version where appropriate.

Variations

Adjust herbs or spices to taste.
Add a squeeze of lemon for brightness.

Serving suggestions

Serve as part of a balanced meal.
Pair with a crisp green salad.
Offer fresh herbs at the table.
Serve with bread or a suitable grain.

Make ahead

Measure ingredients ahead; refrigerate perishable components and cook shortly before serving.

Storage

Refrigerate leftovers within 2 hours and use within 3 days.

Food safety

Contains wheat, egg and dairy. Keep phyllo covered so it does not dry out.

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate promptly.

How should I store greek spanakopita rolls?

Refrigerate leftovers within 2 hours and use within 3 days.

Serve promptly and refrigerate leftovers safely.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.