Baked Spanakopita-Inspired Phyllo Rolls with Spinach and Feta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Golden baked phyllo rolls filled with a savory mixture of spinach, feta, fresh dill, and onions, perfect as an appetizer or light meal. This greek-inspired vegetarian ready in about 50 minutes pairs chopped fresh spinach leaves, crumbled feta cheese, medium, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 6 Greek cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until translucent.
  2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant. Stir in 10 oz chopped fresh spinach leaves and cook until wilted, about 3-4 minutes. Remove from heat and let cool.
  3. Step 3: In a mixing bowl, combine the cooled spinach mixture with 8 oz crumbled feta cheese, 2 tbsp chopped fresh dill, 1 tsp sea salt, 1/2 tsp freshly ground black pepper, and 1 tbsp lemon juice.
  4. Step 4: Lightly brush a clean surface with 1 tbsp extra virgin olive oil. Lay one phyllo sheet (about 9x14 inches) flat and brush it lightly with olive oil. Place another phyllo sheet on top and brush again.
  5. Step 5: Spoon about 3 tbsp of the spinach-feta filling along one edge of the phyllo sheet and roll tightly into a cylinder. Repeat with remaining sheets and filling.
  6. Step 6: Place rolls seam side down on a baking sheet lined with parchment paper and brush tops with olive oil. Bake for 25 minutes until golden and crisp.
  7. Step 7: Let cool for 5 minutes before serving warm.

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Frequently asked questions

How long does Baked Spanakopita-Inspired Phyllo Rolls with Spinach and Feta take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Spanakopita-Inspired Phyllo Rolls with Spinach and Feta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped fresh spinach leaves from drying out.

Can I substitute ingredients in Baked Spanakopita-Inspired Phyllo Rolls with Spinach and Feta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Spanakopita-Inspired Phyllo Rolls with Spinach and Feta for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Spanakopita-Inspired Phyllo Rolls with Spinach and Feta?

Greek vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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