Sautéed Spinach and Feta Spanakopita-Stuffed Phyllo Rolls

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Golden, flaky phyllo dough filled with sautéed spinach, tangy feta, and fresh herbs, perfect as a savory appetizer or light dinner. This greek-inspired vegetarian (vegetarian) ready in about 45 minutes pairs ounces fresh spinach leaves, tablespoons olive oil, medium, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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: 25 min Serves 4 Greek cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 finely chopped medium onion and sauté for 4-5 minutes until translucent.
  2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Add 12 ounces fresh spinach leaves and cook, stirring, until wilted and excess moisture evaporates, about 5 minutes.
  3. Step 3: Remove from heat and transfer the spinach mixture to a bowl. Let cool slightly, then stir in 8 ounces crumbled feta cheese, 2 tablespoons chopped fresh dill, 2 tablespoons chopped fresh parsley, 1/2 teaspoon black pepper, and 1/4 teaspoon salt.
  4. Step 4: Preheat oven to 375°F. Lay one sheet of phyllo dough on a clean surface and brush with 1/2 tablespoon melted butter. Layer a second sheet on top and brush again.
  5. Step 5: Spoon about 1/4 cup of the spinach mixture along one edge of the phyllo and carefully roll into a tight log. Place on a baking sheet seam side down. Repeat with remaining ingredients to make 8 rolls.
  6. Step 6: Brush the tops with remaining melted butter and bake for 20-25 minutes until golden and crisp.

Equipment for this recipe

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Frequently asked questions

How long does Sautéed Spinach and Feta Spanakopita-Stuffed Phyllo Rolls take to make?

Total time is about 45 minutes (20 min prep + 25 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 Sautéed Spinach and Feta Spanakopita-Stuffed Phyllo Rolls?

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 ounces fresh spinach leaves from drying out.

Can I substitute ingredients in Sautéed Spinach and Feta Spanakopita-Stuffed Phyllo Rolls?

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 Sautéed Spinach and Feta Spanakopita-Stuffed Phyllo Rolls for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

Is Sautéed Spinach and Feta Spanakopita-Stuffed Phyllo Rolls vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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