Sautéed Spinach and Feta Spanakopita-Stuffed Phyllo Rolls

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 45 minutes, pairs fresh spinach leaves, olive oil, 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

12 ounces fresh spinach leaves
2 tablespoons olive oil
1 medium, finely chopped onion
3 cloves, minced garlic cloves
8 ounces crumbled feta cheese
2 tablespoons, chopped fresh dill
2 tablespoons, chopped fresh parsley
8 sheets, thawed phyllo dough sheets
4 tablespoons, melted unsalted butter
1/2 teaspoon black pepper
1/4 teaspoon salt

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Instructions

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.
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.
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.
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.
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.
Step 6: Brush the tops with remaining melted butter and bake for 20-25 minutes until golden and crisp.