Spanakopita-Inspired Phyllo Roll with Spinach and Feta

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A golden baked phyllo roll stuffed with a flavorful mixture of spinach, feta, and fresh herbs, offering a flaky, savory appetizer or main dish. This Greek-inspired vegetarian recipe, ready in about 55 minutes, pairs fresh spinach leaves, feta cheese, phyllo dough sheets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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.

Ingredients

• 400 g, roughly chopped fresh spinach leaves
• 200 g, crumbled feta cheese
• 8 phyllo dough sheets
• 4 tbsp extra virgin olive oil
• 3, finely sliced green onions
• 2 tbsp, chopped fresh dill
• 2 tbsp, chopped fresh parsley
• 2, beaten eggs
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp, grated lemon zest

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). In a large skillet, heat 2 tbsp extra virgin olive oil over medium heat. Add 3 sliced green onions and sauté for 2 minutes until softened. Add 400 g chopped fresh spinach and cook until wilted and most moisture evaporates, about 4-5 minutes. Remove from heat and let cool.
2. Step 2: In a mixing bowl, combine the cooled spinach mixture with 200 g crumbled feta cheese, 2 beaten eggs, 2 tbsp chopped fresh dill, 2 tbsp chopped fresh parsley, 1 tsp sea salt, 1/2 tsp black pepper, and 1 tsp grated lemon zest. Mix thoroughly.
3. Step 3: Lay one sheet of phyllo dough flat and brush lightly with 1/2 tbsp extra virgin olive oil. Layer another sheet on top and brush again. Spread about 1/4 of the filling along the long edge of the phyllo, then carefully roll into a tight log. Repeat with remaining sheets and filling.
4. Step 4: Place the rolls seam side down on a baking sheet lined with parchment paper. Brush the tops with remaining olive oil and bake for 25-30 minutes until golden brown and crisp. Let cool 5 minutes before slicing to serve.