Spanakopita-Inspired Phyllo Roll with Spinach and Feta
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 (vegetarian) ready in about 55 minutes pairs roughly chopped fresh spinach leaves, crumbled feta cheese, sheets 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.
Ingredients
- 400 g, roughly chopped fresh spinach leaves
- 200 g, crumbled feta cheese
- 8 sheets 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
Instructions
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Spanakopita-Inspired Phyllo Roll with Spinach and Feta take to make?
Total time is about 55 minutes (20 min prep + 35 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 Spanakopita-Inspired Phyllo Roll 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 crumbled feta cheese from drying out.
Can I substitute ingredients in Spanakopita-Inspired Phyllo Roll 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 Spanakopita-Inspired Phyllo Roll 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.
Is Spanakopita-Inspired Phyllo Roll with Spinach and Feta 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.
