Spanakopita-Inspired Spinach and Feta Phyllo Roll

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A flaky phyllo pastry roll filled with a savory blend of spinach, feta, and fresh herbs, offering a classic Greek appetizer with a crisp golden crust. This greek-inspired vegetarian ready in about 60 minutes pairs feta cheese, crumbled, sheets phyllo dough sheets, stalks green onions, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 25 min Cook: 35 min Serves 6 Greek cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 12 oz thawed and well-drained chopped spinach, 8 oz crumbled feta cheese, 3 finely chopped green onions, 2 tbsp chopped fresh dill, 2 tbsp chopped fresh parsley, 2 large beaten eggs, 1/2 tsp black pepper, and 1/4 tsp salt; mix until evenly incorporated.
  2. Step 2: Preheat oven to 375°F (190°C) and lightly brush a baking sheet with 2 tbsp of the 1/3 cup extra virgin olive oil.
  3. Step 3: Lay one phyllo sheet (out of 10 sheets) flat on a clean surface and brush it lightly with about 1 tbsp olive oil. Place another sheet on top and brush again. Repeat until 5 sheets are stacked.
  4. Step 4: Spread half of the spinach-feta mixture evenly along one long edge of the phyllo stack, leaving a 1-inch border.
  5. Step 5: Carefully roll the phyllo dough over the filling, tucking in the sides as you go to form a tight log. Place seam side down on the prepared baking sheet.
  6. Step 6: Repeat steps 3-5 with the remaining 5 phyllo sheets and spinach mixture to make a second roll.
  7. Step 7: Brush the tops of both rolls generously with the remaining olive oil and bake for 30-35 minutes until golden brown and crisp. Let cool for 10 minutes before slicing.

Equipment for this recipe

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Frequently asked questions

How long does Spanakopita-Inspired Spinach and Feta Phyllo Roll take to make?

Total time is about 60 minutes (25 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 Spinach and Feta Phyllo Roll?

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 feta cheese, crumbled from drying out.

Can I substitute ingredients in Spanakopita-Inspired Spinach and Feta Phyllo Roll?

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 Spinach and Feta Phyllo Roll 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 Spanakopita-Inspired Spinach and Feta Phyllo Roll?

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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