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Spinach and Feta Rolls

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5 from 10 reviews

  • Author: Living the Gourmet
  • Total Time: 40 minutes
  • Yield: 4 servings 1x


Units Scale
  • 2 cups fresh spinach, cooked down
  • 1/2 shallot, diced
  • salt & pepper to taste
  • 2 cloves garlic, grated
  • 1/4 cup ricotta cheese
  • 1/2 cup crumbled feta
  • 1 egg
  • 1/4 cup parmesan cheese, grated
  • 1/2 teaspoon nutmeg, grated
  • 6 phyllo sheets, divided in half
  • 1/4 cup butter, melted
  • Sesame seeds, for topping (optional)

For the whipped feta dip:

  • 1/2 cup ricotta cheese
  • 1/4 cup crumbled feta
  • Zest of 1/2 lemon
  • 1 teaspoon lemon juice
  • 2 teaspoons honey
  • Salt & pepper, to taste
  • 1/2 teaspoon nutmeg, grated
  • 2 tablespoons olive oil


  1. In a medium pan over medium-high heat, cook shallot and garlic with a drizzle of olive oil, until the shallot is translucent.
  2. Add the fresh spinach and cook down.  Season with salt and pepper.
  3. In a large bowl, whisk together ricotta, feta, egg, parmesan, nutmeg, and cooked spinach.
  4. Preheat oven to 375 degrees F.
  5. Brush phyllo pastry with butter.  Place about a tablespoon worth of filling at the bottom of the pastry, keeping it centered.  Gently roll the phyllo halfway.  Fold the sides and continue rolling all the way.  Gently transfer to a lined baking sheet, brush each pastry roll with butter and if desired, sprinkle with sesame seeds.
  6. Bake for 25 minutes or until golden.
  7. Remove and let cool while preparing the dip.

For the whipped feta dip:

  1. Combine all the ingredients in a food processor and pulse until smooth and creamy.
  2. Transfer to a serving bowl and serve alongside the spinach rolls.  Enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 25
  • Category: Appetizers
  • Method: Bake
  • Cuisine: Mediterranean
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