Our Spinach and Feta Rolls feature crunchy layers of golden-brown phyllo pastry with a creamy spinach and feta cheese filling.

Perfectly portioned, these spinach rolls work great as an irresistible appetizer or a delectable snack, one that’s as indulgent as it is elegant. These are a true indulgence, capable of elevating any gathering or quelling that midday craving in style.

We’ll be pairing today’s phyllo rolls with a whipped ricotta and feta dip, as shown in the pictures. However, these rolls also pair deliciously alongside other favorites such as a refreshing cucumber and lemon tzatziki – for a more traditional pairing or a fresh tomato salsa. They also work wonderfully as a side to your favorite charcuterie boards, or alongside a traditional Hellenic mezze platter. Versatility is the name of the game here.

However, what really sets these phyllo rolls apart, aside from their delicious flavor and contrasting textures, is their delightful simplicity. With just a handful of simple ingredients and a few straightforward steps, you can effortlessly create these bite-sized wonders that pack a punch of flavor in every bite.

So, whether you're hosting a cocktail party, brunch gathering, or simply craving a savory snack, these Spinach and Feta Phyllo Rolls are sure to impress. Now, without further delay, let's get rolling!

Recipe Overview – What to Expect

The Overview: These Spinach and Feta Phyllo Rolls are a delightful appetizer or snack option. They consist of a savory spinach and feta cheese filling wrapped in crispy layers of buttery phyllo pastry.
Taste and Texture: In terms of taste, they offer the traditional spinach experience, that being a combination of earthy spinach, tangy feta cheese, creamy ricotta, and aromatic garlic and nutmeg. The phyllo pastry adds a crunchy texture to contrast with the creamy filling, resulting in a satisfying ‘spinach pie bite.’
Storage: These rolls can keep in the fridge for about three to four days, or up to the three months in the freezer. Storage tips below.
Pairing: These phyllo rolls pair well with a variety of accompaniments, such as a fresh green salad, tzatziki sauce, or roasted vegetables. They can also be served as part of a mezze platter or as an appetizer for a dinner party.
Difficulty Level: Handling phyllo dough is always tedious, there’s no denying that. However, with a little patience, even novice cooks can successfully recreate this recipe. See below for some tips on handling phyllo dough.

Ingredient Checklist – Everything You’ll Need

2 cups fresh spinach, cooked down
- Note: Fresh spinach can be substituted with frozen spinach, but be sure to thaw and drain it well before use.
- Tip: Squeeze out excess moisture from the cooked spinach to prevent the filling from becoming too watery.
½ shallot, diced
- Substitution: You can use finely chopped onion instead of shallot for a similar flavor.
- Tip: For a milder onion flavor, you can soak the diced shallot or onion in cold water for a few minutes before using it.
Salt & pepper to taste
- Tip: We want to season the spinach generously to bring out as much flavor as possible.
2 cloves garlic, grated
- Tip: Grating the garlic ensures it's evenly distributed throughout the filling, imparting a robust garlic flavor.
¼ cup ricotta cheese
- Tip: Opt for whole milk ricotta cheese for a creamier texture.
½ cup crumbled feta
- Tip: The quality of the feta matters. Good feta will have a ‘bite’ to it, with salty and bitter nuances, whereas low-quality feta can come off as ‘sour’ or even ‘astringent’ tasting. Not fun.
1 egg
- Tip: The egg helps bind the filling together and adds richness to the mixture.
¼ cup parmesan cheese, grated
- Tip: Freshly grated Parmesan cheese offers superior flavor compared to pre-grated varieties.
½ teaspoon nutmeg, grated
- Tip: Freshly grated nutmeg provides the best aroma and flavor, but ground nutmeg can be used as a substitute.
6 phyllo sheets, divided in half
- Note: Phyllo dough is delicate and dries out quickly, so keep it covered with a damp towel while working to prevent it from becoming brittle.
¼ cup butter, melted
- Tip: Brush each phyllo sheet with melted butter to create a crisp and golden crust.
- Note: I strongly recommend using unsalted butter for the brushing process.
Sesame seeds, for topping (optional)
- Tip: Toast the sesame seeds lightly before sprinkling them over the rolls for added flavor and crunch.

Handling Phyllo Dough Tips

I have never learned to ‘enjoy’ handling phyllo dough. It’s finicky, overly delicate, and uncooked phyllo demands that it be used immediately, as it does ‘not’ store well after being opened. However, with enough patience and attention to detail, phyllo dough offers immensely rewarding possibilities for any occasion, from delicate pastries to savory main courses. It is very much worth learning to use this particular confection.

With that in mind, here are my top tips for using phyllo dough.

It’s all in the thaw: If using frozen phyllo dough (and I strongly recommend you do), make sure to thaw it overnight in the refrigerator. Avoid thawing it at room temperature, as this can lead to condensation and make the dough soggy. Yes, this means thawing it ‘slowly.’ There’s no getting around this – phyllo is finicky.
Moisture Matters: Phyllo dough is very delicate and prone to drying out quickly. To prevent it from drying out while you work, cover the sheets you're not using with a damp kitchen towel or plastic wrap.
Work Quickly: Phyllo dough dries out fast, so work swiftly but carefully. Have all your ingredients and tools ready before you start assembling your dish. Do ‘not’ set out your phyllo ‘until’ you are ready to begin using it.
Brush with Butter or Oil: As you layer and shape the phyllo, brush each sheet with melted butter or oil. This adds flavor and helps create that signature flaky texture.
Layer Carefully: When layering phyllo sheets, handle them gently to avoid tearing. If a sheet does tear, don't worry too much—it can usually be patched up with a bit of butter and another layer of phyllo. This is where scraps come in handy. Don’t throw the scraps away, use them as patches.
Mind the Thickness: Depending on your recipe, you may need to layer multiple sheets of phyllo for the desired thickness. Be sure to brush each layer with butter or oil to ensure even baking and flavor distribution.
Roll or Fold with Precision: Whether rolling the phyllo, take care to roll or fold the phyllo dough tightly but without squishing the filling. This helps maintain the layers and prevents the filling from leaking out during baking.
Don't Overcrowd: Leave a few inches between each roll. Make sure to leave some space between them on the baking sheet. This allows for proper air circulation and ensures even baking.
Bake to Perfection: Follow your recipe's baking instructions carefully, and keep an eye on your phyllo creation as it bakes. It should turn golden brown and crispy on the outside while remaining tender on the inside.
Serve Promptly: This applies to phyllo recipes. Phyllo pastries (both sweet and savory) are best enjoyed fresh out of the oven when they're at their crispiest. Serve them promptly to wow your guests with their irresistible texture and flavor.