Spanakopita Rolls: Crispy Phyllo Stuffed with Savory Spinach and Feta
Experience the irresistible crunch of golden phyllo dough wrapped around a savory filling of spinach, feta, and herbs with these Spanakopita Rolls. A staple of Greek cuisine, these handheld delights combine earthy spinach, tangy cheese, and aromatic dill, all encased in buttery, flaky layers. Perfect as an appetizer, snack, or light meal, they’re a celebration of Mediterranean flavors in every bite.
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The Story Behind Spanakopita Rolls
The origins of Spanakopita trace back to ancient Greece, where spinach and cheese pies were prepared as nourishing, vegetarian-friendly dishes. Over time, the recipe evolved, incorporating phyllo dough introduced during the Ottoman Empire’s influence. The roll format emerged as a practical adaptation, ideal for mezze platters and on-the-go eating. Each bite honors Greece’s culinary heritage while showcasing the versatility of fresh, wholesome ingredients.
Why You’ll Love This Recipe
- Crispy and Savory: Golden, buttery phyllo layers contrast beautifully with the creamy, herb-packed filling.
- Quick Assembly: Store-bought phyllo dough simplifies preparation for a restaurant-quality result at home.
- Versatile Serving: Serve as appetizers, party snacks, or pair with a salad for a light meal.
- Make-Ahead Friendly: Assemble in advance and bake just before serving for maximum crispiness.
Variations
- Cheese Lover’s: Add crumbled goat cheese or ricotta for extra creaminess.
- Herb-Infused: Mix in fresh mint, parsley, or chives for a vibrant twist.
- Protein-Packed: Incorporate cooked chicken, chickpeas, or pine nuts for added texture.
- Vegan Option: Substitute feta with vegan cheese and use olive oil instead of butter.
Storage
- Refrigerator: Store unbaked rolls in an airtight container for up to 24 hours before baking.
- Freezer: Freeze assembled, unbaked rolls on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 5–10 minutes to the cooking time.
Leftovers
- Chop and toss into a Greek salad for added crunch and flavor.
- Crumble over hummus or tzatziki as a crunchy garnish.
- Reheat in the oven at 350°F (175°C) for 10 minutes to restore crispiness.
Frequently Asked Questions
Can I use frozen spinach?
Yes, thaw and drain thoroughly to remove excess moisture. Squeeze in a clean kitchen towel to prevent sogginess.
How do I prevent the phyllo from tearing?
Keep phyllo sheets covered with a damp cloth while working to prevent drying. Handle gently and layer sheets quickly.
What can I substitute for feta?
Try goat cheese, ricotta salata, or a dairy-free alternative for a similar tangy flavor.
Can I make these vegan?
Absolutely! Use olive oil instead of butter and substitute feta with a plant-based cheese.
Spanakopita Rolls Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Servings: 16 rolls
Ingredients
For the Filling:
- 1 lb (450g) fresh spinach, chopped (or frozen, thawed and drained)
- 1 cup crumbled feta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh dill
- 2 green onions, finely chopped
- 1 large egg, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon nutmeg (optional)
For Assembly:
- 1 package (16 oz) phyllo dough, thawed
- 1/2 cup unsalted butter, melted (or olive oil)
Directions
Prepare the Filling:
- In a large bowl, combine spinach, feta, Parmesan, dill, green onions, egg, salt, pepper, and nutmeg (if using). Mix until well incorporated.
Assemble the Rolls:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll phyllo dough and cover with a damp cloth to prevent drying. Lay one sheet on a clean surface and brush lightly with butter.
- Place a heaping tablespoon of filling at one end of the phyllo sheet. Fold the sides inward, then roll tightly into a cylinder. Place seam-side down on the baking sheet.
- Repeat with remaining phyllo and filling, brushing each sheet with butter before adding filling.
- Brush the tops of the rolls with remaining butter.
- Bake for 20–25 minutes until golden and crisp. Let cool slightly before serving.
Nutritional Information
| Calories | 140 |
|---|---|
| Carbohydrates | 8g |
| Total Fat | 9g |
| Cholesterol | 20mg |
| Dietary Fiber | 1g |
| Sodium | 180mg |
| Sugar | 1g |
| Protein | 4g |
Recipe Notes
- Work quickly with phyllo to avoid drying; keep unused sheets covered.
- For extra crispiness, layer 2–3 phyllo sheets per roll.
- Serve with tzatziki, lemon wedges, or a sprinkle of paprika for garnish.
Final Thoughts
Spanakopita Rolls are a testament to the timeless appeal of Greek cuisine—simple ingredients transformed into something extraordinary. Whether served at a dinner party or enjoyed as a weeknight treat, these crispy, savory rolls offer a burst of Mediterranean flavor in every bite. With their versatility and ease of preparation, they’re sure to become a cherished addition to your recipe collection. Savor the crunch, embrace the tradition, and let these rolls transport your taste buds to the shores of the Aegean!
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