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Spanakopita Rolls

5 from 5 votes

Light, flaky, and stuffed with tender spinach and plenty of feta, Spanakopita Rolls are a fun twist on the Greek classic, spanakopita. Perfect as finger food, an appetizer, or just a snack, these tasty rolls are as fun to make as they are delicious to eat!

spanakopita rolls on a plate with dill and tzatziki

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Bite into layer after layer of paper-thin buttery phyllo that’s wrapped around juicy spinach that’s been seasoned with onion, garlic, and lots of tangy feta.

Perfect as they are or as a part of a Greek mezze feast, these phyllo rolls are irresistibly crispy and delicious. When I had my restaurant and catering company, we’d make a gazillion phyllo-wrapped finger foods. We’d use a spray bottle instead of a silicone brush for the butter. We’d fill the spray bottle with hot butter and keep it warm in a pot of hot water. It was faster to spray the sheets with butter than to brush them.

They’re not hard to make, even with a brush instead of a bottle. Gather your ingredients, and let’s get cooking!

What you’ll love about Greek Spanakopita Rolls


  • They’re fun to make!
  • They’re light, flaky, and delicious!
  • They’re easy to prep ahead and bake when needed.

Ingredients to Make Greek Phyllo Rolls

These spinach phyllo rolls don’t have many ingredients, and the filling is easy to make. Rolling them is trickier, but I’ll show you how to do that.

  • Spinach – Tender baby spinach works best for this recipe.
  • Eggs
  • Feta cheese – Buy it as a block or already crumbled.
  • Green onions – Thinly sliced. Green onions have a milder flavor that won’t overpower the delicate spinach.
  • Dill – Fresh dill makes all the difference in this dish!
  • Garlic – Fresh is best!
  • Phyllo dough – Also called filo dough or filo pastry. You’ll need one box. If frozen, allow the phyllo pastry sheets to thaw overnight in the fridge.
  • Butter – Salted is what I use.
  • Salt and pepper

How To Make Greek Spanakopita Rolls

  1. Prep the filling by heating the spinach in a large skillet until it is wilted. Set it aside to drain and cool. When it’s cool enough, squeeze the excess water from it then chop it. Mix the spinach, eggs, feta cheese, green onion, dill, and minced garlic together in a bowl.
  2. Melt the butter in a skillet or in the microwave. Get your silicone brush ready.

3. Lay one pastry sheet out in front of you on a clean work surface. Brush it lightly with butter, covering the whole sheet. Top the buttered phyllo sheet with another sheet of phyllo, and brush it, too. Do this with 4 sheets of phyllo – do not butter the top of the final sheet.

filling and rolling the phyllo sheets to make spanakopita rolls

4. Cut the sheets in half lengthwise. Working with one half at a time, put 1/2 a cup of the spinach mixture onto the phyllo sheet and roll it up like a burrito, tucking in the ends as you go.

5. Repeat with the remaining sheets of phyllo and remaining filling.

spanakopita rolls ready for the oven

6. Brush the tops of the rolls with more melted butter, and lay them on a parchment paper-lined baking sheet. Bake them in the oven at 350-F for 20-25 minutes or until golden brown.

Chef Jenn’s Tips

  • Wrap the rolls tightly but don’t squish them. They won’t expand or shrink in the oven, so wrap them firmly.
  • Keep unused sheets of phyllo covered with a piece of plastic wrap to keep them from drying out.
  • Salted butter adds flavor to these rolls, but you can also use unsalted butter.
  • The rolls can be made up to a day ahead of time. Keep them tightly wrapped and in the fridge until ready to bake them.

What To Serve With Spanakopita Rolls

Just a glass of wine! I’m only half-joking; these spanakopita rolls are a lovely small bite that pairs well with a glass of crisp sauvignon blanc.

Here are some other ideas:

  • Serve these spinach and feta rolls as a prelude to dishes like this Greek chicken bake.
  • Add these crispy phyllo rolls to a mezze spread that includes other picks like grilled feta.
  • Serve them as finger food at a party or event.
  • Pair them with this spiral spanakopita pie for even more spinach goodness!

Can I Freeze Spanakopita Rolls?

Yes! You can freeze these appetizers. Simply prepare them without baking them and freeze them on a baking sheet. Pop the frozen rolls into a freezer-safe plastic bag and freeze for up to 3 months.

How to Bake Frozen Spanakopita Rolls

Bake them from frozen. Preheat your oven to 350-F and bake them for 30-40 minutes until they’re golden brown and heated through. Cover them loosely with a piece of foil if they start to get too brown before being heated through.

Frequently Asked Questions

Are spanakopita rolls vegetarian?

Yes, these are vegetarian appetizers. There’s cheese and butter, which means the recipe is not vegan, but it is vegetarian.

Are spanakopita rolls gluten-free?

Spanakopita is not gluten-free, and the phyllo pastry is a wheat-based product. You can make this recipe with your favorite gluten-free phyllo dough, and then it’ll be gluten-free.

Is spanakopita with filo easy?

Yes, this is an easy recipe to make. The filling is simple, and once you get the hang of rolling the rolls, it’s pretty easy.

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spanakopita roll on a plate with dill.
Print Pin
5 from 5 votes

Spanakopita Rolls

Light, flaky, and oh-so crispy, these Spanakopita Rolls are a terrific appetizer, party food, finger food, or just a snack! Filled with tender spinach and plenty of feta, they're delish!
Course Appetizers
Cuisine Mediterranean
Keyword finger food, greek, greek spanakopita, phyllo, spanakopita, spanakopita rolls
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6 servings
Calories 400kcal

Equipment

  • Silicone brush

Ingredients

  • 1 box phyllo pastry
  • 16 ounces spinach
  • 2 eggs
  • 1 cup crumbled feta
  • 1/4 cup sliced green onions
  • 1 clove garlic minced
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup butter melted

Instructions

To make the filling

  • Steam the spinach in a large skillet over medium-high heat until it is wilted. About 8 minutes. Set the spinach aside to drain and cool.
  • When the spinach is cool enough to handle, squeeze the excess water from it and roughly chop it.
  • Mix the spinach with the eggs, feta cheese, green onion, dill, minced garlic and salt and pepper.

To assemble the rolls:

  • Preheat your oven to 350-F.
  • Melt the butter in a skillet or in the microwave. Get your silicone brush ready.
  • Lay one pastry sheet out in front of you on a clean work surface. Brush it lightly with butter, covering the whole sheet. Top the buttered phyllo sheet with another sheet of phyllo, and brush it, too. Do this with 4 sheets of phyllo – do not butter the top of the final sheet.
  • Cut the sheets in half lengthwise. Working with one half at a time, put 1/2 a cup of the spinach mixture onto the phyllo sheet and roll it up like a burrito, tucking in the ends as you go.
  • Repeat with the remaining sheets of phyllo and remaining filling.
  • Brush the tops of the rolls with more melted butter, and lay them on a parchment paper-lined baking sheet. Bake them in the oven at 350-F for 20-25 minutes or until golden brown.

Notes

Chef Jenn’s Tips

  • Wrap the rolls tightly but don’t squish them. They won’t expand or shrink in the oven, so wrap them firmly.
  • Keep unused sheets of phyllo covered with a piece of plastic wrap to keep them from drying out.
  • Salted butter adds flavor to these rolls, but you can also use unsalted butter.
  • The rolls can be made up to a day ahead of time. Keep them tightly wrapped and in the fridge until ready to bake them.

Nutrition

Serving: 2rolls | Calories: 400kcal | Carbohydrates: 44g | Protein: 13g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 986mg | Potassium: 533mg | Fiber: 3g | Sugar: 2g | Vitamin A: 7557IU | Vitamin C: 22mg | Calcium: 223mg | Iron: 5mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

WANT MORE DELICIOUS AND EASY RECIPES?

By Chef Jenn

7 thoughts on “Spanakopita Rolls”

  1. 5 stars
    I love the tip about using the spray bottle for the butter, it definitely made the whole process a lot faster. Even the kids loved these!

    Reply
  2. 5 stars
    These were so good and the tip about the butter in a spray bottle was priceless for when I made a big batch!

    Reply
    • Yes! You can use frozen spinach. Make sure you squeeze it really well then use it in place of the fresh spinach. ~Jenn

      Reply

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