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spanakopita roll on a plate with dill.
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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!
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Appetizers
Cuisine: Mediterranean
Keyword: finger food, greek, greek spanakopita, phyllo, spanakopita, spanakopita rolls
Servings: 6 servings
Calories: 400kcal


  • Silicone brush


  • 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


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.


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.


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