Crispy Phyllo Spanakopita Roll with Spinach and Feta

Get ready to enjoy the classic flavors of Greek spanakopita in a playful, easy format: the Phyllo Spanakopita Roll. Delicate, flaky phyllo layers wrap a rich, creamy filling of spinach and cheeses for a dish that works equally well as an appetizer or a vegetarian main course. This version is straightforward to assemble and offers a beautiful presentation with crisp golden pastry and a tender, cheesy interior.

What Is Spanakopita?

Spanakopita is a traditional Greek savory pie made with thin phyllo dough and a filling of spinach and cheese, most commonly feta. Recipes vary: some are layered and baked like a pie, while others are folded into triangles or individual hand pies. The phyllo roll is a modern, hands-on take that keeps the classic flavors intact while offering a striking, easy-to-slice presentation.

Ingredients You Need

• Phyllo dough – Typically available in the refrigerated section. Thaw before using.
• Cream cheese – Use block-style, full-fat cream cheese for best texture and flavor.
• Frozen spinach – Thaw completely and squeeze out excess water.
• Cheese – A combination of crumbled feta and shredded mozzarella provides tang and melty richness. Full-fat varieties yield the best results.
• Fresh dill – Finely chopped; adds brightness that balances the richness.
• Salt and black pepper – Season to taste.
• Black sesame seeds – Optional, but they add a lovely finish and subtle crunch.

How to Wrap and Roll Phyllo Spanakopita

1. Prepare: Preheat the oven to 350°F (175°C) and grease two small oven-proof skillets or prepare a baking tray lined with parchment.
2. Make the filling: In a bowl, combine the cream cheese, thawed and drained spinach, shredded mozzarella, crumbled feta, chopped dill, salt, and black pepper. Mix until evenly combined and set aside.
3. Layer the phyllo: On a clean work surface, lay three sheets of phyllo vertically, overlapping edges slightly. Brush lightly with melted butter or oil. Add three more sheets on top and brush again, repeating until you have about five layers in total.
4. Add the filling: Spoon half of the spinach-cheese mixture along the short edge of the layered phyllo, forming a strip about 2–3 inches wide.
5. Roll: Gently roll the phyllo from the filled edge toward the opposite side, tucking the dough around the filling as you go. Handle the phyllo carefully to avoid tearing. Place the roll seam-side down in a prepared skillet or on the baking tray.
6. Repeat: Layer phyllo again with the remaining sheets, fill with the remaining mixture, and roll into a second log. Place in the second skillet or beside the first on the tray.
7. Finish and bake: Brush the tops with melted butter or olive oil and sprinkle with black sesame seeds if using. Bake for 25–30 minutes, or until the phyllo is golden brown and crisp. Let cool slightly before slicing to preserve the roll shape.

Tips for Spectacular Spanakopita Rolls

• Keep phyllo covered: Prevent sheets from drying out by keeping the stack covered with a lightly damp cloth while you work.
• Prep everything first: Have the filling, butter, and workspace ready before you start layering phyllo. Working quickly and methodically makes assembly much easier.
• Avoid overfilling: Overstuffing can cause the phyllo to split. A moderate amount of filling ensures neat, intact rolls.
• Roll gently: Take your time and roll with steady pressure. If the phyllo tears, patch it with an extra small piece brushed with butter.

Serving Suggestions

Serve the Phyllo Spanakopita Roll warm, sliced into rounds for an elegant appetizer or in larger portions as a main. Complement the savory filling with fresh, bright sides such as cucumber and tomato salads, a simple tahini-dressed salad, or a Mediterranean-style mezze board with olives, roasted vegetables, and dips. The crisp pastry and creamy filling also pair well with grilled fish or lemony roasted chicken if you want to include meat options.

Common Questions

Recipe Details