Spinach Feta Phyllo Rolls - Easy, Quick Appetizer Recipe (2024)

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Hi, guys! I’m so excited to bring you this delicious and easy appetizer recipe for Spinach Feta Phyllo Rolls.

Chalk it up to the fall weather, but I’ve been in such a cooking mood lately! Unfortunately, circ*mstances have caused a whirlwind of a September for your girl, so I haven’t been able to do much of that at all.

Once upon a time…

… or rather, on the first of the month, a small-town girl named Lexis was cooking in her kitchen. Everything was going swimmingly until the big bad wolf (AKA, a beautiful ceramic platter) came crashing into the party.

Literally.

So, basically, I tried to catch the platter. Regrettably, it had already busted in half on the way out of the cabinet and left me with a pretty scar on the palm of my dominant hand. Two stitches later, and a full-face of a make-up wasted, I waltzed out of the ER, ready to put this whole injury thing behind me.

Cue ominous piano riff.

One week and one day later, I took the stitches out of my hand. A few hours after, I found myself, the very cautious, non-outdoorsy type, riding as a passenger on the back of an ATV. And, before I knew it, we were catapulted into a ditch. (Before you get all mad at Max, no, he wasn’t the driver. He may be even more cautious than I am – LOL.)

Anyway, THANKFULLY we were okay considering the circ*mstances. Full of bumps and bruises, but no major injuries. And, of course, my second ER visit in eight days – more than I can remember in my lifetime. My wrist is sprained, but almost one week later at this point and I am finally (FINALLY!) able to put my hair in a messy bun, so, I’ll take the progress. Priorities, right?

At this point, typing is one of the easier things I can do, which means more blog content coming for you! Hooray!

This spinach feta phyllo roll recipe…

… (try saying that one fast!) is one of my favorite appetizers – ever. Whenever I take these babies to a gathering, they’re always gone in an instant.

I don’t know what I like best: the warm, chewy, cheesy inside, full of herbs and a bite of spinach? Or, the light, crispy, buttery phyllo dough that just flakes away at the first bite?

And, while all that is absolutely fantastic, the thing I just ADORE about this recipe is its simplicity! You don’t have to tear apart your whole kitchen or block off an entire day in your calendar to whip up this delicacy! Impress all your friends, and still have time to curl your hair. 😉

Let’s get started!

First things first, gather the following materials and ingredients.

The Materials:

• Baking sheet
• Tinfoil
• Food processor; I love my Cuisinart Mini-Prep processor – so easy to use and takes up almost no space in my cabinets!
• Pastry brush; I only use the silicone ones, like this! They’re easier to clean and leave no trace of woody fibers in your food.
• Chef’s knife; highly recommend this Cutco knife if you are in the market for a new one. I literally use it every single day in my kitchen, thanks to my MIL who got me hooked! She has used this brand for years.

The Ingredients:

• Package of frozen phyllo dough sheets (I buy this pack in my local grocery store; you’ll use about three-quarters of it)
• 10 oz package of chopped, frozen spinach, thawed and squeezed of water
• 2 cups crumbled feta cheese
• 1/2 cup of grated parmesan cheese
• Stick of melted butter OR use an olive oil spray
• 1/2 small onion, chopped
• 3 cloves of minced or finely chopped garlic
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp each of black pepper, dill, thyme, and parsley

Spinach Feta Phyllo Rolls Method:

First things first, thaw your phyllo dough sheets. Be sure to read the thawing instructions when you buy the dough. That way, you know how long it will take ahead of baking time. This is important because, usually, the dough needs at least one day in the refrigerator to thaw, before it will be ready for use.

Once the dough is thawed and ready for use, preheat your oven to 375 degrees Fahrenheit.

Next, chop up your onion and mince the garlic, putting both into your food processor along with the cheeses, lemon juice, salt, pepper, and herbs. Use the mix or “chop” setting on the processor to combine the ingredients. Then, transfer it all into a medium-sized bowl.

At this point, you can use a spoon or spatula to mix the spinach into the cheese mixture in that same bowl. Then, set it aside.

Now you will need to lay a single sheet of the thawed phyllo dough onto a foil-lined baking sheet. Using the pastry brush, coat the dough with an ultra-thin layer of melted butter, paying careful consideration not to tear the fragile edges. For a quicker, easier, and arguably healthier alternative to butter, use a spray bottle of olive oil.

Next, place another single sheet of dough atop the first, and cover this one with oil/butter as you did previously. Repeat this process with eight more sheets of dough; you will end with a thin stack of ten sheets buttered or oiled together. This “lamination” process, of sorts, will create super delicate, flaky layers that make these phyllo rolls so delicious!

Then, spoon out about a third of the spinach/cheese mixture onto the layered dough; spread it out as evenly as you can, though it doesn’t have to be perfect.

Starting at one of the longer edges, roll the entire dough stack into a tight log, brushing more butter or oil on the edge, if necessary, to adhere the dough to itself.

Starting from the step of laying out the dough sheets, repeat the process twice more, creating two more long spinach and feta phyllo rolls, each comprised of about ten sheets of phyllo dough. You will end with three long rolls.

Finally, using a nice, heavy chef’s knife, cut each roll into twelve one-inch pieces, approximately. It helps to move the knife in one swift, downward motion, rather than “sawing” through.

Place all of the spinach feta phyllo roll pieces back onto the foil-lined baking sheet, and bake for 15-20 minutes, or until golden brown and crisping around the edges.

Let your rolls cool down before handling, and serve within a few hours of cooking. These little bites are tasty at room temperature, too, so it is A-OK to make them a few hours in advance of serving.

Below are the printable instructions, in case you want to add it to your hardcopy recipe book:

Enjoy Your Spinach Feta Phyllo Rolls – Bon Appetite!

Just like that, you have some delicious spinach feta phyllo rolls – the most difficult part is not eating them all before your guests arrive. 😉

Don’t forget to find me on Instagram so we can keep in touch, and be sure to tag me in any photos you post of your tasty appetizer! I love to see your works of culinary art.

If you’re in the mood for more tasty spinach treats, check out my delicious spinach and mushroom quiche recipe! (Or, at least check the link to pin it for later!)

And, enter your email below to receive notification of my next blog post like this one. You don’t want to miss it!

Take care guys! Until next time…

XOXO

P.S.

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P.P.S

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