Spinach and feta phyllo rolls are ready with 15 minutes of hands-on work and 25 minutes of baking: a spinach and cheese filling wrapped in crisp phyllo dough.

The Trick to Dough That Doesn't Crack

Phyllo dries out fast and cracks the moment it's exposed to air. Work with one sheet at a time and keep the rest covered with a damp towel, brushing each sheet with a thin layer of olive oil before adding filling.

Filling Without Excess Liquid

Spinach releases a lot of liquid, which is what makes phyllo pastries soggy. After thawing, squeeze it thoroughly by hand or in a towel until almost no liquid comes out, before mixing it with the cheeses.

Spinach and Feta Phyllo Rolls

Crispy phyllo rolls filled with spinach and cheese, ready with 15 minutes of hands-on prep.

Servings: 8 piecesPrep time: 15 minCook time: 25 minTotal time: 40 min

Ingredients

  • 10.5 oz (300g) frozen spinach, thawed and squeezed dry
  • 7 oz (200g) feta cheese (crumbled)
  • 3.5 oz (100g) Bulgarian cheese (grated)
  • 1 egg
  • nutmeg (pinch)
  • 8 sheets phyllo dough
  • 1/4 cup (60ml) olive oil (for brushing)
  • 2 tbsp sesame seeds (for sprinkling)

Instructions

  1. Mix the squeezed spinach with the feta, Bulgarian cheese, egg, and nutmeg in a bowl until you get a uniform mixture.

  2. Lay one phyllo sheet on a work surface and brush with olive oil, keeping the remaining sheets covered with a damp towel so they don't dry out.

  3. Place a strip of filling along the edge of the sheet and roll into a tight log.

  4. Cut each log into two or three pieces and place on a lined baking sheet.

  5. Brush the tops with olive oil and sprinkle with sesame seeds.

  6. Bake in a preheated 375°F (190°C) oven for about 25 minutes until golden.

Frequently Asked Questions

Can I make these ahead and freeze them?
Yes, freeze before baking, then bake straight from frozen with a few extra minutes added to the bake time.

Can I use frozen spinach?
Yes, thaw and squeeze out the liquid thoroughly first. It's actually the easiest way to make this recipe.

Why does my dough keep cracking?
Usually because it dried out while you were working. Keep it covered with a damp towel between sheets and work quickly.

Can I use a different cheese instead of feta?
Yes, Bulgarian or Greek-style cheese works just as well, or you can combine a few kinds.