Spinach-Feta Rolls

May/June 1993

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Inspired by the Greek appetizer spanakopitakia, these spinach and feta filled rolls are easy to make for a crowd.

Spinach-Feta Rolls

Makes: 36 appetizers

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Total Time:


Spinach-Feta Rolls

  • 1 1/4 pounds fresh spinach, stemmed and washed
  • 1 tablespoon extra-virgin olive oil
  • 3 bunches scallions, trimmed and chopped (1 1/2 cups)
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon lemon juice
  • Salt & freshly ground pepper, to taste
  • 2 large egg whites, lightly beaten

Phyllo Pastry

  • 8 sheets phyllo dough, (14x18 inches)
  • 1 large egg white
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1 teaspoon poppy or sesame seeds, or a combination (optional)


  1. To make filling: Place spinach with water still clinging to the leaves in a large pot. Cover and cook over medium heat until the spinach is wilted, about 5 minutes. Drain and refresh with cold water. Squeeze the spinach dry and chop.
  2. Heat oil in a nonstick skillet over medium heat. Add scallions and sauté until softened, 2 to 3 minutes. Transfer to a medium bowl and stir in spinach, feta, Parmesan, dill and lemon juice. Season with salt and pepper. Stir egg whites into the spinach mixture.
  3. To form phyllo rolls: Set oven rack on the upper level; preheat to 350°F. Lightly coat a baking sheet with cooking spray or line with parchment paper.
  4. Whisk together egg white, oil and salt in a small bowl.
  5. Lay one sheet of phyllo on a work surface with a short side toward you. Brush lower half of the sheet with the egg-white mixture and fold top half over. Brush the top with the egg-white mixture. Repeat this step with a second sheet of phyllo and set on top of the first. Spoon one-quarter of the spinach filling along one long edge. Tuck in the side edges and roll up, jelly-roll fashion. Place on the prepared baking sheet. Repeat with the remaining phyllo, egg-white mixture and filling, making 4 rolls in all.
  6. Brush tops of the rolls lightly with the egg-white mixture and sprinkle with seeds, if desired. Bake until golden, 25 to 30 minutes. Cool for 5 minutes. With a serrated knife, cut each roll diagonally into 9 pieces and serve hot.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate up to 2 days. Reheat in a 350°F oven until heated through, 10 to 12 minutes.


Per piece: 39 calories; 2 g fat (0 g sat, 1 g mono); 1 mg cholesterol; 5 g carbohydrates; 2 g protein; 1 g fiber; 84 mg sodium; 122 mg potassium.

Nutrition Bonus: Vitamin A (32% daily value).

Carbohydrate Servings: 1/2

Exchanges: 1/2 starch, 1 fat

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Recipe Categories

Total Time
1 hour or less
8 or more
Main Ingredient
Vegetarian, other
Preparation/ Technique
Type of Dish
Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
Ease of Preparation
May/June 1993
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