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

Source: EatingWell Magazine, Holiday Issue 1995




Spinach-Feta Filling
Phyllo Pastry


Instructions Checklist
  • 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.

  • Heat oil in a nonstick skillet over medium heat. Add scallions and saute 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.

  • To form phyllo rolls: Set oven rack on the upper level; preheat to 350 degrees F. Lightly coat a baking sheet with cooking spray or line with parchment paper.

  • Whisk together egg white, oil and salt in a small bowl.

  • 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.

  • 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.


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

Nutrition Facts

38 calories; protein 1.6g; carbohydrates 4.6g; dietary fiber 0.7g; sugars 0.4g; fat 1.5g; saturated fat 0.3g; cholesterol 0.5mg; vitamin a iu 1587.3IU; vitamin c 6.5mg; folate 37.2mcg; calcium 28.3mg; iron 0.6mg; magnesium 14.9mg; potassium 121.2mg; sodium 93.2mg.

1 vegetable