Savory Spanakopita Spirals

Light, flaky, and abundantly stuffed with tender spinach and rich feta, Spanakopita Rolls offer a delightful and convenient twist on the beloved Greek classic, spanakopita. Perfectly portioned as elegant finger food, a captivating appetizer, or a satisfying snack, these flavorful rolls are as enjoyable to prepare as they are delicious to savor!

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A Taste of Greece: Why You’ll Love These Spanakopita Rolls

Prepare your senses for an unforgettable culinary experience as you bite into layer after layer of paper-thin, buttery phyllo pastry, meticulously wrapped around a succulent spinach filling. This vibrant mixture is expertly seasoned with aromatic onion, pungent garlic, and generous amounts of tangy feta cheese, creating a symphony of Mediterranean flavors in every single roll. Whether served as a standalone treat or as a dazzling component of a traditional Greek mezze feast, these phyllo rolls are irresistibly crispy, deeply savory, and utterly delicious.

These Greek Spanakopita Rolls stand out for several reasons:

• Fun and Engaging to Make: The process of layering and rolling the phyllo dough is surprisingly enjoyable and yields impressive results that will make you proud.
• Light, Flaky, and Delicious: The delicate layers of phyllo create an unparalleled crispness that perfectly complements the rich, savory filling.
• Effortless Meal Prep: They’re incredibly easy to prepare ahead of time, allowing you to bake them fresh whenever a craving strikes or guests arrive.
• Versatile for Any Occasion: From a quick snack to an elegant party appetizer, these rolls fit seamlessly into any culinary setting.

The Timeless Appeal of Spanakopita: A Brief History and Modern Twist

Spanakopita, literally meaning “spinach pie,” is one of the most iconic dishes of Greek cuisine, deeply rooted in the country’s rich culinary history. Traditionally, it’s a large savory pie made with layers of phyllo dough and a filling of spinach, feta cheese, onions, and sometimes eggs. Its origins can be traced back centuries, evolving through various regional influences and becoming a staple in Greek households, particularly during Lent or festive gatherings.

These Spanakopita Rolls are a clever, modern adaptation of the classic pie. By transforming the traditional large pie into individual, handheld rolls, we gain several advantages: they bake faster, are easier to serve (especially as finger food), and offer a delightful textural contrast with even more crispy edges per bite. This roll format makes it perfect for contemporary entertaining or a delightful family snack, capturing all the authentic flavors of Greece in a convenient, portable package.

Mastering Phyllo Dough: The Secret to Ultimate Flakiness

The magic of spanakopita lies in its signature ingredient: phyllo dough. This paper-thin, unleavened pastry dough is key to achieving that delicate, ethereal flakiness that makes Greek pastries so distinctive. Handling phyllo might seem intimidating at first, but with a few simple tricks, you’ll be a pro in no time.

Tips for Working with Phyllo:

• Thawing is Key: If using frozen phyllo (which most recipes do), ensure it thaws completely overnight in the refrigerator. Never try to rush thawing at room temperature, as it can make the sheets brittle and prone to tearing.
• Keep it Covered: Phyllo dries out incredibly quickly when exposed to air, becoming brittle and difficult to work with. Always keep unused sheets covered with a damp (but not wet) kitchen towel or plastic wrap while you’re assembling your rolls.
• Embrace the Butter (or Oil): Each layer of phyllo needs to be brushed with melted butter (or olive oil, for a lighter touch) to create that distinct separation and crispness during baking. The butter not only adds flavor but also helps prevent the layers from sticking together. When I had my restaurant and catering company, we used a spray bottle filled with hot butter (kept warm in a pot of hot water) instead of a silicone brush for speed and even coverage – a true chef’s trick for making gazillions of phyllo-wrapped finger foods! For home cooking, a silicone brush works perfectly.
• Don’t Fear the Tears: Phyllo is delicate, and a few minor tears are inevitable. Don’t worry! Once layered and baked, these imperfections will be completely invisible. Just keep layering and brushing.

Ingredients to Make Greek Phyllo Rolls: Simple Yet Flavorful

These spinach and feta phyllo rolls require a surprisingly short list of ingredients, yet each plays a crucial role in creating their delightful flavor profile. The filling is straightforward to prepare, and while rolling the phyllo can be a bit tricky initially, our step-by-step guide will walk you through it.

For the Irresistible Filling:

• Spinach: Tender baby spinach is highly recommended for its delicate texture and quick wilting. If using frozen spinach, make sure to thaw and squeeze out all excess water thoroughly to prevent a soggy filling.
• Eggs: Act as a binding agent, helping to hold the spinach and feta mixture together and adding richness.
• Feta Cheese: The star of the show! Opt for good quality Greek feta, whether you buy it as a block and crumble it yourself for superior texture and saltiness, or choose pre-crumbled for convenience. Its tangy, salty flavor is essential.
• Green Onions: Thinly sliced, green onions offer a milder, fresher onion flavor that beautifully complements the delicate spinach without overpowering it.
• Fresh Dill: Absolutely critical for that authentic Greek taste! Fresh dill provides a bright, herbaceous note that truly elevates the dish. Do not substitute with dried dill if possible.
• Garlic: Freshly minced garlic delivers the best aroma and flavor, adding depth to the savory filling.

For the Flaky Exterior:

• Phyllo Dough: Also known as filo dough or filo pastry. You’ll typically need one standard box. Remember to thaw it overnight in the fridge if frozen to ensure it’s pliable and easy to work with.
• Butter: Salted butter is my preference as it enhances the overall flavor. However, unsalted butter can also be used, giving you more control over the salt content of the dish. It needs to be melted for brushing.

Seasoning:

• Salt and Pepper: Essential for balancing and enhancing all the flavors in the filling.

How To Make Greek Spanakopita Rolls: A Step-by-Step Guide

Creating these delicious Spanakopita Rolls is a rewarding process. Follow these detailed steps to achieve perfect, golden-brown rolls every time.

Step 1: Prepare the Savory Spinach and Feta Filling

1. Begin by wilting the spinach. Heat a large skillet over medium-high heat and add the spinach. Cook until it has fully wilted, which usually takes about 5-8 minutes.
2. Remove the wilted spinach from the skillet and transfer it to a colander or a clean kitchen towel. It’s crucial to set it aside to drain and cool completely. This step is vital to prevent your rolls from becoming soggy.
3. Once the spinach is cool enough to handle, firmly squeeze out all of the excess water. You want it as dry as possible. Then, roughly chop the spinach.
4. In a large mixing bowl, combine the chopped spinach, two eggs, crumbled feta cheese, thinly sliced green onion, fresh dill, minced garlic, and a pinch of salt and pepper. Mix everything thoroughly until well combined.

Step 2: Assemble the Flaky Phyllo Rolls

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even browning.
2. Melt the butter in a small skillet or carefully in the microwave. Have your silicone brush ready.
3. Carefully lay one sheet of phyllo pastry flat on a clean, dry work surface. Lightly brush the entire surface with melted butter.
4. Place a second sheet of phyllo directly on top of the first buttered sheet, and brush it with butter as well. Repeat this process for a total of four phyllo sheets, layering and buttering each one. Do not butter the top of the final (fourth) sheet, as this will be the inner surface of your roll.

5. Carefully cut the layered phyllo sheets in half lengthwise, creating two long strips. You will now work with one half at a time.

6. Take one half of the phyllo strip. Place approximately 1/2 cup of the spinach and feta mixture along one short edge of the strip, leaving a small border. Begin to roll the phyllo up like a burrito, tucking in the ends as you go to fully enclose the filling. Ensure the roll is firm but not overly tight to allow for even baking.

7. Repeat this process with the remaining phyllo strips and the rest of the spinach and feta filling until all the mixture is used and all rolls are formed.

8. Once all the rolls are assembled, arrange them on your parchment paper-lined baking sheet. Lightly brush the tops of the rolls with more melted butter. This ensures a beautiful golden-brown finish and extra crispness.

9. Bake in the preheated oven at 350°F (175°C) for 20-25 minutes, or until the rolls are gloriously golden brown and wonderfully crispy.

Chef’s Expert Tips for Perfect Spanakopita Rolls

Even though Spanakopita Rolls are relatively simple to make, a few professional tips can elevate your results from good to absolutely outstanding:

• Roll Them Tightly, But Don’t Squish: Aim for a firm roll that fully encloses the filling without compressing it. This prevents the filling from escaping and ensures the rolls hold their shape beautifully in the oven. They won’t expand or shrink, so wrap them with confidence.
• Keep Phyllo Covered: As mentioned, phyllo dries out very quickly. Always keep any unused sheets covered with a sheet of plastic wrap or a slightly damp kitchen towel to maintain their pliability.
• Butter Selection Matters: While unsalted butter works fine, salted butter adds an extra layer of flavor and seasoning directly into the phyllo layers, enhancing the overall taste of your rolls.
• Make-Ahead Convenience: These rolls are fantastic for meal prepping! You can assemble them up to a day in advance. Simply cover them tightly with plastic wrap and store them in the refrigerator until you’re ready to bake.
• Proper Spinach Drainage: Reiterate the importance of squeezing out as much water as possible from the wilted spinach. Excess moisture will lead to a soggy filling and a less crisp phyllo.

What To Serve With Spanakopita Rolls: Beyond the Obvious

These Spanakopita Rolls are so inherently delicious that sometimes, all you need is a crisp glass of white wine to accompany them! (And yes, I’m only half-joking!) However, they are incredibly versatile and can be paired with a variety of dishes and drinks to create a truly memorable meal or spread.

• A Perfect Wine Pairing: A glass of crisp Sauvignon Blanc, a zesty Assyrtiko from Greece, or even a light-bodied Pinot Grigio beautifully complements the savory notes of spinach and tangy feta.
• As an Appetizer or Starter: Serve these spinach and feta rolls as a delightful prelude to a Mediterranean-inspired main course, such as a hearty Greek chicken bake with tomatoes and feta, or a succulent lamb dish.
• Build a Greek Mezze Spread: Incorporate these crispy phyllo rolls into a bountiful mezze platter alongside other Greek delights. Think creamy hummus, cooling tzatziki, Kalamata olives, grilled halloumi cheese, roasted red peppers, and warm pita bread.
• Ideal Party Finger Food: Their individual size makes them perfect for parties, gatherings, or any event where easy-to-eat appetizers are appreciated. They are sure to be a crowd-pleaser!
• Brunch or Light Lunch: Don’t limit Spanakopita Rolls to just dinner! They make an excellent addition to a brunch spread or a light lunch, perhaps with a side salad.
• More Spinach Goodness: For the ultimate spinach lover, pair them with a traditional spiral spanakopita pie for an authentic and satisfying Greek experience.

Can I Freeze Spanakopita Rolls? Yes, for Future Enjoyment!

Absolutely! These appetizers are wonderfully freezer-friendly, making them perfect for future enjoyment. You can prepare them without baking and freeze them raw, which is ideal for spontaneous entertaining or quick weeknight meals.

To freeze:

1. Assemble the Spanakopita Rolls according to the instructions, up to the point of baking (step 8, before the final butter brush).
2. Arrange the unbaked rolls in a single layer on a baking sheet lined with parchment paper.
3. Place the baking sheet in the freezer for 1-2 hours, or until the rolls are firm and individually frozen. This prevents them from sticking together.
4. Once frozen solid, transfer the rolls to a freezer-safe plastic bag or an airtight container. Label with the date.
5. Freeze for up to 3 months.

How to Bake Frozen Spanakopita Rolls

Baking these rolls from frozen is incredibly convenient and yields equally delicious results.

1. Preheat your oven to 350°F (175°C).
2. Place the frozen Spanakopita Rolls on a parchment paper-lined baking sheet.
3. Brush the tops of the frozen rolls with melted butter.
4. Bake for 30-40 minutes, or until they are golden brown and heated through. Keep an eye on them; if they start to brown too quickly before being fully cooked inside, you can loosely cover them with a piece of aluminum foil.

Frequently Asked Questions About Spanakopita Rolls

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Spanakopita Rolls

Light, flaky, and oh-so crispy, these Spanakopita Rolls are a terrific appetizer, party food, finger food, or just a snack! Filled with tender spinach and plenty of tangy feta, they’re utterly delicious!

Course: Appetizers

Cuisine: Mediterranean

Keyword: finger food, greek, greek spanakopita, phyllo, spanakopita, spanakopita rolls

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Servings: 6 servings

Calories: 400 kcal

Equipment

• Silicone brush
• Large skillet
• Mixing bowls
• Baking sheet
• Parchment paper

Ingredients

• 1 box phyllo pastry (thawed if frozen)
• 16 ounces spinach (baby spinach recommended, or frozen and well-drained)
• 2 eggs
• 1 cup crumbled feta (preferably from a block)
• 1/4 cup sliced green onions
• 1 clove garlic (minced, fresh is best)
• 1/2 teaspoon dried dill (fresh dill highly recommended if available)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup butter (melted, salted for best flavor)

Instructions

To make the filling:

1. Steam the spinach in a large skillet over medium-high heat until it is wilted, about 5-8 minutes. Set the spinach aside to drain and cool completely.
2. When the spinach is cool enough to handle, squeeze out all excess water thoroughly and then roughly chop it.
3. In a mixing bowl, combine the chopped spinach with the eggs, feta cheese, green onion, dill, minced garlic, and salt and pepper. Mix well.

To assemble and bake the rolls:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Melt the butter in a skillet or microwave. Get your silicone brush ready.
3. Lay one phyllo pastry sheet on a clean work surface. Lightly brush it completely with melted butter. Repeat with three more sheets, layering them on top and buttering each one. Do not butter the top of the final (fourth) sheet.
4. Cut the stacked sheets in half lengthwise, creating two long strips.
5. Working with one strip at a time, place approximately 1/2 cup of the spinach mixture along one short edge of the phyllo strip. Roll it up like a burrito, tucking in the ends as you go, ensuring a firm but not squished roll.
6. Repeat with the remaining phyllo strips and filling.
7. Arrange the rolls on the parchment-lined baking sheet. Brush the tops of the rolls with more melted butter.
8. Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy. Serve warm.

Notes

• Wrap the rolls tightly but don’t squish them. They won’t expand or shrink in the oven, so wrap them firmly.
• Keep unused sheets of phyllo covered with a piece of plastic wrap or a damp towel to keep them from drying out.
• Salted butter adds flavor to these rolls, but you can also use unsalted butter if preferred.
• The rolls can be made up to a day ahead of time. Keep them tightly wrapped in the fridge until ready to bake.

Nutrition Information

Serving: 2 rolls | Calories: 400kcal | Carbohydrates: 44g | Protein: 13g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 986mg | Potassium: 533mg | Fiber: 3g | Sugar: 2g | Vitamin A: 7557IU | Vitamin C: 22mg | Calcium: 223mg | Iron: 5mg

A Note on Nutritional Information: Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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