Spinach and Feta Rolls
Crispy on the outside and soft, savory on the inside, these spinach and feta rolls are perfect as a snack, appetizer, or light meal.
Time
Prep: 15 minutes
Bake: 25 minutes
Serves
10–12 rolls
Ingredients
For the filling
* 2 cups fresh spinach, finely chopped
* 1 cup crumbled feta cheese
* 1 small onion, finely chopped
* 1 garlic clove, minced
* 1 tablespoon olive oil
* Salt and black pepper, to taste
* Pinch of nutmeg (optional)
For the rolls
* 10–12 sheets phyllo pastry
* 4 tablespoons melted butter or olive oil
Optional additions
* 1 tablespoon fresh dill or parsley, chopped
* 1 tablespoon sesame seeds or black seeds for topping
Directions
1. Prepare the filling
Heat olive oil in a skillet over medium heat. Add onion and sauté for 2–3 minutes until soft.
Add garlic and cook for 30 seconds. Stir in spinach and cook until wilted.
Remove from heat, allow to cool slightly, then mix in feta, salt, pepper, nutmeg, and herbs if using.
2. Prepare the phyllo
Preheat oven to 180°C (350°F). Line a baking tray with parchment paper.
Lay one sheet of phyllo on a clean surface and brush lightly with melted butter or olive oil. Place another sheet on top and brush again.
3. Assemble the rolls
Spoon a line of filling along one edge of the phyllo. Fold in the sides and roll tightly into a log shape.
Repeat with remaining phyllo and filling.
4. Bake
Place rolls seam-side down on the prepared tray. Brush the tops lightly with butter or oil and sprinkle with seeds if desired.
Bake for 22–25 minutes until golden and crisp.
5. Serve
Allow to cool slightly before serving. Enjoy warm or at room temperature.
Nutritional information (approximate, per roll)
Calories: 150
Protein: 5 g
Carbohydrates: 12 g
Fat: 9 g
Fiber: 1 g
These rolls are great served with yogurt dip, tzatziki, or a simple green salad.