Name: Phyllo Spanakopita Roll Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Greek
Ingredients: 4 ounces cream cheese; 8 ounces frozen spinach (thawed and excess water squeezed out); 1/2 cup shredded mozzarella cheese; 1/4 cup crumbled feta cheese; 1 tablespoon finely chopped fresh dill; 1/2 teaspoon sea salt; 1/2 teaspoon black pepper; 18 sheets phyllo dough (thawed); Butter for brushing the phyllo dough; 1 tablespoon black sesame seeds (optional); Two 6-inch skillets (for baking)

Print Recipe· 3.8 from 12 reviews

The Phyllo Spanakopita Roll Recipe is one of those delightful dishes that brings the perfect blend of flaky, buttery phyllo dough and a rich, savory spinach and cheese filling. This Greek-inspired treat is not only a feast for the eyes but also a scrumptious crowd-pleaser with its golden crisp exterior and creamy, flavorful inside. Whether you’re serving it as an appetizer or a main course, this recipe is sure to impress with its satisfying textures and vibrant taste.

Ingredients You’ll Need

The image shows a close-up of a rolled pastry cut in half, revealing three layers inside. The outer layer is golden brown, flaky, and sprinkled with small black seeds. Inside, the second layer is a creamy white texture mixed with green leafy bits that look soft and cooked. The pastry is placed on a white plate with a delicate floral edge, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The magic of this Phyllo Spanakopita Roll Recipe lies in its simple but essential ingredients, each adding a unique touch to the overall flavor and texture. From creamy cheeses to fresh herbs and delicate phyllo sheets, every component plays a starring role.

Cream cheese: Provides a smooth, creamy base that balances the spinach perfectly.
Frozen spinach (thawed and squeezed): Adds vibrant color and a fresh, earthy flavor while keeping the filling moist but not soggy.
Shredded mozzarella cheese: Melts beautifully, giving the filling a gooey richness.
Crumbled feta cheese: Brings that classic tangy, salty note essential to spanakopita.
Fresh dill (finely chopped): Infuses a bright, herbaceous flavor to lift the entire dish.
Sea salt: Enhances all the natural flavors without overpowering.
Black pepper: Adds a gentle peppery warmth.
Phyllo dough sheets: Crisp up beautifully in the oven, creating delicate layers that shatter on the bite.
Black sesame seeds (optional): Offer a subtle nutty crunch and elegant appearance when sprinkled on top.

How to Make Phyllo Spanakopita Roll Recipe

Step 1: Prepare Your Oven and Skillets

Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease two 6-inch skillets lightly; this will prevent the delicate phyllo rolls from sticking and ensure even baking throughout.

Step 2: Mix the Filling

Combine the cream cheese, thawed and well-drained spinach, shredded mozzarella, crumbled feta, fresh dill, sea salt, and black pepper in a mixing bowl. Stir until the mixture is uniform, creamy, and bursting with flavors. This filling is the heart of the Phyllo Spanakopita Roll Recipe, balancing the richness of cheeses with the freshness of spinach and herbs.

Step 3: Layer the Phyllo Sheets

On a clean, flat surface, lay down three sheets of phyllo dough vertically, overlapping each by about a quarter-inch. Brush this first layer gently with melted butter. Then, repeat this layering process with three more sheets on top, again brushing with butter. Continue until you’ve built five layers stacked in three rows, creating a beautifully sturdy yet delicate base for your filling.

Step 4: Spread the Filling

Carefully spread half of the prepared spinach and cheese mixture along the shorter edge of your layered phyllo dough. Be generous but leave a little margin to prevent the filling from escaping when you roll.

Step 5: Roll It Up

Starting at the filled edge, gently roll the phyllo dough into a tight log, enclosing the filling snugly. Take your time here to avoid any tears or holes. Once rolled, place the log seam-side down into one of the prepared skillets for stability during baking.

Step 6: Repeat for the Second Roll and Bake

Make a second roll using the remaining phyllo sheets and filling, placing it in the other skillet. Brush the tops of both rolls lightly with melted butter to ensure a golden, crisp crust. For an optional but beautiful finishing touch, sprinkle the rolls with black sesame seeds. Bake the rolls in the preheated oven for about 25 to 30 minutes, or until the phyllo is perfectly golden and crisp.

How to Serve Phyllo Spanakopita Roll Recipe

Phyllo Spanakopita Roll Recipe - Recipe Image

Garnishes

Fresh lemon wedges are a fantastic accompaniment, adding a bright acidity that cuts through the richness. A sprinkle of extra chopped dill or parsley not only enhances the visual appeal but also boosts the herbal freshness.

Side Dishes

This dish pairs wonderfully with a crisp Greek salad loaded with tomatoes, cucumbers, olives, and red onions dressed in olive oil and lemon juice. For something heartier, consider a side of tzatziki sauce to dive your phyllo rolls in for an extra creamy, garlicky burst.

Creative Ways to Present

Slice the rolls into pinwheels to create delightful finger foods for parties or serve whole for a rustic family-style meal. You can also plate the rolls alongside roasted vegetables or a chilled cucumber salad for a light, colorful presentation that celebrates Mediterranean flavors.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap leftover Phyllo Spanakopita Rolls tightly in plastic wrap and keep them in the refrigerator for up to 3 days. Proper storage helps maintain the delicate texture of the phyllo and the freshness of the filling.

Freezing

This recipe freezes beautifully. Wrap the unbaked rolls tightly in plastic wrap and aluminum foil, then freeze for up to a month. When ready to bake, thaw completely in the refrigerator overnight before brushing with butter and baking as instructed.

Reheating

To reheat, place the rolls in a preheated oven at 350 degrees Fahrenheit for about 10-15 minutes until warmed through and the phyllo regains its crispness. Avoid microwaving, as it will make the crust soggy and less appealing.

FAQs

Can I use fresh spinach instead of frozen for this Phyllo Spanakopita Roll Recipe?

Yes! If using fresh spinach, be sure to cook it down and squeeze out all the excess moisture thoroughly to avoid soggy phyllo. This will keep the filling firm and prevent the rolls from becoming too wet.

Is it necessary to use butter when layering the phyllo dough?

Brushing with melted butter is key to achieving that classic golden, crispy texture and rich flavor. You can use olive oil as a dairy-free alternative, but butter gives the rolls their signature buttery crunch.

Can I make smaller rolls instead of using two skillets?

Absolutely! Dividing the filling and phyllo dough into smaller portions and rolling into mini logs is a fantastic option, especially for appetizers or party bites. Just adjust the baking time slightly, checking to ensure they’re golden and crispy.

What can I substitute for feta cheese if I’m allergic to dairy?

If you need a dairy-free option, consider using a plant-based cheese alternative that melts well, or add finely chopped artichokes or olives for that salty, tangy bite feta usually provides.

How do I prevent the phyllo dough from tearing during rolling?

Handle the phyllo with care, working on a clean, dry surface, and keep any unrolled sheets covered with a damp towel to prevent drying out. If it tears, you can patch it gently with extra phyllo sheets brushed with butter.

Final Thoughts

The Phyllo Spanakopita Roll Recipe is an absolute joy to make and eat, combining simple ingredients into a stunning, flaky masterpiece every time. I wholeheartedly encourage you to give it a try—you’ll find it deliciously rewarding whether for everyday meals or special occasions. Trust me, once you taste the buttery crispness coupled with the savory spinach and cheese filling, it will quickly become one of your go-to favorite recipes.