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Spinach-Feta Rolls

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  1 Hour
  36 appetizers
Inspired by the Greek appetizer spanakopitakia, these spinach and feta filled rolls are easy to make for a crowd.

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

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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   36 appetizers
Calories: 39
Fat. Total: 2g
Fiber: 1g
Carbohydrates, Total: 5g
Sodium: 84mg
% Cal. from Fat: 46%
Cholesterol: 1mg
Protein: 2g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Patricia Reviewed: 05/06/2009
This is my first time working with phyllo and was very nervous. Thankfully, the rolls are forgiving and can have slices in them. Everyone loved them
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