Greek Spinach Cheese Rolls

One gardening author recommended cutting the spinach plant above the soil level rather than pulling it out, thereby preventing a rain of soil spilling down on the remaining plants.  To ensure that all the grit has been removed from the leaves, submerge each leaf completely in a sinkful of water, swish it around, remove it and then rinse it off. 

These Greek Spinach Rolls are similar to the Greek dish spanakopita, but are made into rolled logs rather than layered in a flat dish.


Greek Spinach Cheese Rolls
Serves 10
A rolled version of Spanakopita
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Prep Time
45 min
Cook Time
20 min
Prep Time
45 min
Cook Time
20 min
524 calories
55 g
154 g
24 g
22 g
12 g
280 g
1290 g
4 g
0 g
10 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 524
Calories from Fat 213
% Daily Value *
Total Fat 24g
Saturated Fat 12g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 154mg
Sodium 1290mg
Total Carbohydrates 55g
Dietary Fiber 4g
Sugars 4g
Protein 22g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 24 oz spinach, cleaned and chopped
  2. 2 bunches scallions
  3. 1 bunch dill weed
  4. 1 small onion
  5. 1 1/2 lbs feta cheese
  6. 5 eggs
  7. vegetable oil
  8. 2 lbs frozen phyllo leaves
  9. A large surface area for preparing, such as a clean table or counter top. (I use a cookie sheet.)
Prepare Ingredients
  1. Thaw phyllo leaves in package until room temperature.
  2. Cut ends off scallions and stems off dill. Chop both.
  3. Mince onion finely.
  4. Grate cheese.
  5. Beat eggs.
Heat and Combine Ingredients
  1. Heat some oil in skillet 10 inches or larger.
  2. Cook scallions,dill weed and onion in hot oil for about a minute.
  3. Add spinach and cook some more, stirring constantly, until wilted.
  4. Add cheese and allow to melt while "folding" it into mixture with large spoon.
  5. Remove from heat and fold in beaten eggs.
  6. Season to taste with salt* and pepper. (*Use minimal salt; feta cheese is already salty.)
  7. Allow to cool.
  1. Heat oven to 350 degrees and move oven rack to lowest position.
  2. Pour 1/4" oil into baking pan.
  3. Remove phyllo leaves from package and unroll. As you remove leaves to work with them, keep remainder covered with moist cloth/paper towel.
  4. Remove 3 leaves at a time and lay them flat on the table, with one of the short ends near you. Brush along all four edges with oil.
  5. Place about 1 tablespoon spinach mixture one inch from end of rectangle that is nearest to you. Mold mixture into cylindrical shape with fingers. Fold the near short end over the spinach mixture, and fold in sides. Brush folded-in sides with oil. Roll away from you, stopping halfway to brush top with oil.
  6. Place roll seam side down in baking pan and brush top with oil. Arrange completed rolls in single layer in pan.
  7. Bake uncovered about 20 minutes or until golden brown.
  8. Refrigerate leftovers.
  1. This recipe uses a proportionately high amount of feta cheese compared to some spanakopita recipes; use less if you prefer.
  2. Some spanakopita recipes use melted butter rather than oil.
  3. Completed, unbaked rolls can be covered and frozen for later baking. Do not brush tops with oil or put in oiled baking pan until ready to thaw and bake.
Nana's House and Garden
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