Mediterranean Spinach and Cheese Pastry Rolls

Few things are more satisfying than the sound of flaky, golden pastry giving way to a savory, cheesy filling. These Mediterranean Spinach and Cheese Pastry Rolls are a delicious and elegant take on classic Greek Spanakopita. Made with delicate phyllo dough and a rich mixture of spinach, tangy feta, creamy ricotta, and nutty Parmesan, they are a perfect appetizer for a party or a light and flavorful meal on their own. Each bite is a harmonious blend of textures and tastes that will transport you to the sun-drenched shores of the Mediterranean.

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Why I love This Recipe

I’m a huge fan of recipes that feel impressive but are surprisingly simple to make, and this one fits the bill perfectly. I love the balance of flavors in the filling: the earthy spinach is beautifully complemented by the salty feta, the rich ricotta, and the savory Parmesan. The hint of nutmeg is a traditional touch that adds a subtle warmth and complexity that truly elevates the dish. The real joy, however, comes from the phyllo dough. When brushed with butter and baked, it becomes impossibly crisp and flaky, creating a wonderful contrast to the soft filling. They are a fantastic make-ahead option, perfect for holiday gatherings or when you just want a delicious snack on hand.

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Ingredients

For the Filling:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 5 cups fresh spinach (or 10 oz frozen spinach, thawed and drained)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg (optional)
• 1 cup crumbled feta cheese
• 1/2 cup ricotta cheese (or cream cheese for a richer filling)
• 1/4 cup grated Parmesan cheese
• 1 egg, lightly beaten (for binding)

For the Pastry:

• 8–10 sheets of thawed phyllo dough
• 1/3 cup melted butter or olive oil (for brushing the phyllo)

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Swaps and Notes

• Spinach: This recipe works beautifully with either fresh or frozen spinach. If using fresh, make sure to cook it down until it’s fully wilted. If using frozen, be sure to squeeze out all the excess water after thawing. This is a crucial step to prevent a soggy filling.
• Cheese: The combination of feta, ricotta, and Parmesan is a classic for a reason, but you can certainly experiment. Using cream cheese instead of ricotta will give you a richer, creamier filling. You could also swap in a bit of goat cheese for a tangy kick or add some mozzarella for extra gooeyness.
• Nutmeg: The addition of a small amount of ground nutmeg is a classic pairing with spinach and is highly recommended. It’s a small detail that adds a lot of flavor.
• Phyllo Dough: Thawed phyllo dough is delicate and can dry out quickly. Keep the sheets you aren’t working with covered with a slightly damp kitchen towel to prevent them from becoming brittle and cracking.
• Butter vs. Oil: Melted butter will give you that authentic, rich flavor and a beautiful golden-brown color. Olive oil will work as well and provide a more subtle, savory taste.

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List of Steps for the Recipe

1. Prepare the Filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for 3−4 minutes, or until it becomes translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the fresh spinach and cook until it has completely wilted. If using frozen spinach, simply heat it with the onion and garlic. Remove the pan from the heat and let the mixture cool slightly.
2. Mix the Filling: In a large mixing bowl, combine the cooled spinach and onion mixture with the crumbled feta, ricotta, and grated Parmesan cheeses. Add the salt, black pepper, and optional nutmeg. Pour in the lightly beaten egg and mix until all ingredients are well combined.
3. Assemble the Rolls: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Lay one sheet of phyllo dough on a clean, dry surface. Lightly brush the entire surface with melted butter or olive oil. Place a second sheet of phyllo dough directly on top of the first and brush it again.
4. Fill and Roll: Spoon about 2 to 3 tablespoons of the filling along one long edge of the phyllo sheets. Carefully roll the phyllo up tightly into a long log shape. Place the roll, seam-side down, on the prepared baking sheet. Repeat this process with the remaining phyllo sheets and filling.
5. Bake: Brush the tops of all the rolls with any remaining melted butter or olive oil. Bake for 20 to 25 minutes, or until the rolls are golden brown and crispy.
6. Serve: Allow the rolls to cool for a few minutes before serving. They are delicious when served warm or at room temperature.

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Tips for Success

• Handle Phyllo with Care: Phyllo dough is very thin and can tear easily. Take your time and keep it covered with a damp cloth when not in use.
• Squeeze the Spinach: If using frozen spinach, be sure to squeeze out as much moisture as possible before adding it to the filling. This is a key step to prevent your rolls from becoming soggy.
• Don’t Overfill: Avoid overstuffing the rolls, as this can make them difficult to roll and more likely to burst during baking.
• Even Brushing: Ensure you brush the phyllo sheets evenly with butter or oil. This is what creates that beautiful, flaky texture.

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Serving Suggestions and Pairings

These pastry rolls are incredibly versatile. Serve them as an elegant appetizer with a side of tzatziki for dipping. They also make a great light lunch or dinner when paired with a fresh Greek salad tossed in a lemon vinaigrette. For a more substantial meal, serve them alongside grilled chicken or lamb.

For a drink pairing, a crisp white wine like a Sauvignon Blanc or a light and dry Rosé would complement the savory, salty flavors perfectly.

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Nutritional Information

(Please note that this is an estimate and will vary based on specific brands and portion sizes)

These rolls, while delicious, are an indulgent treat. They are a good source of protein from the cheeses and egg, and they contain vitamins from the spinach. The calories and fats come primarily from the phyllo dough and the butter, making this a satisfying choice for a special occasion or a decadent snack.

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Storage and Leftover Tips

You can prepare these rolls ahead of time and store them, unbaked, in the refrigerator on the baking sheet for up to 24 hours. Just cover them with plastic wrap. You can also freeze them: place the unbaked rolls on a baking sheet and freeze until solid, then transfer them to an airtight container. When you’re ready to bake, you can cook them straight from frozen, adding a few minutes to the baking time. Leftovers can be stored in an airtight container in the fridge and reheated in the oven or air fryer to regain their crispiness.

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Final Thoughts

These Mediterranean Spinach and Cheese Pastry Rolls are a guaranteed crowd-pleaser that brings a little bit of Mediterranean sunshine to any meal. The flaky phyllo, the savory filling, and the delicious aroma that fills your kitchen while they bake are all part of the charm. Give this recipe a try and let me know in the comments how you enjoyed them!