Spanakopita Roll Recipe

Name: Spanakopita Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 10 sheets phyllo pastry; 6 tablespoons butter, divided; 2 lbs frozen chopped spinach, thawed and squeezed dry; 1 cup finely chopped portabella mushroom; 1 cup finely chopped onion; 2 garlic cloves, minced; 2 tablespoons dill weed; 1/2 lb feta cheese, crumbled; 1 lemon, juice of; 2 eggs; salt and pepper

Servings: persons

10 sheets phyllo pastry
6 tablespoons butter, divided
2 lbs frozen chopped spinach, thawed and squeezed dry
1 cup finely chopped portabella mushroom
1 cup finely chopped onion
2 garlic cloves, minced
2 tablespoons dill weed
1/2 lb feta cheese, crumbled
1 lemon, juice of
2 eggs
salt and pepper

1
When working with phyllo pastry it is important to keep it covered with a damp towel, so that it doesn't dry out.
2
That being said, we can begin.
3
Preheat oven to 375u00b0F.
4
Line a cookie sheet or jelly roll pan with parchment paper.
5
Prepare filling:
6
Melt 3 tablespoons of butter in a large saute pan.
7
Saute garlic, onion and mushrooms over medium heat until tender, about 5-7 minutes.
8
Add spinach and season with salt and pepper to taste.
9
Saute spinach mixture for 2-3 minutes, and then add dill and stir to combine.
10
Transfer spinach mixture to a mixing bowl, and add lemon juice, feta and eggs.
11
Mix well.
12
Make spanakopita roll:
13
Lay one sheet of phyllo pastry on parchment paper lined cookie sheet, and brush with butter.
14
Repeat with each remaining sheet.
15
Place filling in a log shape near one edge of the pastry, and fold sides over (like what you would do for egg rolls or burritos).
16
Roll up the spanakopita roll, making sure the seam is at the bottom.
17
Bake spanakopita roll 45 minutes to an hour, or until golden.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 sheets phyllo pastry, 6 tablespoons butter, divided, 2 lbs frozen chopped spinach, thawed and squeezed dry, 1 cup finely chopped portabella mushroom, and more.

Yes, Spanakopita Roll falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spanakopita Roll

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