22 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0

These light, crispy phyllo pastry roll-ups are filled with spinach, breadcrumbs, and feta cheese. Best served warm out of oven.

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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 400 degrees F (200 degrees C).

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  • In a medium skillet, heat olive oil over a medium heat. Stir in green onions and cook until soft, about 5 minutes. Set aside.

  • Meanwhile in a large bowl, combine spinach, dill, eggs, feta, salt and pepper. Add reserved green onions, and mix well.

  • Unfold 1 sheet of the phyllo pastry, brush with melted butter, and sprinkle lightly with breadcrumbs. Lay another sheet directly on top of the first sheet; repeat butter and breadcrumb steps. Continue to do this until you have 10 layers.

  • Spoon 3/4 cup of spinach mixture (in a sausage-like shape) along longer edge of the top sheet. Roll it up, place on baking sheet, and brush lightly with butter. Score off 1-inch rounds by marking with a knife for easier cutting later. Repeat process with the remaining pastry sheets. You will have 4 rolls total when finished.

  • Bake in a preheated oven for 12 minutes or until edges are lightly brown. Cut into individual servings where you have marked. Serve immediately.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

152 calories; 10.1 g total fat; 33 mg cholesterol; 190 mg sodium. 12.2 g carbohydrates; 3.5 g protein; Full Nutrition


Reviews (18)

Read All Reviews

Most helpful positive review

Rating: 5 stars
11/15/2005
Very good and impressive for not much work. I found phyllo hard to work with at first but once you get the hang of it it's a breeze. However 10 layers is a bit much there's too much flaky and not enough filling that way. I recommend doing 4.
(30)

Most helpful critical review

Rating: 2 stars
12/03/2008
I made these on the weekend and was not impressed. I only did 5 layers so only had to used 1 box of philo pastry (20 sheets per box). I found them tasteless and too flaky and dry (maybe dipping in sour cream would have helped) and I had a lot left over since my guests did not really like them either. The amount of oil to saute the onions is ridiculous they were swimming in oil. If you decide to make this recipe you only need a couple of tablespoons of oil. I can't even imagine doing 10 layers of philo there would have been even less taste! I would NOT make these again.
(3)
22 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
11/15/2005
Very good and impressive for not much work. I found phyllo hard to work with at first but once you get the hang of it it's a breeze. However 10 layers is a bit much there's too much flaky and not enough filling that way. I recommend doing 4.
(30)
Rating: 4 stars
11/27/2006
I made these for a Thanksgiving appetizer. The taste was wonderful. I don't think 10 sheets is necessary. I found that a little much. I would also recommend you go heavy on the butter after you roll them. They dried out a little after cooling and the top layer flaked off. A little time consuming but a nice result.
(24)
Rating: 5 stars
04/07/2008
Rave reviews from everyone who ate these. I agree with the other reviewers regarding the number of layers of filo dough....less is more. I used 5 and that seems perfect.
(18)
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Rating: 5 stars
08/10/2007
I tried this recipe the other day. I took some liberties. I don't use my oven much in the summer as I don't have air conditioning in my kitchen. So I used wonton wrappers instead of phyllo and made little triangular pastries. I fried them in a skillet. They were delicious! I can't wait for the weather to cool off so I can try the recipe as it is written.
(9)
Rating: 5 stars
03/12/2008
Made this for a seminar at my husband's office. Doubled the recipe and served in a large chafing dish. It was delicious and very easy. I followed the recipe exactly. The few leftovers were taken home by staff. This is a keeper and I will make this again.
(6)
Rating: 5 stars
05/26/2006
These are good! Was looking for something similar to what I had eaten in Greece and these were close enough. We always make half a recipe with a full bunch of green onions 4oz. of feta and two eggs but still divide them into four rolls because they seem to cook better that way. We just eat them as a meal my boyfriend loves them.
(5)
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Rating: 5 stars
12/24/2007
Wow what a lot of fussy work. In fact they were a pain to make. The outcome was awesome though...5 stars for taste and texture. Next time however it's off to Costco for me.
(4)
Rating: 5 stars
07/21/2007
Didn't need so much oil to saute the onions 1/4 cup probably would have been fine. They turned out good though!
(4)
Rating: 5 stars
11/24/2007
Much better than I ever expected it to be. I'm not a huge spinach fan but I loved the flavor of the dill feta and spinach together. To cut the calories I substituted butter flavored cooking spray for the butter.
(4)