Quick Recipe Version (TL;DR)
Quick Ingredients
- 10 sheets phyllo dough (about 14 x 18 in / 35 x 45 cm), thawed
- 8 tbsp (115 g) unsalted butter, melted, plus 1 tbsp olive oil
- 2 tbsp olive oil (for sautéing)
- 1 small yellow onion, finely chopped
- 3 green onions, thinly sliced
- 3 cloves garlic, minced
- 1 lb (450 g) fresh spinach, chopped
- 1/4 cup (10 g) fresh dill, finely chopped
- 1/4 cup (10 g) fresh flat-leaf parsley, finely chopped
- 8 oz (225 g) feta cheese, crumbled
- 2 large eggs, lightly beaten
- 1/4 tsp ground nutmeg
- 1/2 tsp fine sea salt (plus more to taste)
- 1/2 tsp freshly ground black pepper
- 1–2 tsp sesame seeds, for topping (optional)
Do This
- 1) Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
- 2) Sauté onion and green onions in 2 tbsp olive oil until soft. Add garlic, then chopped spinach; cook until wilted and most moisture has evaporated. Cool slightly.
- 3) Stir in dill, parsley, feta, eggs, nutmeg, salt, and pepper to make a thick, scoopable filling.
- 4) Combine melted butter with 1 tbsp olive oil. Unroll phyllo and keep covered with a slightly damp towel.
- 5) Cut each phyllo sheet lengthwise into 3 long strips. Brush one strip with butter, top with a second strip. Place 1–1½ tbsp filling at one end, roll into a rope, then coil into a spiral.
- 6) Place spirals on trays, brush tops with more butter mixture, and sprinkle with sesame seeds if using.
- 7) Bake 22–25 minutes until deep golden and crisp. Cool 5 minutes and serve warm or at room temperature.
Why You’ll Love This Recipe
- All the flavors of classic Greek spanakopita, but in fun, individual handheld spirals.
- Perfect for parties, potlucks, lunchboxes, or make-ahead snacks.
- Flaky, buttery phyllo on the outside with a rich, herby spinach and feta filling inside.
- Freezer-friendly: bake from frozen for an easy, impressive appetizer anytime.
Grocery List
- Produce: 1 small yellow onion, 3 green onions, 3 cloves garlic, 1 lb (450 g) fresh spinach, fresh dill, fresh flat-leaf parsley, 1 lemon (optional, for serving)
- Dairy: Unsalted butter, feta cheese, eggs, plain Greek yogurt (optional, for dipping)
- Pantry: Phyllo dough, olive oil, fine sea salt, black pepper, ground nutmeg, sesame seeds (optional)
Full Ingredients
For the Spinach Feta Filling
- 2 tbsp olive oil
- 1 small yellow onion, finely chopped
- 3 green onions, thinly sliced (white and green parts)
- 3 cloves garlic, minced
- 1 lb (450 g) fresh spinach, tough stems removed and leaves roughly chopped
- 1/4 cup (10 g) fresh dill, finely chopped (loosely packed)
- 1/4 cup (10 g) fresh flat-leaf parsley, finely chopped (loosely packed)
- 8 oz (225 g) feta cheese, well-drained and crumbled
- 2 large eggs, lightly beaten
- 1/4 tsp ground nutmeg
- 1/2 tsp fine sea salt, plus more to taste (feta varies in saltiness)
- 1/2 tsp freshly ground black pepper
For the Phyllo & Assembly
- 10 sheets phyllo dough (about 14 x 18 in / 35 x 45 cm), thawed in the refrigerator overnight
- 8 tbsp (1 stick / 115 g) unsalted butter, melted
- 1 tbsp olive oil (to mix with melted butter for brushing)
- 1–2 tsp sesame seeds, for sprinkling on top (optional)
Optional For Serving
- Lemon wedges
- Plain Greek yogurt or tzatziki for dipping
- Extra chopped fresh dill or parsley for garnish
Step-by-Step Instructions
Step 1: Prep your oven, pans, and phyllo
Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper for easy cleanup and to help the rolls brown evenly.
Make sure your phyllo dough is fully thawed. If it has been in the fridge overnight, remove it from the box and keep it rolled up in its plastic while it comes to room temperature for about 20–30 minutes. This helps prevent cracking when you unroll it later.
Phyllo dries out quickly, so have a clean kitchen towel ready. When you unroll the phyllo in a later step, you will cover it with a slightly damp (not wet) towel between uses to keep it pliable.
Step 2: Cook the spinach and aromatics
In a large skillet over medium heat, warm 2 tbsp olive oil. Add the finely chopped yellow onion and cook, stirring often, for 4–5 minutes until softened and translucent.
Add the sliced green onions and cook for another 1–2 minutes. Stir in the minced garlic and cook just until fragrant, about 30 seconds, being careful not to let it brown.
Add the chopped spinach in batches, stirring as it wilts. Continue cooking until all the spinach is wilted and most of the liquid has evaporated, about 5–7 minutes. You want the mixture fairly dry so it does not make the phyllo soggy.
Transfer the cooked spinach mixture to a large bowl and let it cool for at least 10 minutes so it does not scramble the eggs in the filling.
Step 3: Mix the spinach, feta, and herbs into a filling
Once the spinach mixture is warm but not hot, add the chopped dill and parsley. Stir to combine.
Add the crumbled feta, lightly beaten eggs, ground nutmeg, salt, and black pepper. Mix thoroughly until everything is evenly distributed and you have a thick, cohesive filling. Taste a small amount and adjust the seasoning, adding a pinch more salt or pepper if needed (remember the feta is salty).
The filling should be spoonable but not runny. If it feels too loose, you can add an extra tablespoon or two of crumbled feta to firm it up.
Step 4: Set up the phyllo and butter mixture
In a small bowl or measuring cup, stir together the 8 tbsp melted butter and 1 tbsp olive oil. This mixture gives great flavor and keeps the phyllo crisp and golden without becoming overly greasy.
On a clean work surface, carefully unroll the phyllo dough. Immediately cover it with a slightly damp kitchen towel to prevent it from drying out. Only uncover the stack as much as you need for each batch of strips, then re-cover.
Using a sharp knife or pizza cutter, cut the whole stack of phyllo sheets lengthwise into 3 long strips per sheet (about 4–5 inches / 10–12 cm wide), keeping the strips stacked. You will have 30 strips total, which will be used two at a time, making about 15 spirals. For 20 smaller spirals, you can instead cut each sheet into 4 narrower strips and adjust the filling amount per piece; for this recipe we will assume 3 strips per sheet and slightly larger spirals.
Step 5: Fill, roll, and shape into spirals
Work with two strips of phyllo at a time. Lay one strip on your work surface and brush it lightly but thoroughly with the butter-oil mixture, all the way to the edges. Top it with a second strip, aligning the edges, and brush the top strip lightly with more butter. This double layer makes the rolls sturdier and less fragile.
Place about 1½–2 tablespoons of filling along one short end of the strip, leaving a small border. Start rolling the strip up into a tight rope, enclosing the filling as you go and brushing with a touch more butter if any areas look dry or cracked.
Once you have a neat rope, gently coil it into a spiral, tucking the end underneath if possible. It should look like a small, flat pinwheel. Transfer the spiral to a parchment-lined baking sheet. Repeat with the remaining strips and filling, spacing the spirals about 1 inch (2.5 cm) apart.
Step 6: Brush, garnish, and prepare for baking
Once all the spirals are formed and arranged on the baking sheets, give them a final light brushing of the butter-oil mixture, especially on any dry-looking spots or edges. This promotes even browning and keeps the delicate layers separated and flaky.
If you like, sprinkle the tops with sesame seeds for a traditional Greek touch and a bit of nutty crunch. You can also add a tiny pinch of flaky sea salt to a few spirals if your feta is on the milder side.
Step 7: Bake until golden and serve
Place the baking sheets in the preheated 375°F (190°C) oven and bake for 22–25 minutes, rotating the pans halfway through, until the rolls are a deep golden brown and crisp. The spirals should feel light and flaky, not doughy.
Remove from the oven and let cool on the pans for at least 5 minutes. The centers will finish setting and the textures will become even flakier as they cool slightly.
Serve warm or at room temperature, garnished with extra dill or parsley if desired. They are delicious on their own, but also pair wonderfully with lemon wedges and a small bowl of Greek yogurt or tzatziki for dipping.
Pro Tips
- Keep phyllo covered: Phyllo dries out in minutes. Always keep the unused stack under a slightly damp towel, uncovering only a few strips at a time.
- Dry the spinach well: Excess moisture is the enemy of crisp phyllo. Cook the spinach until almost all liquid has evaporated, and cool the mixture before adding eggs.
- Do not overfill: A heaping tablespoon or so per strip is enough. Overfilling makes rolling harder and can cause the spirals to burst or leak while baking.
- Use gentle hands: Phyllo tears easily, but small tears are fine. Just keep rolling; the layers of dough and butter will hide most imperfections once baked.
- Rotate the pans: Every oven has hot spots. Rotating the pans halfway through baking ensures even browning on all the spirals.
Variations
- Frozen spinach shortcut: Use 10 oz (280 g) frozen chopped spinach, thawed and squeezed very dry in a clean towel. Skip the wilting step and just sauté the onions and garlic, then stir in the spinach to warm through before mixing the filling.
- Extra-cheesy version: Add 1/2 cup (50 g) finely grated kefalotyri, parmesan, or pecorino to the filling along with the feta for a richer, sharper flavor.
- Mini cocktail spirals: Cut the phyllo into 4–5 thinner strips per sheet and use about 1 tablespoon filling per roll for bite-sized pieces. Reduce baking time by a few minutes and keep an eye on them so they do not overbrown.
Storage & Make-Ahead
To store baked rolls: Let the rolls cool completely, then transfer to an airtight container. Refrigerate for up to 3 days. Reheat on a baking sheet at 350°F (175°C) for about 8–10 minutes until warmed through and crisp again. Avoid microwaving if you want to preserve the flakiness.
To freeze unbaked rolls: Arrange shaped, unbaked spirals on a parchment-lined tray and freeze until solid. Transfer to a freezer bag or airtight container, separating layers with parchment. Freeze for up to 3 months. Bake from frozen at 375°F (190°C) for 25–30 minutes, brushing lightly with extra butter if needed and covering loosely with foil if they brown too quickly.
To freeze baked rolls: Cool completely, then freeze in a single layer before transferring to a container. Reheat from frozen at 350°F (175°C) for about 12–15 minutes.
Nutrition (per serving)
Approximate values for one roll (assuming 20 rolls total): about 150 calories, 9 g fat, 4 g saturated fat, 11 g carbohydrates, 1 g fiber, 5 g protein, 340 mg sodium. Actual values will vary based on brands of phyllo, feta, and exact portion sizes.
