Spinach and Feta Phyllo Rolls

5 from 1 vote

Easy to make Spanakopita rolls for your next party

Prep Time30

Active Time25

Total Time55

Course: Appetizer

Cuisine: American

Yield: people

Calories: 280cal

Author: Melissa Haines

Cost: $10

Preheat your oven to 375 degrees
Start out by heating the oil in a skillet and cook the onion, stirring the onion until it is translucent - about 5 minutes.
Beat the eggs in a medium-sized bowl.
Add the cheese, drained spinach, basil, garlic, optional nuts, nutmeg, salt, and pepper.
Open a package of phyllo dough, unroll it, set it next to your work surface, and set out your melted butter and brush
Place one sheet down and brush melted butter over it - this keeps it soft and workable.
Add another sheet and butter this one
Add one more sheet and butter that one, as well
Scoop out about 1/3 of your spinach/cheese mixture and spread it out on one end of the roll - leave about an inch of phyllo border on both sides of the spinach.
Fold the sides of the phyllo over the spinach mixture and continue folding all the way down the phyllo.
Start rolling the phyllo up and over the spinach and keep going into a log all rolled up.
Slice some slits into the top of the phyllo pastry
Make two more logs the same way
Here is where you STOP if you want to freeze the appetizer.
Just roll the logs in wax paper and place them in a zip-tight bag for the freezer.
When you are ready, let them thaw for 10 minutes before you bake them.
When ready to bake these yummy rolls, place them on a baking sheet and bake them for about 25 minutes in the preheated oven.
Let them cool for a few minutes before you slice and serve

nutrition facts are only an estimate