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  1. Spinach and Feta Phyllo Roll

Spinach and Feta Phyllo Roll

01:10:00 8 servings, 1 piece (49 g) each
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8 servings, 1 piece (49 g) each

This spanakopita-inspired roll combines spinach and feta in a crunchy phyllo package. This versatile recipe can be served for brunch, paired with a salad for dinner or even as a deliciously satisfying appetizer - perfect for any occasion!

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  • Heat oven to 350ºF.
  • Heat 1 Tbsp. oil in large nonstick skillet on medium heat. Add onions; cook 4 min. or until softened, stirring frequently. Add garlic, cook 1 min. Transfer mixture to medium bowl.
  • Cook spinach 1 min. or until wilted, working in batches, stirring frequently. Let spinach cool, squeeze out excess liquid and roughly chop. Add spinach and feta to onion mixture.
  • Brush 1 phyllo sheet with oil; lay another sheet on top and brush with oil. Repeat with remaining layers. Spread spinach filling lengthwise down the middle of the phyllo. Folds sides over filling to create a log; seal with oil. Place on parchment-lined rimmed baking sheet; brush entire log with oil.
  • Bake 45 min. or until crisp and golden brown. Cut into 8 pieces and serve with Miracle Whip.


Substitute 1 pkg. (300 g) frozen spinach, thawed, squeezed dry, for the baby spinach leaves.


Serve with your favourite creamy Kraft Dressing, instead of the Miracle Whip.


  • 8 servings, 1 piece (49 g) each

Nutritional Information

Serving Size 8 servings, 1 piece (49 g) each
Calories 240
% Daily Value
Total fat 12g
Saturated fat 2g
Cholesterol 10mg
Sodium 400mg
Carbohydrate 25g
Dietary fibre 4g
Sugars 2g
Protein 7g
Vitamin A 150 %DV
Vitamin C 50 %DV
Calcium 15 %DV
Iron 30 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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