Spinach and Feta Filo Rolls

Name: Spinach and Feta Filo Rolls
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 2
Cuisine: Greek
Ingredients: 180 g Filo pastry, thawed; 350 g Spinach; 150 g Pasteurized feta, crumbled; 60 g Onion, finely diced; 3 tbsp Olive oil; 10 g Dill, chopped

Drained spinach and feta fill crisp filo rolls that can be shared straight from the tray.

AI-generated serving illustration; actual results may vary.

GreekFood

25 minPrep

30 minCook

55 minTotal

EasyDifficulty

Servings

Ingredients

Method

Heat oven to 190°C; cook onion in 1 tablespoon oil over medium heat for 5 minutes, then add spinach until wilted.
Cool filling, squeeze out excess moisture and chop; mix with feta and dill.
Brush filo lightly with remaining oil, stack two sheets at a time, divide filling along one edge and roll into four parcels.
Place seam-side down on a lined tray and bake 25–30 minutes until crisp and golden throughout.

Tap an ingredient or step to tick it off as you cook.

Tips

Keep unused filo covered with a slightly damp towel so it does not crack.
Feta is salty, so the measured filling needs no added salt.

Original recipe by the FileYay team. Amounts are a starting point, so taste and adjust as you go.

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