When it comes to Greek flavors, few combinations are as iconic as spinach and feta cheese. It’s like the ultimate foodie combo: feta brings the salty, creamy tang. At the same time, spinach brings freshness and earthiness to this snack. These little Spinach Feta Mini Rolls are a fun twist to the classic Greek spanakopita.
Sometimes, you just want something easy. You don’t always want to fuss with phyllo dough, rolling sheets one by one (yes, I see you rolling your eyes, and I’m rolling mine too). These mini rolls are different. How are they different? Hmmm, let me think, ok, well they are just different. The spinach is mild but earthy, which makes it a perfect base for a bolder flavor, which is one reason why it’s different. hahahah
The Feta cheese, on the other hand, has a creamy, tangy, salty personality; it is the star here; it oops up the spinach and makes every bite yummy. Add in a little onion, herbs like dill or parsley, maybe a pinch of nutmeg (no nutmeg this time), and you’ve got a snack that’s not only tasty but also feels like a hug from a Greek yiayia (Grandmother). The texture, ahhh, golden on the outside, soft and cheesy on the inside. Whenever I make these, I always tell myself, “Okay, this time I’ll save half for tomorrow,” which I do, not like the Pistachio cookies.
These Spinach Feta Mini Rolls are something else. They’re lighter, smaller, and much easier to make. No complicated dough layers, no stress, simply just delicious, cheesy, spinachy with Greek goodness in every bite.
Have a great morning/afternoon/evening!
Pssst! This is also a great option for a lunch snack 🙂
Spinach Feta Mini Rolls
Ingredients
- 250 grams spinach fresh
- 6 phyllo sheets
- 200 grams feta cheese crumbled
- 1 leek washed and chopped
- 2 fresh onions chopped
- 2 tbsp dill finely chopped
- 25 ml olive oil + extra for brushing the phyllo sheets
- salt
- pepper
- 2 tbsp mint dry or finely chopped fresh mint.
Instructions
- Add the 25 ml of olive oil to a pot. Add chopped leeks and fresh onions, stir.
- Toss in the spinach, and cook until wilted
- In a large bowl, add the spinach mix, feta cheese, dry or fresh mint, and dill. Gently fold and combine with a spatula.
- Take one phyllo sheet and brush ot with olive oil. Place a spoonful of the spinach mixture in the middle of the sheet.
- Spread evenly, and roll the phyllo sheet until you reach the end and tuck in the side edges tightly.
- Line your baking pan with a sheet of parchment paper. Arrange the rolls evenly in length and bake at 200°C until golden brown.
KALI MAS OREXI!! 🙂
