Spinach & Feta Pastry Rolls

Golden, flaky, and stuffed with creamy spinach-feta filling—these spinach & feta pastry rolls are the ultimate savory crowd-pleasers. I love how they fill my kitchen with the comforting aroma of warm pastry and herbs, like a breeze drifting in from a Greek garden at dusk. These rolls are perfect for brunch, snacks, or party platters that always disappear fast.

Why You’ll Love This Recipe

I love this recipe because it’s simple, satisfying, and always gets rave reviews. The buttery, crisp pastry contrasts perfectly with the rich, creamy spinach and feta filling. I can make them ahead of time, freeze them, and pop them in the oven whenever I need something delicious and shareable. They’re elegant enough for guests but easy enough for everyday cravings.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the filling:
300 g fresh spinach (or 200 g frozen, thawed and drained)
200 g feta cheese, crumbled
1 egg

For assembly:
1 sheet puff pastry (thawed if frozen)
1 egg (beaten, for egg wash)
black pepper (optional)
sesame seeds or nigella seeds (optional, for topping)

directions

1. If I’m using fresh spinach, I sauté it in a pan until wilted, then squeeze out all excess moisture and chop it finely.

2. I mix the spinach in a bowl with crumbled feta and one egg until well combined. I season lightly with black pepper.

3. I roll out the puff pastry on a floured surface into a rectangle and cut it into two long strips.

4. I spoon the filling along the center of each strip, forming a long line, then fold the pastry over and seal the edge by pressing with a fork.

5. I slice each filled roll into bite-sized pieces and place them seam-side down on a parchment-lined baking sheet.

6. I brush each roll with beaten egg and sprinkle with sesame or nigella seeds if I want extra texture and flavor.

7. I bake them in a preheated oven at 400°F (200°C) for 20–25 minutes, or until golden and puffed.

Servings and timing

This recipe makes about 16–20 small rolls. It takes around 35–40 minutes total, including 10–15 minutes of prep and 20–25 minutes of baking.

Variations

Sometimes I add a tablespoon of cream cheese to the filling for extra creaminess. If I want more flavor, I mix in fresh dill, parsley, or a bit of grated nutmeg. I also love adding finely chopped green onions or garlic for a little more punch. For a spicy twist, I stir in some chili flakes or use spicy feta.

storage/reheating

I store the baked rolls in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a 350°F oven for 8–10 minutes to bring back the crispiness. I also freeze unbaked rolls and bake them straight from frozen, adding 5 extra minutes to the cooking time.

FAQs

Can I use phyllo dough instead of puff pastry?

Yes, I layer a few sheets of phyllo with butter or oil in between, then roll and slice the same way. It makes them extra crispy and lighter.

Can I make these ahead of time?

Definitely. I assemble the rolls, cover them, and refrigerate for up to 24 hours before baking. I also freeze them for longer storage.

What type of feta works best?

I use a firm, briny feta that crumbles well. I avoid the pre-crumbled kind, which is often too dry or bland.

How do I keep the filling from getting soggy?

I make sure to drain the spinach thoroughly—especially if it’s frozen. Removing excess water keeps the pastry crisp.

Can I serve these cold?

They’re best warm, but I also enjoy them at room temperature for picnics or party trays. The flavors still shine through.

Conclusion

Spinach & feta pastry rolls are one of those recipes I turn to again and again. They’re buttery, flaky, and filled with a savory mix that tastes both familiar and special. Whether I’m entertaining or just treating myself to a cozy snack, these rolls never disappoint.

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