Spinach and Feta Phyllo Roll - Kraft Recipes Top
Comida Kraft
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Spinach and Feta Phyllo Roll

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Total Time

12 servings

It's official: You CAN improve upon a classic. We reinvented crisp, cheesy Greek spanakopita in this easy-to-serve, rolled-up version.

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Make It

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  • Heat oil in large nonstick skillet on medium heat. Add onions; cook 4 min. or until crisp-tender, stirring frequently. Add garlic; cook and stir 1 min. Spoon into medium bowl.
  • Add half the spinach to skillet; cook 1 min. or just until wilted, stirring frequently. Remove from skillet. Repeat with remaining spinach. Cool completely.
  • Heat oven to 350ºF. Squeeze out excess liquid from spinach; place on cutting board. Chop coarsely. Add to onion mixture along with the cheese; mix lightly.
  • Place 1 phyllo sheet on work surface; spray with cooking spray. Top with remaining phyllo sheets, spraying each with additional cooking spray before covering with next sheet.
  • Spread spinach mixture down center of phyllo stack. Fold both long sides of phyllo over spinach mixture; spray with additional cooking spray. Place, seam sides down, on parchment-covered rimmed baking sheet; spray with cooking spray.
  • Bake 45 min. or until crisp and golden brown. Serve topped with sour cream.

Special Equipment Needed


Substitute 1 pkg. (10 oz.) frozen spinach, thawed and squeezed dry, for the cooked and chopped baby spinach.


Substitute KRAFT Classic Ranch Dressing for the sour cream.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 120
Total fat 6g
Saturated fat 2.5g
Cholesterol 15mg
Sodium 220mg
Carbohydrate 11g
Dietary fiber 1g
Sugars 1g
Protein 5g
% Daily Value
Vitamin A 35 %DV
Vitamin C 4 %DV
Calcium 6 %DV
Iron 6 %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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