Spinach  Rolls in phyllo dough

I made these for an outdoor picnic and they held up very well in the warm sun. You can make them with or without cheese. If you’re adding cheese, I would recommend either feta or a garlic and herb spreadable cheese.


8 (2 rolls)

Ready In:

1 hour



Good For:



  • 1 package phyllo dough             
  • 1/2 cup diced leeks or shredded carrot
  • 1/2 large red onion, chopped 
  • 1/2 teaspoon salt, dash pepper 
  • 3 Tablespoons olive oil
  • 10 or 12 ounce bag spinach 
  • fresh herbs (parsley, basil, mint) Optional: garlic-herb cheese spread or feta cheese (1/4 cup)

Sauté vegetables in 2 Tablespoons olive oil. Season with salt and pepper and place in a mixing bowl. Return pan to stove and add a Tablespoon more of olive oil. Add spinach and heat until wilted. 

 Drain excess liquid and add wilted spinach to mixing bowl. Add herbs according to your specific tastes. Mint is strong, so a teaspoon should be enough for most folks. Add cheese here if desired.

Cut 1 layer of phyllo dough in half the long way. Brush with olive oil. Add another layer and brush again. Add 2 Tablespoons of filling at the bottom and fold in the sides. Continue rolling like a spring roll. Brush with olive oil again and place seam down on a baking dish or cookie sheet. Bake at 375 for 20 minutes or until golden brown.