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These golden, flaky rolls make an impressive party appetizer. Freeze leftover rolls up to 6 months. To reheat, cover loosely with foil and bake at 375° for 15 minutes. Uncover and bake 10 minutes, turning after 5 minutes.

Recipe by Cooking Light April 2016


Credit: Iain Bagwell

Recipe Summary

50 mins
2 hrs
Serves 15 (serving size: 2 slices)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°.

  • Combine first 7 ingredients in a large bowl. Add 3 tablespoons oil; stir well to combine. Stir in pepper, egg, and cheese until well blended.

  • Line a baking sheet with parchment paper; coat well with cooking spray.

  • Working with 2 phyllo sheets at a time (cover remaining dough to prevent drying), brush 2 sheets lightly with remaining olive oil (long edge of sheets should be closest to you). Top with 2 phyllo sheets; brush lightly with oil. Arrange 2 cups spinach mixture in an even mound along phyllo edge nearest you, leaving a 1-inch border on either side. Fold sides of phyllo partially over mound; roll dough and filling, burrito-style, to form an 11 x 3-inch roll. Place roll, seam side down, on prepared pan. Repeat procedure with remaining dough, oil, and filling to form 5 rolls. Make 3 small slits in the top of each roll to allow steam to escape.

  • Bake rolls at 375° for 50 minutes or until golden brown and crisp. Carefully transfer to a wire rack; cool 20 minutes. Cut each roll diagonally into 6 slices.

Nutrition Facts

133 calories; fat 7.6g; saturated fat 1.7g; mono fat 4.6g; poly fat 0.8g; protein 4g; carbohydrates 13g; fiber 2g; cholesterol 14mg; iron 2mg; sodium 213mg; calcium 54mg; sugars 1g.