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Spinach and Ricotta Spanakopita Rolls

Spinach and Ricotta Spanakopita Rolls

Recipe Re-Done

This recipe was originally posted October 8, 2016. It was my first recipe that I wrote for Yay! For Food and, at the time, I was just excited to put content out. My website was still a new idea and I was frantically cooking, baking, and photographing with my phone. I just wanted to make content to share.

A spanakopita roll cut in half.
Two Spanakopita Rolls stacked on top of each other.

After reviewing and getting feedback from a friend that tried to follow along with the recipe, I realized that it needed an update with clearer directions and pictures. We texted back and forth as she tried to understand my sometimes vague instructions. I was also missing ingredients in the instructions themselves. Her: “You mentioned parsley, but you didn’t say when to put it in?”

I felt embarrassed and disappointed in myself. Did I even proofread this? Did someone read this and try to follow along and realized how amateur the recipe was?

In the end, she mentioned that the spanakopita rolls turned out great and she enjoyed them. She even sent me a picture and they looked amazing!

In the end, I was so glad we had that conversation. I have since removed some of my very first recipes from my website to re-make and improve upon them. They are recipes that I enjoy and would love to share again and I hope that you will enjoy them as well!

So without further ado, here is my recipe re-done with new instructions and brand new photos too! Now onto the recipe.

Spinach, onions, parsley, ricotta, eggs, and phyllo dough.

Mise en place {see Ingredients for amounts}. Preheat oven to 350 degrees F and grease or line (with parchment paper) a baking sheet.

Sauted spinach, onions, green onions, and parsley.

Cook spinach, onions, green onions, and parsley.

Ricotta, eggs, and nutmeg whisked together.

Whisk together ricotta, eggs, nutmeg, salt, and pepper.

A spinach and ricotta mixture in a bowl.

Combine spinach-mix and ricotta-mix together well.

A sheet of phyllo dough brushed with butter.

For each layer (5 or more). brush with melted butter and a little chopped peanuts.

Rectangles of phyllo dough.

Place a final layer of phyllo on top. Cut into eight rectangles.

Phyllo dough rectangles with a dollop of spinach and ricotta filling.

Place an large dollop of filling on the end of each rectangle.

Spanakopita rolls on a baking sheet.

Roll up each roll and place it on the baking sheet. Brush each roll with melted butter.

Baked spanakopita rolls.

Bake for 25-30 minutes until phyllo is golden-brown and crispy.

Top with additional parsley and chopped peanuts. Serve immediately. Enjoy!

A plate with four Spinach and Ricotta Spanakopita Roll halves.
A plate with six Spinach and Ricotta Spanakopita Roll halves.
Spinach and Ricotta Spanakopita Rolls cut in half and stacked.
Spinach and Ricotta Spanakopita Rolls

Spinach and Ricotta Spanakopita Rolls

Yield: 8 rolls
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Crunchy, creamy, easy to make. Spanakopita is a Greek spinach-based savoury pastry. This interpretation uses fresh spinach, creamy ricotta, and chopped peanuts with plenty of butter in between each phyllo pastry layer.


  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 4 cups spinach, chopped
  • ¼ cup green onion, finely chopped
  • ½ cup parsley, finely chopped
  • 2 eggs, beaten
  • 1½ cup ricotta
  • 1 tsp ground nutmeg
  • Salt and pepper
  • 1 roll phyllo pastry sheets, thawed
  • ½ cup of butter, melted
  • ¼ cup peanuts, chopped into little pieces (optional)


  1. Preheat the oven to 350 degrees F. Grease a baking pan with melted butter or line with parchment paper.
  2. In a large skillet, heat the olive oil over medium heat. Add the spinach, onions, green onions, and parsley. Stir frequently, until the onions are soft, about 2-4 minutes. Drain any excess liquid. Set it aside and let it cool.
  3. In another bowl, mix together the eggs, ricotta, nutmeg, salt, and pepper. Then, fold in the cooked spinach mixture until the ingredients are incorporated together.
  4. Unwrap the phyllo pastry sheets. Brush a layer with melted butter and sprinkle with a light layer of chopped peanuts. Repeat for 4 more layers or more depending on how much crust you would like. Put a final layer of phyllo on top.
  5. Cut the phyllo in half lengthwise and then cut 4 strips down the width of the phyllo sheets to make 8 rectangles.
  6. Place a heaping ball of the spinach mixture at the end of each strip. Roll the phyllo starting at the bottom with the filling and brush the rolls with melted butter*.
  7. Bake for 25-30 minutes until golden brown and crisp. Top with additional chopped peanuts and parsley if you like. Serve immediately.


  • *When you roll, a little bit of filling may run out the sides; simply push it back in, the filling will firm up in the oven.
  • Nutritional calories represent one serving (one roll) with eight servings total.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 302Total Fat: 23gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 97mgSodium: 331mgCarbohydrates: 14gFiber: 3gSugar: 3gProtein: 12g

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