PHILLY Make-Ahead Spinach Phyllo Roll-Ups Recipe -
PHILLY Make-Ahead Spinach Phyllo Roll-Ups Recipe
  • READY IN 55 mins

PHILLY Make-Ahead Spinach Phyllo Roll-Ups

Recipe by  

"These delicious spinach and cheese appetizers can be made a few days or a few minutes before your guests arrive."

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Ingredients Edit and Save

Original recipe makes 30 servings Change Servings
  • PREP

    25 mins

    55 mins


  1. Combine all ingredients except phyllo and butter; set aside. Place 1 of the phyllo sheets on clean work surface; brush lightly with butter. Top with 2 more phyllo sheets, brushing more of the remaining butter between each layer. Place remaining phyllo between sheets of plastic wrap; set aside.
  2. Spread one-third of the spinach mixture along one short side of phyllo stack. Fold in ends; roll up to make log. Brush with some of the remaining butter. Repeat with remaining phyllo sheets, spinach mixture and butter. To prevent phyllo from cracking, score logs at 1 inch intervals.
  3. Place in large freezer-weight resealable plastic bags or wrap tightly in plastic wrap until ready to bake. Remove from freezer 30 minutes before baking. Let stand at room temperature while preheating oven to 375 degrees F. Place on baking sheet.
  4. Bake 25 minutes or until golden brown. Cool 5 minutes. Transfer to cutting board. Use serrated knife to cut each log into 10 slices to serve.
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Reviews More Reviews

Most Helpful Positive Review
Feb 18, 2009

I made these last night for my hubby and I. We both enjoyed it, but I think it needs just a couple changes. I used fat free cream cheese, and 1 cup of regular feta, plus 2 TBS of finely chopped sundried tomatoes. Next time, I think I'll add 1/4 c sundried tomatoes, plus about 1/2 c shredded mozzerella cheese, and probably some pepper. Other than that, its a pretty good recipe. =)

Most Helpful Critical Review
Dec 27, 2011

Might have been good with more pastry. Very hard to cut.


20 Ratings

Jul 20, 2009

Fantastic recipe! As another reviewer mentioned, I added mozzarella to the filling but otherwise made them as is. This was my first time with phyllo so that was a treat, but overall this recipe was very easy. I prepared the night before and baked in the morning before work; it worked like a dream and they were a huge hit at the party! This one will be made again and again.

Dec 29, 2008

Very good recipe. I have tried it with regular feta and added italian seasoning as well as herbed cream cheese with regular feta. It's all good!

Dec 26, 2009

These were very good. I missed that the cream cheese was to be in a tub and bought the brick of light cream cheese (neufchetzel). I used 1/2 brick and it turned out just fine. I couldn't find the herbed feta so I used plain fresh feta (packed in water). Didn't mean to change it but I think this would be good with any variation of you preference (though I will try to find the herbed feta because I will make it again). Be sure to let them cool enough or they will be difficult to cut.

Oct 04, 2011

I felt like the ratio of filling to dough on this was a little off. By the time I used a third of the filling in three sheets it was SO full. If I did it again with the same amount of filling, I would make four rolls and/or increase the number of phyllo layers to give a better balance. Also, I used spray olive oil instead of butter because I thought it would be easier and healthier. It worked just fine...just hold the can way back to give a light coat. We actually ate this as a main course instead of an appetizer, alongside a lemon carrots and rutabaga recipe found on this site. The whole family enjoyed it, including the little ones.

Dec 14, 2009

These were good, much less fussy that making traditional Spanikopita. I made a few changes - sauteed a small onion with three cloves of garlic and red chili flakes, and used a full cup of feta, cut back on the cream cheese a bit. I also added oregano and thyme. A snap to make!

Sep 16, 2011

Very tasty, but at usual with phyllo, pretty greasy. Nice once in a while dish.


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  • Calories
  • 80 kcal
  • 4%
  • Carbohydrates
  • 4.3 g
  • 1%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 6.2 g
  • 10%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 141 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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