Mediterranean Pistachio-Feta Spanakopita Roulade

This elegant take on the classic Greek spanakopita wraps all the rich, savory flavors you love into a beautiful golden roulade. The filling combines earthy spinach, creamy feta, and crunchy pistachios, creating a perfect balance of texture and taste. It’s lighter than traditional pie-style spanakopita but just as satisfying. Serve it warm with cool Greek yogurt or tzatziki for a fresh Mediterranean finish.

Total Time: 55 minutes
Prep Time: 25 minutes
Cook Time: 30 minutes
Serves: 4–6

Ingredients

For the Filling:

2 tbsp olive oil

1 small onion, finely chopped

2 cloves garlic, minced

10 oz (280 g) fresh spinach, chopped

½ cup crumbled feta cheese

¼ cup ricotta cheese (optional for extra creaminess)

¼ cup shelled pistachios, finely chopped

1 tsp dried dill (or 1 tbsp fresh dill)

Salt & pepper, to taste

For the Roulade:

6 sheets phyllo dough, thawed

¼ cup melted butter or olive oil

1 tbsp sesame seeds (optional, for topping)

For Serving:

Greek yogurt or tzatziki sauce

Fresh mint or parsley, for garnish

Instructions

Make the Filling:

Heat olive oil in a large skillet over medium heat.

Add the finely chopped onion and cook for 3–4 minutes until translucent.

Stir in the garlic and cook for 30 seconds, just until fragrant.

Add the chopped spinach and cook for 3–5 minutes until wilted and most of the moisture has evaporated.

Remove from heat and let it cool slightly.

Stir in crumbled feta, ricotta (if using), chopped pistachios, dill, salt, and pepper. Mix until well combined.

Assemble the Roulade:

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper.

Lay one sheet of phyllo dough on a clean, flat surface and lightly brush it with melted butter or olive oil.

Place another sheet on top, brush again, and repeat until all six sheets are layered.

Spoon the spinach mixture evenly along one long edge of the phyllo stack, leaving about 1 inch of border.

Carefully roll the dough into a log, tucking in the ends as you go.

Transfer to the baking sheet, seam side down.

Brush the top with more melted butter and sprinkle with sesame seeds if desired.

Bake:

Bake for 25–30 minutes, or until golden brown and crisp.

Let it cool for 5 minutes before slicing into rounds.

Serve:

Serve warm or at room temperature with Greek yogurt or tzatziki.

Garnish with fresh mint or parsley for a bright touch.

Tips

Tips for Perfect Spanakopita Roulade:

Dry the Spinach Well:
After sautéing, make sure to cook off any extra liquid from the spinach. Too much moisture can make the phyllo soggy and prevent it from crisping properly.

Handle Phyllo Carefully:
Phyllo dough dries out quickly. Keep it covered with a slightly damp kitchen towel while working so the sheets stay soft and flexible.

Butter or Olive Oil?
Butter gives a rich, golden finish, while olive oil keeps it lighter and adds a distinct Mediterranean flavor. Either works well—use what you prefer.

Rolling Technique:
Roll the phyllo tightly but gently to avoid tearing. If a small tear happens, don’t worry—just brush a bit of butter or oil over it and continue rolling.

Rest Before Slicing:
Let the roulade cool for 5–10 minutes after baking. This helps the filling set slightly, making it easier to slice clean rounds without the layers flaking apart.

Serving Ideas:
This roulade can be served as a starter, a side with grilled meats or salads, or even as a light vegetarian main dish. It’s delicious both warm and at room temperature.

Variations:

Nut Swap:
Replace pistachios with chopped walnuts, almonds, or pine nuts for a slightly different texture or taste.

Add Herbs:
Fresh parsley, mint, or basil pair beautifully with spinach and feta. Mix a tablespoon or two into the filling for extra freshness.

Cheese Options:
Try mixing in goat cheese or cream cheese for a tangier flavor. Or swap feta for crumbled halloumi if you prefer a firmer, saltier bite.

Spice It Up:
Add a pinch of red pepper flakes, nutmeg, or sumac for an aromatic twist.

Add Texture:
For extra crunch, sprinkle a few more chopped pistachios on top before baking, or brush with honey for a subtle sweet-savory contrast.

Mini Rolls for Appetizers:
Instead of one large roulade, cut the phyllo stack in half and make two smaller rolls. Slice them into bite-sized pieces after baking for elegant finger food.

Q&A

Q: Can I use frozen spinach instead of fresh?
Yes. Thaw and squeeze out as much water as possible before using. You’ll need about 1 cup of tightly packed cooked spinach to replace the 10 oz (280 g) fresh spinach.

Q: Can I prepare the roulade ahead of time?
Absolutely. You can assemble it up to a day in advance, cover it tightly with plastic wrap, and refrigerate it. Brush with melted butter or oil just before baking.

Q: How do I reheat leftovers?
Reheat slices in a preheated oven at 350°F (175°C) for about 10 minutes to regain crispness. Avoid microwaving—it will make the phyllo soft.

Q: Can I freeze it?
Yes. You can freeze the unbaked roulade (tightly wrapped) for up to 2 months. Bake directly from frozen, adding about 10 extra minutes to the baking time.

Q: What can I serve it with?
It pairs beautifully with tzatziki, a simple Greek salad, roasted vegetables, or a bowl of lentil soup.

Nutrition

(Per Serving)

(Approximate, based on 6 servings)

Calories: 260

Protein: 9 g

Carbohydrates: 18 g

Fat: 17 g

Saturated Fat: 6 g

Fiber: 3 g

Sugar: 2 g

Sodium: 360 mg

Cholesterol: 30 mg

Conclusion

The Mediterranean Pistachio-Feta Spanakopita Roulade brings together all the comforting flavors of traditional Greek cuisine in a modern, elegant form. The creamy feta, earthy spinach, and nutty pistachios create a balance of taste and texture that’s both satisfying and light. It’s simple enough for a weekday meal yet impressive enough for entertaining. Serve it with a dollop of cool tzatziki and fresh herbs for a dish that’s as beautiful as it is delicious.