Spinach and Cabbage Feta Rolls
These golden, crispy rolls are filled with a flavorful mixture of sauteed spinach, shredded cabbage, herbs, and creamy feta cheese. Wrapped in puff pastry or phyllo dough, they’re like a veggie-packed version of sausage rolls—only lighter and vegetarian-friendly. Serve warm or cold with a side of yogurt dip or tomato chutney.
Time Required
Prep Time: 20 minutes
Cook Time: 30–35 minutes
Cooling Time (Optional): 10 minutes
Total Time: 50–60 minutes
Ingredients
For the Filling:
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
2 cups cabbage, finely shredded
2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and squeezed)
1/2 tsp dried oregano
Salt and pepper to taste
1/4 tsp nutmeg (optional)
1/2 cup crumbled feta cheese
1 egg (for binding, optional)
For the Pastry:
1 sheet puff pastry (thawed), or 6 sheets phyllo pastry (with olive oil or butter between layers)
1 egg, beaten (for egg wash)
Sesame seeds or nigella seeds for topping (optional)
Instructions
1. Make the Filling:
Heat olive oil in a large skillet over medium heat.
Sauté onion until soft (3–4 mins), then add garlic and cook another 1 minute.
Add shredded cabbage, cook for 5–7 minutes until wilted.
Add spinach and cook until just wilted (if using fresh).
Season with salt, pepper, oregano, and nutmeg. Remove from heat and cool slightly.
Stir in crumbled feta and optional egg. Mix well.
2. Prepare Pastry:
Preheat oven to 375°F (190°C).
If using puff pastry: Roll out sheet and cut into 2 or 3 rectangles.
If using phyllo: Layer 3 sheets, brushing between each with olive oil or melted butter. Then cut into 2–3 sections.
3. Assemble Rolls:
Place 2–3 tbsp of filling along one long edge of each pastry piece.
Roll up tightly, seal the edge, and place seam side down on a baking sheet.
Brush tops with beaten egg and sprinkle with sesame seeds.
4. Bake:
Bake for 25–30 minutes, or until golden and crisp.
Let cool slightly before serving.
Notes & Tips
Vegan version: Use dairy-free feta and skip the egg (add 1 tbsp chickpea flour or breadcrumbs for binding).
Add-ins: Try grated carrot, herbs like dill or parsley, or a touch of chili flakes.
Serving idea: Great with tzatziki, plain Greek yogurt, or spicy ketchup.
Meal prep: Freeze unbaked rolls and bake from frozen (add ~5 extra mins).
Frequently asked questions FAQs
Q: Can I use frozen spinach?
A: Yes! Thaw it fully and squeeze out excess water before adding to the filling.
Q: What kind of cabbage works best?
A: Green or savoy cabbage is ideal. Red cabbage can be used but may tint the filling.
Q: Can I make these gluten-free?
A: Use gluten-free pastry alternatives or make a cabbage-spinach fritter version without pastry.
Q: How long do they keep?
A: Store in the fridge up to 3 days. Reheat in the oven for best texture.
Q: Can I freeze them?
A: Yes, freeze before or after baking. Reheat from frozen at 375°F (190°C) until hot.
Nutritional Information
Calories: 165 kcal
Protein: 4 g
Carbohydrates: 12 g
Fat: 11 g
Saturated Fat: 4 g
Cholesterol: 25 mg
Sodium: 220 mg
Fiber: 1 g
Sugars: 1 g
Vitamin A: 35% DV
Calcium: 8% DV
Iron: 6% DV
Note: Values vary based on dough type and portion size.