You ever have one of those days where you just open your fridge and stare at it like it’s going to start talking to you? That was me last week. I’d been running around all morning, hadn’t eaten anything decent, and there I was — standing in front of my fridge with that blank “what now?” face. I had a bag of spinach that was a day away from wilting, a small block of feta that I’d been breaking little chunks off all week, and some leftover phyllo dough from a recipe I never finished. Oh, and a small bag of pistachios I’d been snacking on during late-night YouTube binges.
It didn’t look like much, but I started thinking about spanakopita — that beautiful Greek spinach pie that always makes you feel like you’re on vacation somewhere with sunlight on your skin. I didn’t have the patience for layers or the neatness of triangles, so I just decided to roll it all up and bake it. No plan, no measuring, just the kind of cooking where you trust your hands more than your brain.
When it came out of the oven, it looked so much better than I expected — flaky, golden, a little uneven, like it knew it wasn’t perfect but didn’t care. I sliced it open and that smell hit me — buttery pastry, salty cheese, a hint of dill, and the warm nuttiness from those pistachios. I sat down, took a bite, and… man. It was one of those moments where you stop thinking about everything else for a second. Just you, a fork, and something that somehow feels better than it should.
So yeah, this recipe wasn’t planned or polished. But that’s what I love about it.
Ingredients
For the Filling:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 10 oz (280g) fresh spinach, chopped
- ½ cup feta cheese, crumbled
- ¼ cup ricotta cheese (optional, for 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 Serving:
Greek yogurt or tzatziki sauce
Fresh mint or parsley
Directions
1. Make the Filling
Heat the olive oil in a skillet over medium heat. Add your onion and garlic, and cook until everything smells good and the onions turn soft — not brown, just soft and friendly-looking. Add in the spinach and let it wilt down. It always looks like too much at first, but it disappears fast. Once it’s done, take it off the heat and let it cool for a few minutes.
In a bowl, mix the spinach with feta, ricotta (if you’re using it), pistachios, dill, salt, and pepper. It should look like something you’d want to eat with a spoon right there.
2. Build the Roulade
Preheat your oven to 375°F (190°C). Lay one sheet of phyllo on your counter, brush it gently with butter, and keep layering like that until all six are stacked. Don’t overthink it — if one tears, patch it. Nobody’s grading this.
Spoon your filling along one long edge of the phyllo, then roll it up like a log. Tuck the edges if you want to be fancy, or don’t. Life’s too short.
3. Bake It
Transfer your roulade to a parchment-lined baking sheet, seam-side down. Brush the top with butter and sprinkle sesame seeds if you’re feeling extra. Bake for 25–30 minutes, until it’s golden and crisp and smells like heaven.
4. Serve
Let it sit for a few minutes before slicing — I know it’s hard, but trust me. Serve warm with a dollop of Greek yogurt or tzatziki and a few mint leaves. Take a deep breath. Take a bite. Smile a little.
Why I Love This
Because it reminds me that good food doesn’t need perfect plans. You can make something beautiful out of scraps, leftovers, and a little curiosity. And somehow, that always tastes better.
Recipe FAQs
1: Can I use frozen spinach?
Yes, totally. Just thaw it first and squeeze it like you mean it — get all that water out or it’ll make your phyllo soggy.
2: What if my phyllo keeps tearing?
Then it’s doing what phyllo does. Seriously — everyone’s does. Just patch it with another piece and brush on more butter. The oven hides all sins.
3: Can I prep this ahead of time?
Absolutely. Roll it up and store it in the fridge (unbaked) for a day or two. Bake it when you’re ready. It actually crisps up even better that way.
4: I don’t have pistachios — what now?
No problem. Use walnuts, almonds, or skip the nuts altogether. It’ll still be delicious. The pistachios just add a nice little surprise crunch.
5: How do I make it look nice when slicing?
Use a sharp knife and don’t rush it. And if it falls apart a bit? Call it rustic. People will think it’s intentional.
Spinach & Feta Phyllo Roulade with Pistachios
4
servings30
minutes40
minutes300
kcalIngredients
For the Filling:
* 2 tbsp olive oil
* 1 small onion, finely chopped
* 2 garlic cloves, minced
* 10 oz (280g) fresh spinach, chopped
* ½ cup feta cheese, crumbled
* ¼ cup ricotta cheese (optional, for 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 Serving:
Greek yogurt or tzatziki sauce
Fresh mint or parsley
Directions
- Make the Filling
- Heat the olive oil in a skillet over medium heat. Add your onion and garlic, and cook until everything smells good and the onions turn soft — not brown, just soft and friendly-looking. Add in the spinach and let it wilt down. It always looks like too much at first, but it disappears fast. Once it’s done, take it off the heat and let it cool for a few minutes.
- In a bowl, mix the spinach with feta, ricotta (if you’re using it), pistachios, dill, salt, and pepper. It should look like something you’d want to eat with a spoon right there.
- *2. Build the Roulade*
- Preheat your oven to 375°F (190°C). Lay one sheet of phyllo on your counter, brush it gently with butter, and keep layering like that until all six are stacked. Don’t overthink it — if one tears, patch it. Nobody’s grading this.
- Spoon your filling along one long edge of the phyllo, then roll it up like a log. Tuck the edges if you want to be fancy, or don’t. Life’s too short.
- *3. Bake It*
- Transfer your roulade to a parchment-lined baking sheet, seam-side down. Brush the top with butter and sprinkle sesame seeds if you’re feeling extra. Bake for 25–30 minutes, until it’s golden and crisp and smells like heaven.
- *4. Serve*
- Let it sit for a few minutes before slicing — I know it’s hard, but trust me. Serve warm with a dollop of Greek yogurt or tzatziki and a few mint leaves. Take a deep breath. Take a bite. Smile a little.
