Growing up, I was always surrounded by the rich aromas of my grandmother’s and mom’s cooking. Both hailed from the heart of Greece, my grandmother from Tyrnavo, and my mom from Ampelona. Together, they taught me everything I know about cooking, especially how to make their homemade phyllo dough and spinach and feta filling. This dough and filling was the star of their famous Greek spinach pie rolls, spinach pie and savory triangles.
Today, I’m excited to share my take on their classic recipe. Instead of a traditional spinach pie, I’ve given it a modern twist by turning it into mini rolls, or “borek” as I like to call them. These little bites of heaven combine the flavors of my heritage with my personal style of cooking. Plus, these Greek spinach pie rolls are perfect for any occasion, whether it’s a casual snack or an elegant party appetizer.
A Perfect Fusion of Mediterranean Flavors
Borek is one of the most cherished pastries in Turkish cuisine. It features delicate, flaky phyllo dough wrapped around delicious fillings like cheese, spinach, or ground meat. However, for this recipe, I wanted to add a unique twist.
First, I drew inspiration from my Greek roots, incorporating a spinach and feta filling. Next, I added a touch of Italian flair with creamy ricotta cheese. Finally, I stayed true to the Turkish tradition by using phyllo dough to wrap everything together in Greek spinach pie rolls. The result? A savory pastry bursting with rich Mediterranean flavors that honor all three cuisines.
The Secret to Greek spinach pie rolls
To take this recipe to the next level, I rely on sweet trahana, a traditional Greek ingredient. Not only does it absorb excess moisture, but it also keeps the filling creamy while ensuring the pastry layers stay perfectly crisp. As a result, you get golden, flaky Greek spinach pie rolls with no sogginess in sight.
Why Olive Oil and Butter Make the Perfect Pair
For the best texture and flavor, I always brush the phyllo dough with a mixture of olive oil and melted butter. The olive oil keeps the layers light and crisp, while the butter adds a rich taste and beautiful golden color. Together, they create a pastry that’s both delicate and indulgent.
How to Make Phyllo Dough Spinach Rolls
Ingredients
- Baby spinach, chopped
- Fresh dill, finely chopped
- 6 scallions, thinly sliced
- Full-fat ricotta
- Feta cheese, crumbled
- Sweet trahana
- Eggs, beaten
Why This Recipe Stands Out
What makes this borek recipe special is how it seamlessly blends tradition with modern creativity. The combination of Greek, Italian, and Turkish influences creates a unique flavor profile that’s both familiar and exciting. Whether you serve these Greek spinach pie rolls as an appetizer, a main dish, or a snack, they’re guaranteed to impress your family and friends.
Try It for Yourself and make Greek spinach pie rolls
If you’re looking for a recipe that’s both simple and impressive, this spinach and feta borek is the perfect choice. With its flaky phyllo layers, creamy filling, and bold Mediterranean flavors, it’s a dish you’ll want to make again and again. So, gather your ingredients, roll up your sleeves, and enjoy the delicious Greek spinach pie rolls!
Spinach and Feta Borek Rolls
Ingredients
- 1 kg baby spinach chopped
- ½ bunch fresh dill finely chopped
- 6 scallions thinly sliced
- 500 gr full-fat ricotta room temperature
- 500 gr feta crumbled
- 5 tbsp sweet trahana
- 4 eggs beaten
- ¼ teaspoon nutmeg
- ½ tsp salt
- ½ tsp ground black pepper
- 1 pack phyllo dough
- ½ cup olive oil
- ½ cup melted butter
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease your baking tray.
- Mix spinach, dill, scallions, ricotta, feta, trahana, eggs, nutmeg, salt, and pepper in a bowl. This is your filling for the Greek spinach pie rolls.
- Lay one sheet of phyllo dough on the tray. Brush with the oil and butter mixture. Repeat with 1 more sheet of phyllo.
- Spread 3 tablespoons of filling evenly across the phyllo, make sure you leave about 2.5 cm (1 in).
- Now fold in the sides and roll, not too tight. Once done rolling place the roll seam down on the baking tray.
- Once all the layers are complete, brush the top with the remaining oil and butter mixture and cut them into 4 individual pieces per roll a total of 24.
- Bake for 40–45 minutes, or until golden and crispy.
