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Spinach and Feta Rolls
Source: dLife

Spinach, ricotta, and feta cheese wrapped in phyllo pastry.

Prep Time: 25 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 45 servings
Amount Per Serving
Calories 31.1
Total Carbs 4.9 g
Dietary Fiber 0.4 g
Sugars 0.4 g
Total Fat 0.8 g
Saturated Fat 0.3 g
Unsaturated Fat 0.1 g
Potassium 51.9 mg
Protein 1.1 g
Sodium 66.4 mg
Dietary Exchanges
1/2 Fat , 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  fresh spinach, 10 oz. package
1 each  butter flavored cooking spray
0 1/2 cup  minced onion
0.3333 cup  Cheese, ricotta, lite
0 1/4 cup  crumbled feta cheese
1 tbsp  white wine
0 1/2 tsp  oregano leaves
0 1/4 tsp  salt
0 1/4 tsp  garlic powder
0 1/4 tsp  black pepper
18 each  phyllo pastry dough sheet
  1. Bring spinach to a boil in a medium saucepan with water. Continue cooking until spinach leaves wilt then drain well.
  2. Place nonstick skillet coated with cooking spray over medium high heat.
  3. When skillet is hot add the onions and saute until tender.
  4. Remove skillet from heat and stir in the spinach, ricotta cheese, feta, wine, oregano, salt, garlic powder, and pepper.
  5. Take out 1 phyllo sheet at a time and place on a damp towel. Coat first sheet with cooking spray and top with a second sheet and again coat with cooking spray.
  6. Preheat oven tor 350 degrees.
  7. Cut the double stacked phyllo sheets into 5 strips, each should be about 3 1/4 inches wide.
  8. Mound 2 teaspoons of the spinach mixture at one end of strip, then fold in edges and roll up.
  9. Repeat stacking the phyllo sheets, cutting into strips then rolling up with spinach mixture until all mixture and sheets are used.
  10. Place rolls on an ungreased baking sheet, seam side down, and coat with the cooking spray.
  11. Bake for 15 minutes.

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