These Tropita Rolls are a delicious Greek-inspired pastry filled with a savory mixture of spinach, creamy feta cheese, fresh herbs, and wrapped in buttery, flaky phyllo dough. Baked until beautifully golden and crisp, they’re perfect as an appetizer, brunch dish, light lunch, or party snack. Every bite delivers the perfect balance of crunchy pastry and rich, flavorful filling.
Whenever I bake a batch of Tropita Rolls, I know they’ll disappear within minutes. My husband loves the crispy, flaky layers wrapped around the creamy spinach filling, while the kids happily grab one after another because they’re easy to hold and fun to eat. Whether we’re enjoying them for a cozy weekend lunch or serving them to guests, these rolls always become the first dish to vanish from the table. I usually make a double batch because everyone asks for seconds—and they’re just as delicious the next day.
Why This Tropita Rolls Recipe
These golden pastry rolls combine classic Mediterranean flavors with an irresistible crispy texture.
- Perfectly flaky phyllo pastry with a creamy spinach and feta filling.
- Easy to prepare using simple, fresh ingredients.
- Great as an appetizer, snack, brunch, or light dinner.
- Crispy on the outside and soft, savory on the inside.
- Freezer-friendly and ideal for meal prep.
- Packed with fresh herbs, leafy spinach, and tangy feta cheese.
- Delicious served warm or at room temperature.
Ingredients
12 rolls (6 servings)
For the Filling
- 14 oz fresh spinach, chopped (400 g / 0.88 lb)
- 9 oz feta cheese, crumbled (250 g / 0.55 lb)
- 1 cup ricotta cheese (225 g / 0.50 lb)
- 1 small onion, finely diced (120 g / 0.26 lb)
- 2 green onions, thinly sliced (50 g / 0.11 lb)
- 2 tablespoons chopped fresh dill (8 g / 0.02 lb)
- 2 tablespoons chopped fresh parsley (10 g / 0.02 lb)
- 1 tablespoon olive oil (15 ml)
- 1 large egg
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- Pinch of salt (optional)
For the Pastry
- 12 sheets phyllo dough (300 g / 0.66 lb)
- ⅓ cup melted butter (75 g / 0.17 lb)
- 2 tablespoons olive oil (30 ml)
Topping
- 1 egg, beaten
- 1 tablespoon milk (15 ml)
- Sesame seeds or black nigella seeds (optional)
Directions
- Preheat your oven to 190°C (375°F) and line a baking tray with parchment paper.
- Heat the olive oil in a skillet over medium heat. Cook the onion for about 4 minutes until softened, then stir in the spinach and cook just until wilted. Remove from the heat and let it cool.
- In a large bowl, combine the cooled spinach mixture with the feta, ricotta, green onions, dill, parsley, egg, black pepper, nutmeg, and a small pinch of salt. Mix until evenly combined.
- Lay one sheet of phyllo dough on a clean surface and lightly brush it with melted butter mixed with olive oil. Place another sheet on top and brush again.
- Cut the layered phyllo in half lengthwise. Spoon a portion of the filling near one end of each strip and roll tightly, folding in the sides as you go.
- Arrange the rolls seam-side down on the prepared baking tray. Repeat until all the filling has been used.
- Whisk together the remaining egg and milk, then brush the tops of each roll. Sprinkle with sesame or nigella seeds if desired.
- Bake for 30–35 minutes, or until the rolls are crisp, puffed, and deeply golden.
- Allow the rolls to cool for 5–10 minutes before serving warm.
Notes
- If using frozen spinach, thaw it completely and squeeze out as much liquid as possible before mixing it with the cheeses.
- Keep the phyllo dough covered with a clean, slightly damp towel while assembling to prevent it from drying out.
- Cottage cheese or cream cheese can be substituted for ricotta if preferred.
- Add chopped fresh mint or a pinch of red pepper flakes for extra flavor.
- Store leftover rolls in an airtight container in the refrigerator for up to 4 days.
- Reheat in the oven or air fryer for a few minutes to restore their crisp, flaky texture.
- Unbaked rolls can be frozen for up to 3 months and baked directly from frozen by adding a few extra minutes to the baking time.
- Serve with Greek yogurt, tzatziki, or a fresh cucumber and tomato salad for a complete Mediterranean-inspired meal.