Spinach & feta Filo Rolls with Pine nut

Craving a crispy, cheesy appetizer that’s both impressive and easy to make? Look no further than these Spinach & feta Filo Rolls with pine nuts! Perfect for entertaining or as a treat for your family, these golden parcels are packed with flavour and are sure to become a new favourite in your recipe collection.

They’re perfect for using homemade soft cheese from our cheese making course, but store-bought alternatives work well too. The addition of pine nuts gives a lovely crunch, complementing the creamy filling and crispy filo exterior. This recipe is similar to my spinach and feta spiral but without the stress (or challenge?) of creating the spiral.

I use fresh spinach for this recipe, but you can easily substitute it with frozen. Just make sure to drain the liquid thoroughly to avoid a soggy filo. I usually make a big batch and freeze two-thirds of it in separate containers. These rolls are perfect for freezing uncooked and baking from frozen; they’ll turn out golden and crispy every time.

Tips for Success

1. Cheese Options: Use homemade soft cheese if available. If not, a mix of ricotta and cream cheese will work, or why not use up those bits and pieces from the last cheese platter you had?
2. Filo Tips: You can keep filo sheets covered with a damp cloth while assembling to prevent them from drying out, but using my method of making them one by one on top of the stack seems so much easier. 🤷‍♀️
3. Frozen Spinach: If using frozen spinach, drain thoroughly to avoid soggy rolls. I use a salad spinner because I’m impatient. 🤪
4. Freezing: Assemble and freeze unbaked rolls for easy, bake-from-frozen snacks later.

Frequently Asked Questions

So, if you like a Spanakopita, or a Spinach and feta pie, than you might just be the sort of person who will like our Spinach & feta Filo Rolls with pine nut. Give them a try, and tell us what you think in the comments 🙂

Spinach & feta Filo Rolls with pine nut

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These Spinach & feta Filo Rolls with pine nuts, offer a delightful twist on the classic spanakopita. Crispy filo pastry encases a creamy filling of spinach, homemade soft cheese (feta or ricotta), and crunchy pine nuts. Seasoned with cumin and topped with nigella seeds, these golden rolls make for an impressive light meal, or as a party food.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Difficulty Easy

Course Appetizer, Brunch, Lunch, Lunch Box Treat

Cuisine Greek

Servings 24 pcs

Method Thermomix AND Oven

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Equipment

• 1 Thermomix (or food processor)

Ingredients

  

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• 160 g fresh bread for breadcrumbs
• 80 g Parmesan cheese cut into small cubes
• 100 g onion peeled and quartered
• 2 garlic cloves peeled
• 10 g olive oil
• 280 g fresh baby spinach leaves washed and dried
• ½ tsp salt
• ½ tsp ground cumin
• 70 g pine nuts or toasted almond slivers
• 250 g homemade soft cheese or 150g ricotta and 100g soft cheese
• 1 egg
• 1 pack filo pastry
• 50 g butter melted
• 1 tbsp nigella seeds kalonji

Instructions

 

• Prepare the Cheese and Breadcrumbs: Grate Parmesan for 7 seconds / Speed 9 in the Thermomix. Set aside.
• Make breadcrumbs from fresh bread for 5 seconds / Speed 5. Set aside.
• Chop Aromatics: Chop onion and garlic with olive oil for 6 seconds / Speed 5.
• Cook Spinach Mixture: Add spinach and cook for 5 minutes / 100°C / Speed 1.5.
• Drain in simmering basket and cool completely.
• Mix Filling: Combine cooled spinach, breadcrumbs, salt, cumin, pine nuts, egg, and soft cheese.
• Knead for 30 seconds to mix thoroughly.
• Assemble Filo Rolls: Lay out filo sheets, set aside two top sheets for scrunching.

  Fold 3-4 of the remaining stacked sheets in half, brushing melted butter between layers and setting them back in place. Then repeat on the other side. Place set-aside sheets scrunched lengthwise at one end. Spoon the filling onto scrunched sheets and roll up like a sausage roll. Set aside on a baking tray.
• Chill and Prepare: Refrigerate rolls for at least 30 minutes.
• Preheat oven to 180°C (350°F).
• Cut and Bake: Cut chilled rolls with a serrated knife.
• Brush with melted butter and sprinkle with nigella seeds.
• Bake for 25-30 minutes until golden and crispy.

Video

Notes

I use a salad spinner to wash and dry my spinach. You can use a tea towel.

I often freeze uncooked portions of filo rolls like this and bake them from frozen.

The filling is already cooked, so they don’t need to thaw.

Using my method, you don’t need to cover with a wet tea towel—brushing with butter keeps the pastry moist, and you don’t expose the filo underneath.

Want to know more?

What else do we make with feta?

• Lamb and Feta sausage rolls as a savoury treat.
• And the somewhat more stressful (really?) Spinach and Feta Spiral