Beef and feta spanakopita rolls are a savory twist on the classic Greek spinach pie, combining ground beef, fresh spinach, and crumbled feta wrapped in flaky phyllo dough and baked until golden. The result is a crispy, flavorful appetizer with a rich filling that stands apart from traditional all-vegetable versions.
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In a large skillet over medium-high heat, add olive oil. Once hot, add the ground beef.
Break up the meat and cook until fully browned, about 5-7 minutes. Drain off any excess grease.
Season the cooked beef with 1 tbsp of garlic paste, kosher salt, and black pepper. Stir to combine.
Add the chopped spinach to the skillet and cook, stirring frequently, until it has wilted completely.
Transfer the beef and spinach mixture to a large bowl and allow it to cool to room temperature.
Once cooled, add the crumbled feta cheese, chopped parsley, another pinch of black pepper, and the juice of half a lemon to the bowl.
Mix the filling ingredients until everything is well incorporated.
Preheat your oven to 375°F (190°C).
Lay one sheet of phyllo dough on a clean work surface or baking sheet. Brush the entire surface with melted butter.
Place another sheet of phyllo on top and brush with butter. Repeat one more time for a total of three buttered layers.
Spread a line of the beef and feta filling along one of the shorter edges of the phyllo stack.
Tightly roll the phyllo dough around the filling to form a log, tucking in the sides as you go. Brush the top of the finished roll with more melted butter.
Repeat the layering and rolling process with the remaining phyllo and filling. Place the rolls on a baking sheet.
Bake for 15 minutes, or until the rolls are golden brown and crispy.
While the rolls are baking, prepare the dipping sauce. In a small bowl, combine the Greek yogurt, grated cucumber, remaining 1 tbsp garlic paste, chopped dill, juice of the other half of the lemon, salt, and pepper.
Stir the sauce until well combined. Serve alongside the warm spanakopita rolls.
Store cooled rolls in an airtight container in the refrigerator for up to 4 days; reheat in a 350°F oven for 8–10 minutes until warmed through and crispy. Unbaked rolls freeze for up to 3 months and can be baked directly from frozen, adding 5–10 minutes to baking time.
Yes. Assemble the rolls, cover tightly with plastic wrap, and refrigerate up to 24 hours before baking. You can also freeze them unbaked for up to 3 months; bake from frozen, adding 5–10 minutes to the baking time.
Keep the stack of unused phyllo sheets covered with a damp towel. Work quickly with one sheet at a time, and brush each layer lightly with olive oil to seal in moisture.
Use ricotta salata, goat cheese, or a mix of mozzarella and Parmesan. Feta is tangier, so adjust seasoning accordingly with less salt if needed.
Yes. Thaw frozen spinach completely and squeeze out excess moisture with a kitchen towel to prevent soggy rolls. Use about 3 oz frozen spinach (roughly equal to 5 oz fresh).
The phyllo should be golden brown and crisp, typically after 20–25 minutes at 375°F. If the edges brown too quickly, tent loosely with foil and continue baking until the filling is heated through.
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