Hey fam, I’m Shaym, the cook, creator, and flavor-chaser behind SoolFood. If you’re into bold bites, crave-worthy textures, and recipes that hit hard without taking all day, you’re in the right place. This Pistachio-Feta Spanakopita Roulade is pure food joy: buttery phyllo, herby spinach, tangy feta, and the most surprising crunch from roasted pistachios. It’s elegant enough for a dinner party yet easy enough for a casual weekend.
If you love flaky, comfort-style dishes, you’ll want to try my Cheesy Chicken Potato Casserole or cozy Creamy Cheddar Potato Chowder next, they’re warm, rich, and perfect to serve alongside this Greek-inspired roulade.
Why You’ll Love This Recipe
- Big flavor with minimal effort
- Buttery, crispy phyllo that shatters beautifully
- Creamy feta meets nutty pistachio in every bite
- Freezer-friendly and foolproof for gatherings
- Looks restaurant-level but uses simple steps
- Vegetarian-friendly crowd-pleaser
- Easy to make ahead for holidays or brunches
- Perfectly balanced: salty, tangy, and crisp
Ingredient Breakdown
Spinach: Fresh or frozen works. Brings depth and green vibrancy to the filling.
Onion & Garlic: Sweet, aromatic base that keeps the flavor balanced and layered.
Feta Cheese: The star. Creamy, briny, and unapologetically bold. Crumble generously.
Dill & Parsley: Fresh herbs add brightness and contrast the richness.
Eggs: Help bind the filling and create a custardy texture once baked.
Butter & Olive Oil: Essential for brushing phyllo and giving it that signature golden crisp.
Pistachios: Toasted and chopped for rich, nutty contrast. Adds texture and an unexpected twist.
Lemon Zest & Black Pepper: Wake up the flavors and keep the richness in check.
Phyllo Dough: Our canvas. Layered with butter for that signature shatter-crisp bite.
Step-by-Step Cooking Guide
1. Build the Flavor Base
Sauté onion in olive oil over medium heat until soft and translucent. Add garlic, stir until fragrant. Toss in spinach and cook just until wilted if fresh, or warmed through if frozen. Remove from heat and let cool.
2. Mix the Filling
In a large bowl, combine the spinach mix with crumbled feta, herbs, lemon zest, chopped pistachios, and eggs. Add black pepper to taste. The filling should be rich but not soggy.
3. Layer the Phyllo
Unroll your phyllo and cover with a damp towel to prevent drying. Lay out the first sheet, brush with butter and a drizzle of olive oil, and repeat with 4 more sheets. Each layer should glisten slightly.
4. Roll It Up
Spread the spinach mixture evenly along one long edge. Roll gently but snugly into a roulade. Brush the top with more butter and sprinkle remaining pistachios on top for crunch. Transfer carefully to a parchment-lined baking sheet.
5. Bake to Perfection
Bake at 375°F (190°C) for 25–30 minutes until golden and crisp. The pistachios should toast slightly, and the phyllo will look like spun gold. Let rest for 10 minutes before slicing.
Mid-Article Flavor Boost & Internal Links
This roulade hits that perfect balance of crispy, creamy, and aromatic. If you’re building a full Mediterranean-style menu, try pairing it with the hearty Cheesy Kielbasa Potato Skillet for smoky contrast or finish your meal with my Christmas Cookie Cheesecake for Holidays for a rich dessert finale.
And if you prefer a lighter pairing, my Homemade Sandwich Bread is an excellent companion for scooping up the creamy spinach filling.
Tips, Variations & Flavor Upgrades
- Add roasted red peppers for color and sweetness
- Replace dill with mint for a cool, refreshing lift
- Use goat cheese for a tangier version
- Sprinkle sesame seeds on top for texture
- Brush phyllo with brown butter for deeper flavor
- Add a touch of honey drizzle before serving for balance
Serving Ideas
Serve warm with a simple lemon-yogurt dip, tzatziki, or a drizzle of olive oil. It’s equally good at room temperature, making it perfect for potlucks or brunch tables.
This roulade also pairs beautifully with my Chicken Cutlets Recipe for a high-protein twist or as a starter next to Air Fryer Salmon Bites for a coastal Mediterranean spread.
Storage & Reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes to restore crispness.
Freeze the unbaked roulade wrapped tightly in foil for up to 2 months. Bake directly from frozen, adding 10 minutes to the baking time.
FAQs
Can I use puff pastry instead of phyllo?
Yes, but it will be richer and softer. Expect more of a savory pie texture.
How do I keep phyllo from tearing?
Work quickly and cover sheets with a damp towel to retain moisture.
Is this recipe make-ahead friendly?
Completely. Assemble a day ahead and bake before serving.
Can I make bite-size versions?
Yes, cut into small pinwheels before baking for party appetizers.
Pistachio-Feta Spanakopita Roulade That’ll Steal Every Party Spread
- Total Time: 45 mins
- Yield: 1 roulade (serves 6)
- Diet: Vegetarian
Description
A golden, flaky Pistachio-Feta Spanakopita Roulade filled with spinach, herbs, and creamy feta, topped with roasted pistachios for a bold, nutty twist.
Ingredients
10 sheets phyllo dough
4 tbsp butter, melted
1 tbsp olive oil
1 small onion, finely diced
3 cloves garlic, minced
3 cups chopped spinach (fresh or thawed frozen)
1 cup crumbled feta cheese
2 tbsp chopped dill
2 tbsp chopped parsley
1/2 cup roasted pistachios, chopped
2 large eggs, beaten
1 tsp lemon zest
Salt and black pepper to taste
Instructions
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
2. Sauté onion in olive oil until soft, then add garlic and cook briefly.
3. Add spinach and cook until wilted. Remove from heat and cool slightly.
4. In a bowl, mix spinach with feta, herbs, lemon zest, pistachios, eggs, salt, and pepper.
5. Layer 5 phyllo sheets, brushing each with butter. Spread filling along one long edge.
6. Roll tightly into a log. Brush top with butter and sprinkle with remaining pistachios.
7. Bake 25–30 minutes until golden and crisp. Cool slightly before slicing.
Notes
Serve warm with lemon yogurt sauce or honey drizzle.
Freeze before baking for make-ahead perfection.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Appetizer
- Method: Baked
- Cuisine: Greek
Conclusion
This Pistachio-Feta Spanakopita Roulade captures everything great about Mediterranean food: crisp layers, creamy filling, and balanced richness. Each slice tells a story of flavor and texture, from the buttery crackle of phyllo to the pistachio crunch that keeps everyone coming back. Serve it with pride, it’s a recipe that looks impressive and tastes even better.