Pistachio-Feta Spanakopita Roulade Recipe

Pistachio-Feta Spanakopita Roulade these words alone transport me back to a bustling Athens market where I first tasted this Mediterranean treasure. As someone who’s spent years reimagining traditional dishes, I’ve always been captivated by spanakopita’s flaky layers and savory filling. But here’s the problem: traditional spanakopita can be intimidating to make, with its layered triangles and time-consuming assembly.

That’s why I created this stunning roulade version. This Pistachio-Feta Spanakopita Roulade transforms the classic Greek spinach pie into an elegant spiral that’s easier to assemble, more impressive to serve, and enhanced with the delightful crunch of pistachios. The addition of pistachios isn’t just for show they add a buttery richness and subtle sweetness that perfectly complements the tangy feta and earthy spinach.

Hi there! I’m Michael, a passionate culinary artist at FoodyDish.com, and I thrive on taking beloved classics and giving them inventive twists that spark curiosity. This recipe delivers a golden, crispy exterior that shatters at first bite, revealing layers of tender phyllo wrapped around a luxurious filling. Whether you’re hosting a dinner party or looking for an impressive weeknight centerpiece, this roulade promises to turn heads and satisfy palates.

In this guide, I’ll walk you through selecting the right ingredients, mastering phyllo handling, perfecting the filling, and achieving that gorgeous golden crust. Plus, I’ll share pro tips, flavor variations, and answers to your most pressing questions.

Why This Pistachio-Feta Spanakopita Roulade Works

This Pistachio-Feta Spanakopita Roulade recipe succeeds where other appetizers fall short because it balances elegance with accessibility. Here’s what makes it exceptional:

• Uses affordable, easy-to-find ingredients Fresh spinach, feta cheese, and phyllo dough are available at most supermarkets, while pistachios add gourmet flair without breaking the budget.
• Prep in 20 minutes for maximum flavor Unlike complex layered pastries, this roulade comes together quickly with minimal fuss and delivers restaurant-quality results.
• Perfect for any occasion Serve it as an elegant appetizer at dinner parties, a stunning brunch centerpiece, or a satisfying vegetarian main course that even meat-lovers will devour.
• Adaptable to dietary needs Addressing diverse dietary preferences is central to my culinary philosophy. This recipe easily accommodates gluten-free (with appropriate phyllo substitutes) and can be customized for various tastes.

Choosing the Right Ingredients for Spanakopita Roulade

Best Phyllo Dough for This Pistachio-Feta Spanakopita Roulade

Quality phyllo dough makes or breaks this recipe. Look for thin, pliable sheets without tears. Fresh phyllo from Mediterranean markets yields superior results, but frozen phyllo from mainstream grocers works beautifully when properly thawed. Always thaw phyllo overnight in the refrigerator, never at room temperature, to prevent condensation that makes sheets sticky and unworkable.

Selecting Spinach and Cheese

Fresh spinach is non-negotiable for the best texture and flavor. Baby spinach requires less stemming and wilts beautifully. For feta, seek authentic Greek or Bulgarian varieties packed in brine they’re creamier and tangier than pre-crumbled domestic versions. The brine keeps feta moist and flavorful, essential for a filling that’s rich but not dry.

The Pistachio Advantage

Unsalted, shelled pistachios provide the best control over seasoning. Lightly toast them before chopping to intensify their buttery flavor and add aromatic depth that elevates this Spanakopita Roulade beyond the ordinary.

Ingredients & Prep for Pistachio-Feta Spanakopita Roulade

Essential Filling Components

For the Spinach-Feta-Pistachio Filling:

• 1 lb (450 g) fresh spinach, washed and chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped pistachios
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 eggs, lightly beaten
• 1 tsp dried dill
• Salt and pepper, to taste

For the Phyllo Assembly:

• 8 sheets phyllo dough, thawed
• 3 tbsp melted butter or olive oil, for brushing
• 2 tbsp olive oil for cooking

Prep Essentials for Perfect Spanakopita Roulade

Spinach Preparation: Thoroughly wash spinach to remove grit, then chop roughly. After cooking, squeeze out excess moisture using a clean kitchen towel this critical step prevents a soggy roulade that won’t crisp properly.

Marinating Time: While this recipe doesn’t require lengthy marinating, allowing the cooked filling to cool completely before adding eggs prevents curdling and ensures even distribution of flavors throughout your Pistachio-Feta Spanakopita Roulade.

Pantry Staples: Quality olive oil adds fruity notes that complement Mediterranean flavors. Dried dill provides authentic Greek character, though fresh dill (doubled in quantity) delivers brighter flavor. Keep phyllo dough covered with a damp towel while working to prevent drying.

Step-by-Step Cooking Instructions for Spanakopita Roulade

Pre-Cooking Prep for Your Pistachio-Feta Spanakopita Roulade

Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. Organize your workspace with all ingredients measured and ready. Set up your phyllo station with melted butter or olive oil in a small bowl, a pastry brush, and a clean, lightly dampened kitchen towel to cover unused sheets.

Cooking Method for Pistachio-Feta Spanakopita Roulade

Making the Filling: Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté finely diced onions for 3-4 minutes until translucent, then add minced garlic and cook for 30 seconds until fragrant. Add chopped spinach in batches, allowing each addition to wilt before adding more. This takes about 5-7 minutes total. Remove from heat and transfer to a colander to cool. Once cooled, squeeze out excess liquid aggressively you should remove about 1/2 cup of water. Transfer to a mixing bowl and combine with crumbled feta, chopped pistachios, beaten eggs, dried dill, salt, and pepper. Mix thoroughly but gently to maintain feta chunks.

Assembling the Roulade: Lay one phyllo sheet on a clean work surface with the long edge facing you. Brush lightly but completely with melted butter or olive oil. Layer the remaining seven sheets, brushing each with butter. Spread the spinach-feta-pistachio mixture along the edge closest to you, leaving a 1-inch border. Starting from the filled edge, carefully roll the phyllo into a tight log, tucking in sides as you go to seal the filling. Transfer seam-side down to your prepared baking sheet.

Doneness Check for Spanakopita Roulade

Brush the top generously with remaining butter or olive oil. Bake for 25-30 minutes until the phyllo turns deep golden brown and sounds hollow when tapped. The internal temperature should reach 160°F to ensure the eggs are fully cooked. Watch carefully during the final 5 minutes to prevent burning.

Resting Your Pistachio-Feta Spanakopita Roulade

Let the roulade rest for 5-10 minutes before slicing. This resting period allows the filling to set, making clean slicing possible and preventing the filling from oozing out when you cut into your beautiful creation.

Pro Tips for Perfect Spanakopita Roulade

Avoiding Soggy or Broken Phyllo in Your Pistachio-Feta Spanakopita Roulade

Moisture is phyllo’s enemy. Always squeeze spinach thoroughly I can’t stress this enough. Work quickly but carefully when assembling, keeping unused phyllo covered. If a sheet tears, don’t panic; simply patch it with another piece and brush with butter to seal. Use a light hand when brushing butter; too much makes the pastry greasy rather than crispy.

Tool Recommendations

A quality pastry brush makes butter application even and efficient. A sharp serrated knife ensures clean cuts through the crispy phyllo without crushing the delicate layers. An instant-read thermometer takes the guesswork out of doneness, ensuring food safety without overbaking.

Storage & Reheating

Store leftover Pistachio-Feta Spanakopita Roulade covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes to restore crispness never use the microwave, which turns phyllo tragically soggy. Freeze unbaked roulades wrapped tightly in plastic wrap and foil for up to 2 months. Bake from frozen, adding 10-15 minutes to the cooking time.

Flavor Variations for Spanakopita Roulade

Mediterranean Twist

Add 1/4 cup sun-dried tomatoes and 2 tablespoons pine nuts to the filling for an Italian-inspired version. Replace dill with fresh basil for a completely different flavor profile that’s equally delicious.

Vegan-Friendly Option

Substitute crumbled firm tofu or cashew cheese for feta, and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of chicken eggs. Brush phyllo with olive oil exclusively for a completely plant-based Spanakopita Roulade.

Global Flavors

Middle Eastern: Add 1/4 cup pomegranate arils and 1 teaspoon za’atar to the filling. Turkish-Inspired: Include 2 tablespoons golden raisins and 1/4 teaspoon cinnamon for sweet-savory complexity. Herbed Variation: Double the dill and add fresh mint and parsley for an herb-forward version.

Serving Suggestions for Pistachio-Feta Spanakopita Roulade

Slice your Pistachio-Feta Spanakopita Roulade into 1-2 inch rounds to showcase the beautiful spiral. Arrange on a platter with lemon wedges a squeeze of fresh lemon brightens the rich filling spectacularly. Pair with a crisp Greek salad dressed with red wine vinegar and oregano, or serve alongside creamy tzatziki for dipping.

For wine pairings, choose a crisp Assyrtiko or Sauvignon Blanc that cuts through the richness of feta and butter. A dry rosé also complements the Mediterranean flavors beautifully. For beer lovers, a light wheat beer or pilsner provides refreshing contrast.

This roulade shines as part of a meze spread alongside hummus, dolmades, and marinated olives, or serves 6-8 as an elegant appetizer before a lamb or seafood main course.

FAQs About Pistachio-Feta Spanakopita Roulade

Can I use frozen spinach? Yes, though fresh yields better texture. If using frozen, thaw completely and squeeze out every drop of liquid frozen spinach retains significantly more water than fresh. You’ll need about 10-12 oz frozen spinach to equal 1 lb fresh.

How do I prevent phyllo from tearing? Thaw phyllo properly in the refrigerator overnight. Keep sheets covered with a damp towel while working. Handle gently but confidently — hesitation causes more tears than decisive movement. Remember, small tears can be patched and won’t affect the final result.

Is this recipe safe for pregnant women? Yes, when fully cooked to 160°F internal temperature. The eggs are thoroughly cooked at this temperature. Use pasteurized feta cheese to eliminate any listeria concerns associated with soft cheeses during pregnancy.

Can I make this ahead? Absolutely! Assemble the roulade up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate. Bring to room temperature for 15 minutes before baking, and add 5 minutes to the baking time. This make-ahead capability makes your Pistachio-Feta Spanakopita Roulade perfect for entertaining.

What if my phyllo dough is dry and cracking? Unfortunately, overly dry phyllo is difficult to rescue. Try misting lightly with water from a spray bottle and covering with a damp towel for 10 minutes. In the future, ensure proper thawing and work quickly to prevent drying.

Conclusion

This Pistachio-Feta Spanakopita Roulade represents everything I love about culinary creativity taking a beloved classic and elevating it with thoughtful touches that surprise and delight. The addition of pistachios transforms traditional spanakopita into something extraordinary, while the roulade format makes both preparation and presentation more approachable.

Fire up your oven and try this tonight! Whether you’re a seasoned cook or a kitchen novice, this recipe delivers impressive results that’ll have everyone asking for seconds. The combination of crispy phyllo, creamy feta, earthy spinach, and crunchy pistachios creates a symphony of textures and flavors that linger in your memory long after the last bite.

Join the 5,000+ home cooks in the FoodyDish.com community who’ve discovered the joy of reimagining traditional dishes! Share your Pistachio-Feta Spanakopita Roulade creations with us on social media, and don’t forget to try our Pumpkin Tiramisu Cookies or Christmas Morning Muffins next for more inspiration from the shores of the Mediterranean.

Every recipe is an opportunity to celebrate creativity in the kitchen and turn everyday meals into extraordinary experiences. This roulade is your invitation to embrace that philosophy one delicious, flaky, pistachio-studded slice at a time.

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Pistachio-Feta Spanakopita Roulade Recipe

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• Author: Michael
• Total Time: 50 mins
• Yield: 6–8 servings 1x

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Description

This Pistachio-Feta Spanakopita Roulade is a modern twist on the classic Greek spinach pie. Flaky phyllo dough encases a savory filling of spinach, feta, and pistachios, making it perfect for brunch, appetizers, or festive gatherings.

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Ingredients

Scale 1x2x3x

1 lb (450 g) fresh spinach, washed and chopped

1/2 cup crumbled feta cheese

1/4 cup chopped pistachios

1 small onion, finely diced

2 cloves garlic, minced

2 tbsp olive oil

2 eggs, lightly beaten

1 tsp dried dill

Salt and pepper, to taste

8 sheets phyllo dough, thawed

3 tbsp melted butter or olive oil, for brushing

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Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. In a skillet, heat olive oil over medium heat. Sauté onions and garlic until soft. Add spinach and cook until wilted. Remove from heat and let cool slightly.

3. In a bowl, combine cooked spinach mixture, feta, pistachios, eggs, dill, salt, and pepper.

4. Lay 1 sheet of phyllo on a clean surface and brush lightly with melted butter or olive oil. Layer remaining sheets, brushing each.

5. Spread the spinach-feta-pistachio mixture along one edge of the phyllo sheets and carefully roll into a tight log.

6. Place on prepared baking sheet, brush top with butter/olive oil, and bake 25–30 minutes, until golden and crisp.

7. Slice into 1–2 inch pieces and serve warm or at room temperature.

Notes

🥗 Tips:

– Keep phyllo covered with a damp towel while assembling to prevent drying out.

– You can prepare the filling a day ahead for convenience.

– Serve with a squeeze of lemon for a fresh touch.

• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Appetizer, Brunch, Greek Recipes
• Method: Baked
• Cuisine: Greek

Nutrition

• Serving Size: 1 slice
• Calories: 220
• Sugar: 2g
• Sodium: 320mg
• Fat: 16g
• Saturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 60mg

Keywords: Pistachio Feta Spanakopita Roulade, Greek Appetizer, Spinach Pie, Phyllo Roulade, Vegetarian Brunch