These spinach and feta scrolls came about because I was craving something baked, cheesy, and satisfying that wasn't puff pastry. They're inspired by spanakopita flavours but shaped like scrolls you can grab straight from the fridge or freezer.
TL;DR
- Prep time: 45 minutes Cook time: 25 minutes
- Meal prep: Perfect for a snack meal prep (pair with some protein for a main meal)
- Fridge storage: 4 days
- Freezer storage: 2 months
- Reheating: 1 minute in microwave; 5 minutes oven/air fryer
- Customise fillings to your preferences!
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Why you'll love this recipe
Savoury snack. These are a warm, cheesy alternative to cold dips like Cream cheese dip, especially when you want something baked and satisfying.
Secret veg. Spinach is folded straight into the filling, similar to how I sneak veg into protein carrot cake bliss balls and feta spinach muffins.
Meal prep friendly. Because they don't use puff pastry, they're easier to reheat and won't go soggy when stored.
Easy to bulk. Pair them with fruit and yogurt for balance, or go full savoury alongside baked ham asparagus frittata for a more filling option
Ingredients
Frozen spinach. Using frozen spinach means you can have it in the freezer ready to go whenever you want it (rather than relying on a half wilted bag in the back of your fridge).
You'll want to make sure it's defrosted and you've squeezed out most of the liquid.
Feta. Feta brings saltiness and tang, which balances the richness of the dough and prevents the filling from tasting flat.
Mozzarella. This helps bind the filling together and gives that classic pizza-style melt without overpowering the feta.
Italian herbs. A simple way to add flavour without needing multiple fresh herbs, and it leans into that pizza and spanakopita-inspired profile.
Pizza dough. I make my own pizza dough recipe which I have included the recipe below. But you could use a store-bought dough if you prefer.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
Substitutions and variations
Cheese swap. You could add in some ricotta with the feta to make it super creamy.
Add protein. You could add some leftover roast chicken or baked ham for a more filling snack - or even some cottage cheese if you want to keep it vegetarian.
Dough. Instead of using dough, you could use puff pastry (they just won't reheat well after cooking).
Can I use fresh spinach instead of frozen?
Yes, fresh spinach works well, but it needs to be cooked down first. Sauté it briefly until wilted, allow it to cool, then squeeze out as much moisture as possible before mixing with the cheese.
If you use fresh without it being sauteed, it'll burn if it's exposed outside of the dough in the oven and you won't have as much success with the filling.
How to make spinach feta pinwheels
Step 1: Mix flour, salt, yeast, and sugar. Add warm water and olive oil, stirring until sticky.
Step 2: Knead on a floured surface for 10 minutes until smooth. Lightly oil, cover with plastic wrap, and rest for 30 minutes or until doubled.
You'll want to make sure this is in a relatively humid environment to help it grow. If it's very cold where you live, put a glass of water in the microwave for 30 seconds, then add the bowl of dough and close the door (this will help with the rise).
Step 3: Defrost spinach and squeeze out excess moisture. Mix with feta, mozzarella, and Italian herbs.
Step 4: Roll dough into a long rectangle, you'll want it to be relatively thin otherwise it'll end up too bready (as it does expand when cooking). Spread filling evenly, leaving a small border.
Step 5: Roll tightly into a log, slice into even scrolls, and place on a lined tray.
Step 6: Brush tops with olive oil or egg wash. Bake at 200°C (390°F) for 18-22 minutes until golden and baked through.
Top Tip
Squeeze the spinach well. Excess moisture is the fastest way to soggy scrolls.
Roll tightly. This helps the scrolls hold their shape after slicing.
Meal prepping snacks
These aren't a full meal on their own - they're lower in protein and veg - but they're perfect as an afternoon snack or paired with extra protein and vegetables.
Storing
Once cooled, store spinach and feta scrolls in an airtight container in the fridge for up to 5 days. They hold their texture well and don't dry out (like puff pastry would)
Reheating
Reheat in the microwave for 30-45 seconds (slightly softer), or use an air fryer or oven at 180°C/350°F for 3-5 minutes for a crispier finish. The air fryer is the quickest and most consistent option.
Freezing
Freeze after baking, not raw. Cooked scrolls hold together better and reheat with almost no texture loss. From frozen, they're ready in about 2 minutes.
They'll last in the freezer for about 2 months. I like to store mine in a single layer in a large ziplock bag (as pictured). That way, it's really easy to grab a couple when I need it.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
This usually happens when there's too much moisture in the spinach or the scrolls are stored while still warm. Fully cooling and removing excess liquid makes a big difference.
Yes - the cheese and pizza-style format makes them very kid-friendly, and the spinach blends in well as a hidden vegetable.
Other snack recipes you'll like
Or, you can have a browse through my meal prep snacks for more delicious eats.
Recipe
Spinach Feta Scrolls
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Equipment
- large bowl
Ingredients
- 200 g (7 oz) frozen spinach, see note 1
- 100 g (3 ½ oz) feta
- 100 g (1 cup) mozzarella, grated
- 1 tablespoon Italian herbs
- 180 ml (¾ cup) warm water, 120ml cold, 60ml boiling
- 7 g (1 teaspoon) instant yeast, 1 sachet
- 240 g (2 cups) flour, extra for dusting (See Note 1)
- 1 teaspoon salt
- 1 teaspoon caster sugar
- 2 tablespoon extra virgin olive oil, extra for brushing
Instructions
Prepare
- Mix 240 g (2 cups) flour, 1 teaspoon salt, 1 teaspoon caster sugar, 7 g (1 teaspoon) instant yeast Add 180 ml (¾ cup) warm water and 2 tbsp extra virgin olive oil, stirring until sticky and combined.
- Lightly dust a clean surface and pour mixture on. Knead by bringing the outside to the inside and rotating ¼ circle for approx. 10 minutes until smooth and it bounces back lightly upon touch.
- Add back into the bowl and lightly oil, cover with plastic wrap and rest for 30 minutes or until doubled.You'll want to make sure this is in a relatively humid environment to help it grow. If it's very cold where you live, put a glass of water in the microwave for 30 seconds, then add the bowl of dough and close the door (this will help with the rise).
- Defrost 200 g frozen spinach in the microwave (30 second increments until it can be stirred).
- Mix spinach together with 100 g (3 ½ oz) feta, 100 g (1 cup) mozzarella, 1 tbsp Italian herbs
- Preheat oven to 200°C (390°F).
Make scrolls
- Pour dough back onto a dusted surface then roll into a long rectangle.You'll want it to be relatively thin otherwise it'll end up too bready (as it does expand when cooking).
- Spread filling evenly, leaving a small border.
- Starting at one end, roll end over into the filling then continue rolling tightly into a log.
- Using a sharp knife slice into even scrolls, and place on a lined tray, slightly touching each other.
Bake
- Brush tops with olive oil or egg wash. Bake at 200°C (390°F) for 18-22 minutes until golden and baked through.
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