Crispy Spinach, Halloumi & Mozzarella Phyllo Rolls
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Crispy Spinach, Halloumi & Mozzarella Phyllo Rolls
I've always loved börek! Eli's family makes it and I tried it for the first time when they brought it over!! These crispy spinach, halloumi, and mozzarella phyllo rolls remind me so much of it. They're filled with spinach, fresh dill, and plenty of cheese, then wrapped in buttery layers of phyllo dough and baked until golden and crispy. They're my own little take on something our family loves, and the best part is that you can make them as big or as small as you'd like. I made eight larger rolls, but you can easily make smaller ones for sharing!
Prep & Cook Time: 45–55 minutes
Yield: 8 large rolls or more smaller rolls
Oven Temperature: 375°F
Ingredients
For the Filling
10 oz fresh spinach
1 tablespoon olive oil
2 garlic cloves, minced
½ small onion, finely diced (optional)
6 oz halloumi cheese, crumbled
1 cup shredded low-moisture mozzarella
2 tablespoons fresh dill, finely chopped
½ teaspoon freshly cracked black pepper
¼ teaspoon red pepper flakes (optional)
For the Pastry
Approximately 10 sheets phyllo dough, thawed according to package instructions
5 tablespoons unsalted butter, melted, plus more if needed
1 large egg, beaten with 1 teaspoon water
1 tablespoon sesame seeds
1 teaspoon nigella seeds or black sesame seeds
Instructions
Cook the spinach. Heat the olive oil in a skillet over medium heat. If using onion, add it first and cook for 3–4 minutes, until softened. Add the garlic and cook for another 30 seconds. Add the spinach in batches, stirring until wilted. Transfer to a strainer, allow to cool slightly, and squeeze out as much liquid as possible. Finely chop.
Make the filling. In a large bowl, combine the cooled spinach, crumbled halloumi, mozzarella, fresh dill, black pepper, and red pepper flakes, if using. Mix until everything is evenly distributed. You likely won't need additional salt because halloumi is already quite salty.
Layer the phyllo. Place one sheet of phyllo dough on a clean work surface and brush lightly with melted butter. Continue stacking the phyllo sheets, brushing with butter between each layer, until you have approximately 10 layers. Keep any unused phyllo covered with a slightly damp kitchen towel so it doesn't dry out.
Fill and roll. Divide the layered phyllo into portions based on how large you'd like your rolls. Arrange some of the spinach and cheese filling near the bottom edge of each portion, leaving a little room along the sides. Fold the sides inward and roll tightly into a log, keeping the filling tucked inside. Repeat with the remaining pastry and filling.
Choose your size. I made eight larger rolls, but you can absolutely make yours smaller! For bite-sized appetizers, simply divide the pastry and filling into smaller portions before rolling. Keep in mind that smaller rolls may bake a little faster.
Prepare for baking. Arrange the rolls seam-side down on a parchment-lined baking sheet, leaving a little space between each one. Brush the tops lightly with egg wash and sprinkle with sesame and nigella seeds.
Bake until golden. Bake at 375°F for approximately 22–28 minutes, or until the pastry is deeply golden, flaky, and crisp. Begin checking earlier if making smaller rolls.
Serve. Allow the rolls to cool for a few minutes before serving. Enjoy warm while the pastry is still crispy and the cheese is deliciously melty!
By the way, these heat up pretty nicely in the oven!
A Little Tip
If you're short on time, feel free to skip the onion! The garlic, spinach, fresh dill, and cheese bring plenty of flavor on their own. I actually am usually a little tooooo lazy to add the onion haha!!
Make sure to squeeze as much moisture as possible out of the cooked spinach before mixing the filling. This helps prevent soggy pastry.
And don't worry too much about making every roll the exact same size. I made eight larger rolls, but smaller ones are wonderful for parties and appetizers. Make them however you like!
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A Recipe by Madeline May
Crispy Spinach, Halloumi & Mozzarella Phyllo Rolls
I've always loved börek! Eli's family makes it and I tried it for the first time when they brought it over!! These crispy spinach, halloumi, and mozzarella phyllo rolls remind me so much of it. They're filled with spinach, fresh dill, and plenty of cheese, then wrapped in buttery layers of phyllo dough and baked until golden and crispy. They're my own little take on something our family loves, and the best part is that you can make them as big or as small as you'd like. I made eight larger rolls, but you can easily make smaller ones for sharing!
Ingredients
For the Filling
For the Pastry
Instructions
- Cook the spinach Heat the olive oil in a skillet over medium heat. If using onion, add it first and cook for 3–4 minutes, until softened. Add the garlic and cook for another 30 seconds. Add the spinach in batches, stirring until wilted. Transfer to a strainer, allow to cool slightly, and squeeze out as much liquid as possible. Finely chop.
- Make the filling In a large bowl, combine the cooled spinach, crumbled halloumi, mozzarella, fresh dill, black pepper, and red pepper flakes, if using. Mix until everything is evenly distributed. You likely won't need additional salt because halloumi is already quite salty.
- Layer the phyllo Place one sheet of phyllo dough on a clean work surface and brush lightly with melted butter. Continue stacking the phyllo sheets, brushing with butter between each layer, until you have approximately 10 layers. Keep any unused phyllo covered with a slightly damp kitchen towel so it doesn't dry out.
- Fill and roll Divide the layered phyllo into portions based on how large you'd like your rolls. Arrange some of the spinach and cheese filling near the bottom edge of each portion, leaving a little room along the sides. Fold the sides inward and roll tightly into a log, keeping the filling tucked inside. Repeat with the remaining pastry and filling.
- Choose your size I made eight larger rolls, but you can absolutely make yours smaller! For bite-sized appetizers, simply divide the pastry and filling into smaller portions before rolling. Keep in mind that smaller rolls may bake a little faster.
- Prepare for baking Preheat the oven to 375°F. Arrange the rolls seam-side down on a parchment-lined baking sheet, leaving a little space between each one. Brush the tops lightly with egg wash and sprinkle with sesame and nigella seeds.
- Bake until golden Bake at 375°F for approximately 22–28 minutes, or until the pastry is deeply golden, flaky, and crisp. Begin checking earlier if making smaller rolls.
- Serve Allow the rolls to cool for a few minutes before serving. Enjoy warm while the pastry is still crispy and the cheese is deliciously melty!
A Little Tip
If you're short on time, feel free to skip the onion!
The garlic, spinach, fresh dill, and cheese bring
plenty of flavor on their own.
Make sure to squeeze as much moisture as possible out
of the cooked spinach before mixing the filling.
This helps prevent soggy pastry.
And don't worry too much about making every roll
the exact same size. I made eight larger rolls,
but smaller ones are wonderful for parties and appetizers.
Make them however you like!
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