Mediterranean Spinach and Cheese Rolls
These rolls are warm, cheesy, and packed with Mediterranean flavor. They work as a snack, a brunch item, or something to serve with soups and salads. You can use pizza dough, puff pastry, or even sourdough dough depending on how soft or flaky you want them. The filling is simple: spinach, garlic, and a blend of cheeses that melt together while still keeping a bit of salty bite. They’re easy to customize and bake quickly, which makes them great for both everyday meals and entertaining.
Total time: 45 to 55 minutes
Makes: 12 to 16 rolls, depending on dough type and size
Ingredients
Dough
Pizza dough, puff pastry, or sourdough bread/dough (enough for one sheet or 12–16 rolls)
Spinach Filling
2 cups fresh spinach (or 1 cup frozen), chopped and squeezed dry
Your choice of cheeses: feta, ricotta, Parmesan, mozzarella, fontina, or cream cheese
2 cloves garlic, minced (or 1/2 tsp garlic powder)
Optional: chopped artichoke hearts, 1–2 tbsp sour cream, onion powder, salt, black pepper, chili flakes
Topping / Brushing
Olive oil
Dried herbs (oregano or parsley)
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
If using puff pastry, thaw it first. If using pizza or sourdough dough, roll it into a rectangle about 1/4-inch thick.
In a bowl, mix the spinach with feta or ricotta and add mozzarella or Parmesan for melting.
Add garlic, salt, pepper, and any optional ingredients you like. Taste and adjust seasoning.
Spread the filling evenly over the dough, leaving a small border on one long side.
Roll the dough tightly into a log, starting from the long side with filling up to the edge.
Slice the log into 1-inch pieces.
Place the rolls cut-side up on the baking sheet.
Brush with olive oil and sprinkle with dried herbs.
Bake for 18 to 25 minutes, depending on the dough, until golden and bubbly.
Tips
Squeeze the spinach well or the rolls may turn soggy.
Mix a little cream cheese or ricotta if you want a creamier filling.
Feta adds saltiness, so adjust salt carefully.
Puff pastry gives the flakiest result, while pizza dough gives a softer, bread-like texture.
Roll the dough tightly so the filling stays in place.
Freeze the log for 10 minutes before slicing if your filling is soft.
Brush the tops lightly with olive oil for extra color.
Add chili flakes for a mild kick.
Keep cheese amounts balanced so the rolls don’t leak while baking.
Let the rolls cool for a few minutes before serving so the cheese sets.
Variations
Greek-style: Use feta, spinach, dill, and a touch of lemon zest.
Creamy artichoke: Add chopped artichokes and a spoon of sour cream.
Ricotta spinach: A softer, milder filling with ricotta and mozzarella.
Spicy version: Add jalapeño or chili flakes.
Olive-packed: Add sliced Kalamata olives for deeper Mediterranean flavor.
Cheese-heavy: Use fontina or provolone for strong melt and flavor.
Garlic lovers: Double the garlic or use roasted garlic paste.
Tomato twist: Add chopped sun-dried tomatoes.
Herb blend: Add thyme, basil, or an Italian mix.
Low dairy: Use only feta and skip the creamy cheeses.
Q&A
Can I use frozen spinach? Yes. Thaw and squeeze it very well.
Can I use only one type of cheese? Yes. Mozzarella or feta both work.
Can I make these ahead? Yes. Prepare the rolls, refrigerate, and bake when ready.
Can I freeze them? Freeze unbaked rolls, then bake straight from frozen.
Can I air fry them? Yes. Cook at 350°F for 8–12 minutes.
What dough is best? Puff pastry for flaky, pizza dough for soft and bready.
Can I serve them cold? They taste best warm but are fine at room temperature.
Why is my filling leaking out? Too much cheese or not rolled tightly enough.
Can I make them bigger? Yes. Adjust baking time and check for browning.
Can I add protein? Add small bits of cooked chicken or turkey sausage.
Nutrition
(per roll, estimated)
Calories: 120 to 180
Protein: about 5 g
Carbohydrates: about 14 g
Fat: about 7 g
Fiber: about 1 g
Sodium: varies based on cheese type
Conclusion
These rolls bring together tender spinach, flavorful cheeses, and warm Mediterranean herbs in a way that’s both simple and satisfying. They’re easy to prepare, easy to customize, and they look great on the table. Serve them for brunch, pack them for a snack, or add them to a dinner spread. Whatever dough you choose, they bake into golden, savory spirals that are hard to stop eating.