Sourdough Greek Spanakopita Phyllo Layer Rolls

Steps

1. 1

   Mix sourdough dough

   • In a large bowl or stand mixer, combine the active sourdough starter (½ cup / 120 ml), warm water (½ cup / 120 ml), all-purpose flour (1¾ cups / 220 g), salt (½ tsp / 3 g), and olive oil (2 tbsp / 30 ml).
   • Mix on low speed for 2 minutes until all flour is hydrated and no dry bits remain.
   • The dough should be slightly sticky but hold together.
   • If mixing by hand, use a wooden spoon to bring the dough together, then knead for 5 minutes on a lightly floured surface.

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   Ready when: Dough is sticky, holds together, and shows no dry flour

   Tip: Do not overwork the dough—it should be shaggy and soft, not stiff, for these soft rolls.

2. 2

   First rise

   • Cover the bowl with a damp kitchen towel and let the dough rest at room temperature (around 68–72°F / 20–22°C) for 90 minutes.
   • The dough will rise gently and develop a light, airy texture from the sourdough starter.

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   Ready when: Dough is visibly puffed and soft

   Tip: Sourdough rises slower than commercial yeast—don't rush this step. A longer rise develops better flavor.

3. 3

   Prepare spinach filling

   • While the dough rises, heat a 10–12 inch skillet over medium-high heat.
   • Add the fresh baby spinach (10 oz / 280 g) in batches, stirring occasionally, until completely wilted and any excess moisture has evaporated (about 5 minutes).
   • This should take about 5 minutes total.
   • Transfer to a cutting board, let cool briefly, then chop roughly.
   • Return to a clean bowl.

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   Ready when: Spinach is completely wilted with no visible liquid in the pan

   Tip: Wilt the spinach thoroughly and let it cool so moisture doesn't make the filling soggy or the phyllo damp.

4. 4

   Mix cheese and herb filling

   • To the cooled spinach, add crumbled feta cheese (8 oz / 225 g), ricotta cheese (½ cup / 120 ml), minced garlic (3 cloves / 30 g), chopped fresh dill (3 tbsp / 9 g), chopped fresh parsley (3 tbsp / 9 g), ground nutmeg (¼ tsp / 0.5 g), and black pepper to taste.
   • Fold gently with a spatula until evenly combined.
   • Taste and adjust seasoning as needed (the feta is already salty, so go easy on extra salt).

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   Ready when: Filling is evenly mixed with no streaks

   Tip: Fold gently to keep the feta in small chunks rather than breaking it into paste—this gives better texture in the final roll.

5. 5

   Shape sourdough into thin rectangle

   • Lightly flour a work surface.
   • Turn out the risen dough and press it gently into a rough rectangle about 10 by 14 inches (25 by 36 cm) and about ¼ inch (0.6 cm) thick.
   • Don't use a rolling pin; press with your fingertips to avoid degassing.
   • The dough should be pliable and even but still airy.

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   Ready when: Dough is pressed into a thin, even rectangle with minimal air loss

   Tip: Press with your fingertips, don't roll—this keeps the dough light and fluffy for the final pastry.

6. 6

   Spread filling on sourdough base

   • Spread the spinach and feta filling evenly over the pressed sourdough dough (about ¼ cup / 60 ml per roll area), leaving a ½-inch (1.2 cm) border on all sides.
   • The filling should be distributed generously but not so thick that the rolls fall apart.

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   Ready when: Filling is spread in an even layer

   Tip: Leave the border clear so the dough seals properly when you roll.

7. 7

   Roll and cut into 12 pieces

   • Starting from one long side, roll the filled dough tightly toward you, using your hands to keep the roll even and snug.
   • Once rolled, place seam-side down on a floured surface.
   • Using a sharp knife, slice the log into 12 equal pieces (about 1.2 inches / 3 cm wide each).
   • Set the rolls on a parchment-lined baking sheet, spacing them about 2 inches (5 cm) apart.

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   Ready when: Dough is rolled tightly and cut into 12 even slices

   Tip: Use a sharp, wet knife and wipe it clean between cuts for even slices that don't compress.

8. 8

   Wrap rolls with phyllo

   • Lay out one phyllo sheet on a clean, dry surface.
   • Brush lightly with melted butter (about 1 tsp / 5 ml).
   • Lay one sourdough roll at the short end of the phyllo.
   • Roll the phyllo around the roll tightly, tucking in the sides as you go.
   • Place seam-side down on the baking sheet.
   • Repeat with the remaining 11 rolls and phyllo sheets, arranging them in a single layer with about 1 inch (2.5 cm) between rolls.
   • Each roll should be snugly wrapped but not compressed.

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   Ready when: Each roll is tightly wrapped in phyllo with seams tucked underneath

   Tip: Work quickly with phyllo—it dries out fast. Keep unused sheets covered with a damp towel until you use them.

9. 9

   Brush with butter and garnishOven 375°F / 190°C

   • Brush the top and sides of each phyllo-wrapped roll generously with the remaining melted butter (about 1 tsp / 5 ml per roll).
   • If using sesame seeds, sprinkle about ½ tsp (2 g) over the top of each roll.
   • Place the baking sheet in the preheated 375°F (190°C) oven.

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   Ready when: All rolls are evenly buttered and topped

   Tip: Generous butter helps the phyllo brown evenly and become crispy.

10. 10

    Bake until goldenOven 375°F / 190°C

    • Bake at 375°F (190°C) for 40–45 minutes, until the phyllo is deep golden brown and crispy and the rolls are cooked through.
    • The sourdough inside will be soft but set.
    • You can check by carefully cutting into one roll after 40 minutes—the dough should no longer be doughy in the center.
    • If the phyllo is browning too fast, loosely tent with aluminum foil for the last 10 minutes.

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    Ready when: Phyllo is deep golden brown; a test roll is cooked through with no raw dough inside

    Tip: If browning too quickly, tent loosely with foil to protect the phyllo while the inside finishes cooking.

11. 11

    Cool and serve

    • Remove the baking sheet from the oven and let the rolls cool on the sheet for 5 minutes so the phyllo sets and firms up.
    • Transfer to a wire rack or serving platter.
    • Serve warm or at room temperature.

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    Ready when: Phyllo is set and no longer soft to the touch

    Tip: A short rest allows the phyllo to crisp fully—serve warm for the best texture contrast between flaky exterior and soft filling.