These flaky phyllo-dough rolls, filled with creamy feta cheese and colorful peppers, bring Mediterranean flavors straight to your table in just 40 minutes.
A perfect Greek appetizer that combines crispy layers of pastry with a rich, savory filling – each roll delivers 248 calories of pure satisfaction.
Whether you’re hosting a dinner party or seeking an elegant starter, these baked rolls offer the ideal balance of texture and taste.
The combination of melted feta and peppers creates an irresistible filling that’ll have everyone reaching for seconds.
Ingredients for Greek Cheese & Pepper Rolls
- Phyllo Dough: 6 sheets, thawed if frozen
- Cheeses: 200g feta cheese (crumbled) and 100g graviera or hard yellow cheese (grated)
- Green Pepper: 1 long pepper, finely diced for even distribution
- Butter: 120g melted, for achieving golden-crispy layers
- Egg: 1 whole egg, helps bind the filling
- Mayonnaise: 1 tablespoon, adds creaminess
- Herbs: 1 tablespoon fresh dill and a pinch of dried oregano for authentic Greek flavor
Step-by-Step Instructions
- Prepare Filling: Crumble feta into a bowl, combine with grated cheese, chopped pepper, egg, mayonnaise, and herbs. Mix thoroughly
- Heat Oven: Preheat to 180°C (356°F) for optimal baking
- Layer Phyllo: Place one sheet, brush with melted butter, top with another sheet, repeat butter
- Cut & Fill: Divide layered sheets into three lanes, place one tablespoon filling at the end of each
- Roll Up: Carefully fold edges inward and roll each lane into neat cylinders
- Repeat Process: Continue with remaining phyllo sheets and filling
- Bake: Place rolls on oiled baking tray, brush tops with butter, bake 30-35 minutes until golden and crispy
Cooking Techniques
Working with phyllo dough can be super fun once you get the hang of it! The key is to keep your phyllo sheets covered with a slightly damp kitchen towel while you work, so they don’t dry out.
When brushing with butter, use gentle, light strokes – you don’t need to soak the sheets. If a sheet tears, don’t worry! Just patch it together, and once it’s rolled up, no one will notice.
Variations & Substitutions
This recipe is wonderfully flexible! If you can’t find graviera cheese, parmesan or gruyere work beautifully. Not a fan of green peppers?
Try roasted red peppers or even some sautéed spinach. You can skip the mayo if you prefer – just add an extra splash of olive oil to keep the filling moist. Fresh herbs are amazing in this – try mixing in some fresh mint or parsley along with the dill.
Storage & Make-Ahead Tips
These rolls are perfect for making ahead! You can roll them up and freeze them unbaked for up to 3 months – just place them in a freezer bag with wax paper between layers.
When you’re ready to bake, no need to thaw – just add 5-7 minutes to the baking time. After baking, they’re best eaten warm, but leftovers will keep in the fridge for 2-3 days. To reheat, pop them in a 350°F oven for 5-10 minutes to crisp them up again.
Serving Suggestions
Serve these lovely rolls warm as part of a Greek meze spread! They pair wonderfully with a crisp Greek salad, some tzatziki for dipping, or even a drizzle of honey for a sweet-salty combo.
They’re perfect for parties, picnics, or as a light lunch with a green salad. Want to make them extra special? Sprinkle some sesame seeds on top before baking!
Phyllo-dough Rolls with Feta Cheese and Peppers
Equipment
- Large baking tray
- Cooking brush
Ingredients
- 6 sheets phyllo dough
- 1 tbsp mayonnaise
- 200 g feta cheese (7 ounces)
- 100 g graviera or kefalotyri, or any hard yellow cheese (3.5 ounces)
- 1 long green pepper finely chopped
- 1 egg
- 1 pinch dry oregano
- 120 g melted butter (4-5 ounces)
- 1 tbsp fresh dill finely chopped
Instructions
- Crush the feta cheese with your hands, into a large bowl and add the grated cheese, the chopped pepper, the egg, the mayonnaise, the oregano and the fresh dill . Mix well with a spoon to combine the ingredients.
- Preheat the oven at 180C and start preparing the rolls.
- Spread one sheet of the phyllo dough on the kitchen counter and with a cooking brush drizzle with some melted butter. Spread one more sheet on top and drizzle with some more butter.
- Cut the sheets into three lanes. At the end of each lane add one tablespoon of the filling.
- Wrap each lane into rolls, by folding the edges inwards.
- Repeat the same procedure with the rest of the phyllo sheets and filling.
- Oil the bottom of a large baking tray, place the rolls and butter them with some melted butter on top. Bake in preheated oven at 180C for 30-35 minutes, until golden and crispy. Enjoy!