Spinach and Feta Rolls

These spinach and feta rolls are a great vegetarian option for an appetizer or even a meal. Filled with spinach, artichokes, and cheeses this meal won’t disappoint.

The inspiration behind this post was the spinach roll ups Zoe’s Kitchen used to have on their menu. One of my favorite lunch items to order. Then they had to go and mess up a good thing and completely take it off the menu.

So I took matters into my own hands and learned to make them right at home. These are pretty simple to make and taste just as good as the ones at Zoe’s.

What’s in these?

• Spinach is the main ingredient I would say. I used frozen spinach, but fresh spinach works just as great.
• Artichokes chopped up in smaller pieces. I used regular plain canned artichokes, but marinated ones would be awesome as well.
• Feta cheese crumbles give it a nice Mediterranean flavor
• Mozzarella cheese because this is a nice melted cheese with a neutral flavor.
• Flour tortillas to wrap all these yummy goodness in and then give it a nice crunchiness.
• Garlic and olive oil for added flavor

How to Make Spinach and Feta Rolls

Start by taking a pan and putting it over medium/high heat and add olive oil to it (Photo 1) and then the minced garlic (Photo 2) and mix around for a few minutes (Photo 3)

Add the spinach (Photo 5) (If using fresh spinach stir around until the spinach is cooked.) Then add chopped artichokes (Photo 6)

Next add the Mozzarella cheese (Photo 6) and then the feta cheese (Photo 7) and stir everything (Photo 8) until the Mozzarella cheese is melted and remove pan from burner.

Preparing and Cooking the Rolls

Start by taking a tortilla (Photo 1) and laying it flat. Then take a 1/4 of the spinach mixture and add it to the middle of the tortilla (Photo 2)

With one of the edges of the tortillas roll it around the spinach mixture (Photo 3) into a tight roll. Repeat steps 1-3 with all 4 tortillas (Photo 4)

I used a panini press and turned it on grill high and put all the rolls on the press (Photo 5) You can use a pan to do the same, but it will take a little longer.

Close the panini press for 10 minutes while the rolls cook (Photo 6) Remove the rolls from the panini press (Photo 7) and then cut the rolls in half (Photo 8).

Tips and Tricks

• If you don’t have this fantastic Griller/Panini Press you can still make these using a pan on the stove. Heat over medium/ high heat and use a spatula to flatten down the rolls as they cook on one side until it is golden brown. Flip and repeat with the other side.
• You can also bake these as an alternative. Heat the oven on broil to cook these, but keep a constant eye on them so you don’t burn these.
• If using fresh spinach use a 10 oz bag of spinach to get about an equal amount of frozen spinach.
• I sometimes add grilled chicken to this recipe. Take chunks of cooked chicken and add it to the pan when mixing all the ingredients together. Either you will need an extra tortilla or will just have thicker rolls.
• I serve these with salsa and it really tastes great.
• You could cut each roll in 4 pieces and serve as a bite size appetizer. Or if you have a big crowd double the recipe to make more.

Want more Vegetarian options? Check out these

Chopped Caprese Salad
Cabbage Steaks with Balsamic Dressing
Chipotle Corn and Black Bean Quesadillas
Caprese Pasta Salad

Or check out my Appetizer recipes for much more great starters or bite size eats for your next get together.

Did you make this recipe? If so give a STAR rating below and tag your picture on Instagram with #glitterandgraze