These carrot feta phyllo rolls are flaky, savory, and perfect for an easy homemade snack or as part of a light lunch or dinner. Grated carrot, dried dill, and crumbled feta make a creamy, earthy filling that pairs so well with crispy phyllo pastry.
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Why You’ll Want to Make These Carrot Feta Phyllo Rolls
You've got to try these carrot spanakopita-inspired swirls: they’re super simple but hit all the right notes—crispy, salty, a little sweet, and full of flavor.
I love using basic, everyday ingredients in a way that feels fresh, and that’s what’s going on here. I've taken soft, savory shredded carrots and onions, cooked them until sweet and golden, added a good hit of sharp feta, and a bunch of dried dill for that cozy herby vibe.
They’re rolled up into spirals, which means more crispy edges (my favorite part), and they just look so nice on a serving board. Coat them in toasted sesame seeds for a gorgeous nutty finish.
These make a solid lunch addition, a snack that actually fills you up, or an easy dinner with a salad on the side.
The ingredients do most of the work. You don’t need anything fancy, and you don’t need to be a pro to pull these off. I’ve used phyllo a lot, and this recipe is a great intro to working with it if you haven’t used it much before—no stressing, just brush, fill, and roll.
Ingredients
See the recipe card for exact amounts.
- Carrots: Earthy and slightly sweet, the carrots make up the bulk of the filling. Grating them helps them cook quickly and blend well with the feta.
- Onion: Adds depth and a bit of sweetness. Slicing them thinly and cooking them down brings out their flavor without overpowering the filling.
- Feta Cheese: Salty, tangy, and creamy—feta brings bold flavor and balances out the sweetness of the carrots and onions.
- Dried Dill: A classic pairing with feta and carrots. Keeps the vibes fresh and bright.
- Phyllo Pastry: Thin, crisp layers that bake golden and flaky.
- Olive Oil: Used to cook the filling and brush the phyllo sheets. It adds richness and helps crisp up the pastry. I use my favorite extra virgin Greek olive oil.
- Egg: Mixed with a splash of water for an egg wash that gives the tops of the rolls a glossy, golden finish.
- Sesame Seeds: Sprinkled on top for extra texture and a subtle nutty flavor that works well with the feta and dill.
Substitutions
- Dried Dill: If you don’t have it, dried oregano or thyme will work, but the flavor will obviously be different.
- Egg Wash: Use oil if you need an egg-free option. I coated one spiral in olive oil and the rest in egg wash; the ones with egg wash were slightly darker, but they were all very crispy.
Tips for Making Carrot Phyllo Swirls
- Keep your phyllo covered: Phyllo dries out fast. Keep the sheets you’re not using right away covered with plastic wrap and a damp towel. This keeps them pliable and helps prevent cracking when you roll. If they tear, just patch them with more phyllo and a brush of oil.
- Don’t overfill the rolls: It’s tempting, but too much filling makes them hard to roll and can tear the phyllo. Use about a quarter of the mix per sheet.
- Brush lightly with oil: You want a thin, even layer of oil on each sheet.
- Bake until golden and crisp: All ovens are a bit different. Start checking at 22 minutes. The tops should be evenly browned, and the bottoms should feel crisp, not soft.
How to Make Carrot & Feta Phyllo Rolls
Prep Tips
Follow these step-by-step instructions to make crispy, golden carrot feta phyllo rolls. Watch the video tutorial in the recipe card.
Make the filling by cooking the onion and carrot until they soften, and then add the dill. Move to a bowl to cool slightly and then mix in the feta cheese.
Cover the rest of the phyllo with plastic wrap or a towel and then a slightly damp towel or paper towel. You don't want the phyllo to get wet, just not dry out.
Coat one sheet of phyllo with oil. I use a pastry brush. You can spray it if you have an oil spritzer.
Lay ¼ of the filling along the long bottom edge of the phyllo, leaving an inch free of filling so that you can roll it.
Roll the phyllo up into a log.
Now twist the phyllo log into a spiral. It'll mostly stay together. If they end seperates a bit, it's fine.
Brush with egg wash so the top get golden and the sesame seeds stick.
Sprinkle with sesame seeds and bake for about 25 minutes or until golden brown and crispy.
Serve hot.
More Appetizer Recipes
FAQs
Let the rolls cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven or toaster oven for 10–12 minutes to restore the crispy texture. Microwaving is not recommended—it makes the phyllo soggy.
Keep it covered. Phyllo sheets dry out in minutes, which makes them crack and tear. Cover unused sheets with plastic wrap and a damp towel while working. Putting the damp towel directly on the phyllo can cause it to get soggy.
If your phyllo is already tearing, use two sheets at once instead of one. A light brush of oil between the layers helps hold everything together.
Recipe
Carrot Feta Phyllo Roll Recipe
Ingredients
- 2 tablespoons olive oil
- 2 carrots grated, about 2 packed cups
- 1 onion sliced
- 1 teaspoon dried dill
- 2 oz feta cheese crumbled, 55 grams
- salt and pepper
- 4 phyllo sheets
- 1 egg + splash of water
- 2 teaspoons toasted sesame seeds
Instructions
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Preheat a skillet over medium heat. Add the olive oil.
- Add the sliced onion to the heated pan and cook, stirring occasionally, for 4-5 minutes. Add the carrots and cook for 2-3 minutes. Add the dill and stir through. Remove the skillet from the heat.
- Transfer the carrot mixture to a bowl and let it cool for a few minutes. Add the feta cheese. Stir. Season with salt and pepper.
- Place one sheet of phyllo on the counter in front of you with the long edge towards you. Cover the rest of the phyllo with plastic wrap and a towel to help prevent it from drying out.
- Brush the sheet lightly with olive oil.
- Quarter the carrot mixture and place one quarter along the bottom side of the phyllo sheet. Spread it out into a line, about an inch away from the bottom edge, and an inch away from the sides.
- Fold the bottom edge of the phyllo up and over the carrot mixture, and then continue rolling the phyllo into a log shape.
- Turn one end of the phyllo log into itself, twirling slowly while you go, until you have a spiral shape. Place it on the prepared baking sheet.
- Repeat with the rest of the phyllo sheets and carrot mixture.
- Whisk the egg with a splash of water. Brush the tops of each swirl, and then sprinkle with sesame seeds.
- Bake for 25 minutes, until golden brown and crispy. The filling is very hot, you can let them cool a few minutes before serving.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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