Feta Spinach Crepe Rolls are a quick and versatile dish—perfect for lunch, snacks, or easy appetizers.
Feta and spinach is one of those combinations I always come back to—it’s simple and just works.
These crepe rolls are quick to make, especially if you already have crepes ready from the day before. It’s an easy way to turn leftovers into something fresh and satisfying.
You can serve them as a light meal, take them to work for lunch, or slice them into smaller pieces and use as an appetizer. It’s a flexible recipe that fits different occasions.
How to choose the best ingredients for Feta Cheese Spinach Crepes Rolls
Spinach: Baby spinach works best—no need to remove stems, just use the whole leaves. It’s tender and quick to prepare
Feta cheese: Choose good-quality feta in a firm block. It should be slightly salty and easy to cut or crumble
Crepes: Use thin, flexible crepes that don’t tear when rolling. A neutral flavor works best, so the filling stands out
Red onion: Adds a mild sharpness and a bit of sweetness. Slice it very thinly so it doesn’t overpower the dish
Garlic: Use fresh garlic for a deeper flavor—finely chopped or pressed works best
Top Tip for Success
- You can make crepes in advance or use frozen ones—just thaw them completely before using
- Don’t salt the spinach while cooking—feta already adds enough salt.
- Adjust seasoning at the end if needed
- Sauté spinach briefly—it wilts quickly and keeps a better texture
- Let the filling cool slightly before assembling—this makes rolling easier
- Slice the onion very thinly so it blends into the filling
- Don’t overfill the crepes—they will roll more neatly and won’t tear
- Roll tightly to keep a nice shape when slicing
- If you want a crisp finish, lightly pan-fry the rolled crepes before serving
- You can prepare the rolls ahead and store them in the fridge, then reheat when needed
More Crepe Filling Ideas
Savory Crepes
- Chicken Spinach Mozzarella Crepes — perfect for a quick dinner or lunch, especially if you have leftover crepes
- Polish Croquettes (Stuffed Crepes) — takes a bit more time, but the flavor is unique and very satisfying
Sweet Crepes (Kids Love These!)
- Mascarpone Blackcurrant Jam Crepes — soft, creamy, with a slightly tangy twist
- Banana Chocolate Spread Crepes — easy and always a favorite
- Rich Chocolate Crepes — more indulgent and dessert-like
Feta Cheese Spinach Crepes Rolls
Ingredients
Method
- We make crepes from a recipe available here. It is an original French recipe. First, we make crepes because the dough must be 30 minutes in the glacier.
- Dice the onions, fry in oil, and add pressed garlic.
- Then add the washed spinach. Spinach must choke. When the water evaporates, cool the prepared spinach and crush it with feta. We spread our crepes thinly and wrapped them in rolls.
- We can serve it as a main dish or cut it into pieces, and there will be small rolls as a side dish.
Leave a Reply