Phyllo Dough Meat and Feta Rolls

Phyllo dough recipes can look tricky, but these crisp meat and feta rolls use store-bought pastry and come together in under an hour. 

Crisp Phyllo Rolls with Meat and Feta 

These phyllo meat rolls are filled with ground beef seasoned with allspice, then mixed with feta, mozzarella, eggs, and dill. The recipe makes 16 warm, flaky rolls, just right for passing around as a party appetizer.

For a while, I debated whether to call them phyllo meat rolls or meat cigars—don’t you think they look a little like cigars? I landed on rolls.

I used to be a little intimidated by phyllo. Then I worked on my mom’s recipe for Egyptian goulash, a crisp phyllo meat pie, and got over my “fear of phyllo.” From there, I tried phyllo pizza and even egg-stuffed Tunisian brik. No one was complaining!

Phyllo, also spelled filo, is a paper-thin pastry that comes in stacked sheets. Making it from scratch is a challenge for another day. Store-bought phyllo is the situation for me here, and a few simple techniques keep it from drying out or tearing as you work.

Ingredients You’ll Need

The full ingredient list with measurements is in the recipe card below, but here is what you’ll need to make the filling and assemble the rolls:

• Extra virgin olive oil. Use it to sauté the onion and beef, enrich the filling, coat the phyllo sheets, and lightly oil the baking sheet.
• Phyllo dough. You’ll need 16 to 20 sheets. Keep the stack covered with a lightly damp kitchen towel while you work so the delicate pastry does not dry out and crack.
• Ground beef. One pound forms the base of the savory filling. Brown it completely before mixing it with the cheese and eggs.
• Yellow onion. Finely chopped onion softens as the beef cooks and adds savory flavor throughout the filling.
• Allspice. This warm, aromatic spice gives the beef depth without overwhelming the feta and dill.
• Salt and pepper. Season the beef as it cooks.
• Feta and mozzarella. Creamy feta adds its characteristic salty tang, while shredded mozzarella melts into the filling.
• Eggs. Two eggs go into the meat and cheese filling. A third egg, mixed with a little water, makes the egg wash for the outside of the rolls.
• Dill weed. Dill adds a light, herbaceous note that balances the warmly spiced beef.

How to Make Phyllo Dough Meat Rolls

These rolls come together in three parts: cook the beef, mix the filling, and wrap it in layers of phyllo. Keep the pastry covered until you are ready to use it.

1. Cook the beef. Preheat your oven to 400°F. Heat 1 tablespoon of olive oil in a nonstick pan over medium-high heat. Add the onion and sauté briefly, then add the ground beef, allspice, salt, and pepper. Cook, stirring occasionally, until the beef is fully cooked and browned, about 8 minutes. Set aside to cool slightly.
2. Finish the filling. Combine the cooled beef mixture with the feta, mozzarella, 2 eggs, dill weed, and 1 tablespoon of olive oil. Mix until everything is evenly incorporated.
3. Prepare the phyllo. Carefully place 16 phyllo sheets on a large tray, with more nearby if needed. Cover the stack with a lightly damp, clean kitchen towel to keep the sheets from drying out and cracking.
4. Cut the phyllo into strips. Place 2 phyllo sheets on a large cutting board and brush them generously with olive oil. Cut the layered sheets straight down the middle to make 2 long strips.
5. Fill and roll. Place a spoonful of the meat and cheese filling at the short end of one phyllo strip, closest to you. Roll the pastry away from you twice. Fold both long sides inward over the filling, then continue rolling toward the opposite end. 
6. Brush and repeat. Lightly oil a large baking sheet. Brush the finished roll with a little more olive oil and egg wash, then place it on the prepared baking sheet. Repeat with the remaining filling and phyllo, working with 2 sheets at a time. You should have 16 rolls. 
7. Bake. Bake the phyllo rolls for 15 minutes. Remove them from the oven and serve warm with your favorite yogurt dip or sauce.

Tips for Working with Phyllo Dough

Phyllo needs a little care, but it is easier to handle than you may think. These simple tips helped me get over my own “fear of phyllo”:

• Keep it covered. Phyllo dries out quickly once exposed to the air. Cover the stack with a lightly damp clean kitchen towel whenever you are not actively removing a sheet.
• Make sure the towel is not wet. Too much moisture can make the delicate sheets stick together.
• Work with 2 sheets at a time. Layering the sheets gives each roll structure while keeping the pastry light and flaky.
• Be generous with the olive oil. Brushing the phyllo keeps the layers from drying out and helps them turn crisp as they bake.
• Handle the sheets carefully, but don’t stress. If one tears too badly to use, discard it and move on to the next. The recipe allows for a few extra sheets.
• Let the beef cool slightly. Once the meat is browned, set it aside to cool a bit before mixing it with the cheeses, eggs, dill, and olive oil.

What to Serve with Phyllo Meat Rolls

Serve these phyllo rolls warm, while the pastry is at its crispest. A cool, creamy tzatziki sauce makes a natural dip for the warmly spiced beef and salty feta filling.

For a larger appetizer spread, add creamy homemade hummus and a fresh Mediterranean cucumber and tomato salad. The cool vegetables and bright flavors balance the rich meat and cheese filling.

How to Store and Reheat

Store leftover phyllo rolls in an airtight container in the refrigerator for up to 4 days. To help restore their crisp texture, reheat them in a 350°F oven for about 10 minutes, flipping halfway through, until heated through.

You can also reheat the rolls in an air fryer at 350°F for 5 to 7 minutes. Avoid the microwave, which is likely to make the phyllo soggy.

More Ways to Use Phyllo Dough

Sides and Small Plates

Fennel-Olive Phyllo Cups with Whipped Goat Cheese

Appetizer and Mezze

Phyllo-Wrapped Baked Feta with Honey

Appetizer and Mezze

Sheet Pan Phyllo Pizza (Crispy Pizza Dough)

Entree

Phyllo Meat Pie (Egyptian Goulash)