Cheesy Spanakopita Pull-Apart Rolls (Easy Spinach Feta Bread)

If you love classic Greek spanakopita but want something easier, cozier, and perfect for sharing, these Spanakopita Pull-Apart Rolls are going to be your new favorite recipe.

Made with soft dinner rolls, buttery spinach filling, feta cheese, garlic, and melty Monterey Jack, this skillet bread is golden on the outside, fluffy on the inside, and loaded with savory flavor in every bite.

It’s the perfect appetizer for holidays, brunch, or Sunday dinner — and it looks beautiful served straight from the skillet.

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Why You’ll Love This Recipe

• Easier than traditional spanakopita
• Uses frozen dinner rolls (no homemade dough required!)
• Perfect for entertaining
• Bakes beautifully in a cast iron skillet
• Make-ahead friendly
• Pull-apart style = fun and shareable

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Ingredients

Makes 24 rolls

• 4 tablespoons butter (½ stick), melted, divided
• 12 frozen white dinner rolls, thawed
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
• 4 green onions, finely chopped (about ¼ cup packed)
• 1 clove garlic, minced
• 1 teaspoon dried dill weed
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• 1 cup (4 ounces) crumbled feta cheese
• ¾ cup (3 ounces) shredded Monterey Jack cheese, divided

Optional Substitute:

If frozen dinner rolls aren’t available, use:

• 1 pound frozen bread dough or pizza dough, thawed and divided into 12 pieces

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How to Make Spanakopita Pull-Apart Rolls

Step 1: Prepare the Skillet

Brush a 10-inch ovenproof skillet with ½ tablespoon melted butter.

Cut each thawed roll in half to create 24 dough balls.

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Step 2: Make the Spinach Filling

In a medium bowl, combine:

• Spinach
• Green onions
• Garlic
• Dill
• Salt
• Pepper

Mix well to break apart the spinach.

Add:

• Feta cheese
• ½ cup Monterey Jack
• Remaining 3½ tablespoons melted butter

Stir until evenly combined.

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Step 3: Assemble

Coat each dough ball with the spinach mixture.

Arrange in a single layer in the prepared skillet.

Sprinkle any remaining spinach mixture between and over the rolls.

Cover and let rise in a warm place for about 40 minutes, or until nearly doubled in size.

Preheat oven to 350°F.

Sprinkle remaining ¼ cup Monterey Jack over the top.

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Step 4: Bake

Bake for 35–40 minutes, or until golden brown and cooked through.

Serve warm and pull apart to enjoy.

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Tips for Perfect Pull-Apart Rolls

• Squeeze spinach very dry — excess moisture can make the bread soggy.
• Let the rolls rise fully before baking for a soft, fluffy texture.
• If browning too quickly, loosely tent with foil.
• Serve with tzatziki or marinara for dipping.

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Make-Ahead & Storage

Make ahead:
Assemble the skillet, cover tightly, and refrigerate overnight. Let sit at room temperature for 45–60 minutes before baking.

Storage:
Store leftovers in the refrigerator for up to 3 days.

Reheat:
Warm in a 300°F oven for 10–15 minutes.

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Serving Ideas

These are perfect for:

• Easter brunch
• Holiday appetizer spreads
• Soup night
• Mediterranean-themed dinner
• Potluck gatherings

Serve alongside:

• Greek salad
• Lemon chicken
• Roasted lamb
• Tomato soup

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