Cheesy Spanakopita Pull-Apart Rolls
Soft, fluffy dinner rolls coated in a savory spinach and feta mixture, baked in a cast iron skillet until golden brown and melty. An easy Mediterranean-inspired appetizer perfect for holidays, brunch, or entertaining.
- Prep Time: 60 MINUTES
- Cook Time: 35-45 MINUTES
- Total Time: 0 hours
- Yield: 24 PULL APART ROLLS 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Ingredients
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4 tablespoons butter, melted and divided
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12 frozen white dinner rolls, thawed
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1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
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4 green onions, finely chopped
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1 clove garlic, minced
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1 teaspoon dried dill weed
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½ teaspoon salt
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⅛ teaspoon black pepper
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1 cup (4 ounces) crumbled feta cheese
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¾ cup (3 ounces) shredded Monterey Jack cheese, divided
Instructions
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Brush a 10-inch ovenproof skillet with ½ tablespoon melted butter. Cut thawed rolls in half to make 24 dough balls.
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In a medium bowl, combine spinach, green onions, garlic, dill, salt, and pepper. Mix well to break apart spinach.
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Stir in feta cheese, ½ cup Monterey Jack, and remaining melted butter until evenly combined.
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Coat each dough ball with spinach mixture and arrange in a single layer in prepared skillet. Sprinkle any remaining mixture over the top.
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Cover and let rise in a warm place for about 40 minutes, or until nearly doubled in size.
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Preheat oven to 350°F. Sprinkle remaining ¼ cup Monterey Jack over the dough.
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Bake 35–40 minutes, or until golden brown and cooked through. Serve warm.
Notes
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Be sure to squeeze spinach very dry to avoid soggy rolls.
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If frozen dinner rolls aren’t available, substitute 1 pound thawed bread dough or pizza dough divided into 12 pieces.
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Tent loosely with foil if the top browns too quickly.