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Cheesy Parsley Phyllo Rolls

Cheesy Parsley Phyllo Rolls

This Cheese Phyllo rolls recipe is made by rolling phyllo dough sheets with a cheese and parsley mixture and arranging them on a cake pan side by side. This is not only a delicious but also a visually pleasing dish that is perfect for breakfast or brunch.
Course Breakfast
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 slices
Calories 318kcal


  • 3 tablespoons vegetable oil
  • 2 tablespoons fat-free yogurt
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil spray

For the Filling:

  • 8 ounces feta cheese crumbled
  • 10 ounces shredded – semi-firm cheese like swiss gruyere, and/or cheddar
  • 1 1/2 cups 2 large bunches fresh parsley, rinsed and chopped
  • 1 egg
  • 12-14 sheets of phyllo dough sheets thawed overnight in the fridge
  • 1 1/2 tablespoons sesame seeds black and white


  • Whisk together oil, yogurt, eggs, salt and pepper in a small bowl. Set aside.
  • Prepare the filling: Place feta cheese, shredded cheese, parsley, and egg in a mixing bowl. Using clean hands, mix until combined.
  • Spray a 9-inch spring form pan and place parchment paper at the bottom. Set aside.
  • Place two sheets of phyllo dough on a clean kitchen counter. Gently brush 2 tablespoons of the yogurt mixture over the dough. Place one more sheet on top and lightly brush with the yogurt mixture. Place one last sheet on top.
  • Place 5-6 tablespoons of the filling on the long end of the sheet, making sure to distribute it evenly throughout the side.
  • Gently roll the filling into the log. Lightly brush the roll with the yogurt mixture. Cut the log into equal parts (each roll - approximately 2 1/2 inches).
  • Arrange the pieces in the spring form pan cut side up, starting from the outer corners.
  • Continue with the remaining phyllo dough sheets and filling until the baking dish is full. Generously brush the top of the rolls with the yogurt mixture and sprinkle it with sesame seeds.
  • Cover with stretch film and place it in the fridge. Allow it to sit in the fridge for at least an hour up to 24 hours.
  • When ready to bake, pre-heat the oven to 350 degrees. Bake for 1 hour, or until the top of the cake is golden.
  • Allow it to cool for 10 minutes. Run a pairing knife through the edges to loosen. Remove the cake from the pan, cut into pieces, and serve.



Note: When adding salt to the liquid filling make sure to taste the cheese (especially the feta cheese). If it is salty enough you can omit adding salt.


Calories: 318kcal | Carbohydrates: 13g | Protein: 16g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 115mg | Sodium: 803mg | Potassium: 162mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1396IU | Vitamin C: 15mg | Calcium: 370mg | Iron: 2mg