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Sweet and savory recipes made with seasonal ingredients. Easy to follow directions. Clear instructions with perfect results.

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Sweet potato and feta phyllo roll

By Milena M Leave a Comment

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This Sweet potato and feta phyllo roll is perfect for breakfast or a snack. It’s a balance between sweet and salty layers of fluffy dough. Easy to make, you can have it ready in less than an hour. Similar to the Bulgarian banitsa, I use the same phyllo dough sheets but changed the filling. I hope you’ll give this recipe a try and let me know how you like it.

Two plates stocked on top of each other with two pieces of sweet potato and feta phyllo roll stacked on opposite directions. Wooden board with a white napkin under the plates. A plant in the back left side. this recipe
A plate with a slice of sweet potato and feta phyllo roll. A fork leaning on the side of the plate. Brown decorative cover, wooden board, and a white napkin under the plate. A plant in the back left side.

Phyllo (or Filo) dough is a very versatile ingredient. I would love to actually learn how to make homemade phyllo dough. Sometimes the list of things to do gets bigger and bigger, and the things I thought I’ll do sooner end up being pushed to the bottom. BUT, it’s on the list and I’ll get to it, I promise myself. For now, I will stick to the store-bought kind.

How to make this sweet potato and feta phyllo roll?

Overhead shot of a plant on the left side. Phyllo sheets on the top side. A large glass bowl with sweet potato puree, four eggs, yogurt, and baking soda. Smaller glass bowl with crumbled feta in it.

To make this recipe is easy as 1,2,3. You can use fresh sweet potatoes and baked them, or you can use canned sweet potatoes if you are in a hurry.

I use store-bought phyllo dough sheets. The filling is very simple, eggs, crumbled feta, sweet potato puree, melted butter, and baking soda.

Simply, mix all the ingredients except the melted butter. Brush the first phyllo sheet with the butter. Flip it, and add some of the filling spreading it half away. Then, take both sheets with the filling and roll from the wider side. Transfer to a butter greased baking dish.

A glass bowl with orange mixture and crumbled feta on top. Sheets of phyllo dough on the back.
Hand holding a pastry brush and brushing over a sheets of phyllo dough. A bowl with an orange mixture and a spoon in at the back. Small plate with a cup full of melted butter.
Hand holding a spoon spreading orange mixture over a phyllo sheets. A bowl with an orange mixture and a spoon in at the back. Small plate with a cup full of melted butter.
Phyllo sheet filled with an orange mixture and rolled half away.

Starting from the center, roll it into a snail shape. It’s ok if it cracks, it’s still going to be perfect. Repeat the same with the rest of the sheets, or till you use up the filling. I like to leave a little bit of the filling to spread it on top, but it’s not necessary.

Bake it at 350F(180C) for about 35 minutes, or till golden brown on top. Take it out of the oven and let it cool. Slice and enjoy.

Round baking dish with phyllo roll in side, brushed with melted butter.
Round baking dish with phyllo roll in it and orange mixture spread on top.
Round baking dish with baked pastry in it. It has orange-yellow crust with darker parts.

How to store it?

You can keep it covered at room temperature for up to 4 days. I wouldn’t store it in the fridge because it will get soggy. This pie is best eaten in the first day or two.

More recipes with Phyllo dough!

EASY PUMPKIN TURNOVERS MADE WITH PHYLLO DOUGH

EASY BANITSA RECIPE – BULGARIAN CHEESE PIE

Let’s connect!

I am always happy to hear from you. Whether you have a question or just want to say hi, you can always leave a comment below. And don’t forget to tag me on Instagram or Facebook if you make my recipes. If you want to save this recipe you can simply “Pin it” to your favorite Pinterest board and follow me there.

*This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you.

Two slices of sweet potato and feta phyllo roll stacked one on top of each other, sitting on a plate.
A plate with a slice of sweet potato and feta phyllo roll. A fork with a piece of the roll leaning on the plate. The plate is sitting on top of a white napkin and wooden board.
Two plates stocked on top of each other with two pieces of sweet potato and feta phyllo roll stacked on opposite directions. Wooden board with a white napkin under the plates. A plant in the back left side.

Sweet potato and feta phyllo roll

Milena M
Fluffy, flaky, sweet, and salty. This delicious Phyllo roll is perfect for breakfast or a snack. Easy to make with just a few ingreadients.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 35 mins
Course Breakfast, savory, Snack
Cuisine International
Servings 6 people

Equipment

  • 11" Round Baking Dish (28cm)

Ingredients
  

  • 350 g Sweet Potatoes, or storebout can of sweet potato puree 2 med size
  • 400 g Yogurt
  • 4 Eggs
  • 1 t Baking Soda
  • 400 g Feta cheese
  • 100 g Melted Butter
  • 250-300 g Phyllo dough sheets

Instructions
 

  • Cut the potatoes in half and place them with the cut side down on a parchment paper-lined baking tray. Bake at 350F(180C) for about 20-30min or till tender. Take them out and let them cool before taking the skin off.
    Using a fork or a blender, mash the potatoes.
  • In a bowl combine the yogurt, eggs, baking soda, and mashed sweet potatoes. Mix everything well, then add the crumbled feta. Mix again.
  • Lay the phyllo sheets flat. Using a pastry brush spread melted butter on the top sheet. Flip it and spread about half away some of the filling(see photos).
  • Roll both sheets from the wider side creating a tube. Transfer to an oiled 11 inch (28cm) round baking tray placing it on the center creating a snail shape. It's ok if it cracks as you shaping it, it's supposed to be messy.
  • Repeat the same with the rest of the phyllo sheets. Or till you have filling left. I like to leave some of the filling to spread it on top, but that is optional.
  • Brush the top of the roll with butter and spread the rest of the filling if you have any left. Bake at 350F(180) for about 35 minutes, or till golden brown on top.
  • Take it out of the oven and let it cool before slicing.
Keyword feta, phyllo roll, sweet potato
Tried this recipe?Mention @crumblesofhealth or tag #crumblesofhealth
A plate with a slice of sweet potato and feta phyllo roll. A fork with a piece of the roll leaning on the plate. The plate is sitting on top of a white napkin, wooden board, and brown decorative cover.

Filed Under: All Recipes, Breakfast, Savory Tagged With: breakfast, feta, filo, phyllo roll, sweet potato, sweet potato and feta phyllo roll

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