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.
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 ends 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 a sweet potato and feta phyllo roll?
To make this recipe is easy as 1,2,3. You can use fresh sweet potatoes and bake 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.
Starting from the center, roll it into a snail shape. It’s OK if it cracks, it’s still going to be delicious. This is a somewhat messy process, but that’s the beauty of it; it doesn’t have 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.
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!
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Sweet potato and feta phyllo roll
- 11" Round Baking Dish (28cm)
- 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
- 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.