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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

Fluffy, flaky, sweet, and salty. This delicious Phyllo roll is perfect for breakfast or a snack. Easy to make with just a few ingreadients.
Course Breakfast, savory, Snack
Cuisine International
Keyword feta, phyllo roll, sweet potato
Prep Time 10 minutes
Cook Time 35 minutes
Servings 6 people
Author Milena M


  • 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.