Food & Drink Magazine

Greek Omelette Roll with Spinach

By Sue Lau @zzazzazza

Beautifully thin omelet filled with creamy spinach filling.

Greek Omelette Roll with Spinach

Greek Omelette Roll with Spinach

by Sue Lau | Palatable Pastime


I was inspired to first make this dish a few months back after Bergy, a friend of mine over at Recipezazz, made an omelet roll from a recipe at Kraft foods, which was a thin omelet baked and then spread with salsa. I thought her photos were very attractive and that the concept made for a very clever brunch item. I think I had been eating spanakopita for dinner the day I had read the post, because the idea of spinach just stuck in my head. I wanted a smooth, creamy filling with the rich flavors of the Mediterranean, so adding in the feta and dill flavors, which do great with eggs, seemed perfect. Normally I might make my own creamed spinach, but I thought about it, and knowing how I tend to want to get breakfast and brunch recipes together in a flash in the mornings, I thought going with a packaged filling my be the better idea, to eliminate hassle. And it does! I had remembered having that souffle before and hoped it was still being made when I went shopping. And after a bit of hunting in the market freezer section, I found it!

As for putting this together, I am adding a ton of photos because it is really not as difficult to do as it sounds, and maybe seeing the photos will help clear that up for you.

Spreading filling over omelet that has been baked until set
Starting to roll it up
Continuing to roll
Rolled up

Greek Omelette Roll with Feta

  • Servings: 2-4
  • Time: 25mins
  • Difficulty: moderate
  • Print

Greek Omelette Roll with Spinach


  • 6 large organic pastured eggs
  • 1 1/2 tablespoons half and half or milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried dill weed
  • 4 ounces crumbled feta (about 1 cup)
  • 12 ounce package Stouffer’s Spinach Souffle (frozen)
  • sweet paprika (optional)


  1. Preheat oven to 350F.
  2. In a mixing bowl, whisk together the eggs, milk, salt, pepper and dill weed.
  3. Line a jelly roll pan (15″x10″x1″) with parchment paper, leaving some hanging over the sides and making a hard crease in the paper on each side of the pan.
  4. Spray paper liberally with non-stick spray (such as Pam.)
  5. Remove film from spinach souffle and microwave on high for 6 minutes; stir and microwave 3 minutes more (not another 6 minutes as the package suggests.)
  6. Hold the paper down in the pan so not much egg tries to get underneath the paper, and pour beaten eggs into pan.
  7. Bake this at 350F for 12 minutes; it should appear glossy and not quite set.
  8. Stir the souffle again and evenly spread over the half-baked eggs with a spatula.
  9. Sprinkle that with feta cheese.
  10. Bake 2-3 minutes more.
  11. Loosen the edges of the omelet from the parchment (in case it sticks there) and then roll up the omelet from the wider side like a jelly roll. It should come away from the paper easily.
  12. Sprinkle with paprika if desired and slice into pieces before serving.

From the kitchen of

Greek Omelette Roll with Spinach

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Greek Omelet with Garlic Scapes, Tomato, Mushroom, and Feta

Curry Scrambled Eggs

Poached Eggs with Sauteed Kale, Mushrooms and Chevre

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