Save My neighbor brought these to a potluck last spring, and I watched them vanish in under ten minutes. She handed me the recipe on a napkin with oil stains and a smiley face drawn in the corner. I made them the following weekend, burning the first batch because I got distracted by a phone call, but the second round came out so crispy and golden I ate three standing at the stove. Now they show up at every gathering I host, and people always ask if I bought them from a restaurant.
I brought a tray of these to my book club once, still warm from the fryer, wrapped in a towel. We were supposed to discuss the ending of the novel, but instead we spent twenty minutes talking about whether ricotta was cheating in a traditional Greek recipe. I argued that it makes the filling creamier and less crumbly, and by the end of the night, everyone agreed. One friend even texted me the next day asking if I had any leftovers.
Ingredients
- Fresh spinach: Wilts down to almost nothing, so do not panic when 300 grams looks like a small forest in your pan.
- Feta cheese: The salty, tangy backbone of the filling, crumbled so it distributes evenly without clumping.
- Ricotta cheese: Adds creaminess and binds everything together without making it too wet.
- Spring onions: Milder than regular onions, they bring a gentle sharpness that does not overpower the herbs.
- Fresh dill and parsley: These herbs are not optional, they give the filling that unmistakable Mediterranean brightness.
- Egg: Acts as the glue that holds the filling together when it heats up.
- Nutmeg: Just a whisper of warmth that makes people wonder what the secret ingredient is.
- Spring roll wrappers: Thinner and crispier than phyllo, and they do not shatter into a million pieces when you touch them.
- Flour paste: Two ingredients, one job, seal those rolls tight so nothing leaks out during frying.
- Vegetable oil: Needs to be hot enough to crisp the wrapper fast without soaking it through.
Instructions
- Wilt the spinach:
- Toss it into a hot skillet and watch it shrink down in minutes, releasing a sweet, earthy steam. Let it cool completely before chopping, or it will turn your filling into a soggy mess.
- Mix the filling:
- Combine the spinach, both cheeses, onions, herbs, egg, and spices in a large bowl, stirring until everything is evenly distributed. Taste it now, this is your only chance to adjust salt or add more dill if you are feeling bold.
- Make the sealing paste:
- Whisk flour and water together until smooth and slightly thick, like school glue. This little trick keeps your rolls from unraveling in the oil.
- Roll them up:
- Lay a wrapper with one corner pointing toward you, spoon filling near the bottom, fold the corner over, tuck in the sides, and roll tightly. Brush the top corner with paste and press to seal.
- Fry until golden:
- Heat oil to 175 degrees C and slide in a few rolls at a time, turning once until both sides are bronzed and crackling. Do not crowd the pan or the temperature will drop and they will turn greasy.
- Drain and serve:
- Let them rest on paper towels for a minute to shed excess oil, then serve hot with yogurt dip or lemon wedges on the side.
Save One evening I made these for my sister, who was going through a rough week and needed comfort food that felt a little fancy. We sat on the couch with a plate between us, dipping them in tzatziki and talking about nothing important. She said they tasted like a hug, which made me laugh, but I knew exactly what she meant. Food like this has a way of turning a quiet night into a memory you keep.
How to Store and Reheat
Let them cool completely, then stack them in an airtight container with parchment between layers so they do not stick. They will keep in the fridge for up to three days, though they lose some crispness. To reheat, pop them in a 180 degree C oven for about ten minutes, they will crisp back up beautifully and taste almost as good as fresh.
Can You Freeze Them
Absolutely, and I do it all the time. Freeze them uncooked on a tray until solid, then transfer to a freezer bag. When you are ready, fry them straight from frozen, adding an extra minute or two to the cooking time. They come out just as crispy and golden, and no one will ever know they were not made that day.
Serving Suggestions and Swaps
I love serving these with a simple yogurt and dill dip, but tzatziki, marinara, or even a spicy harissa sauce work just as well. If you want to swap herbs, fresh mint or oregano bring a different but equally delicious flavor. For a lighter version, brush them with olive oil and bake at 200 degrees C for about seventeen minutes, flipping halfway through.
- Try adding a handful of toasted pine nuts to the filling for a bit of crunch.
- Serve them on a platter with lemon wedges and a sprinkle of flaky salt.
- If you have leftover filling, spread it on toast or stir it into scrambled eggs the next morning.
Save These little rolls have become my go to whenever I want to impress without spending hours in the kitchen. They are crispy, flavorful, and always gone before I remember to save one for myself.
Recipe Q&A
- → Can I bake these instead of frying?
Yes, bake at 200°C (400°F) for 16–18 minutes, turning halfway through, until golden and crisp for a lighter alternative.
- → Can I prepare these ahead of time?
Absolutely. Assemble the spring rolls and refrigerate for up to 24 hours before frying, or freeze them for up to 2 months and fry directly from frozen.
- → What can I substitute for feta cheese?
Try crumbled goat cheese or a firm vegan cheese alternative for different flavor profiles while maintaining the creamy, tangy element.
- → How do I prevent the wrappers from getting soggy?
Ensure frozen spinach is thoroughly squeezed dry and let cooked fresh spinach cool completely before mixing with other ingredients to remove excess moisture.
- → What dipping sauces pair well with these?
Tzatziki, yogurt-dill sauce, marinara, or spicy harissa all complement the Mediterranean flavors beautifully. Lemon wedges also add a fresh, bright finish.
- → Can I use phyllo dough instead of spring roll wrappers?
While traditional spanakopita uses phyllo, spring roll wrappers provide a different texture. For authenticity, use phyllo, but the wrappers offer easier handling and consistent crispiness.