Spanakopita Spring Rolls (Print)

Crispy rolls filled with spinach, feta, and fresh Mediterranean herbs for a delightful fusion appetizer.

# What you'll need:

→ Filling

01 - 300g fresh spinach, or 200g frozen spinach thawed and squeezed dry
02 - 150g feta cheese, crumbled
03 - 100g ricotta cheese
04 - 2 spring onions, finely chopped
05 - 2 tablespoons fresh dill, chopped
06 - 1 tablespoon fresh parsley, chopped
07 - 1 large egg, lightly beaten
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon salt

→ Wrapping and Frying

11 - 12 spring roll wrappers
12 - 2 tablespoons all-purpose flour
13 - 3 tablespoons water
14 - Vegetable oil for frying

# How To Make It:

01 - Heat a large skillet over medium heat. Add the spinach and cook until wilted, approximately 2 to 3 minutes. If using frozen spinach, ensure it is completely thawed and excess moisture is squeezed out. Transfer to a bowl and allow to cool, then chop coarsely.
02 - In a large bowl, combine the cooled spinach, feta cheese, ricotta cheese, spring onions, dill, parsley, beaten egg, nutmeg, black pepper, and salt. Mix thoroughly until all components are evenly incorporated.
03 - In a small bowl, mix the all-purpose flour and water together to form a smooth paste. This mixture will serve as an adhesive to seal the spring rolls.
04 - Place a spring roll wrapper on a clean work surface with one corner pointing toward you. Position approximately 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in both side corners inward and roll upward tightly. Brush the final corner with the flour paste to seal completely.
05 - Repeat the wrapping process with the remaining spring roll wrappers and filling until all are assembled.
06 - In a deep skillet or pot, heat 1.5 to 2 cups of vegetable oil to 350 degrees Fahrenheit. Working in batches to avoid crowding, fry the spring rolls for 2 to 3 minutes per side until golden brown and crispy throughout. Remove with a slotted spoon and drain on paper towels.
07 - Transfer the spring rolls to a serving platter while still warm. Accompany with yogurt-dill dip or fresh lemon wedges as desired.

# Expert Tips:

01 -
  • They taste like spanakopita but without the intimidation of working with phyllo dough.
  • The filling is creamy, tangy, and packed with fresh herbs that make your kitchen smell like a Greek island.
  • You can fry them for maximum crunch or bake them if you want to feel slightly less guilty.
  • They freeze beautifully, so you can pull out a few whenever surprise guests show up.
02 -
  • If you skip squeezing the spinach dry, your filling will be watery and the wrappers will get soggy before they even hit the oil.
  • Do not overfill the rolls, two tablespoons is plenty, more than that and they will burst open while frying.
  • Let the oil come back up to temperature between batches, or the second round will absorb too much grease and lose their crunch.
03 -
  • Keep a damp towel over the wrappers while you work so they do not dry out and crack on you.
  • Use a thermometer to check your oil temperature, guessing leads to pale, greasy rolls or burnt ones.
  • If you are nervous about frying, bake the first batch to build confidence, then try frying the next time.
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