Spanakopita Spring Rolls (Printable Version)

Crispy rolls filled with spinach, feta, and Mediterranean herbs. Golden, flavorful, and perfect as an 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 spinach and cook until wilted, approximately 2-3 minutes. If using frozen spinach, ensure it is fully thawed and squeezed dry. Transfer to a bowl and allow to cool, then chop coarsely.
02 - In a large bowl, combine cooled spinach, feta, ricotta, spring onions, dill, parsley, egg, nutmeg, pepper, and salt. Mix until well incorporated.
03 - In a small bowl, mix flour and water to form a smooth paste for sealing the rolls.
04 - Place a spring roll wrapper on a clean surface with a corner facing you. Add approximately 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Brush the final corner with flour paste to seal.
05 - Repeat the assembly process with remaining wrappers and filling.
06 - In a deep skillet or pot, heat 1.5-2 inches of vegetable oil to 350°F. Fry spring rolls in batches for 2-3 minutes per side until golden brown and crispy. Drain on paper towels.
07 - Serve hot, accompanied by yogurt-dill dip or lemon wedges if desired.

# Expert Advice:

01 -
  • All the buttery, herby joy of spanakopita in a handheld package that stays crispy for hours.
  • No delicate phyllo layering or butter brushing, just fold and fry.
  • Perfect for using up odds and ends of cheese and greens without a trip to the store.
  • They freeze beautifully before frying, so you can have a batch ready anytime.
02 -
  • Squeeze your spinach like your life depends on it, excess water will make the wrappers soggy and ruin the crisp.
  • Don't overfill the rolls or they'll burst open in the oil, a little restraint goes a long way.
  • Keep the oil temperature steady, too hot and they'll brown before the filling heats through, too cool and they'll turn greasy.
03 -
  • Use a thermometer to keep your oil at exactly 175°C, consistency is everything for even browning.
  • Lay a damp towel over your wrappers while you work so they don't dry out and crack.
  • Taste your filling before you start rolling, you can adjust the salt, pepper, or herbs while it's still easy to fix.
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