Save My neighbor Eleni showed up one afternoon with a tray of these, still warm from her kitchen, and I couldn't stop eating them. She laughed and told me they were just leftover spanakopita filling she didn't want to waste, so she rolled them up in spring roll wrappers instead of phyllo. The crunch was unreal, the filling perfectly salty and herby, and I knew I had to learn how to make them myself. I've been making them ever since, and they disappear faster than anything else I put on the table.
I made these for a potluck last spring and watched people come back to the table three or four times. One friend asked if I'd cater her birthday party, which I took as the ultimate compliment. There's something about the way the feta melts into the ricotta and the dill perfumes the whole filling that makes them irresistible. I've even caught myself frying up a small batch on a random Tuesday night just because I had spinach to use up.
Ingredients
- Fresh spinach: Wilting it yourself gives you control over moisture, which is key to preventing soggy rolls.
- Feta cheese: Use block feta and crumble it yourself for creamier, saltier pockets throughout the filling.
- Ricotta cheese: This binds everything together and mellows the sharpness of the feta without losing flavor.
- Spring onions: Their mild bite adds sweetness and a bit of crunch that yellow onions can't match.
- Fresh dill: It's the signature spanakopita flavor, bright and grassy, and dried dill just won't do it justice.
- Fresh parsley: Adds a clean, peppery note that balances the richness of the cheeses.
- Egg: It holds the filling together and helps everything stay cohesive when you bite in.
- Ground nutmeg: A tiny pinch warms up the whole filling and makes the spinach taste deeper.
- Black pepper and salt: Season carefully since feta is already salty, but don't skip the pepper.
- Spring roll wrappers: Thinner and crispier than phyllo, and so much easier to work with when you're rolling.
- All purpose flour and water: This simple paste seals the edges so they don't pop open in the oil.
- Vegetable oil: Use a neutral oil with a high smoke point so the rolls fry evenly without burning.
Instructions
- Wilt the spinach:
- Heat a large skillet over medium heat and add the spinach, stirring until it collapses and releases its water. Let it cool completely, then chop it coarsely so it blends smoothly into the filling.
- Mix the filling:
- Combine the cooled spinach, feta, ricotta, spring onions, dill, parsley, egg, nutmeg, pepper, and salt in a large bowl. Stir until everything is evenly distributed and the mixture holds together when scooped.
- Make the sealing paste:
- Whisk together the flour and water in a small bowl until smooth and lump free. This will act like glue to keep your rolls tightly sealed.
- Fill and roll:
- Lay a spring roll wrapper on a clean surface with one corner pointing toward you, then spoon about 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, tuck in the sides, roll tightly, and brush the final corner with paste to seal.
- Repeat:
- Continue filling and rolling until all the wrappers and filling are used up. Keep finished rolls covered with a damp towel so they don't dry out.
- Heat the oil:
- Pour vegetable oil into a deep skillet or pot until it reaches about 4 to 5 cm deep, then heat to 175 degrees Celsius. Test with a small piece of wrapper, it should sizzle immediately.
- Fry until golden:
- Fry the rolls in batches, turning once, for 2 to 3 minutes per side until they're deep golden and crispy. Drain on paper towels and serve hot.
Save The first time I served these at a family gathering, my aunt pulled me aside and said they reminded her of something her grandmother used to make, but better. That moment stuck with me because it proved you can honor tradition while making it your own. Now I make them whenever I want to bring a little bit of that Mediterranean sunshine into the kitchen, and they never fail to spark conversation.
Baking Instead of Frying
If you want a lighter version, arrange the rolls on a parchment lined baking sheet, brush them lightly with vegetable oil, and bake at 200 degrees Celsius for 16 to 18 minutes, flipping halfway through. They won't be quite as shatteringly crispy as the fried ones, but they'll still have a satisfying crunch and the filling stays just as flavorful. I do this when I'm making a big batch and don't want to stand over a pot of hot oil for twenty minutes.
Flavor Variations
Swap the dill for fresh mint if you want a brighter, sweeter note, or use oregano for something earthier and more robust. I've also added a pinch of red pepper flakes to the filling when I want a little heat, and it pairs beautifully with a cool yogurt dip. You can even fold in some crumbled cooked bacon or sun dried tomatoes if you're feeling adventurous, though that takes it out of vegetarian territory.
Serving Suggestions
These are perfect with a bowl of tzatziki or a simple yogurt dill dip, but I've also served them with marinara for an Italian twist or harissa mayo when I want something spicy. A squeeze of fresh lemon over the top right before serving brightens everything up and cuts through the richness of the cheese. They're just as good at room temperature as they are hot, which makes them ideal for picnics or packed lunches.
- Make a double batch and freeze the uncooked rolls on a tray, then transfer to a freezer bag and fry straight from frozen.
- Use leftover filling as a dip mixed with a little extra ricotta, or stuff it into mushrooms and bake.
- If your wrappers tear, patch them with a second wrapper and brush with paste to hold everything together.
Save These rolls have become my go to whenever I need to impress someone without spending hours in the kitchen. They're proof that a little creativity and a willingness to borrow from different traditions can lead to something truly special.
Recipe FAQs
- → Can I bake these instead of frying?
Yes, brush the rolls with oil and bake at 200°C (400°F) for 16–18 minutes, turning halfway through, until golden and crispy.
- → Can I use frozen spinach?
Absolutely. Use 200 g of frozen spinach, fully thawed and squeezed dry to remove excess moisture before mixing with other ingredients.
- → What can I serve with these spring rolls?
Tzatziki, yogurt-dill dip, marinara sauce, or spicy harissa all pair beautifully with these Mediterranean-inspired rolls.
- → How do I prevent the wrappers from breaking?
Keep unused wrappers covered with a damp towel while working. Don't overfill, and seal edges properly with the flour paste.
- → Can I make these ahead of time?
Yes, assemble the rolls and refrigerate for up to 4 hours before frying. You can also freeze uncooked rolls for up to 1 month.
- → What herbs can I substitute?
Fresh mint or oregano work wonderfully in place of dill or parsley, offering a different but equally delicious Mediterranean flavor profile.