Spanakopita Spring Rolls (Printable version)

Crispy rolls filled with spinach, feta, and herbs—a Mediterranean fusion delight that's perfect for entertaining.

# Needed ingredients:

→ 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 & 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 2-3 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 the cooled spinach, feta, ricotta, spring onions, dill, parsley, egg, nutmeg, pepper, and salt. Mix until well incorporated.
03 - In a small bowl, mix the 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 the flour paste to seal.
05 - Repeat the filling and rolling process with the remaining wrappers and filling.
06 - In a deep skillet or pot, heat 1.5-2 inches of vegetable oil to 350°F (175°C). Fry the 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 Suggestions:

01 -
  • They taste like traditional spanakopita but with a golden, crispy shell that stays crunchy even after cooling.
  • You can prep a whole batch in under half an hour and fry them right before guests arrive.
  • They're endlessly adaptable: bake them for a lighter version or swap herbs to match what you have on hand.
  • Everyone from kids to adults devours them, no matter how many you make.
02 -
  • Squeeze frozen spinach bone dry or your filling will be watery and leak through the wrappers.
  • Don't overfill the rolls or they'll burst open in the oil, about 2 tablespoons is the sweet spot.
  • Keep the oil temperature steady, too hot and the outside burns before the filling warms, too cool and they absorb oil and turn greasy.
  • If baking instead of frying, brush the rolls lightly with oil so they crisp up properly in the oven.
03 -
  • Taste your filling before you start rolling so you can adjust the salt and seasoning while it's still easy to fix.
  • Work with one wrapper at a time and keep the rest covered with a damp towel so they stay pliable.
  • Let the fried rolls rest on the paper towels for a minute before serving so the exterior stays crispy instead of steaming.
  • If you're baking, don't skip the oil brush or they'll turn out pale and chewy instead of golden.
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