Save to Pinterest My neighbor brought these to a potluck and I watched them vanish in under ten minutes. She refused to tell anyone what was inside until the platter was empty, letting everyone guess between bites. When she finally said spinach and feta, half the room didn't believe her. I cornered her by the sink and got the recipe, then made them the very next weekend.
I started making these every time we hosted game night because they're impressive but don't need last minute fussing. I'd roll them in the afternoon, stack them on a tray, and cover them with a damp towel until everyone arrived. The smell of hot oil and herbs would fill the kitchen just as people walked in, and someone always asked if I'd been cooking all day.
Ingredients
- Fresh spinach: Wilts down to almost nothing, so don't panic when 300 g looks like a mountain in the pan.
- Feta cheese: The salty, crumbly kind works best here, not the creamy pre-marinated blocks.
- Ricotta cheese: Smooths out the filling and keeps it from being too dry or too salty.
- Spring onions: Milder than regular onions and they don't make the filling watery.
- Fresh dill: This is what makes it taste like Greece, don't skip it or swap it for dried.
- Fresh parsley: Adds a clean, bright flavor that balances the richness of the cheese.
- Egg: Binds everything together so the filling doesn't crumble out when you bite in.
- Nutmeg: Just a pinch warms up the spinach without making it taste like dessert.
- Spring roll wrappers: Thinner and crispier than egg roll wrappers, usually in the freezer section near the dumplings.
- Flour paste: Two ingredients and it seals the rolls better than water alone ever could.
- Vegetable oil: Needs to be hot enough to crisp the wrapper fast before the filling heats through.
Instructions
- Wilt the spinach:
- Heat a large skillet over medium and add the spinach, stirring until it collapses into a dark green tangle. Let it cool in a bowl, then chop it coarsely so you don't end up with stringy bites.
- Mix the filling:
- Combine the cooled spinach, both cheeses, spring onions, dill, parsley, egg, nutmeg, pepper, and salt in a large bowl. Stir until everything is evenly coated and the mixture holds together when you scoop it.
- Make the sealing paste:
- Whisk the flour and water in a small bowl until smooth. It should look like thin glue.
- Roll the spring rolls:
- Lay a wrapper with one corner pointing toward you, spoon about two tablespoons of filling near the bottom corner, fold that corner over, tuck in the sides, and roll tightly. Brush the top corner with paste and press to seal.
- Fry until golden:
- Heat 4 to 5 cm of oil in a deep skillet to 175 degrees C, then fry the rolls in batches for 2 to 3 minutes per side until they're deep gold and crackling. Drain them on paper towels.
Save to Pinterest The first time I served these, my friend who swore she hated spinach ate four before I could tell her what was in them. She paused mid-bite, looked at me, and said she'd make an exception just this once. Now she requests them every birthday.
Baking Instead of Frying
I switched to baking them when I got tired of the oil splatter on my stove. Brush the rolled spring rolls lightly with oil, arrange them on a parchment lined baking sheet, and bake at 200 degrees C for 16 to 18 minutes, flipping them halfway. They won't be quite as shattery as the fried version, but they're still golden and satisfying, and your kitchen won't smell like a deep fryer for two days.
Flavor Variations
I've swapped the dill for fresh mint when I had a bunch from the garden that needed using, and it gave the rolls a cooler, brighter flavor. My sister likes to add a pinch of oregano and a squeeze of lemon zest to the filling for a more traditional Greek punch. You can also crumble in a little cooked bacon if you want to make them heartier, though that obviously takes them out of vegetarian territory.
Serving Suggestions
These are perfect warm or at room temperature, which makes them great for parties where food sits out. I like to serve them with a small bowl of tzatziki for dipping, or just lemon wedges if I want to keep things simple.
- Yogurt dill dip is classic and takes two minutes to stir together.
- Marinara works surprisingly well if you want something tomatoey and bright.
- Spicy harissa sauce adds heat and a North African twist that people never expect.
Save to Pinterest These spring rolls prove that you don't need phyllo dough and a lot of patience to get that spanakopita flavor everyone loves. Make a batch, watch them disappear, and feel free to keep the recipe to yourself for at least one party.
Your Questions Answered
- → Can I bake these instead of frying?
Yes, you can bake them at 200°C (400°F) for 16–18 minutes, turning halfway through, until they're golden and crispy for a lighter version.
- → Can I use frozen spinach instead of fresh?
Absolutely. Use 200 g of frozen spinach, making sure to thaw it completely and squeeze out all excess moisture before mixing with the other ingredients.
- → What dipping sauces pair well with these spring rolls?
Tzatziki, yogurt-dill dip, marinara sauce, or spicy harissa all complement the Mediterranean flavors beautifully. Lemon wedges also make a fresh, simple accompaniment.
- → Can I prepare these in advance?
Yes, you can assemble the spring rolls ahead of time and refrigerate them for up to 24 hours before frying or baking. Keep them covered to prevent the wrappers from drying out.
- → What herbs can I substitute for dill?
Fresh mint or oregano work wonderfully as substitutes and will give the filling a different but equally delicious Mediterranean flavor profile.
- → How do I know when the oil is hot enough for frying?
Heat the oil to 175°C (350°F). If you don't have a thermometer, drop a small piece of wrapper into the oil—it should sizzle immediately and turn golden within seconds.