Spanakopita Spring Rolls (Printable)

Crispy rolls with spinach, feta & herbs delivering Mediterranean flavors in every golden bite.

# 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 to 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. This mixture will seal the spring 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 to 2 inches of vegetable oil to 350°F. Fry spring rolls in batches for 2 to 3 minutes per side or 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 -
  • They taste like spanakopita but you can hold them in one hand at a party without phyllo flakes everywhere.
  • The filling stays creamy inside while the wrapper gets shatteringly crisp.
  • You can freeze the rolled ones unbaked and fry them straight from the freezer when friends show up.
02 -
  • If your spinach isn't completely dry, the filling will turn soupy and leak through the wrappers.
  • Seal the edges well or they'll pop open in the hot oil and spill everywhere.
  • Don't crowd the pan or the temperature drops and the rolls get greasy instead of crisp.
03 -
  • Freeze the unbaked rolls on a tray, then transfer them to a bag once solid so you always have appetizers ready.
  • Use a candy thermometer to check the oil temperature because too cool and they'll absorb grease, too hot and they'll burn before the filling warms.
  • Let the filling cool completely before you start rolling or the wrappers will get soggy and tear.
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