Pin it The smell hit me before I even stepped into the kitchen: butter, dill, and something green and earthy mixing with the crackle of hot oil. My friend Eleni was standing at the stove, rolling what looked like tiny phyllo logs, except they weren't phyllo at all. She'd run out of pastry sheets and grabbed spring roll wrappers from the Asian grocery down the street. The result was a crisper, neater version of spanakopita that didn't shed a single flake, and I've been making them this way ever since.
I made these for a potluck once, stacked them in a shallow basket lined with parchment, and watched them disappear in minutes. Someone asked if I'd ordered them from a restaurant. Another person stood by the table guarding the last two until their partner came back from the bathroom. That's when I knew this recipe was a keeper.
Ingredients
- Fresh spinach: Wilts down fast and tastes brighter than frozen, but if you use frozen, squeeze it bone dry or your filling will turn soggy.
- Feta cheese: The salty, crumbly heart of the filling. Greek or Bulgarian feta works best, avoid the pre-crumbled kind if you can, it's often too dry.
- Ricotta cheese: Adds creaminess and mellows the sharpness of the feta without weighing things down.
- Spring onions: Milder than regular onions and they don't overpower the herbs. Chop them fine so every bite gets a little sweetness.
- Fresh dill and parsley: These two together are the soul of spanakopita. Don't skip the dill, it's what makes it taste like the real thing.
- Egg: Binds everything together so the filling doesn't crumble out when you bite in.
- Nutmeg, black pepper, salt: Just enough to warm up the flavor without announcing themselves.
- Spring roll wrappers: Thinner and sturdier than phyllo, they crisp up beautifully and don't need any brushing with butter.
- Flour paste: Two tablespoons of flour mixed with three tablespoons of water is all you need to seal the edges tight.
- Vegetable oil: For frying. Use a neutral oil with a high smoke point like sunflower or canola.
Instructions
- Wilt the spinach:
- Heat a large skillet over medium heat and toss in the spinach. It'll shrink fast, just two or three minutes until it's soft and dark. Let it cool, then chop it coarsely so it mixes evenly 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 you scoop it.
- Make the sealing paste:
- Whisk together the flour and water in a small bowl until smooth. This paste acts like glue and keeps the rolls from unraveling in the hot oil.
- Roll the spring rolls:
- Lay a wrapper on a clean surface with one corner pointing toward you. Spoon about two tablespoons of filling near the bottom corner, fold that corner over the filling, tuck in the sides, and roll up tightly. Brush the top corner with the flour paste and press to seal.
- Fry until golden:
- Heat about four to five centimeters of oil in a deep skillet to 175 degrees Celsius. Fry the rolls in batches, turning once, until they're golden brown and crispy all over, about two to three minutes per side. Drain them on paper towels and serve hot.
Pin it The first time I served these, I set out a bowl of plain yogurt mixed with more dill and a squeeze of lemon. My cousin dipped one, paused, then went back for three more without saying a word. Later she texted me asking for the recipe, and now she makes them for her book club every month.
Baking Instead of Frying
If you want to skip the oil, arrange the rolls on a parchment lined baking sheet, brush them lightly with olive oil or melted butter, and bake at 200 degrees Celsius for 16 to 18 minutes. Flip them halfway through so both sides get crisp and golden. They won't be quite as crunchy as the fried version, but they're still delicious and much lighter.
Flavor Variations
You can swap the dill for fresh mint or oregano if you want a different herb profile. I've also added a pinch of red pepper flakes to the filling for a little heat, and once I stirred in some chopped sun dried tomatoes which gave the rolls a sweet, tangy edge. Just don't overload the filling or it won't roll properly.
Serving and Dipping Sauces
These are best served hot, straight from the fryer or oven, when the wrappers are at their crispiest. I like to serve them with tzatziki, but they're also great with marinara, a spicy harissa sauce, or even a drizzle of honey if you want to balance the salty feta with a touch of sweetness.
- Arrange them on a platter with lemon wedges and let people squeeze fresh juice over the top.
- If you're making them ahead, fry or bake them, then reheat in a hot oven for a few minutes to restore the crunch.
- Leftover rolls can be frozen uncooked and fried straight from the freezer, just add an extra minute or two to the frying time.
Pin it These little rolls have become my go to whenever I need something impressive that doesn't require hours in the kitchen. They taste like effort, but they're forgiving, fast, and always gone before I get a chance to sit down.
Recipe FAQ
- → 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 golden and crispy for a lighter version.
- → 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 substitute for feta cheese?
You can use goat cheese or a mild white cheese, though feta provides the authentic Mediterranean flavor that makes these rolls special.
- → How do I prevent the spring rolls from bursting while frying?
Make sure to seal the edges well with the flour paste, avoid overfilling, and maintain oil temperature at 175°C to ensure even cooking without bursting.
- → Can I make these ahead of time?
Yes, you can assemble the rolls and refrigerate them for up to 24 hours before frying or baking. You can also freeze uncooked rolls for up to 3 months.
- → What dipping sauces pair well with these?
Tzatziki, yogurt-dill dip, marinara sauce, or spicy harissa all complement the Mediterranean flavors beautifully. Lemon wedges also add a fresh citrus touch.