Spanakopita Spring Rolls (Printable)

Crispy rolls filled with spinach, feta, and herbs—a Mediterranean-inspired appetizer that's golden and delicious.

# What You'll Need:

→ Filling

01 - 300 grams fresh spinach, or 200 grams frozen spinach thawed and squeezed dry
02 - 150 grams feta cheese, crumbled
03 - 100 grams 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 - 0.25 teaspoon ground nutmeg
09 - 0.25 teaspoon black pepper
10 - 0.25 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

# Directions:

01 - Heat a large skillet over medium heat. Add the spinach and cook until wilted, approximately 2 to 3 minutes. If using frozen spinach, ensure it is fully thawed and squeeze dry. Transfer to a bowl and allow to cool, then chop coarsely.
02 - In a large bowl, combine the cooled spinach, feta cheese, ricotta cheese, spring onions, dill, parsley, beaten egg, ground nutmeg, black 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 assembly process with the remaining wrappers and filling until all 12 spring rolls are prepared.
06 - In a deep skillet or pot, heat 1.5 to 2 cups of vegetable oil to 350 degrees Fahrenheit. Fry the 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 a yogurt-dill dip or lemon wedges if desired.

# Expert Advice:

01 -
  • They fry up impossibly crisp without the delicate mess of phyllo dough, and they hold their shape even after sitting out for a bit.
  • The filling is creamy, tangy, and packed with fresh herbs that taste like springtime no matter what month it is.
  • You can prep a whole batch in under half an hour and fry them just before guests arrive, or bake them if you want to skip the oil altogether.
02 -
  • If your spinach isn't completely dry, the filling will leak and the wrappers will get soggy before they even hit the oil.
  • Don't overfill the rolls or they'll burst open while frying, use just two tablespoons per wrapper and roll them snug but not tight.
  • Test your oil temperature with a small piece of wrapper, it should sizzle immediately but not smoke or brown in seconds.
03 -
  • Keep a damp towel over the unused wrappers while you work so they don't dry out and crack.
  • If you're nervous about deep frying, use a thermometer to monitor the oil, consistent temperature is the secret to crispy, non greasy rolls.
  • Double the filling recipe and freeze half for next time, it thaws beautifully and saves you prep on a busy night.
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