Spanakopita Spring Rolls

The smell of frying dough always takes me straight back to a potluck dinner where I showed up with a tray of these golden parcels, half-nervous they'd seem too experimental. My friend Maria took one bite and yelled across the room that I'd just ruined regular spanakopita for her forever. That night, I learned that sometimes the best compliment is someone pretending to be annoyed because now they have a new craving. These spring rolls marry everything I love about Greek spinach pie with the satisfying crunch of a perfectly fried wrapper. They disappear faster than I can make them.

I made a double batch for my neighbor's birthday once, and she admitted later she ate four of them standing over the sink before her guests even arrived. There's something about the way the feta gets salty and sharp against the mild ricotta that makes them impossible to put down. I've watched people who claim they don't like spinach reach for a second one without thinking. The dill cuts through the richness just enough to keep you coming back. It's become my signature party trick.

Ingredients

• Fresh spinach: Wilting it down releases moisture you need to cook off, or you'll end up with soggy rolls that split during frying.
• Feta cheese: The crumbled kind works best because it distributes evenly, and Greek or Bulgarian feta has the sharpness that really sings here.
• Ricotta cheese: This keeps the filling creamy and acts as a binder so everything holds together when you bite in.
• Spring onions: Their mild bite is gentler than regular onions and won't overpower the herbs.
• Fresh dill: Dried dill tastes like dust compared to the bright, grassy punch of fresh.
• Fresh parsley: It adds a peppery freshness that balances the richness of the cheeses.
• Egg: This is your insurance policy against filling that crumbles apart.
• Ground nutmeg: Just a whisper of it makes the spinach taste more like itself.
• Spring roll wrappers: Look for the thin square ones in the freezer section, and let them thaw completely or they'll crack when you fold.
• Flour paste: This simple mixture seals the rolls better than water alone and prevents blowouts in hot oil.
• Vegetable oil: You need enough depth for the rolls to float and cook evenly on all sides.

Instructions

Wilt the spinach:

Heat your skillet over medium and toss in the spinach, stirring until it collapses into a dark green tangle. Let it cool, then squeeze it hard in a clean towel to get rid of every drop of water you can.

Mix the filling:

Combine the chopped spinach, both cheeses, spring onions, dill, parsley, egg, nutmeg, pepper, and salt in a large bowl. Stir until everything is evenly distributed and the mixture holds together.

Make the sealing paste:

Whisk the flour and water in a small bowl until smooth. This will act like edible glue for your wrappers.

Wrap the rolls:

Lay a wrapper out with one corner pointing toward you, spoon about two tablespoons of filling near the bottom, fold the corner over, tuck in the sides, and roll tightly. Brush the top corner with paste and press to seal.

Fry until golden:

Heat about two inches of oil to 175°C and slide in a few rolls at a time, turning them gently until they're bronzed and crackling. Drain on paper towels and try not to eat them all before plating.

Save

The first time I served these at a family gathering, my aunt pulled me aside and asked if I'd secretly taken a trip to Athens without telling anyone. She grew up eating spanakopita every Sunday, and these reminded her of her grandmother's kitchen but with less fuss and drama. I realized then that comfort food doesn't have to be complicated to feel like home. Sometimes a little twist makes a memory even sweeter.

Baking Instead of Frying

When I'm trying to pretend I'm being healthy, I brush the rolls with olive oil and bake them at 200°C for about 17 minutes, flipping them halfway through. They won't have the same shatter as fried, but they'll still get golden and crispy enough to satisfy. The filling tastes just as good, and you can eat an extra one without guilt. I've brought baked ones to picnics and no one's ever complained.

Flavor Variations

I've swapped the dill for fresh mint when I'm feeling bold, and it turns the whole thing bright and almost summery. Oregano makes them taste more intensely Greek, like something you'd eat on a terrace overlooking the sea. You could even sneak in some crumbled cooked bacon if you're not keeping things vegetarian. The base is forgiving enough to play with.

Serving Suggestions

These are perfect with a bowl of cold tzatziki for dipping, or a squeeze of lemon if you want to keep it simple. I've also served them with marinara when I'm too lazy to make anything else, and they work surprisingly well. For a spicy kick, a drizzle of harissa or hot honey takes them in a completely different direction.

• Arrange them on a platter with lemon wedges and fresh herbs for a beautiful presentation.
• Pair them with a crisp white wine or a cold beer if you're serving them at a party.
• Leftovers reheat beautifully in a hot oven, though they rarely last long enough to worry about.

Save

Every time I make these, I'm reminded that the best recipes are the ones that feel like a conversation between traditions. They're a little bit Greek, a little bit spontaneous, and entirely worth the hot oil splatter on your forearm.

Common Questions

→ Can I bake these instead of frying?

Yes, bake at 200°C (400°F) for 16–18 minutes, turning halfway through, until golden and crisp for a lighter version.

→ Can I use frozen spinach?

Absolutely. Use 200 g of frozen spinach, making sure to thaw it completely and squeeze out all excess moisture before mixing.

→ What can I serve with these spring rolls?

They pair beautifully with tzatziki, yogurt-dill dip, lemon wedges, marinara sauce, or spicy harissa for a flavor contrast.

→ Can I prepare these ahead of time?

Yes, assemble the rolls and refrigerate for up to 24 hours before frying, or freeze them uncooked for up to 2 months.

→ What herbs can I substitute?

Fresh mint or oregano work wonderfully in place of dill or parsley, giving the filling a different but equally delicious Mediterranean flavor.

→ How do I prevent the wrappers from tearing?

Handle the wrappers gently, don't overfill them, and keep unused wrappers covered with a damp cloth to prevent drying out.