Spanakopita Spring Rolls (Printable Copy)

Crispy rolls with spinach, feta, ricotta and herbs—a Mediterranean appetizer twist you'll love.

# What You 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 - 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:

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 squeezed dry. Transfer to a bowl and allow to cool, then chop coarsely.
02 - In a large bowl, combine the cooled spinach, feta, ricotta, spring onions, dill, parsley, egg, nutmeg, 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 filling and rolling process with the remaining wrappers and filling mixture.
06 - In a deep skillet or pot, heat 1.5 to 2 inches of vegetable oil to 350°F. 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, lemon wedges, tzatziki, marinara, or spicy harissa sauce as desired.

# Expert Advice:

01 -
  • They're wildly easier to handle than phyllo dough and you won't end up with butter on every surface in your kitchen.
  • The filling stays creamy and warm while the wrapper shatters into crispy layers with each bite.
  • You can freeze them unbaked and fry straight from frozen when unexpected guests arrive.
02 -
  • If your spinach isn't bone dry, the filling will leak and the oil will spit angrily at you.
  • Don't overfill the wrappers or they'll burst in the oil and leave you with a greasy mess.
  • Keep the wrappers covered with a damp towel while you work or they'll dry out and crack.
03 -
  • Freeze unbaked rolls on a tray, then transfer to a bag and fry them straight from frozen, adding an extra minute to the cooking time.
  • Use a thermometer to check your oil temperature because too cool and they'll absorb grease, too hot and they'll burn before the filling heats through.
  • Let the fried rolls rest on a wire rack instead of paper towels if you want them to stay extra crispy.
Return