Spanakopita Spring Rolls (View Print Version)

Crispy rolls filled with spinach, feta, and herbs for a Mediterranean twist on traditional spring rolls.

# 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

# Method:

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 completely thawed and squeezed dry. Transfer to a bowl and allow to cool, then chop coarsely.
02 - In a large bowl, combine cooled spinach, feta cheese, ricotta cheese, spring onions, dill, parsley, beaten egg, nutmeg, pepper, and salt. Mix thoroughly until all ingredients are evenly incorporated.
03 - In a small bowl, whisk together flour and water until a smooth paste forms. This mixture will seal the spring roll edges.
04 - Place a spring roll wrapper on a clean work surface with one corner pointing toward you. Position approximately 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the side corners and roll up firmly. Brush the final corner with sealing paste to secure.
05 - Repeat the assembly process with remaining wrappers and filling until all spring rolls are prepared.
06 - In a deep skillet or pot, heat 1.5 to 2 inches of vegetable oil to 350°F. Working in batches to avoid overcrowding, fry spring rolls for 2 to 3 minutes per side until golden brown and crispy. Transfer to paper towels to drain excess oil.
07 - Arrange hot spring rolls on a serving platter. Accompany with yogurt-dill dip, lemon wedges, tzatziki, marinara sauce, or spicy harissa sauce as desired.

# Expert Advice:

01 -
  • These disappear faster than you can plate them, which is the ultimate compliment at any gathering.
  • The filling is forgiving enough for beginners but impressive enough to make you feel like a real cook.
  • One batch feeds a crowd, making it perfect for when you want people to think you spent hours in the kitchen.
02 -
  • Wet spinach is your enemy—it will steam your rolls instead of letting them fry up golden, so truly squeeze it dry or they'll be disappointingly soggy no matter what you do.
  • The flour-water seal is non-negotiable; without it your rolls will unravel and leak filling into your oil, which is both wasteful and messy.
03 -
  • Keep your spring roll wrappers covered with a damp kitchen towel as you work or they'll dry out and become impossible to fold without cracking.
  • If your oil temperature drops too much between batches, give it a minute to come back up—this prevents that greasy, heavy texture that feels wrong in your mouth.
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