Spanakopita Spring Rolls

My neighbor Eleni handed me a still-warm spring roll over the fence one Sunday afternoon, insisting I try her latest experiment. One bite and I understood why she looked so proud. The crispy wrapper shattered into golden flakes, revealing spinach and feta that tasted like the best spanakopita I'd ever had, only faster to eat and impossible to put down. She'd been testing the idea all week, and by the time she shared them with me, she'd perfected the balance of creamy ricotta against salty feta and the bright punch of fresh dill.

I made my first batch for a small dinner party, and they disappeared before the main course even hit the table. My friend Sophia, who grew up in Athens, raised an eyebrow at the spring roll wrapper but nodded approvingly after her second one. She said her grandmother would have loved the idea, especially since it meant more time visiting and less time brushing butter between fragile sheets of dough. That endorsement meant everything, and I've been making them ever since for gatherings where I want something familiar but just different enough to spark conversation.

Ingredients

• Fresh spinach: Wilting it briefly concentrates the flavor and removes excess moisture that could make your rolls soggy, which I learned after one batch leaked green water everywhere.
• Feta cheese: The salty, tangy backbone of the filling, and I always crumble it by hand so some larger chunks survive to surprise you mid-bite.
• Ricotta cheese: This adds creaminess and helps bind everything together without making the filling too crumbly or dry.
• Spring onions: Milder than regular onions, they bring a gentle sharpness that doesn't overpower the herbs.
• Fresh dill: Absolutely essential for that classic Greek flavor, and dried dill just doesn't compare in brightness or aroma.
• Fresh parsley: It adds a clean, grassy note that balances the richness of the cheeses.
• Egg: Binds the filling and keeps everything cohesive when you roll and fry.
• Ground nutmeg: A tiny amount warms the whole filling and makes the spinach taste deeper and more complex.
• Spring roll wrappers: Thin, crispy, and far more forgiving than phyllo, they turn golden and shattery in hot oil.
• Flour paste: This simple mixture seals the rolls tight so they don't unravel during frying.
• Vegetable oil: Neutral and high-heat tolerant, perfect for achieving that crackling crisp exterior.

Instructions

Wilt the spinach:

Heat your skillet and toss in the spinach, stirring until it collapses into a dark green tangle. Let it cool completely before chopping, or the heat will scramble your egg when you mix the filling.

Mix the filling:

Combine spinach, both cheeses, spring onions, dill, parsley, egg, nutmeg, pepper, and salt in a large bowl, folding gently until everything is evenly distributed. Taste it now and adjust the salt, remembering feta is already salty.

Prepare the sealing paste:

Whisk together flour and water until smooth and free of lumps. This paste acts like edible glue and keeps your rolls from bursting open in the oil.

Fill and roll:

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

Fry until golden:

Heat oil to 175 degrees Celsius and fry in small batches, turning once, until each roll is bronzed and crackling. Drain on paper towels and resist eating one immediately, though I never manage to wait long.

Save

The first time I brought these to a potluck, someone asked if I'd ordered them from a restaurant. I laughed and admitted I'd been rolling them at my kitchen counter an hour earlier, flour paste on my fingers and dill clinging to my shirt. That moment when homemade food gets mistaken for something professional never gets old, and it reminds me that a little creativity in the kitchen can turn everyday ingredients into something people remember.

Storing and Reheating

I always make a double batch and freeze half before frying, laying them on a tray until solid, then transferring to a freezer bag. When I want them, I fry straight from frozen, adding just a minute or two to the cooking time. Leftovers reheat beautifully in a hot oven, regaining most of their crispness, though they rarely survive long enough to need reheating in my house.

Serving Suggestions

I love setting out a small bowl of thick Greek yogurt mixed with more fresh dill, lemon juice, and a pinch of salt. Tzatziki works just as well, and I've also served them with a bright tomato sauce or even a drizzle of hot honey for guests who like a sweet-savory contrast. A squeeze of lemon over the top right before serving makes the flavors pop and cuts through the richness.

Customizing Your Rolls

You can swap the dill for fresh mint or a little dried oregano if that's what you have, though I find dill gives the most authentic spanakopita flavor. Some people like adding a handful of toasted pine nuts to the filling for crunch, and I've tucked in finely chopped sun-dried tomatoes when I'm feeling adventurous. If you want to bake instead of fry, brush the rolls with olive oil and bake at 200 degrees Celsius, turning halfway, until they're golden and crisp.

• Try adding a pinch of red pepper flakes to the filling if you like a subtle kick of heat.
• Brush the baked version with melted butter halfway through for extra richness and color.
• Serve them on a platter with lemon wedges, olives, and cherry tomatoes for a full Mediterranean spread.

Save

These spring rolls have become my go-to whenever I want to impress without spending hours in the kitchen. They're proof that a little twist on tradition can make something feel both comforting and exciting, and every crispy, herb-filled bite reminds me why I love cooking for people.

Questions & Answers

→ Can I bake these instead of frying?

Yes, bake 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 200g frozen spinach, fully thawed and squeezed completely dry to remove excess moisture before mixing with other ingredients.

→ What dipping sauces pair well with these?

Tzatziki, yogurt-dill dip, marinara, or spicy harissa sauce all complement the Mediterranean flavors beautifully.

→ Can I prepare these ahead of time?

Yes, assemble the rolls and refrigerate for up to 24 hours before frying, or freeze for up to 1 month. Fry directly from frozen, adding 1–2 minutes to cooking time.

→ What herbs can I substitute?

Fresh mint or oregano work wonderfully in place of dill or parsley, offering a different but equally delicious flavor profile.

→ How do I know when the oil is ready?

Heat oil to 175°C (350°F). Test by dropping a small piece of wrapper—it should sizzle immediately and turn golden within seconds.