Spanakopita Spring Rolls (Printable)

Crispy rolls packed with spinach, feta, ricotta, and Mediterranean herbs. A delightful fusion appetizer.

# 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

# Directions:

01 - Heat a large skillet over medium heat. Add fresh spinach and cook until wilted, approximately 2-3 minutes. If using frozen spinach, ensure it is fully thawed and thoroughly squeezed dry. Transfer to a bowl and allow to cool completely, then chop coarsely.
02 - In a large mixing bowl, combine cooled spinach, crumbled feta cheese, ricotta cheese, chopped spring onions, fresh dill, fresh parsley, beaten egg, ground nutmeg, black pepper, and salt. Mix until ingredients are evenly incorporated throughout.
03 - In a small bowl, whisk together all-purpose flour and water to form a smooth paste. This mixture will seal the spring rolls.
04 - Place a spring roll wrapper on a clean work surface with one corner pointing toward you. Distribute approximately 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the left and right sides and roll upward tightly. Brush the final corner with flour paste to secure the seal.
05 - Repeat the filling and wrapping process with remaining spring roll wrappers and filling mixture.
06 - In a deep skillet or pot, heat vegetable oil to 350°F (175°C). Working in batches, fry spring rolls for 2-3 minutes per side until golden brown and crispy. Transfer to paper towels to drain excess oil.
07 - Serve spring rolls while hot, accompanied by yogurt-dill dip or lemon wedges as desired.

# Helpful Hints:

01 -
  • They deliver all the flavor of traditional spanakopita without the fuss of working with phyllo dough.
  • The crispy exterior and creamy herb-packed filling make them dangerously easy to devour in one sitting.
  • They freeze beautifully, so you can fry a few whenever a craving strikes or guests arrive unexpectedly.
02 -
  • Squeeze frozen spinach bone-dry in a clean towel, or your filling will be watery and the wrappers will turn soggy and tear.
  • Keep your oil temperature steady, too hot and the wrappers burn before the filling heats through, too cool and they absorb oil and turn greasy.
  • Don't overfill the wrappers, a heaping spoonful is tempting but makes rolling nearly impossible and leads to blowouts in the fryer.
03 -
  • Work with one wrapper at a time and keep the rest covered with a damp towel so they don't dry out and crack.
  • Let the filling cool completely before you start rolling, or the heat will soften the wrappers and make them impossible to handle.
  • Use a thermometer to monitor your oil temperature, consistent heat is the secret to perfectly crispy rolls every time.
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