Spanakopita Spring Rolls

My neighbor brought these to a potluck and I ate four before asking what they were. Spanakopita filling wrapped in crispy spring roll wrappers instead of phyllo dough turned out to be a stroke of genius. The crunch was addictive, the filling still had that herby, tangy bite I loved, and they were small enough that no one felt guilty reaching for seconds. I went home that night determined to figure out how she did it.

I made my first batch for a spring gathering and watched them disappear in minutes. One friend grabbed three, another asked if I could make them gluten free next time. The best part was hearing the crunch from across the room every time someone bit into one. It felt like I'd unlocked a shortcut to impressive without the stress.

Ingredients

• Fresh spinach: Wilting it yourself gives you control over moisture, which is key to avoiding soggy rolls, but frozen works if you squeeze it bone dry.
• Feta cheese: The salty, tangy backbone of the filling, crumbled into small bits so it distributes evenly in every bite.
• Ricotta cheese: Adds creaminess and binds everything together without making the mixture too wet or crumbly.
• Spring onions: Milder than regular onions, they bring a fresh, slightly sweet note that doesnt overpower the herbs.
• Fresh dill: This is the herb that makes it taste unmistakably Greek, bright and aromatic.
• Fresh parsley: Balances the dill with a clean, earthy flavor that rounds out the filling.
• Egg: Binds the filling and keeps it cohesive when you roll and fry.
• Ground nutmeg: Just a pinch adds warmth and a subtle complexity that most people cant quite place.
• Black pepper and salt: Essential for balancing the richness of the cheeses and bringing all the flavors forward.
• Spring roll wrappers: Thinner and crispier than egg roll wrappers, they fry up golden and shatter with each bite.
• Flour and water paste: Your edible glue, it seals the rolls tight so they dont burst open in the oil.
• Vegetable oil: For frying, it needs to be neutral and able to handle high heat without smoking.

Instructions

Wilt the spinach:

Heat a large skillet over medium and add the spinach, stirring until it collapses and releases its water, about 2 to 3 minutes. Let it cool, then chop it coarsely so it blends smoothly into the filling.

Mix the filling:

Combine the cooled spinach, feta, ricotta, spring onions, dill, parsley, egg, nutmeg, pepper, and salt in a large bowl. Mix until everything is evenly distributed and the mixture holds together when you scoop it.

Make the sealing paste:

Whisk together the flour and water in a small bowl until smooth. This paste will keep your rolls from unraveling in the hot oil.

Assemble the rolls:

Lay a wrapper with one corner pointing toward you, spoon about 2 tablespoons of filling near the bottom corner, fold it over, tuck in the sides, and roll tightly. Brush the top corner with paste and press to seal.

Repeat:

Keep going until all the filling and wrappers are used up. Lay them seam side down on a plate as you work.

Fry until golden:

Heat about 4 to 5 cm of oil in a deep skillet to 175 degrees Celsius, then fry the rolls in batches for 2 to 3 minutes per side until deep golden and crispy. Drain on paper towels and serve hot.

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The first time I served these, my sister ate one standing over the pan before I could even plate them. She looked at me and said, these are better than the real thing, which felt like the highest compliment. Now I make a double batch every time because I know half will vanish before they reach the table.

Baking Instead of Frying

If you want to skip the oil, brush the rolls lightly with olive oil or melted butter and bake them at 200 degrees Celsius for 16 to 18 minutes, flipping halfway. They wont be quite as crispy as fried, but theyll still have a satisfying crunch and a lighter feel. I do this when Im making a big batch and dont want to stand over the stove.

Flavor Swaps

You can swap the dill for fresh mint or oregano if you want a different herbal direction. Mint makes them brighter and slightly sweeter, oregano leans more earthy and rustic. I tried a batch with a mix of all three once and it was incredible, just dont skip the feta because thats what ties it all together.

Serving and Dipping

These are perfect on their own, but a yogurt dill dip or a squeeze of lemon takes them to another level. I also love them with tzatziki or even a drizzle of spicy harissa if you want some heat.

• Serve them hot and crispy, they lose their magic when they sit too long.
• If youre reheating leftovers, use the oven, not the microwave, to bring back the crunch.
• They freeze beautifully before frying, so you can pull out a few anytime you need a quick appetizer.

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Every time I make these, someone asks if theyre hard to put together, and I always say no, theyre just a little hands on. Once you get into a rhythm with the rolling, it goes fast, and the payoff is worth every minute.

Recipe FAQs

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

→ What dipping sauces pair well with these?

Tzatziki, yogurt-dill dip, marinara sauce, or spicy harissa 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 them for up to 3 months. 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 for a different Mediterranean flavor profile.

→ How do I prevent the rolls from bursting while frying?

Ensure the filling is well-drained, roll tightly without overfilling, and seal edges properly with the flour paste. Maintain oil temperature at 175°C.