Spanakopita Spring Rolls (Printable Version)

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

# What You'll Need:

→ Filling

01 - 10.5 oz fresh spinach, or 7 oz frozen spinach thawed and squeezed dry
02 - 5.3 oz feta cheese, crumbled
03 - 3.5 oz 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 It:

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 fully thawed and squeezed dry to remove excess moisture. Transfer to a bowl and allow to cool completely, then chop coarsely.
02 - In a large mixing bowl, combine the cooled spinach, crumbled feta cheese, ricotta cheese, chopped spring onions, fresh dill, fresh parsley, beaten egg, ground nutmeg, black pepper, and salt. Mix thoroughly until all ingredients are well incorporated and evenly distributed.
03 - In a small bowl, whisk together the all-purpose flour and water to form a smooth paste. This mixture will be used to seal the edges of the spring rolls.
04 - Place a spring roll wrapper on a clean work surface with one corner facing toward you. Spoon 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 top corner with the flour paste to seal. Repeat this process with remaining wrappers and filling.
05 - In a deep skillet or pot, heat 1.3 to 1.7 cups vegetable oil to 350°F. Working in batches to avoid overcrowding, fry the assembled spring rolls for 2 to 3 minutes per side until they achieve a deep golden brown color and crispy texture. Transfer fried rolls to paper towels to drain excess oil.
06 - Arrange the spring rolls on a serving platter while still warm. Accompany with yogurt-dill dip, lemon wedges, tzatziki sauce, marinara sauce, or spicy harissa sauce as desired.

# Expert Tips:

01 -
  • You get all the flavor of traditional spanakopita without the fuss of working with delicate phyllo sheets.
  • They stay crispy longer than phyllo and reheat beautifully in the oven.
  • Theyre perfectly portioned for parties, and people always ask for the recipe.
02 -
  • If your spinach isnt dry enough, the filling will be watery and the wrappers will get soggy and tear.
  • Dont overfill the rolls or theyll burst in the oil, a tablespoon and a half to two tablespoons is the sweet spot.
  • Keep the oil temperature steady, too hot and theyll brown before the filling heats through, too cool and theyll absorb oil and turn greasy.
03 -
  • Press down gently on each roll after sealing to make sure theres no air trapped inside, which can cause them to puff unevenly or burst.
  • Use a thermometer to check your oil temperature, guessing leads to inconsistent results and nobody wants pale, soggy rolls.
  • If youre making these ahead, assemble them, cover tightly, and refrigerate for up to a day before frying.
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