Crispy Spanakopita Spring Rolls (Printer-Friendly)

Crispy rolls with spinach, feta, and herbs—a Mediterranean appetizer twist that's golden and delicious.

# What You’ll Need:

→ Filling

01 - 300 grams fresh spinach, or 200 grams frozen spinach thawed and squeezed dry
02 - 150 grams feta cheese, crumbled
03 - 100 grams 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 Steps:

01 - Heat a large skillet over medium heat. Add spinach and cook until completely wilted, approximately 2 to 3 minutes. If using frozen spinach, ensure it is fully thawed and excess moisture is removed by squeezing. Transfer to a bowl, allow to cool, 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 evenly incorporated.
03 - In a small bowl, whisk together the all-purpose flour and water until a smooth paste forms. This mixture will be used to seal the spring rolls.
04 - Place a spring roll wrapper on a clean work surface with one corner pointing toward you. Add approximately 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in both side corners and roll tightly upward. Brush the final corner with the flour paste to seal securely.
05 - Repeat the assembly process with the remaining wrappers and filling mixture until all components are used.
06 - In a deep skillet or pot, heat 4 to 5 centimeters of vegetable oil to 350 degrees Fahrenheit. Working in batches to avoid overcrowding, fry the spring rolls for 2 to 3 minutes per side until golden brown and crispy throughout. Remove with a slotted spoon and drain on paper towels.
07 - Transfer the spring rolls to a serving platter while still warm. Serve immediately with yogurt-dill dip or fresh lemon wedges if desired.

# Expert Advice:

01 -
  • They fry up golden and stay crispy way longer than phyllo ever could, so you can make them ahead without the sogginess panic.
  • The filling is forgiving and tastes like the inside of the best spanakopita you've ever had, but you skip all the butter-brushing drama.
  • They freeze beautifully unbaked, so you can pull out just a few whenever a craving or unexpected guest shows up.
02 -
  • If your spinach isn't dry enough, the filling will weep moisture and turn your wrappers gummy, so squeeze it like you mean it.
  • Don't overfill the rolls or they'll burst in the oil, 2 tablespoons feels like too little but it's exactly right once you roll it tight.
  • Keep the oil temperature steady, if it drops too low the rolls absorb grease and go limp, if it's too hot they brown before the filling warms through.
03 -
  • Use a candy thermometer to monitor your oil temperature, guessing leads to greasy or burnt rolls and a lot of frustration.
  • If you can't find spring roll wrappers, egg roll wrappers work but they're thicker, so reduce the filling slightly and fry a bit longer.
  • Add a handful of crumbled cooked bacon or pancetta to the filling if you want to make a non-vegetarian version that will blow minds.
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