Spanakopita Spring Rolls

My neighbor Eleni showed up one afternoon with a basket of phyllo scraps and a block of feta that needed using. We stood in her kitchen debating what to make when she spotted my spring roll wrappers tucked behind the rice. What happened next was part experiment, part culinary rebellion, and entirely delicious. These spanakopita spring rolls were born from that spontaneous collaboration, merging two worlds into one crispy, herb-flecked bite.

I brought a platter to a potluck once, still warm from the fryer, and watched them disappear in under ten minutes. A friend who claimed she hated spinach came back asking for the recipe. The dill, she said, changed everything. That night I learned these little rolls have a way of converting skeptics and starting conversations, which is more than most appetizers can claim.

Ingredients

• Fresh spinach: Wilting it yourself gives you control over moisture, which is critical because soggy filling will soak through the wrappers and ruin the crispness.
• Feta cheese: Use block feta stored in brine, not the pre-crumbled kind, it tastes sharper and holds its texture better when mixed.
• Ricotta cheese: This balances the salt and binds everything without making the filling heavy or dense.
• Spring onions: Their mild sweetness plays nicely with the feta, and they never overpower the herbs the way regular onions might.
• Fresh dill: Dill is non-negotiable here, it brings that unmistakable Mediterranean brightness that dried herbs just cannot replicate.
• Fresh parsley: It adds a clean, grassy note that rounds out the dill without competing.
• Egg: Beaten lightly and stirred in, it helps the filling hold together during rolling and frying.
• Ground nutmeg: Just a whisper of it deepens the flavor in a way people notice but cannot quite name.
• Black pepper and salt: Go easy on the salt since feta already brings plenty.
• Spring roll wrappers: Thinner and crispier than egg roll wrappers, they shatter beautifully when you bite in.
• All-purpose flour and water: This paste seals the rolls so they do not unravel in the hot oil.
• Vegetable oil: Use something neutral with a high smoke point, like canola or sunflower.

Instructions

Wilt the spinach:

Set a large skillet over medium heat and add the spinach in handfuls, stirring as it collapses into a dark green tangle. Once wilted, transfer it to a bowl and let it cool enough to handle, then chop it coarsely so you do not end up with stringy bites.

Mix the filling:

Combine the cooled spinach, crumbled feta, ricotta, spring onions, dill, parsley, beaten egg, nutmeg, pepper, and a pinch of salt in a large bowl. Stir everything together until it looks cohesive but still has visible flecks of green and white.

Make the sealing paste:

Whisk the flour and water in a small bowl until smooth and slightly thick, like pancake batter. This will glue the edges of your rolls shut so they do not burst open in the oil.

Wrap the rolls:

Lay one wrapper on a clean counter with a corner pointing toward you, spoon about two tablespoons of filling near that bottom corner, then fold it over the filling snugly. Tuck in the left and right corners, roll it up tightly, and brush the final corner with paste to seal.

Fry until golden:

Heat about 4 to 5 centimeters of oil in a deep skillet or pot until it reaches 175 degrees Celsius, then fry the rolls in batches for 2 to 3 minutes per side. They should turn deep gold and bubble fiercely, then drain them on paper towels while you finish the rest.

Serve hot:

Arrange them on a platter while they are still crackling, and set out yogurt-dill dip or lemon wedges for squeezing. They are best eaten immediately, when the contrast between crispy shell and creamy filling is most dramatic.

Save

One evening I made a double batch and froze half on a parchment-lined tray before transferring them to a bag. Weeks later, when my sister dropped by unexpectedly, I fried them straight from frozen and they emerged just as crispy as the fresh ones. She looked at me like I had pulled off a magic trick, and I let her believe it.

Baking Instead of Frying

If you want to skip the oil, brush the rolls lightly with melted butter or olive oil and bake them at 200 degrees Celsius for 16 to 18 minutes, flipping them halfway through. They will not shatter quite like the fried version, but they will still crisp up nicely and taste clean and light. I have done this when cooking for a crowd and it saves you from standing over a pot of bubbling oil for half an hour.

Flavor Variations Worth Trying

Swap the dill for fresh mint if you want a brighter, almost sweet note, or use oregano for something earthier and more robust. I have also stirred in a handful of toasted pine nuts for crunch and a spoonful of lemon zest for extra brightness. Each version feels like a different conversation with the same ingredients, familiar but never boring.

Serving Suggestions and Pairings

These rolls love a cool, tangy dip, tzatziki is the obvious choice, but I have also served them with marinara when I wanted something sweeter, and harissa mayo when I wanted heat. A simple arugula salad dressed with lemon and olive oil makes them feel like a real meal, and a glass of chilled white wine does not hurt either.

• Set out lemon wedges for squeezing over the top, the acidity cuts through the richness beautifully.
• If you are serving them at a party, keep them warm in a low oven on a wire rack so they do not steam and soften.
• Leftover rolls can be reheated in a hot oven or air fryer, never the microwave, which turns them limp.

Save

Every time I pull a batch from the oil and hear that first crackle, I think of Eleni and her basket of scraps. Sometimes the best recipes are the ones you stumble into, the ones born from curiosity and a willingness to mix things that were never supposed to meet.

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 crisp for a lighter alternative.

→ Can I use frozen spinach?

Absolutely. Use 200 g frozen spinach, ensure it's fully thawed, and squeeze out all excess moisture before mixing with other ingredients.

→ What dipping sauces work best?

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

→ Can I substitute the herbs?

Yes, fresh mint or oregano work wonderfully in place of dill or parsley for a different flavor profile.

→ How do I prevent the spring rolls from opening while frying?

Make sure to seal the edges well with the flour paste and roll tightly. Ensure the oil is at the correct temperature (175°C) before frying.

→ Can these be made ahead?

Yes, assemble the spring rolls and refrigerate for up to 24 hours before frying. You can also freeze them uncooked for up to 3 months.