Spanakopita Spring Rolls (Print Version)

Crispy rolls filled with spinach, feta, and Mediterranean herbs. Perfect vegetarian appetizer in 45 minutes.

# Ingredients List:

→ 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 & 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 spinach and cook until wilted, approximately 2-3 minutes. If using frozen spinach, ensure it is completely thawed and squeezed dry. Transfer to a bowl and allow to cool, then chop coarsely.
02 - In a large mixing bowl, combine cooled spinach, feta, ricotta, spring onions, dill, parsley, egg, nutmeg, pepper, and salt. Mix until all ingredients are well incorporated.
03 - In a small bowl, whisk together flour and water to form a smooth paste for sealing the spring rolls.
04 - Place a spring roll wrapper on a clean work surface with one corner pointing toward you. Position approximately 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, fold in the side corners, and roll tightly upward. Brush the top corner with flour paste to seal securely.
05 - Repeat the wrapping process with remaining wrappers and filling until all are completed.
06 - In a deep skillet or pot, heat 1.5-2 cups vegetable oil to 350°F. Working in batches, fry spring rolls for 2-3 minutes per side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
07 - Transfer spring rolls to a serving plate while still hot. Serve with yogurt-dill dip or lemon wedges as desired.

# Expert Tips:

01 -
  • They fry up impossibly crispy without the fussy layering phyllo demands.
  • The filling stays creamy and rich, with just enough salt from the feta to keep you reaching for another.
  • You can make them ahead and fry them straight from the freezer when friends show up unannounced.
  • They work equally well as a cocktail snack or a light dinner with a big salad on the side.
02 -
  • Squeeze frozen spinach until your hands ache, any leftover water will make the filling weep and the wrappers soggy.
  • Do not overfill the wrappers or they will split in the oil, two tablespoons is the sweet spot.
  • Keep the oil temperature steady, too cool and they absorb grease, too hot and they brown before the filling warms through.
  • If the wrappers dry out and crack while you work, cover the stack with a damp towel.
03 -
  • Freeze unbaked rolls on a tray, then transfer them to a bag and fry them directly from frozen, adding an extra minute to the cooking time.
  • Taste your filling before you start rolling, feta varies wildly in saltiness and you may need to adjust.
  • Use a thermometer to monitor oil temperature, guessing leads to greasy or burnt rolls.
  • Let the fried rolls rest on a wire rack instead of paper towels if you want them to stay crispier longer.
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