Spanakopita Spring Rolls (Printable)

Crispy rolls filled with spinach, feta, ricotta, and fresh herbs for a Mediterranean-inspired appetizer.

# 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

# Directions:

01 - Heat a large skillet over medium heat and add the spinach. Cook until wilted, approximately 2 to 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 bowl, combine the cooled spinach, feta cheese, ricotta cheese, spring onions, dill, parsley, beaten egg, nutmeg, pepper, and salt. Mix thoroughly until all ingredients are well incorporated.
03 - In a small bowl, whisk together the all-purpose flour and water to form a smooth paste. This mixture will seal the spring rolls.
04 - Place a spring roll wrapper on a clean work surface with a corner pointing toward you. Position approximately 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the side corners and roll up tightly. Brush the final corner with the flour paste to seal.
05 - Repeat the assembly process with the remaining spring roll wrappers and filling mixture.
06 - In a deep skillet or pot, heat 4 to 5 centimeters of vegetable oil to 175 degrees Celsius (350 degrees Fahrenheit). Fry the spring rolls in batches for 2 to 3 minutes per side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
07 - Serve the spring rolls hot with yogurt-dill dip or lemon wedges as desired.

# Expert Tips:

01 -
  • All the buttery, herby magic of spanakopita without the phyllo fuss or fear of tearing delicate layers.
  • They fry up shatteringly crisp on the outside while staying creamy and bright inside, and they reheat beautifully in the oven.
02 -
  • If your spinach isn't bone-dry, your filling will be watery and the wrappers will get soggy and tear, so squeeze frozen spinach in a clean towel until your hands hurt.
  • Don't overfill the rolls or they'll burst open in the oil, I learned this the hard way when my first batch exploded and I had to fish out floating cheese.
03 -
  • Use a slotted spoon to gently lower the rolls into the oil and avoid splashing, and don't crowd the pan or the temperature will drop and they'll turn greasy.
  • Let the rolls rest for a minute after frying before serving, the filling is volcanic hot and needs a moment to settle, and it also gives the wrappers a chance to crisp up even more.
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