Save to Pinterest My neighbor Maria showed up one evening with a platter of these, still warm from her fryer, and I couldn't stop eating them. She laughed watching me reach for a fourth one, then scribbled the idea on a napkin: spanakopita, but faster, crispier, no phyllo anxiety. I tried making them the next weekend and burned the first batch because I got distracted by a phone call, but the second round came out golden and perfect. Now they're my go-to when I want something impressive without the fuss of layering delicate pastry sheets.
I made these for a potluck last spring and watched them disappear in minutes while a fancy charcuterie board sat mostly untouched. One friend who claimed she didn't like spinach ate three and asked if I'd teach her how to roll them. We spent the following Tuesday afternoon in my kitchen, flour paste on our fingers, laughing every time one came out lopsided. Those imperfect rolls tasted just as good as the neat ones, maybe better because of the company.
Ingredients
- Fresh spinach: Wilting it down concentrates the flavor and removes excess water that would make the filling soggy, though frozen works beautifully if you squeeze it bone-dry in a towel.
- Feta cheese: The salty, tangy backbone of the filling, and I learned to crumble it by hand instead of using pre-crumbled so it stays chunky and interesting.
- Ricotta cheese: Adds creaminess and helps bind everything together without making it heavy or pasty.
- Spring onions: Milder than regular onions and they stay sweet even after mixing, giving little bursts of flavor without overpowering the herbs.
- Fresh dill: This is non-negotiable for me, it brings that unmistakable Mediterranean brightness that dried dill just can't match.
- Fresh parsley: Adds a grassy, clean note that balances the richness of the cheeses.
- Egg: Binds the filling so it holds together when you bite through the crispy wrapper.
- Ground nutmeg: Just a whisper of warmth that makes people wonder what the secret ingredient is.
- Black pepper and salt: Season carefully because feta is already salty, I learned this after my first batch tasted like the ocean.
- Spring roll wrappers: Look for them in the freezer section, and let them thaw completely so they don't crack when you roll.
- Flour and water paste: This simple mixture seals the rolls shut so they don't explode in the hot oil.
- Vegetable oil: Use enough so the rolls can float and fry evenly, turning golden all over without sticking to the bottom.
Instructions
- Wilt the spinach:
- Heat your skillet over medium and add the spinach, stirring until it collapses into a dark green tangle, about 2 to 3 minutes. Let it cool in a bowl, then chop it coarsely so you get texture, not mush.
- Mix the filling:
- Combine the cooled spinach with feta, ricotta, spring onions, dill, parsley, egg, nutmeg, pepper, and salt, stirring until everything is evenly distributed and creamy. Taste it now, because this is your last chance to adjust seasoning before wrapping.
- Make the sealing paste:
- Whisk together flour and water in a small bowl until smooth and slightly thick, like glue. Keep it nearby because it dries out fast.
- Wrap the rolls:
- Lay a wrapper with one corner pointing toward you, spoon about 2 tablespoons of filling near the bottom corner, fold that corner over the filling, tuck in the sides, and roll tightly toward the top corner. Brush the final corner with paste and press to seal, making sure there are no gaps.
- Repeat the wrapping:
- Keep going with the remaining wrappers and filling, lining up the finished rolls on a plate without letting them touch or they'll stick together.
- Heat the oil:
- Pour oil into a deep skillet or pot until it's about 4 to 5 cm deep, then heat to 175 degrees Celsius. Test with a small piece of wrapper, it should sizzle and turn golden in about 30 seconds.
- Fry until golden:
- Slide in a few rolls at a time without crowding, frying for 2 to 3 minutes per side until they're deeply golden and crispy. Lift them out with a slotted spoon and drain on paper towels.
- Serve hot:
- Arrange them on a platter while they're still warm and crispy, with yogurt-dill dip or lemon wedges on the side if you like.
Save to Pinterest One night I served these with tzatziki and watched my kids, who usually avoid anything green, devour them without complaint. My youngest called them "crunchy treasure pockets" and asked if we could make them every week. That's when I realized food doesn't have to be complicated to become a tradition, it just has to taste good and make people happy.
Making Them Lighter
If you want to skip the deep fryer, brush the rolls lightly with oil and bake them at 200 degrees Celsius for 16 to 18 minutes, flipping them halfway so both sides turn golden and crisp. They won't be quite as shatteringly crunchy as the fried version, but they're still delicious and you can feel a little less guilty eating five of them. I do this when I'm cooking for a crowd and don't want to stand over a pot of hot oil for half an hour.
Flavor Variations
Swap the dill for fresh mint if you want a brighter, almost sweet note, or use oregano for something more earthy and robust. I've also stirred in a spoonful of harissa paste when I wanted a little heat, and it turned the filling into something completely different but just as good. Play around with the herbs based on what you have or what sounds good to you, this recipe is forgiving and loves experimentation.
Serving and Dipping Ideas
These are perfect with tzatziki, but I've also served them with marinara for an Italian twist or a spicy harissa yogurt when I want something with more kick. Lemon wedges are always a good idea because a squeeze of citrus cuts through the richness and makes everything taste brighter.
- Tzatziki is classic and cooling, especially if you add extra garlic and a drizzle of olive oil.
- Marinara gives them an unexpected Italian-Greek fusion vibe that works surprisingly well.
- Harissa yogurt adds heat and tang, perfect if you like a little spice with your crispy bites.
Save to Pinterest Every time I make these, I remember Maria's napkin sketch and how a simple idea can turn into something you make over and over. They're proof that the best recipes are the ones that fit into your life without fuss and make people smile.
Recipe FAQ
- → Can I bake these instead of frying?
Yes, absolutely! Brush the rolls with oil and bake at 200°C (400°F) for 16–18 minutes, turning halfway through, until golden and crispy. This creates a lighter version with less oil.
- → Can I use frozen spinach?
Yes, frozen spinach works well. Use 200 g frozen spinach, thaw it completely, and squeeze out all excess moisture before chopping and mixing with the other filling ingredients.
- → What dipping sauces pair well with these?
Traditional tzatziki is excellent, or try a yogurt-dill dip, marinara sauce, or spicy harissa for a different flavor profile. Lemon wedges also complement the Mediterranean flavors beautifully.
- → Can I prepare these ahead of time?
Yes, you can assemble the rolls and refrigerate them for up to 24 hours before cooking. You can also freeze uncooked rolls for up to 3 months and fry directly from frozen, adding a few extra minutes to the cooking time.
- → What herbs can I substitute?
Fresh mint or oregano work wonderfully in place of dill or parsley. Each herb brings a slightly different Mediterranean flavor while maintaining the authentic character of the filling.
- → How do I know when the oil is hot enough?
The oil should reach 175°C (350°F). If you don't have a thermometer, drop a small piece of wrapper into the oil—it should sizzle immediately and turn golden within 30 seconds without burning.
