Crispy Spanakopita Spring Rolls (Print version)

Golden spring rolls packed with spinach, feta, and herbs for a Mediterranean-inspired appetizer.

# What you’ll need:

→ 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 tbsp fresh dill, chopped
06 - 1 tbsp fresh parsley, chopped
07 - 1 large egg, lightly beaten
08 - 1/4 tsp ground nutmeg
09 - 1/4 tsp black pepper
10 - 1/4 tsp salt

→ Wrapping and Frying

11 - 12 spring roll wrappers
12 - 2 tbsp all-purpose flour
13 - 3 tbsp water
14 - Vegetable oil for frying

# Steps:

01 - Heat a large skillet over medium heat. Add spinach and cook until wilted, about 2-3 minutes. If using frozen spinach, ensure it is fully thawed and squeezed dry. Transfer to a bowl and allow to cool, then chop coarsely.
02 - In a large bowl, combine cooled spinach, feta, ricotta, spring onions, dill, parsley, egg, nutmeg, pepper, and salt. Mix until well incorporated.
03 - In a small bowl, mix flour and water to form a smooth paste. This will seal the spring rolls.
04 - Place a spring roll wrapper on a clean surface with a corner facing you. Add approximately 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Brush the final corner with the flour paste to seal.
05 - Repeat the filling and rolling process with the remaining wrappers and filling until all rolls are assembled.
06 - In a deep skillet or pot, heat 1.5-2 inches of vegetable oil to 350°F. Fry the spring rolls in batches for 2-3 minutes per side or until golden brown and crispy. Drain on paper towels.
07 - Serve hot, accompanied by yogurt-dill dip or lemon wedges if desired.

# Cooking tips:

01 -
  • All the rich, herby flavor of spanakopita without the stress of working with phyllo dough that tears if you breathe on it wrong.
  • They fry up incredibly crispy and golden, and you can make a whole batch in less than an hour start to finish.
  • Perfect for parties because they hold their shape, taste amazing at room temperature, and everyone always asks for the recipe.
02 -
  • Squeeze frozen spinach until your hands hurt, because even a little extra moisture will make the wrappers soggy and prone to bursting in the oil.
  • Don't overfill the rolls or they'll split open while frying, I learned this the hard way when filling oozed into the oil and made a smoky mess.
  • Keep the oil temperature steady, too hot and the outside burns before the filling warms through, too cool and they absorb oil and turn greasy.
03 -
  • Keep a damp towel over the unused wrappers while you work so they don't dry out and crack on you.
  • Fry a test roll first to check the seasoning and sealing technique before committing to the whole batch.
  • These freeze beautifully unbaked, just wrap them individually and fry from frozen, adding an extra minute or two to the cooking time.
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