Save to Pinterest The kitchen smelled like butter and something green and promising. I was folding a spring roll wrapper for the fifth time, and it kept tearing at the corner where I'd overstuffed it with spinach and feta. My friend Eleni laughed from across the counter, telling me to trust the dough, not fight it. That afternoon taught me more about Mediterranean cooking than any cookbook ever had.
I made these for a small dinner party once, and they disappeared before the main course even hit the table. Everyone kept asking if I'd ordered them from a restaurant. The truth is, once you get the folding rhythm down, they come together faster than you'd think, and the golden color they turn in the oil makes you feel like a bit of a kitchen magician.
Ingredients
- Fresh spinach: Wilting it releases just enough moisture to blend with the cheeses without making the filling watery, and the bright green color tells you it's still full of life.
- Feta cheese: The salty, crumbly texture is what makes these Mediterranean at heart, and using a block you crumble yourself gives you better control over the chunks.
- Ricotta cheese: It softens the sharpness of the feta and binds everything into a creamy filling that doesn't ooze out during frying.
- Spring onions: They add a gentle bite without overpowering the herbs, and chopping them fine ensures they distribute evenly.
- Fresh dill: This herb is the soul of the filling, bringing a slightly sweet, grassy note that pairs perfectly with feta.
- Fresh parsley: It adds a clean, peppery freshness that balances the richness and keeps the filling from feeling too heavy.
- Egg: Beaten lightly and stirred in, it acts as a binder so the filling holds together when you bite through the crispy shell.
- Ground nutmeg: Just a whisper of it deepens the flavor without announcing itself, adding warmth you'll notice but can't quite name.
- Black pepper and salt: They wake up every other ingredient and remind you that seasoning is never just an afterthought.
- Spring roll wrappers: Thinner than phyllo and easier to handle, they crisp up beautifully and hold the filling without tearing if you're gentle.
- All purpose flour and water: Mixed into a simple paste, this seals the final corner so the rolls don't unravel in the hot oil.
- Vegetable oil: Neutral and heat tolerant, it fries the rolls evenly and lets the filling flavors shine without adding any competing taste.
Instructions
- Wilt the spinach:
- Set a large skillet over medium heat and add the spinach, stirring as it collapses into a glossy tangle. If using frozen, make sure it's completely thawed and squeezed bone dry, then chop it coarsely so it blends smoothly with the cheeses.
- Mix the filling:
- In a large bowl, combine the cooled spinach with the feta, ricotta, spring onions, dill, parsley, egg, nutmeg, pepper, and salt, stirring until everything is evenly distributed and the mixture holds together. Taste it now and adjust the salt if needed, because this is your last chance to fix the seasoning.
- Make the sealing paste:
- Whisk the flour and water together in a small bowl until smooth and slightly sticky. This simple paste will act like glue and keep your rolls intact during frying.
- Assemble the rolls:
- Lay a spring roll wrapper on a clean surface with one corner pointing toward you, spoon about two tablespoons of filling near the bottom corner, then fold that corner over the filling, tuck in the sides, and roll tightly toward the top. Brush the final corner with the flour paste and press gently to seal.
- Fry until golden:
- Heat about four to five centimeters of vegetable oil in a deep skillet or pot until it reaches 175 degrees Celsius, then fry the rolls in batches for two to three minutes per side until they turn a deep golden brown and sound crisp when you tap them. Drain on paper towels and resist the urge to bite into them immediately, because the filling stays molten hot for a few minutes.
Save to Pinterest One evening, I served these with a bowl of cold tzatziki on the side, and my neighbor said it reminded her of a taverna she'd visited on a Greek island years ago. She closed her eyes with the first bite, and I realized that sometimes food can carry you somewhere without ever leaving your kitchen.
Baking Instead of Frying
If you want to skip the oil altogether, arrange the rolls on a parchment lined baking sheet, brush them lightly with olive oil or melted butter, and bake at 200 degrees Celsius for sixteen to eighteen minutes, flipping them halfway through. They won't have quite the same shatter when you bite in, but they'll still be golden and satisfying, and you can feel a little less guilty going back for seconds.
Flavor Variations
Swap the dill for fresh mint if you want a cooler, sweeter note, or stir in a little crumbled oregano for something earthier and more robust. I've even added a pinch of red pepper flakes when I wanted a subtle kick, and it worked beautifully with a drizzle of honey on the side.
Serving and Storage
These are best served hot, straight from the oil or oven, with lemon wedges for squeezing and a yogurt based dip for cooling contrast. If you have leftovers, reheat them in a hot oven rather than the microwave, because that's the only way to bring back the crispness. You can also freeze the assembled, uncooked rolls on a tray, then transfer them to a freezer bag and fry them straight from frozen, adding just a minute or two to the cooking time.
- Pair them with tzatziki, marinara, or a spicy harissa sauce for different flavor journeys.
- Arrange them on a platter with fresh herbs and lemon slices for a presentation that feels effortless but impressive.
- Make a double batch and freeze half, so you always have an ace up your sleeve when friends drop by.
Save to Pinterest There's something deeply satisfying about pulling a golden, crackling roll from the oil and knowing you made it with your own hands. These Spanakopita Spring Rolls manage to feel both comforting and a little bit fancy, and they never fail to make people smile.
Recipe Questions & Answers
- → Can I bake these instead of frying?
Yes, you can bake them at 200°C (400°F) for 16–18 minutes, turning halfway through, until golden and crispy for a lighter version.
- → Can I use frozen spinach?
Absolutely. Use 200 g frozen spinach, ensure it's fully thawed, and squeeze it thoroughly dry to prevent soggy filling.
- → What dipping sauces work best?
Tzatziki, yogurt-dill dip, marinara, or spicy harissa sauce all complement these spring rolls beautifully.
- → Can I prepare these ahead of time?
Yes, assemble the rolls and refrigerate for up to 24 hours before frying or baking. You can also freeze them uncooked for up to 3 months.
- → What herbs can I substitute?
Fresh mint or oregano make excellent substitutes for dill or parsley, adding different but equally delicious Mediterranean flavors.
- → How do I prevent the wrappers from tearing?
Keep wrappers covered with a damp towel while working, don't overfill, and roll tightly but gently to maintain wrapper integrity.