Spanakopita Spring Rolls (Printable)

Crispy rolls stuffed with spinach, feta, ricotta & herbs—a Mediterranean-inspired appetizer bursting with flavor.

# What You Need:

→ Filling

01 - 300g fresh spinach, or 200g frozen spinach thawed and squeezed dry
02 - 150g feta cheese, crumbled
03 - 100g 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

# How To Make It:

01 - Heat a large skillet over medium heat. Add spinach and 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 mixing bowl, combine cooled spinach, feta cheese, ricotta cheese, spring onions, fresh dill, fresh parsley, beaten egg, ground nutmeg, black pepper, and salt. Mix thoroughly until all ingredients are evenly incorporated.
03 - In a small bowl, whisk together all-purpose flour and water to create a smooth paste. This mixture will seal the spring rolls.
04 - Place a spring roll wrapper on a clean work surface with one corner pointing toward you. Distribute approximately 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in both side corners and roll upward tightly. Brush the final corner with the flour paste to secure.
05 - Repeat the wrapping process with the remaining spring roll wrappers and filling mixture.
06 - In a deep skillet or pot, heat 1.5 to 2 inches of vegetable oil to 350 degrees Fahrenheit. Working in batches, fry the spring rolls for 2 to 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 platter while hot. Accompany with yogurt-dill dip or lemon wedges as desired.

# Expert Hints:

01 -
  • Each bite gives you the creamy tang of feta wrapped in a shatteringly crisp shell that feels indulgent but surprisingly light.
  • They freeze beautifully before frying, so you can pull out a few whenever guests show up unannounced.
  • The herbs bring a brightness that cuts through the richness, making it impossible to stop at just one.
02 -
  • Squeeze the spinach as dry as you possibly can, because even a little extra water will make the wrappers soggy and prone to splitting.
  • Don't overfill the wrappers or they'll burst open in the oil, and you'll end up with a mess instead of a perfect golden parcel.
  • Keep the oil temperature steady, because if it drops too low the rolls will absorb grease and turn limp instead of crispy.
03 -
  • Work with one wrapper at a time and keep the rest covered with a damp towel, because they dry out fast and become impossible to roll without cracking.
  • Use a thermometer to monitor the oil temperature, because guessing almost always leads to rolls that are either pale and greasy or burnt on the outside and cold in the middle.
  • Let the filling cool completely before you start wrapping, because warm filling softens the wrappers and makes them tear easily.
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