Spanakopita Spring Rolls

My neighbor Eleni once brought these to a block party, and I watched them disappear in minutes. She laughed and said they were just leftovers from testing a catering menu, but I begged for the recipe anyway. The idea of wrapping traditional spanakopita filling in crispy spring roll wrappers felt like cheating in the best possible way. No phyllo fuss, no butter brushing between endless layers, just quick, golden rolls that shattered when you bit into them. I made my first batch the following weekend and haven't stopped since.

I brought a platter of these to my daughters school potluck, tucked between casseroles and store bought cookies. A Greek grandmother stationed herself next to them, nodding approvingly after her first bite and asking if I used fresh dill. When I said yes, she patted my hand and took three more. That quiet endorsement meant more to me than any compliment I have ever received in a kitchen. I still think of her every time I chop dill for the filling.

Ingredients

• Fresh spinach: Wilts down fast and tastes brighter than frozen, though frozen works beautifully if you squeeze every last drop of water out with your hands or a clean towel.
• Feta cheese: The salty backbone of the filling, crumbled so it distributes evenly and doesn't clump in one corner of the roll.
• Ricotta cheese: Smooths out the feta and adds a creamy richness that keeps the filling from being too crumbly or dry.
• Spring onions: Milder than regular onions, they add a gentle bite without overpowering the herbs and cheese.
• Fresh dill: This is non negotiable for me, it brings that unmistakable Mediterranean brightness that dried dill just cant match.
• Fresh parsley: Balances the dill with a clean, grassy note and a pop of color in every forkful of filling.
• Egg: Binds everything together so the filling stays put inside the wrapper instead of leaking into the oil.
• Ground nutmeg: Just a whisper of warmth that makes people ask what the secret ingredient is.
• Black pepper and salt: Season to taste, remembering that feta is already salty, so go light on the salt at first.
• Spring roll wrappers: Thin, sturdy, and miraculously easier to work with than phyllo, they crisp up like a dream.
• All purpose flour and water: Mixed into a paste, this acts like edible glue to seal the rolls so they dont unravel in the oil.
• Vegetable oil: For frying, choose something neutral with a high smoke point like canola or sunflower.

Instructions

Wilt the spinach:

Heat a large skillet over medium heat and add the spinach, stirring until it collapses into a silky pile, about two to three minutes. Let it cool, then chop it coarsely so you dont end up with stringy bits in the filling.

Mix the filling:

In a large bowl, combine the cooled spinach, feta, ricotta, spring onions, dill, parsley, egg, nutmeg, pepper, and salt, stirring until everything is evenly distributed and creamy. Taste it and adjust the seasoning, this is your chance to make it your own.

Make the sealing paste:

Whisk together the flour and water in a small bowl until smooth and slightly thick. This will keep your rolls from popping open in the hot oil.

Wrap 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. Brush the final corner with the flour paste and press to seal.

Repeat:

Continue wrapping until all the filling is used, laying the finished rolls seam side down on a plate. Cover them with a damp towel if youre not frying immediately so the wrappers dont dry out.

Heat the oil:

Pour about four to five centimeters of vegetable oil into a deep skillet or pot and heat it to 175 degrees Celsius. Test it by dropping in a small piece of wrapper, it should sizzle and float immediately.

Fry the rolls:

Working in batches to avoid crowding, fry the spring rolls for two to three minutes per side until golden brown and crispy all over. Lift them out with a slotted spoon and drain on paper towels.

Serve:

Arrange them on a platter while theyre still hot and set out yogurt dill dip or lemon wedges for squeezing. They taste best when the filling is still steaming and the wrapper shatters under your teeth.

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One evening I made these for a small dinner party and ran out of dill halfway through. I tossed in fresh mint instead, and my friend Maria said they tasted like the ones her grandmother used to make in Crete. Sometimes the best discoveries come from an empty herb jar and a willingness to improvise. Now I keep both dill and mint on hand and let my mood decide which direction the filling goes.

Baking Instead of Frying

If you want a lighter version, skip the oil and bake them at 200 degrees Celsius for sixteen to eighteen minutes, flipping them halfway through. Brush the rolls lightly with olive oil before baking so they turn golden and crisp instead of pale and dry. The texture wont be quite as shattering as the fried version, but theyre still delicious and much easier on your stovetop cleanup.

Make Ahead Tips

I often roll these in the morning and refrigerate them on a parchment lined tray, covered loosely with plastic wrap, until dinnertime. You can even freeze them unbaked, then fry or bake them straight from frozen, adding an extra minute or two to the cooking time. Just make sure theyre in a single layer in the freezer so they dont stick together, and transfer them to a freezer bag once theyre solid.

Serving Suggestions

These rolls shine alongside tzatziki, but Ive also served them with marinara for an Italian Greek fusion moment and with spicy harissa mayo for guests who like heat. A simple squeeze of lemon over the top right before serving brightens everything up and cuts through the richness of the cheese. Pair them with a crisp white wine or a cold beer, and youve got an appetizer that feels both elegant and effortless.

• Arrange them on a wooden board with fresh lemon wedges and a small bowl of thick Greek yogurt mixed with garlic and dill.
• Serve them warm, never straight from the fridge, because cold feta loses its creamy magic.
• If youre feeding a crowd, double the batch and keep the fried rolls warm in a low oven while you finish the rest.

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These spring rolls have become my go to whenever I want to impress without spending hours in the kitchen. Theyre proof that the best recipes are often the ones that bend the rules and make you wonder why you ever did it the hard way.

Recipe FAQs

→ Can I bake these instead of frying?

Yes, for a lighter version, brush the rolls with oil and bake at 200°C (400°F) for 16–18 minutes, turning halfway through until golden and crispy.

→ Can I use frozen spinach?

Absolutely. Use 200g frozen spinach, ensure it's fully thawed, and squeeze out all excess moisture before mixing with the other ingredients.

→ How do I prevent the spring rolls from opening during frying?

Make sure to seal the edges well with the flour-water paste and roll them tightly. The paste acts as glue to keep the wrapper sealed during cooking.

→ What dipping sauces work best?

Tzatziki, yogurt-dill dip, and lemon wedges are classic choices. For variety, try marinara sauce or spicy harissa for a kick.

→ Can I make these ahead of time?

Yes, assemble the rolls and refrigerate for up to 24 hours before frying. You can also freeze uncooked rolls for up to 3 months and fry directly from frozen, adding 1–2 minutes to cooking time.

→ What other herbs can I use?

Fresh mint or oregano make excellent substitutes for dill or parsley, giving the filling a different but equally delicious Mediterranean flavor profile.