Spanakopita Spring Rolls (Printable)

Crispy rolls filled with spinach, feta, and herbs—a delicious Mediterranean twist on a classic favorite.

# What You’ll Need:

→ Filling

01 - 10.6 oz fresh spinach, or 7.1 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 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

# Steps:

01 - Heat a large skillet over medium heat. Add fresh spinach and cook until wilted, approximately 2 to 3 minutes. If using frozen spinach, ensure it is completely thawed and firmly squeezed dry. Transfer to a bowl and allow to cool, then chop coarsely.
02 - In a large bowl, combine the cooled spinach, crumbled feta, ricotta, chopped spring onions, dill, parsley, beaten egg, nutmeg, pepper, and salt. Mix thoroughly until all ingredients are evenly incorporated.
03 - In a small bowl, combine flour and water, stirring until a smooth paste forms. This mixture will seal the spring rolls during wrapping.
04 - Place a spring roll wrapper on a clean work surface with one corner pointing toward you. Add approximately 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the left and right sides, and roll tightly toward the top corner. Brush the final corner with the flour paste to create a secure seal.
05 - Repeat the wrapping process with the remaining wrappers and filling until all 12 spring rolls are assembled.
06 - In a deep skillet or pot, heat vegetable oil to 350°F (175°C), maintaining a depth of approximately 1.6 to 2 inches. Working in batches, fry the spring rolls for 2 to 3 minutes per side until golden brown and crispy throughout. Transfer to paper towels to drain excess oil.
07 - Serve the spring rolls while hot, accompanied by yogurt-dill dip or fresh lemon wedges as desired.

# Expert Advice:

01 -
  • They fry up in under three minutes per side, giving you that phyllo crunch without the phyllo drama.
  • The filling is forgiving and welcomes whatever fresh herbs are wilting in your crisper drawer.
  • They hold their shape beautifully, so you can make them ahead and fry them just before guests arrive.
  • Even people who claim they dont like spinach will reach for a second one.
02 -
  • If you skip squeezing the spinach dry, the filling will be watery and the wrappers will turn soggy and tear when you try to roll them.
  • Sealing the rolls properly with the flour paste is crucial, any gaps will let oil seep in and ruin the texture.
  • Dont let the oil get too hot or the wrappers will burn before the filling heats through.
03 -
  • Use a thermometer to keep the oil at a steady 175 degrees Celsius, too cool and the rolls absorb grease, too hot and they burn.
  • Roll them tightly but not so tight that the wrapper tears, a gentle firmness is all you need.
  • Taste the filling before you start wrapping so you can adjust the salt, pepper, or herbs without wasting a single roll.
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