Spanakopita Spring Rolls (Printable)

Crispy rolls filled with spinach, feta, and herbs in a golden Mediterranean-inspired appetizer.

# Components:

→ 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

# Directions:

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 excess moisture is removed. 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 thoroughly until all components are evenly distributed.
03 - In a small bowl, whisk together flour and water to create a smooth paste for sealing the rolls.
04 - Place a spring roll wrapper on a clean work surface with one corner facing toward you. Add approximately 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, fold in the sides, and roll tightly upward. Brush the final corner with flour paste to seal completely.
05 - Repeat the assembly process with remaining wrappers and filling until all 12 spring rolls are prepared.
06 - Heat vegetable oil to 350°F in a deep skillet or pot. Working in batches, fry spring rolls for 2 to 3 minutes per side until golden brown and crispy. Remove using a slotted spoon and drain on paper towels.
07 - Transfer warm spring rolls to a serving platter. Serve immediately with yogurt-dill dip, lemon wedges, tzatziki, marinara sauce, or spicy harissa sauce.

# Expert Advice:

01 -
  • A clever fusion of traditional Greek spanakopita and crispy Asian-style spring rolls.
  • Uses a creamy blend of feta and ricotta for a rich, savory filling.
  • Easy to prepare and perfect for serving as a handheld appetizer at parties.
02 -
  • Ensure the spinach is squeezed extremely dry; any excess moisture can make the spring roll wrappers soggy during frying.
  • Keep the spring roll wrappers covered with a damp cloth while assembling to prevent them from drying out and cracking.
  • Use a thermometer to keep the oil at a steady 175°C (350°F) to achieve a perfectly even, golden-brown exterior without absorbing too much oil.
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