Spanakopita Spring Rolls

My neighbor Maria brought these to a potluck last spring, and I watched them disappear in minutes. She laughed when I asked for the recipe, saying she'd been making them for years but never wrote anything down. We stood in her kitchen the next afternoon, her hands moving faster than I could take notes, folding wrappers like tiny envelopes. The smell of dill and frying oil filled the room, and I knew I'd be making these every chance I got.

I made my first batch for a book club meeting, and two people asked if I'd cater their next party. One friend who claimed she hated spinach ate three and asked what was in them. There's something about the way the herbs blend with the cheese that changes minds. I've been tweaking the filling ever since, sometimes adding more dill, sometimes sneaking in a little lemon zest.

Ingredients

• Fresh spinach: Wilting it yourself gives you control over moisture, which keeps the filling from turning soggy inside the wrapper.
• Feta cheese: The salty, tangy backbone of the filling, it crumbles easily and distributes flavor in every bite.
• Ricotta cheese: This adds creaminess and helps bind everything together without making it too dense.
• Spring onions: Milder than regular onions, they bring a gentle sharpness that doesn't overpower the herbs.
• Fresh dill: The signature Mediterranean herb here, it smells like sunshine and tastes like home cooking.
• Fresh parsley: Adds brightness and a bit of earthiness that balances the richness of the cheese.
• Egg: Binds the filling and keeps it cohesive when you bite through the crispy shell.
• Ground nutmeg: Just a whisper of warmth that makes people wonder what the secret is.
• Black pepper and salt: Essential for bringing out all the other flavors without stealing the show.
• Spring roll wrappers: Thinner and crispier than phyllo when fried, they shatter beautifully with each bite.
• All purpose flour and water: This simple paste seals the rolls so they don't burst open in the hot oil.
• Vegetable oil: High smoke point and neutral flavor, perfect for getting that golden, crackling crust.

Instructions

Wilt the spinach:

Heat your skillet and toss in the spinach, stirring until it collapses into a dark green tangle. Let it cool completely before chopping, or the heat will scramble the egg in your filling.

Mix the filling:

Combine spinach, both cheeses, onions, herbs, egg, and spices in a bowl, stirring until everything is evenly distributed and creamy. Taste it now, this is your chance to adjust salt or add more dill.

Make the sealing paste:

Whisk together flour and water until smooth and slightly thick. This acts like edible glue and keeps your rolls tight during frying.

Wrap the rolls:

Lay a wrapper with one corner toward you, spoon filling near the bottom, fold up the corner, tuck in the sides, and roll tightly. Brush the final corner with paste and press to seal.

Fry until golden:

Heat oil to 175 degrees C and fry in batches, turning once, until the wrappers turn deep gold and crisp. Drain on paper towels and resist eating them all before serving.

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The first time I served these at a family dinner, my brother ate five and then asked why I never made anything this good before. My mom snuck two into a napkin to take home. Watching people enjoy something you made with your own hands is a feeling that never gets old, especially when they stop talking just to focus on eating.

Making Them Lighter

I tried baking these one evening when I wanted the flavor without the frying mess. Brush each roll with a little olive oil, arrange them on a lined baking sheet, and slide them into a 200 degree C oven for about 16 minutes, flipping halfway. They come out golden and crisp, though they lack that deep crunch you get from hot oil. Still delicious, just a different kind of satisfying.

Flavor Variations

Sometimes I swap the dill for fresh mint, which gives the filling a cooler, sweeter edge that surprises people. Oregano works too, lending a more robust, pizza like vibe that pairs well with marinara for dipping. I've even stirred in a pinch of lemon zest when I'm feeling adventurous, and it brightens everything without shouting. Play around, this filling is forgiving and rewards curiosity.

Serving Suggestions

These are best straight from the fryer, still crackling and hot, with a bowl of tzatziki or thick yogurt mixed with dill and garlic. Lemon wedges on the side let people add a bright squeeze if they want it. I've also served them with spicy harissa for guests who like heat, and the contrast between creamy filling and fiery sauce is something people remember.

• Arrange them on a platter with fresh herbs scattered on top for a restaurant style look.
• Serve alongside a simple Greek salad with tomatoes, cucumber, and olives for a complete meal.
• Pair with a cold white wine or sparkling water with lemon for a light, refreshing finish.

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These little parcels have become my go to whenever I need to bring something that feels special without spending all day in the kitchen. They're proof that good food doesn't have to be complicated, just made with care and shared with people you love.

Recipe Questions & Answers

→ Can I bake these instead of frying?

Yes, for a lighter version, bake at 200°C (400°F) for 16–18 minutes, turning halfway through, until golden and crisp.

→ Can I use frozen spinach?

Absolutely. Use 200 g frozen spinach that has been fully thawed and squeezed dry to remove excess moisture before mixing with other ingredients.

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

Make sure to seal the final corner with the flour-water paste and roll them tightly. Ensure the oil is at the correct temperature (175°C/350°F) before frying.

→ What herbs can I substitute for dill?

Fresh mint or oregano work wonderfully as alternatives to dill or parsley, offering different but equally delicious Mediterranean flavor profiles.

→ Can I make these ahead of time?

Yes, assemble the rolls and refrigerate them covered for up to 24 hours before frying, or freeze them for up to 1 month and fry directly from frozen.

→ What dipping sauces pair well with these?

Tzatziki, yogurt-dill dip, marinara sauce, or spicy harissa all complement these spring rolls beautifully. Lemon wedges also add a fresh citrus touch.