Spanakopita Spring Rolls (Printable)

Crispy rolls filled with spinach, feta, and herbs for a delightful Mediterranean twist on a classic appetizer.

# What You Need:

→ Filling

01 - 10.5 oz fresh spinach, or 7 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 tbsp fresh dill, chopped
06 - 1 tbsp fresh parsley, chopped
07 - 1 large egg, lightly beaten
08 - 1/4 tsp ground nutmeg
09 - 1/4 tsp black pepper
10 - 1/4 tsp salt

→ Wrapping and Frying

11 - 12 spring roll wrappers
12 - 2 tbsp all-purpose flour
13 - 3 tbsp water
14 - Vegetable oil for frying

# Directions:

01 - Heat a large skillet over medium heat. Add the spinach and cook until wilted, approximately 2-3 minutes. If using frozen spinach, ensure it is fully thawed and squeezed completely dry. Transfer to a bowl and allow to cool, then chop coarsely.
02 - In a large bowl, combine the cooled spinach, feta, ricotta, spring onions, dill, parsley, egg, nutmeg, pepper, and salt. Mix thoroughly until well incorporated.
03 - In a small bowl, mix the flour and water to form a smooth paste for sealing the rolls.
04 - Place a spring roll wrapper on a clean surface with one corner facing you. Add approximately 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Brush the final corner with the flour paste to seal. Repeat with remaining wrappers and filling.
05 - In a deep skillet or pot, heat 1.5-2 cups vegetable oil to 350°F. Fry the spring rolls in batches for 2-3 minutes per side until golden brown and crispy. Drain on paper towels.
06 - Serve hot with yogurt-dill dip or lemon wedges as desired.

# Expert Suggestions:

01 -
  • They're crispy on the outside and creamy inside, with that perfect salty feta bite that makes you reach for another.
  • You can prep them ahead and fry just before guests arrive, so you're not stuck in the kitchen.
  • They're familiar enough for picky eaters but interesting enough to impress anyone who loves Mediterranean food.
02 -
  • Squeeze frozen spinach bone dry or your filling will be watery and the wrappers will tear when you try to fold them.
  • Don't overfill the rolls, I learned this the hard way when three of them burst open in the oil and made a mess.
  • Keep your oil temperature steady, too hot and the outside burns before the filling warms, too cool and they soak up grease.
03 -
  • Work with one wrapper at a time and keep the rest covered with a damp towel so they don't dry out and crack.
  • Fry a test roll first to check your oil temperature and filling consistency before committing the whole batch.
  • If you're making these ahead, freeze the uncooked rolls on a tray, then transfer to a bag and fry from frozen, adding an extra minute to the cooking time.
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