Save My neighbor showed up with a tray of these one evening, completely unannounced. She'd been experimenting with leftover spring roll wrappers and a craving for spanakopita, and somehow the two collided into something I couldn't stop eating. The crisp gave way to warm, tangy filling that tasted like every Greek taverna I'd ever loved, but with a handheld convenience that made them vanish faster than I could ask for the recipe. She laughed and said she'd only made them because she was too lazy to deal with phyllo dough.
I started making these for every casual gathering, and they became the thing people asked about before they even said hello. One friend called them "the gateway appetizer" because they converted her picky kid into a spinach eater overnight. I've watched plates empty in minutes, and I've learned to double the batch every single time. There's something about the golden, crackling exterior that makes people forget they're eating vegetables.
Ingredients
- Fresh spinach: Wilting it yourself gives you control over the moisture level, which is key to avoiding soggy rolls. If you use frozen, squeeze it like your life depends on it, twice if you're not sure.
- Feta cheese: The salty, crumbly texture is non-negotiable here. I've tried milder cheeses, and they just don't deliver that sharp, tangy punch you need.
- Ricotta cheese: This smooths out the filling and keeps it creamy without making it too dense. It's the glue that holds everything together in each bite.
- Spring onions: They add a mild, fresh bite that doesn't overpower the herbs. Regular onions are too harsh here.
- Fresh dill: The grassy, slightly sweet flavor is what makes this taste distinctly Greek. Dried dill won't give you the same brightness.
- Fresh parsley: It adds a clean, earthy note that balances the richness of the cheeses. Don't skip it, even if you think you have enough herbs.
- Egg: This binds the filling so it doesn't fall apart when you bite in. Make sure it's lightly beaten and fully mixed through.
- Ground nutmeg: Just a whisper of it deepens the flavor without announcing itself. Too much and it takes over.
- Spring roll wrappers: These crisp up beautifully and are far more forgiving than phyllo. Keep them covered with a damp towel while you work so they don't dry out.
- Flour paste: This simple mixture seals the rolls tightly so they don't burst open in the oil. It's your insurance policy.
- Vegetable oil: Use enough to submerge the rolls halfway for even browning. The right temperature is everything, too low and they absorb grease, too high and they burn before cooking through.
Instructions
- Wilt the Spinach:
- Heat your skillet and toss in the spinach, watching it collapse into a fraction of its size within minutes. Let it cool completely before chopping, or the heat will make your filling watery and difficult to wrap.
- Mix the Filling:
- Combine the spinach, both cheeses, spring onions, dill, parsley, egg, nutmeg, pepper, and salt in a large bowl. Stir until everything is evenly distributed and the mixture holds together when you scoop it.
- Make the Sealing Paste:
- Whisk the flour and water together in a small bowl until smooth and lump-free. This will act like edible glue when you close each roll.
- Wrap the Rolls:
- Lay a wrapper with one corner pointing toward you, spoon about two tablespoons of filling near the bottom, then fold the corner over, tuck in the sides, and roll tightly. Brush the final corner with the paste and press to seal.
- Prepare for Frying:
- Repeat the wrapping process with the remaining wrappers and filling, keeping finished rolls covered so they don't dry out. Line a plate with paper towels for draining later.
- Heat the Oil:
- Pour enough oil into a deep skillet or pot to reach about 4 to 5 centimeters deep, then heat to 175 degrees Celsius. Test with a small piece of wrapper, it should sizzle immediately but not smoke.
- Fry Until Golden:
- Lower a few rolls into the oil without crowding, frying for 2 to 3 minutes per side until they turn a deep golden brown. Remove with a slotted spoon and drain on the prepared towels.
- Serve Hot:
- Arrange the rolls on a platter while they're still warm and crispy. Serve with yogurt-dill dip, lemon wedges, or whatever tangy sauce you have on hand.
Save The first time I served these at a family dinner, my aunt asked if I'd ordered them from a restaurant. That moment, watching her surprise turn into genuine delight, made every bit of chopping and rolling worth it. They've become my go-to when I want to impress without spending all day in the kitchen, and they've never let me down.
Baking Instead of Frying
I've baked these when I wanted something a little lighter, and they still come out beautifully crisp if you brush them lightly with oil before sliding them into a 200-degree Celsius oven. Flip them halfway through so both sides get that golden color, and you'll have a version that's just as satisfying without the deep fry. They take about 16 to 18 minutes total, and the kitchen smells incredible the whole time.
Freezing for Later
I always make extra and freeze them before frying, laying them in a single layer on a baking sheet until solid, then transferring to a freezer bag. When you want them, you can fry them straight from frozen, just add an extra minute or two to the cooking time. It's like having a stash of homemade takeout ready whenever you need it, and they taste just as good as freshly made ones.
Serving Suggestions
These shine brightest when they're part of a spread, alongside things like hummus, olives, and a bright salad. I've also served them with tzatziki, marinara, or even a spicy harissa sauce, and each pairing brings out something different in the filling. The crispy shell and creamy interior make them versatile enough to adapt to whatever flavor mood you're in.
- Pair with a simple arugula salad dressed in lemon and olive oil for a fresh contrast.
- Serve with a cold glass of white wine or sparkling water with a twist of lime.
- Keep a small dish of lemon wedges nearby so guests can squeeze a little brightness over each bite.
Save These rolls have a way of turning a quiet weeknight into something special, and they've never failed to spark conversation around the table. Make them once, and you'll understand why I keep a bag of spring roll wrappers in my pantry at all times.
Recipe FAQ
- → Can I bake these instead of frying?
Yes, bake at 200°C (400°F) for 16–18 minutes, turning halfway through, until golden and crisp for a lighter version.
- → Can I use frozen spinach?
Absolutely. Use 200 g frozen spinach, fully thawed and squeezed dry to remove excess moisture before mixing with other ingredients.
- → What dipping sauces pair well with these?
Tzatziki, yogurt-dill dip, marinara, or spicy harissa sauce all complement the Mediterranean flavors beautifully.
- → Can I substitute the herbs?
Yes, fresh mint or oregano work wonderfully in place of dill or parsley for a different flavor profile.
- → How do I prevent the wrappers from breaking?
Keep wrappers covered with a damp towel while working, don't overfill, and roll tightly. The flour paste helps seal them securely.
- → Can these be made ahead?
Yes, assemble the rolls, cover tightly, and refrigerate for up to 24 hours before frying or baking.