Spanakopita Spring Rolls (Print Version)

Crispy rolls packed with spinach, feta, ricotta & herbs. Mediterranean flavors meet Asian technique.

# Ingredient List:

→ 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 & 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 the spinach and cook until wilted, approximately 2 to 3 minutes. If using frozen spinach, ensure it is fully thawed and squeezed dry. Transfer to a bowl and allow to cool completely, then chop coarsely.
02 - In a large bowl, combine the cooled spinach, feta, ricotta, spring onions, dill, parsley, egg, nutmeg, pepper, and salt. Mix 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 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 up tightly. Brush the final corner with the flour paste to seal.
05 - Repeat the wrapping process with the remaining wrappers and filling.
06 - In a deep skillet or pot, heat 1.5 to 2 inches of vegetable oil to 350°F. Fry the spring rolls in batches for 2 to 3 minutes per side or until golden brown and crispy. Drain on paper towels.
07 - Serve hot, accompanied by yogurt-dill dip or lemon wedges if desired.

# Helpful Hints:

01 -
  • They stay crispy on the outside while the filling remains creamy and rich, no sogginess in sight.
  • You skip the fussy phyllo brushing and layering, which means less mess and faster results.
  • They freeze beautifully before frying, so you can pull out just a few whenever the craving hits.
  • The blend of feta, ricotta, and fresh herbs delivers that authentic Mediterranean flavor without needing a dozen ingredients.
02 -
  • If your filling is even slightly wet, your wrappers will tear and leak during frying, so squeeze that spinach until your hands hurt.
  • Don't overfill the rolls or they'll burst open in the oil, leaving you with a greasy mess and wasted filling.
  • Keep the oil temperature steady, a thermometer is your best friend here because guessing leads to uneven cooking.
  • Seal each roll tightly with the flour paste, any gaps will let oil seep in and ruin the texture.
03 -
  • Use a candy thermometer clipped to the side of your pot to keep the oil at exactly 175 degrees, it makes all the difference in texture.
  • If you have leftover filling, it makes an excellent omelet or stuffed mushroom filling the next day.
  • Don't stack the fried rolls on top of each other while they're still hot, or the steam will make them lose their crispness.
  • Substitute fresh mint or oregano for the dill if you want a slightly different herbal note, both work beautifully.
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