Save My neighbor knocked on my door one evening holding a plate of something golden and crispy, still warm from her oven. She called them spanakopita spring rolls, a shortcut version of the Greek pie her grandmother used to make. I bit into one and the contrast hit me immediately: shatteringly crisp wrapper giving way to soft, tangy filling loaded with spinach and feta. That bite changed how I thought about weeknight appetizers forever.
I started making these for potlucks after that first taste, and they became my signature bring along. One time I watched a friend who claimed to hate spinach eat four in a row, then sheepishly ask if I had more. The creamy ricotta mellows the saltiness of the feta, and the fresh dill brings a brightness that makes each bite feel lighter than it looks. Now I keep spring roll wrappers stocked in my freezer just in case.
Ingredients
- Fresh spinach: Wilting it yourself gives you control over moisture, which is critical because soggy filling will tear the wrappers and make frying a mess.
- Feta cheese: The crumbly, tangy backbone of the filling. Greek or Bulgarian feta works best, and I crumble it by hand so some chunks stay larger for pockets of sharp flavor.
- Ricotta cheese: This is the binder and the softness that balances the feta. Whole milk ricotta makes the filling richer, but part skim works if thats what you have.
- Spring onions: Milder than regular onions and they dont release as much water, which keeps the filling stable during rolling.
- Fresh dill: Non negotiable for that authentic Greek flavor. Dried dill is a shadow of the real thing and wont give you the same bright, grassy notes.
- Fresh parsley: Adds a clean, herbal layer that doesnt compete with the dill.
- Egg: Binds everything together so the filling doesnt crumble apart when you bite in.
- Ground nutmeg: Just a whisper of warmth that makes people wonder what the secret is.
- Black pepper and salt: Adjust to taste, but remember the feta is already salty.
- Spring roll wrappers: Thinner and crispier than egg roll wrappers. Keep them covered with a damp towel while you work or they dry out and crack.
- Flour and water paste: Your edible glue. It seals the rolls so they dont burst open in the hot oil.
- Vegetable oil: For frying. Use something neutral with a high smoke point like canola or sunflower oil.
Instructions
- Wilt and prep the spinach:
- Heat a large skillet over medium heat and add the spinach, stirring until it collapses and releases its water, about 2 to 3 minutes. Let it cool, then chop it coarsely so you get some texture in every bite.
- Mix the filling:
- Combine the cooled spinach, feta, ricotta, spring onions, dill, parsley, egg, nutmeg, pepper, and salt in a large bowl. Mix gently but thoroughly so the cheeses stay a little chunky.
- Make the sealing paste:
- Whisk together the flour and water in a small bowl until smooth. This paste will hold your rolls together when the heat tries to pry them open.
- Fill and roll:
- Lay a wrapper with one corner pointing toward you, spoon about 2 tablespoons of filling near the bottom corner, fold that corner over, tuck in the sides, and roll tightly. Brush the top corner with paste and press to seal.
- Repeat:
- Keep going until all the filling is used. Stack the finished rolls seam side down on a plate and cover with a damp towel if youre not frying immediately.
- Heat the oil:
- Pour about 4 to 5 cm of oil into a deep skillet or pot and heat to 175 degrees Celsius. Test with a small piece of wrapper, it should sizzle and float right away.
- Fry until golden:
- Work in batches so the oil temperature stays steady, frying each roll for 2 to 3 minutes per side until deeply golden and crisp. Drain on paper towels and resist the urge to pile them up or theyll steam and lose their crunch.
Save The first time I served these at a dinner party, I plated them on a big wooden board with lemon wedges and a bowl of garlicky yogurt dip. My friend Maria, who grew up in Athens, closed her eyes after the first bite and said they tasted like her aunts kitchen. That moment made all the spinach squeezing and careful rolling worth it.
Baking Instead of Frying
I started baking these when I wanted them on a weeknight without the oil cleanup. Arrange them on a parchment lined baking sheet, brush lightly with oil, and bake at 200 degrees Celsius for 16 to 18 minutes, flipping halfway through. They come out golden and crisp with a slightly drier texture, but still absolutely delicious. The filling stays creamy and the edges get wonderfully crunchy.
Make Ahead and Freezing
These freeze like a dream. Arrange uncooked rolls on a tray, freeze until solid, then transfer to a freezer bag. You can fry them straight from frozen, just add an extra minute or two to the cooking time. I always have a stash in the freezer for last minute gatherings, and nobody ever guesses they werent made fresh that day.
Serving Suggestions and Variations
I love serving these with tzatziki, but theyve also been incredible with a smoky harissa yogurt or even a simple squeeze of lemon. Sometimes I swap the dill for fresh mint or add a pinch of oregano to the filling for a slightly different herbal note. One friend of mine stirs in a handful of toasted pine nuts for extra richness, and I have to admit it works.
- Serve with lemon wedges, tzatziki, or a spicy harissa dip.
- Try adding fresh mint or oregano to the filling for a flavor twist.
- Toast pine nuts and fold them into the mixture for a nutty crunch.
Save These rolls have become one of those recipes I make without thinking, the kind that feels like muscle memory now. I hope they become that easy and that loved in your kitchen too.
Recipe FAQs
- → Can I bake these instead of frying?
Yes, you can bake them at 200°C (400°F) for 16–18 minutes, turning halfway through, until they're golden and crispy. Brush lightly with oil before baking for best results.
- → Can I use frozen spinach?
Absolutely. Use 200 g of frozen spinach, ensuring it's fully thawed and squeezed completely dry to prevent soggy filling.
- → How do I prevent the rolls from opening during frying?
Make sure to seal the edges properly with the flour-water paste and roll them tightly. The paste acts as glue when it cooks, keeping everything secure.
- → What dipping sauces pair well with these?
Tzatziki is traditional and delicious, but you can also serve them with yogurt-dill dip, marinara sauce, or spicy harissa for variety.
- → Can I make these ahead of time?
Yes, assemble the rolls and refrigerate them covered for up to 24 hours before frying or baking. You can also freeze uncooked rolls for up to 3 months.
- → What can I substitute for feta cheese?
While feta provides authentic flavor, you can use goat cheese or a firm white cheese. Adjust salt accordingly as feta is quite salty.