Spanakopita Spring Rolls (Printable)

Crispy rolls with spinach, feta, and Mediterranean herbs. Golden, savory, and perfect for sharing.

# What You'll Need:

→ Filling

01 - 300 g fresh spinach, or 200 g frozen spinach thawed and squeezed dry
02 - 150 g feta cheese, crumbled
03 - 100 g 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 and Frying

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

# How to Make It:

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, 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 and uniform in texture.
03 - In a small bowl, mix the flour and water to form a smooth paste. This mixture will seal the spring rolls during rolling.
04 - Place a spring roll wrapper on a clean surface with a corner facing toward 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.
05 - Repeat the filling and rolling process with the remaining wrappers and filling until all 12 spring rolls are completed.
06 - In a deep skillet or pot, heat 1.5 to 2 inches of vegetable oil to 350 degrees Fahrenheit. 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 the spring rolls hot, accompanied by yogurt-dill dip or lemon wedges as desired.

# Expert Tips:

01 -
  • They vanish from the plate faster than any other appetizer Ive ever served, and guests always ask for the recipe before they leave.
  • You get all the flavor of traditional spanakopita without the fussy phyllo layering and butter brushing.
  • They freeze beautifully unbaked, so you can pull out exactly how many you need for surprise guests or a quiet dinner.
  • The filling is endlessly adaptable and tastes just as good whether you fry or bake them.
02 -
  • Squeeze frozen spinach until your hands ache or the extra moisture will make the filling weep and turn the wrappers to mush.
  • Do not overfill the wrappers. I learned this the hard way when three rolls exploded in the oil and splattered hot filling everywhere.
  • Let the filling cool completely before you start rolling or the heat will soften the wrappers and make them impossible to work with.
  • Fry in small batches and give each roll space. Crowding drops the oil temperature and you end up with greasy, pale rolls instead of crispy golden ones.
03 -
  • Use a candy thermometer to monitor oil temperature. Too cool and they absorb grease, too hot and they burn before the filling heats through.
  • Press out every bit of air when you roll or steam pockets will form inside and make the wrapper puff unevenly.
  • If your wrappers are cracking, cover the stack with a damp kitchen towel while you work. Dried out wrappers are impossible to roll without tearing.
  • Taste your filling before you start rolling and adjust the salt. Feta varies wildly in saltiness and you want to get it right before youve wrapped a dozen rolls.
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