Spanakopita Spring Rolls (Printable)

Crispy rolls filled with spinach, feta, and herbs—a delicious Mediterranean twist on traditional spring rolls.

# Required Ingredients:

→ Filling

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

# Preparation 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, then chop coarsely.
02 - In a large bowl, combine the cooled spinach, feta cheese, ricotta cheese, spring onions, dill, parsley, beaten egg, nutmeg, pepper, and salt. Mix until all ingredients are well incorporated.
03 - In a small bowl, mix the flour and water to form a smooth paste. This mixture will seal the spring rolls.
04 - Place a spring roll wrapper on a clean surface with a 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 to 2 inches of vegetable oil to 350°F.
06 - 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 with yogurt-dill dip, lemon wedges, tzatziki, marinara, or spicy harissa sauce as desired.

# Expert Suggestions:

01 -
  • They disappear faster than you can fry them, making you look like a kitchen genius with minimal effort.
  • The filling stays rich and tangy while the wrapper shatters into golden shards with every bite.
  • You can prep them hours ahead and fry them right before guests arrive, keeping your stress low and your oven free.
02 -
  • If you skip squeezing the spinach dry, your filling will turn into soup and leak everywhere, learned that one the hard way.
  • Don't overfill the wrappers, two tablespoons is plenty and anything more will burst during frying.
  • Test your oil with a scrap of wrapper, it should sizzle immediately but not smoke or burn.
03 -
  • Keep the wrappers covered with a damp towel while you work so they don't dry out and crack on you.
  • Freeze uncooked rolls on a tray, then transfer to a bag and fry them straight from frozen, adding just a minute or two to the cooking time.
  • Use a thermometer to check your oil, guessing the temperature is how you end up with soggy or burnt rolls.
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