Save My neighbor knocked on my door one Saturday morning with a basket of spinach from her garden and a half-used package of spring roll wrappers she didn't know what to do with. I'd been craving spanakopita all week but didn't want to fuss with phyllo dough. We stood in my kitchen, laughing at how perfectly our surplus matched, and by noon we'd rolled and fried a dozen golden bundles that disappeared before they even cooled. That afternoon taught me that the best recipes aren't planned, they're improvised with whatever shows up at your door.
I brought a platter of these to a friend's birthday party, and within ten minutes, people were hovering near the table, waiting for me to refill it. One guest, a Greek woman in her seventies, grabbed my hand and said they tasted exactly like what her grandmother used to make, but in a clever new shape. I didn't have the heart to tell her I'd stumbled into the recipe by accident. Sometimes the highest praise comes from honoring a tradition without even meaning to.
Ingredients
- Fresh spinach: I prefer fresh because it wilts down quickly and tastes sweeter, but frozen works beautifully as long as you squeeze every drop of water out, or your filling will turn soggy.
- Feta cheese: The salty, tangy backbone of the filling, buy a block and crumble it yourself for better texture and flavor than the pre-crumbled kind.
- Ricotta cheese: This adds creaminess and helps bind everything together without making the filling too wet.
- Spring onions: Milder than regular onions, they add a gentle sharpness that doesn't overpower the herbs.
- Fresh dill: The signature flavor of spanakopita, if you can only find dried, use half the amount and add it early so it softens.
- Fresh parsley: Brightens the filling and balances the richness of the cheeses.
- Egg: Beaten lightly, it binds the filling and keeps everything cohesive when you bite in.
- Ground nutmeg: Just a whisper of it makes the spinach taste warmer and more complex.
- Black pepper and salt: Season carefully since feta is already salty, taste the filling before you roll.
- Spring roll wrappers: Look for them in the freezer section, thaw them slowly in the fridge so they don't crack.
- All purpose flour and water: This simple paste seals the rolls better than egg wash and doesn't brown too fast.
- Vegetable oil: Use a neutral oil with a high smoke point like canola or sunflower for frying.
Instructions
- Wilt the spinach:
- Heat a large skillet over medium heat and toss in the spinach, stirring gently until it collapses into a dark green tangle. Let it cool completely before chopping, or the heat will scramble your egg later.
- Mix the filling:
- In a large bowl, combine the chopped spinach, crumbled feta, ricotta, spring onions, dill, parsley, beaten egg, nutmeg, pepper, and salt. Stir until everything is evenly distributed and the mixture holds together when you pinch it.
- Make the sealing paste:
- Whisk together the flour and water in a small bowl until smooth and free of lumps. It should be thick enough to coat the back of a spoon.
- Roll the spring rolls:
- Lay a wrapper on a clean surface with one corner pointing toward you, spoon about 2 tablespoons of filling near the bottom corner, fold it over, tuck in the sides, and roll tightly. Brush the top corner with paste and press to seal.
- Repeat and rest:
- Continue rolling until all the filling is used, then let the rolls sit for a few minutes so the paste sets and they hold their shape during frying.
- Fry until golden:
- Heat 4 to 5 cm of oil in a deep skillet to 175 degrees Celsius, then fry the rolls in small batches for 2 to 3 minutes per side until they turn deep gold and crispy. Don't crowd the pan or the temperature will drop and they'll turn greasy.
- Drain and serve:
- Transfer the fried rolls to a plate lined with paper towels to blot excess oil. Serve them hot with yogurt dill dip, tzatziki, or just a squeeze of lemon.
Save One evening, I served these with a simple yogurt dip spiked with garlic and lemon, and my daughter, who usually picks at vegetables, ate four in a row without realizing she'd just devoured a plate of spinach. I didn't say a word, just smiled and added the recipe to my rotation of stealth healthy meals. Sometimes the best victories in the kitchen are the quiet ones.
How to Bake Instead of Fry
If you want a lighter version, brush the rolls lightly with oil, arrange them on a parchment lined baking sheet, and bake at 200 degrees Celsius for 16 to 18 minutes, flipping them halfway through. They won't be quite as shatteringly crispy as the fried ones, but they'll still have a satisfying crunch and golden color. I do this when I'm making a big batch and don't want to stand over a pot of hot oil for half an hour.
Flavor Twists Worth Trying
Once you've made these a few times, start playing with the herbs. I've swapped dill for fresh mint and added a pinch of cinnamon, which gave the rolls a sweeter, more aromatic flavor that reminded me of a trip to Crete. You can also stir in a handful of toasted pine nuts or chopped sun dried tomatoes for extra texture and richness. The base recipe is forgiving enough to handle your creativity.
Serving and Storing
These are best eaten fresh and hot, but they reheat surprisingly well in a 180 degree Celsius oven for about 10 minutes, which crisps them back up without drying them out. If you want to freeze them, do it before frying, lay them on a tray in a single layer, freeze until solid, then transfer to a freezer bag. Fry them straight from frozen, adding an extra minute or two to the cooking time.
- Serve with tzatziki, marinara, or a spicy harissa yogurt for dipping.
- Pair them with a crisp white wine or sparkling water with lemon for a light appetizer spread.
- Leftovers can be sliced and tossed into a salad for a crunchy, savory topping.
Save Every time I make these, I'm reminded that good food doesn't have to be complicated or traditional to feel special. Just a handful of fresh ingredients, a little patience, and the willingness to try something new.
Recipe FAQs
- → Can I bake these instead of frying?
Yes, bake at 200°C (400°F) for 16–18 minutes, turning halfway through, until golden and crispy 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 can I substitute for feta cheese?
Try goat cheese or a dairy-free feta alternative. Adjust salt accordingly as feta is naturally salty.
- → How do I store leftover spring rolls?
Store cooked rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispiness.
- → Can I freeze these before cooking?
Yes, freeze assembled uncooked rolls on a baking sheet, then transfer to a freezer bag. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
- → What dipping sauces pair well with these?
Tzatziki, yogurt-dill dip, marinara sauce, or spicy harissa all complement the Mediterranean flavors beautifully.