Crispy Spanakopita Spring Rolls (Printable)

Crispy rolls filled with spinach, feta, ricotta, and Mediterranean herbs for a delightful fusion appetizer.

# What You Need:

→ Filling

01 - 10.6 oz fresh spinach, or 7 oz frozen spinach thawed and squeezed dry
02 - 5.3 oz feta cheese, crumbled
03 - 3.5 oz 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 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, ricotta, spring onions, dill, parsley, egg, nutmeg, pepper, and salt. Mix until all ingredients are well incorporated.
03 - In a small bowl, whisk together the flour and water to form a smooth paste for sealing the rolls.
04 - Place a spring roll wrapper on a clean work surface with one corner pointing toward you. Add approximately 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the side corners and roll up tightly. Brush the final corner with the flour paste to seal completely.
05 - Repeat the assembly process with the remaining wrappers and filling until all rolls are prepared.
06 - In a deep skillet or pot, heat 1.5 to 2 inches of vegetable oil to 350°F. Working in batches, fry the spring rolls for 2 to 3 minutes per side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
07 - Transfer the spring rolls to a serving platter while still warm. Accompany with yogurt-dill dip, lemon wedges, tzatziki, marinara, or spicy harissa sauce as desired.

# Expert Advice:

01 -
  • All the buttery, herby magic of spanakopita without the intimidation of working with phyllo dough.
  • They fry up so crispy on the outside while staying creamy and rich inside, like a warm hug with a crunch.
  • You can make a big batch, freeze them uncooked, and fry them straight from the freezer whenever guests surprise you.
  • They're just as good at room temperature, which makes them perfect for picnics or potlucks.
02 -
  • If your spinach filling is watery, your spring rolls will leak and turn soggy, so squeeze frozen spinach until your hands hurt and let fresh spinach cool completely before mixing.
  • Spring roll wrappers dry out fast once exposed to air, keep them covered with a damp towel while you work or they'll crack and tear.
  • Don't skip the flour paste, plain water won't hold the rolls closed and they'll burst open in the hot oil.
03 -
  • Use a candy thermometer to keep the oil at a steady 175 degrees Celsius, too cool and they'll absorb oil, too hot and they'll burn before the filling heats through.
  • If you're nervous about rolling, practice with one wrapper and a spoonful of filling before you commit the whole batch, once you get the motion down, it goes fast.
  • Don't overfill the rolls or they'll be impossible to seal and will burst during frying, less is more here.
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