Crispy Spanakopita Spring Rolls (Printable view)

Golden spring rolls with spinach, feta, ricotta & Mediterranean herbs. Crispy outside, savory inside.

# What You Need:

→ Filling

01 - 300g fresh spinach, or 200g frozen spinach thawed and squeezed dry
02 - 150g feta cheese, crumbled
03 - 100g 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 - 0.25 teaspoon ground nutmeg
09 - 0.25 teaspoon black pepper
10 - 0.25 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:

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 to remove excess moisture. 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, egg, nutmeg, pepper, and salt. Mix until all ingredients are well incorporated and evenly distributed.
03 - In a small bowl, mix the flour and water to form a smooth paste. This mixture will serve as an adhesive to seal the spring rolls.
04 - Place a spring roll wrapper on a clean surface with one corner facing toward you. Add approximately 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in both sides and roll up tightly. Brush the final corner with the flour paste to seal securely.
05 - Repeat the assembly process with the remaining wrappers and filling until all components are used.
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 they achieve a golden brown and crispy exterior. Remove with a slotted spoon and drain on paper towels.
07 - Transfer the spring rolls to a serving platter while still warm. Serve accompanied by yogurt-dill dip or fresh lemon wedges if desired.

# Expert Advice:

01 -
  • You get all the tangy, herby goodness of spanakopita without the fussy phyllo layering.
  • They fry up so crispy and golden that even people who claim they don't like spinach ask for seconds.
  • They're perfect for making ahead and freezing, so you can pull out a few whenever you need an impressive snack.
  • The filling is forgiving and tastes even better the next day, which makes prep feel like less of a chore.
02 -
  • If your spinach isn't completely dry, your filling will be wet and leak out during frying, so squeeze it hard.
  • Don't overfill the wrappers or they'll burst open in the oil, and you'll end up with a greasy mess instead of crispy rolls.
  • Keep the oil temperature steady, because if it's too cool the rolls will absorb oil and turn soggy, and if it's too hot they'll burn before the filling heats through.
03 -
  • Freeze unbaked rolls on a tray, then transfer them to a bag once solid, and fry them straight from frozen for an instant appetizer.
  • Add a tablespoon of grated Parmesan to the filling for extra sharpness and a slightly nuttier flavor.
  • Keep a damp towel over the stack of wrappers while you work so they don't dry out and crack on you.
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