Pin It The smell of dill hitting hot oil is what hooked me on these. I was trying to use up a block of feta before it went bad, and spring roll wrappers were the only thing left in the freezer. What started as a scrappy weeknight experiment turned into the appetizer I get asked to bring everywhere. They're crispy, herby, and gone in minutes.
I made these for a potluck once and watched someone eat four in a row without realizing it. She looked up, startled, and said they tasted like vacation. I think it was the dill. It has that sunny, Mediterranean sharpness that makes everything feel a little more special, even on a Tuesday.
Ingredients
- Fresh spinach: Wilts down fast and tastes brighter than frozen, but frozen works beautifully if you squeeze out every drop of water.
- Feta cheese: The salty, crumbly heart of the filling. Greek or Bulgarian feta have the best texture and tang.
- Ricotta cheese: Smooths out the feta and helps the filling hold together without being heavy.
- Spring onions: Milder than regular onions, they add a gentle bite without overpowering the herbs.
- Fresh dill: This is the flavor that makes people ask what's in these. Don't skip it.
- Fresh parsley: Adds a clean, grassy note that balances the richness of the cheeses.
- Egg: Binds everything together so the filling doesn't fall apart when you bite in.
- Ground nutmeg: Just a whisper of warmth that makes the spinach taste more alive.
- Spring roll wrappers: Thinner and crispier than egg roll wrappers. Keep them covered with a damp towel while you work.
- Flour paste: The simplest, most reliable way to seal the rolls without any fuss.
- Vegetable oil: For frying. Use something neutral so the Mediterranean flavors shine through.
Instructions
- Wilt the spinach:
- Heat a large skillet over medium heat and add the spinach. Stir occasionally until it collapses into a glossy heap, about 2 to 3 minutes. Let it cool, then chop it coarsely so it distributes evenly in the filling.
- Mix the filling:
- In a large bowl, combine the cooled spinach, feta, ricotta, spring onions, dill, parsley, egg, nutmeg, pepper, and salt. Stir until everything is evenly mixed and the cheeses are broken down into creamy bits.
- Make the sealing paste:
- In a small bowl, whisk together the flour and water until smooth. This will act like glue for the wrappers.
- Roll the spring rolls:
- Place a wrapper on a clean surface with one corner pointing toward you. Spoon about 2 tablespoons of filling near the bottom corner, fold that corner over the filling, tuck in the sides, and roll up tightly. Brush the top corner with the flour paste to seal it shut.
- Fry until golden:
- Heat 4 to 5 cm of vegetable oil in a deep skillet to 175 degrees Celsius. Fry the rolls in batches for 2 to 3 minutes per side until they turn golden and crispy. Drain on paper towels and serve hot.
Pin It One summer evening, I served these with cold white wine on the porch, and my neighbor said they reminded her of her grandmother's kitchen in Crete. I'd never been, but I felt like I had.
How to Prep Ahead
You can roll these in the morning, cover them with a damp towel, and refrigerate until you're ready to fry. Or freeze them on a baking sheet, then transfer to a freezer bag. Fry them straight from frozen, adding an extra minute or two to the cooking time. They come out just as crispy and hot as fresh ones.
Baking Instead of Frying
If you want to skip the oil, brush the rolls lightly with olive oil or melted butter and bake them at 200 degrees Celsius for 16 to 18 minutes, flipping halfway through. They won't be quite as shatteringly crisp, but they're still golden, flaky, and delicious. I do this when I'm making a big batch and don't want to stand over the stove.
Serving Suggestions
These are perfect with a yogurt-dill dip, tzatziki, or even a squeeze of lemon. I've also served them with marinara for kids and harissa for guests who like heat. They're versatile enough to fit into almost any spread.
- Pair them with a Greek salad and olives for a light Mediterranean meal.
- Serve them on a platter with hummus, stuffed grape leaves, and pita for a meze spread.
- Pack them in a lunchbox with a small container of dip. They're good at room temperature too.
Pin It These spring rolls have become my answer to the question, what should I bring? They're easy to love, easy to make, and they disappear fast.
Recipe FAQs
- → Can I bake these instead of frying?
Yes, for a lighter version, arrange the rolls on a parchment-lined baking sheet, brush lightly with oil, and bake at 200°C (400°F) for 16–18 minutes, turning halfway through, until golden and crispy.
- → Can I use frozen spinach?
Absolutely. Use 200 g of frozen spinach, making sure to thaw it completely and squeeze out all excess moisture before mixing with the other ingredients to prevent soggy rolls.
- → How do I prevent the spring rolls from opening while frying?
Make sure to seal the final corner with the flour-water paste and press firmly. Also, ensure the oil is at the correct temperature (175°C/350°F) before frying to help set the wrapper quickly.
- → What dipping sauces pair well with these?
Traditional tzatziki is perfect, but you can also serve them with yogurt-dill dip, marinara sauce, or spicy harissa for variety. Lemon wedges add a bright, fresh finish.
- → Can I prepare these ahead of time?
Yes, you can assemble the spring rolls up to 24 hours in advance. Keep them covered in the refrigerator, then fry or bake just before serving for the best texture.
- → What can I substitute for feta cheese?
If you need a milder option, try using goat cheese or increase the ricotta. For a dairy-free version, use plant-based feta and ricotta alternatives.