Spanakopita Spring Rolls (Printable)

Crispy rolls packed with spinach, feta, ricotta & herbs—a Mediterranean appetizer twist everyone will love.

# Ingredient List:

→ 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 - 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, approximately 2 cups

# Steps:

01 - Heat a large skillet over medium heat. Add fresh spinach and cook until wilted, approximately 2 to 3 minutes. If using frozen spinach, ensure it is completely thawed and thoroughly squeezed dry. Transfer to a bowl and allow to cool, then chop coarsely.
02 - In a large mixing bowl, combine cooled spinach, crumbled feta cheese, ricotta cheese, chopped spring onions, fresh dill, fresh parsley, beaten egg, ground nutmeg, black pepper, and salt. Mix until all components are evenly incorporated and filling is uniform.
03 - In a small bowl, whisk together all-purpose flour and water until a smooth, consistent paste forms. This mixture will seal the edges of the spring rolls during rolling.
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 left and right sides toward the center. Roll the wrapper upward tightly away from you. Brush the top corner with flour paste and press firmly to seal.
05 - Repeat the assembly process with remaining spring roll wrappers and filling until all 12 rolls are completed. Arrange finished rolls on a parchment-lined tray.
06 - In a deep skillet or pot, heat vegetable oil to 350°F (175°C). Test oil temperature with a small piece of wrapper; it should sizzle immediately upon contact.
07 - Working in batches to avoid overcrowding, carefully place spring rolls into hot oil. Fry for 2 to 3 minutes per side until golden brown and crispy throughout. Use a slotted spoon to turn rolls and maintain even cooking.
08 - Remove cooked spring rolls from oil with a slotted spoon and transfer to paper towels to drain excess oil. Serve immediately while hot with accompaniments such as yogurt-dill dip, lemon wedges, tzatziki, marinara sauce, or spicy harissa sauce.

# Tips from the Pros:

01 -
  • They taste like spanakopita but without the intimidation of working with phyllo dough.
  • You can make them ahead and fry them straight from the freezer when guests arrive.
  • The filling is creamy and tangy, with just enough salt from the feta to keep you reaching for more.
  • They work as a snack, a party starter, or even a light lunch with soup.
02 -
  • If your spinach is too wet, the filling will leak and the wrappers will tear. Squeeze it hard.
  • Don't overfill the rolls or they'll burst open in the oil. Two tablespoons is the sweet spot.
  • Keep the oil temperature steady. Too hot and they burn before the filling heats through, too cool and they get greasy.
03 -
  • Use a candy thermometer to keep the oil at a steady 175 degrees Celsius. Consistent heat is the key to crispy, non-greasy rolls.
  • If the wrappers start to dry out and crack, cover them with a lightly damp towel while you work.
  • Add a pinch of lemon zest to the filling for a bright, sunny lift that makes the flavors pop.
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