Spanakopita Spring Rolls

My neighbor Maria handed me a bundle of fresh spinach over the fence one Saturday morning, insisting I had to try her mothers filling recipe. I had spring roll wrappers left from a failed dumpling experiment, so I folded her spinach and feta mix into them instead of phyllo. The first batch came out so golden and crackling that I ate three standing at the stove, burning my tongue twice.

I brought a platter to a potluck once, worried theyd seem too casual next to the fancy appetizers. They vanished in eight minutes. Two people asked if I catered, and someone else tried to trade me their dessert recipe for mine.

Ingredients

• Fresh spinach: Wilting it yourself gives you control over moisture, which is the enemy of crispy wrappers, and frozen works beautifully if you squeeze it mercilessly dry in a towel.
• Feta cheese: The salty, tangy backbone of the filling, crumbled not cubed so it blends smoothly without leaving big pockets that burst during frying.
• Ricotta cheese: This softens the sharpness of feta and binds everything together so the filling stays put instead of crumbling out the ends.
• Spring onions: Milder than regular onions, they add a gentle bite without overpowering the herbs or making anyone cry at the cutting board.
• Fresh dill: The signature Greek herb here, bright and grassy, and absolutely worth buying fresh instead of using the dusty jar in your spice drawer.
• Fresh parsley: It balances the dill and adds a clean, peppery note that keeps the filling from tasting one dimensional.
• Egg: Lightly beaten and stirred in, it acts like glue to hold the cheeses and greens together during the rough tumble of frying.
• Ground nutmeg: Just a whisper of it makes the spinach taste richer and more complex without anyone quite knowing why.
• Black pepper and salt: Season carefully because feta is already salty, taste the filling before you roll to avoid an overly briny bite.
• Spring roll wrappers: Thinner and crispier than egg roll wrappers, they shatter beautifully when you bite and hold up to both frying and baking.
• Flour and water paste: This homemade glue seals the final corner so your rolls dont unravel in the hot oil and ruin your day.
• Vegetable oil: Neutral and high heat tolerant, it fries the wrappers to a blistering gold without adding any off flavors.

Instructions

Wilt the spinach:

Heat your skillet over medium and toss in the spinach, stirring 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:

Combine the cooled spinach with feta, ricotta, spring onions, dill, parsley, egg, nutmeg, pepper, and salt in a large bowl. Stir gently until everything is evenly distributed and the mixture holds together when you scoop it.

Prepare the sealing paste:

Whisk the flour and water in a small bowl until smooth and slightly sticky. This simple paste works better than egg wash because it dries clear and holds tight.

Fill and roll:

Lay a wrapper with one corner pointing toward you, spoon about two tablespoons of filling near the bottom corner, then fold that corner over the filling. Tuck in the left and right corners, roll up tightly, and brush the top corner with paste to seal.

Repeat the process:

Keep going until all the wrappers and filling are used, laying finished rolls seam side down on a plate. Cover them with a damp towel if youre not frying immediately to prevent the wrappers from cracking.

Heat the oil:

Pour enough oil into your skillet or pot to reach about four or five centimeters deep, then heat it to 175 degrees Celsius. Test with a small piece of wrapper, it should sizzle and float immediately.

Fry until golden:

Lower the rolls in gently, a few at a time, and fry for two to three minutes per side until they turn a deep amber and sound hollow when tapped. Drain on paper towels and resist eating them until they cool just enough not to scald your mouth.

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My kids started calling these green cigars and requesting them for after school snacks instead of the usual crackers. Watching them dip the rolls into yogurt sauce while arguing about whose turn it is to pick the next recipe makes the oil splattered stove completely worth it.

Baking Instead of Frying

When I want to avoid the oil splatter and lingering smell, I brush the rolls lightly with melted butter or oil and bake them at 200 degrees Celsius for sixteen to eighteen minutes, flipping halfway. They come out golden and crisp with a slightly different texture, more delicate and less shatteringly crunchy, but still completely satisfying. The cleanup is easier and you can bake a whole batch at once instead of frying in careful batches.

Flavor Variations

Once I ran out of dill and used fresh mint instead, which gave the filling a cooler, brighter flavor that reminded me of summer salads. Oregano works beautifully too, adding an earthy, slightly peppery note that leans more rustic. You can also stir in a handful of toasted pine nuts or chopped sun dried tomatoes for extra texture and a sweet tangy contrast to the feta.

Serving and Dipping Suggestions

These rolls are perfect warm or at room temperature, piled on a platter with lemon wedges and a bowl of thick tzatziki for dipping. I have also served them with marinara for an Italian twist or spicy harissa when I want a North African vibe that surprises people. They hold up well on a buffet table and reheat beautifully in a hot oven for a few minutes.

• Freeze unbaked rolls in a single layer on a tray, then transfer to a bag and fry from frozen, adding an extra minute to the cooking time.
• Leftover filling makes a wonderful omelet or stuffed mushroom topping the next day.
• Double the batch because they disappear faster than you expect and everyone always asks for more.

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These spanakopita spring rolls have become my go to whenever I need something impressive that does not require phyllo dough panic or a dozen layers of butter. They prove that the best recipes sometimes come from accidents, neighborly kindness, and a willingness to break a few culinary rules.

Recipe Questions & Answers

→ 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. Brush with a little oil before baking for extra crispiness.

→ Can I make these ahead of time?

Absolutely. Assemble the rolls and freeze them uncooked on a baking sheet. Once frozen, transfer to a freezer bag. Fry or bake directly from frozen, adding a few extra minutes to the cooking time.

→ What can I substitute for feta cheese?

Try goat cheese for a tangy alternative, or use cottage cheese for a milder flavor. Vegan feta also works well if you're avoiding dairy.

→ Why is my filling watery?

Excess moisture from spinach is the usual culprit. Make sure to squeeze fresh cooked spinach or thawed frozen spinach very thoroughly before mixing with other ingredients.

→ What dipping sauces pair well with these?

Tzatziki is a classic choice, but yogurt-dill dip, marinara, sweet chili sauce, or spicy harissa all complement the Mediterranean flavors beautifully.

→ How do I prevent the rolls from opening during frying?

Ensure you seal the final edge with the flour-water paste and roll them tightly. Also, make sure the oil is at the correct temperature (175°C/350°F) before frying.