Spanakopita Spring Rolls (Printable)

Crispy rolls filled with spinach, feta, and Mediterranean herbs. Golden, savory, and absolutely delicious.

# What You’ll 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 & Frying

11 - 12 spring roll wrappers
12 - 2 tablespoons all-purpose flour
13 - 3 tablespoons water
14 - Vegetable oil for frying

# How to Prepare:

01 - Heat a large skillet over medium heat and add the spinach. Cook until wilted, approximately 2 to 3 minutes. If using frozen spinach, ensure it is fully thawed and excess moisture is removed. 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, fresh dill, parsley, beaten egg, nutmeg, black pepper, and salt. Mix thoroughly until all ingredients are evenly distributed.
03 - In a small bowl, whisk together the all-purpose flour and water to form a smooth paste. This mixture will seal the spring rolls during assembly.
04 - Place a spring roll wrapper on a clean work surface with one corner pointing toward you. Distribute approximately 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in both side corners, and roll tightly upward. Brush the final corner with the flour paste to secure the seal.
05 - Repeat the assembly process with the remaining wrappers and filling until all portions are wrapped and sealed.
06 - In a deep skillet or pot, heat 1.5 to 2 inches of vegetable oil to 350°F. Working in batches to avoid overcrowding, fry the spring rolls for 2 to 3 minutes per side until golden brown and crispy. Transfer to paper towels to drain excess oil.
07 - Arrange the spring rolls on a serving platter while still warm. Accompany with yogurt-dill dip, lemon wedges, tzatziki, marinara sauce, or spicy harissa sauce as desired.

# Expert Suggestions:

01 -
  • These rolls stay crispy on the outside while the inside turns soft and creamy, unlike soggy spinach pies that leak butter everywhere.
  • You can freeze them unbaked and fry straight from frozen when friends show up unannounced.
  • The Mediterranean herbs make your kitchen smell like a seaside taverna in spring.
  • Theyre easier to handle than traditional spanakopita triangles and far less intimidating for beginners.
02 -
  • Squeeze frozen spinach until your hands ache or the filling will weep water into the wrappers and turn them soggy and pale.
  • Do not overfill the rolls or theyll split open in the oil and spill green filling everywhere, making a mess and breaking your heart.
  • Keep the oil temperature steady with a thermometer because too cool makes them greasy and too hot burns the outside before the inside heats through.
03 -
  • Taste your filling before rolling to adjust salt and seasoning, because once theyre fried you cannot fix a bland or overly salty center.
  • Use a candy thermometer clipped to the side of the pot to keep the oil at a steady 175 degrees, which is the secret to perfectly crispy, never greasy rolls.
  • Let the rolls rest on a wire rack instead of paper towels if you want the bottoms to stay crisp instead of steaming and softening.
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