Spanakopita Spring Rolls

The smell of dill always takes me straight back to a tiny kitchen in Athens, watching my friend's aunt fold phyllo triangles with astonishing speed. Years later, standing in my own kitchen with a stack of spring roll wrappers and a bowl of spinach-feta filling, I realized I could capture that same golden, herby magic in a format that didn't intimidate me quite so much. The first batch came out lopsided and leaking, but the flavor was unmistakable. I've been hooked ever since.

I made these for a potluck once, uncertain if anyone would even try them. Within twenty minutes, the platter was empty and three people asked for the recipe. One friend confessed she'd never liked spinach until that night. It was one of those rare kitchen victories where everything just clicked.

Ingredients

• Fresh spinach: Wilting it down concentrates the flavor and removes excess water, which keeps your rolls from getting soggy.
• Feta cheese: The salty, tangy backbone of the filling, crumbled so it distributes evenly without clumping.
• Ricotta cheese: Adds creaminess and helps bind everything together without making the mixture too dense.
• Spring onions: Milder than regular onions, they bring a gentle sharpness that doesn't overpower the herbs.
• Fresh dill: This is the herb that makes it taste unmistakably Greek, bright and slightly anise-like.
• Fresh parsley: Balances the dill with a clean, grassy note and adds color to the filling.
• Egg: Binds the filling and keeps it cohesive when you bite through the crispy shell.
• Ground nutmeg: Just a whisper of warmth that deepens the savory flavors without announcing itself.
• Black pepper and salt: Essential for bringing out the best in the feta and greens.
• Spring roll wrappers: Thinner and crispier than egg roll wrappers, they fry up light and shatter perfectly.
• All-purpose flour and water: Mixed into a paste, this simple glue seals each roll so nothing escapes during frying.
• Vegetable oil: A neutral oil that can handle high heat without smoking or adding unwanted flavor.

Instructions

Wilt the spinach:

Heat a large skillet over medium heat and add the spinach, stirring until it wilts down to a fraction of its original volume, about 2 to 3 minutes. Let it cool, then chop it coarsely so it mixes evenly into the filling.

Mix the filling:

In a large bowl, combine the cooled spinach, crumbled feta, ricotta, spring onions, dill, parsley, egg, nutmeg, pepper, and salt. Stir until everything is well incorporated and the mixture holds together.

Prepare the sealing paste:

In a small bowl, whisk together the flour and water until smooth. This paste will act as edible glue to keep your rolls tightly sealed.

Assemble the rolls:

Place a spring roll wrapper on a clean surface with one corner pointing toward you, add about 2 tablespoons of filling near the bottom corner, then fold that corner over the filling, tuck in the sides, and roll up tightly. Brush the final corner with the flour paste to seal it shut.

Fry until golden:

Heat 4 to 5 cm of vegetable oil in a deep skillet or pot to 175 degrees C, then fry the rolls in batches for 2 to 3 minutes per side until they turn golden brown and crispy. Drain them on paper towels to remove excess oil.

Serve warm:

Arrange the spring rolls on a platter and serve them hot, with yogurt-dill dip or lemon wedges on the side if you like.

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One evening, I served these alongside a simple Greek salad and watched my partner take a bite, close his eyes, and smile. He said it tasted like vacation. That's when I realized food doesn't just fill you up, it can transport you somewhere you didn't know you needed to be.

How to Store and Reheat

I've found that these keep well in the fridge for up to three days if you store them in an airtight container lined with paper towels. Reheat them in a 200 degree C oven for about 8 minutes, they crisp back up beautifully and taste almost as good as freshly fried. Microwaving turns them soggy, so skip that unless you're truly desperate.

Baking Instead of Frying

If you'd rather not deal with a pot of hot oil, you can bake these at 200 degrees C for 16 to 18 minutes, flipping them halfway through. Brush the rolls lightly with oil before baking so they turn golden and crisp. They won't be quite as shattery as the fried version, but they're still delicious and much less messy to clean up after.

Serving Suggestions and Variations

I love serving these with a bowl of tzatziki for dipping, the cool cucumber and garlic contrast perfectly with the warm, savory filling. You can also swap the dill for fresh mint or oregano if that's what you have, the flavor shifts slightly but stays firmly in the Mediterranean family.

• Try a drizzle of spicy harissa sauce if you want a little heat.
• Serve them alongside a simple tomato and cucumber salad for a light meal.
• Freeze assembled, uncooked rolls on a baking sheet, then transfer to a freezer bag and fry straight from frozen, adding a minute or two to the cooking time.

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These little rolls have become my go-to when I want to impress without stress. They're proof that you don't need fancy techniques to make something that tastes like a celebration.

Recipe FAQs

→ Can I bake these instead of frying?

Yes, bake at 200°C (400°F) for 16-18 minutes, turning halfway through, until golden and crisp for a lighter version.

→ Can I use frozen spinach?

Absolutely. Use 200g frozen spinach, ensuring it's completely thawed and thoroughly squeezed dry to remove excess moisture.

→ What dipping sauces pair well with these?

Tzatziki, yogurt-dill dip, lemon wedges, marinara, or spicy harissa sauce all complement the Mediterranean flavors beautifully.

→ Can I prepare these ahead of time?

Yes, assemble the rolls and refrigerate for up to 24 hours before frying, or freeze for up to 3 months and fry directly from frozen.

→ What herbs can I substitute?

Fresh mint or oregano work wonderfully in place of dill or parsley, offering a different but equally delicious flavor profile.

→ How do I know when the oil is hot enough?

Heat the oil to 175°C (350°F), or test by dropping a small piece of wrapper – it should sizzle immediately and turn golden within seconds.