Spanakopita Spring Rolls (Printable)

Crispy rolls filled with spinach, feta, and herbs delivering Mediterranean flavors in every bite.

# What You'll Need:

→ Filling

01 - 10.5 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 tbsp fresh dill, chopped
06 - 1 tbsp fresh parsley, chopped
07 - 1 large egg, lightly beaten
08 - 1/4 tsp ground nutmeg
09 - 1/4 tsp black pepper
10 - 1/4 tsp salt

→ Wrapping and Frying

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

# Directions:

01 - Heat a large skillet over medium heat. Add spinach and cook until wilted, approximately 2 to 3 minutes. If using frozen spinach, ensure it is fully thawed and squeezed dry. Transfer to a bowl and allow to cool, then chop coarsely.
02 - In a large bowl, combine cooled spinach, feta, ricotta, spring onions, dill, parsley, egg, nutmeg, pepper, and salt. Mix until well incorporated.
03 - In a small bowl, mix flour and water to form a smooth paste for sealing the rolls.
04 - Place a spring roll wrapper on a clean surface with a corner facing you. Add approximately 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Brush the final corner with the flour paste to seal. Repeat with remaining wrappers and filling.
05 - In a deep skillet or pot, heat 1.5 to 1.75 cups vegetable oil to 350°F.
06 - Fry spring rolls in batches for 2 to 3 minutes per side or until golden brown and crispy. Drain on paper towels.
07 - Serve hot, accompanied by a yogurt-dill dip or lemon wedges if desired.

# Expert Tips:

01 -
  • You get all the savory, tangy joy of spanakopita without the fuss of layering phyllo sheets.
  • They fry up shatteringly crisp and stay warm longer than you'd expect, perfect for parties.
  • The filling is forgiving and easy to adjust based on what herbs you have on hand.
  • Leftovers reheat beautifully in the oven, staying crispy instead of soggy.
02 -
  • If your spinach isn't squeezed completely dry, the filling will be watery and leak through the wrappers during frying.
  • Keep your spring roll wrappers covered with a damp towel while you work, or they'll dry out and crack when you try to fold them.
  • Don't overfill the rolls, it makes them impossible to seal and they'll burst open in the oil.
  • Fry in small batches so the oil temperature stays steady, otherwise they'll absorb too much oil and turn greasy.
03 -
  • Use a thermometer to check your oil temperature, too cool and the rolls absorb oil, too hot and they brown before the filling heats through.
  • If you're making a big batch, keep finished rolls warm in a low oven while you fry the rest.
  • A squeeze of lemon juice over the hot rolls right before serving brightens the whole dish.
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