Spanakopita Spring Rolls

One evening, I was staring at half a block of feta and a bag of wilting spinach, wondering what to do before they both went to waste. I'd just bought spring roll wrappers on a whim earlier that week, and suddenly it clicked: what if I folded spanakopita filling into those thin, crispy shells? The first batch came out golden and crackling, and when I bit in, the warm cheese and herbs made me forget I'd invented this out of sheer improvisation. Now it's the appetizer I make when I want something that feels both familiar and just a little bit unexpected.

I brought these to a potluck once, still warm in a towel-lined basket, and they disappeared before I even set down my coat. Someone asked if I'd ordered them from a restaurant, which made me laugh because I'd been rolling them at my kitchen counter an hour earlier, flour paste on my fingers and dill scattered across the cutting board. There's something about a handheld appetizer that invites people to grab one, then another, then sneak a third when they think no one's watching. That night, I realized this recipe had become my quiet party trick.

Ingredients

• Fresh spinach: Wilts down fast and tastes bright, but frozen works beautifully as long as you squeeze every last drop of water out, or the filling will turn soupy.
• Feta cheese: The salty, tangy backbone of the filling; crumble it yourself from a block for the best texture and flavor.
• Ricotta cheese: Adds creaminess and mellows the sharpness of the feta, making the filling smooth enough to roll without crumbling apart.
• Spring onions: Milder than regular onions and they blend into the filling without overpowering the herbs.
• Fresh dill: This is the herb that makes it taste unmistakably Greek; don't skip it or substitute dried.
• Fresh parsley: Adds a clean, green note that balances the richness of the cheese.
• Egg: Binds everything together so the filling holds its shape inside the wrapper.
• Ground nutmeg: Just a whisper of warmth that deepens the flavor without announcing itself.
• Black pepper and salt: Season to taste, but go easy on the salt since feta is already quite salty.
• Spring roll wrappers: Thinner and crisper than egg roll wrappers; keep them covered with a damp towel so they don't dry out while you work.
• All purpose flour and water: Mixed into a paste, this acts like edible glue to seal the rolls tight.
• Vegetable oil: For frying; use enough to submerge the rolls halfway so they cook evenly and turn golden all over.

Instructions

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Wilt and cool the spinach:

Heat a large skillet over medium heat and toss in the spinach, stirring until it collapses into a dark green tangle. Let it cool completely, 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, beaten egg, nutmeg, pepper, and a pinch of salt. Stir until everything is evenly distributed and the mixture holds together when you scoop it.

Make the sealing paste:

Whisk together the flour and water in a small bowl until smooth and no lumps remain. This paste will seal the final corner of each roll so it doesn't unravel in the oil.

Fill and roll:

Lay a spring roll wrapper on a clean surface with one corner pointing toward you, then spoon about two tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, tuck in the sides, and roll up tightly, brushing the final corner with the flour paste to seal.

Repeat:

Keep going until you've used up all the wrappers and filling, laying the finished rolls seam side down on a plate. Cover them with a damp towel if you're not frying right away.

Heat the oil:

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

Fry until golden:

Slide in a few rolls at a time, being careful not to crowd the pan, and fry for two to three minutes per side until they turn a deep golden brown. Lift them out with a slotted spoon and drain on paper towels.

Serve hot:

Arrange the crispy rolls on a platter and serve them with yogurt dill dip, lemon wedges, or whatever sauce you love. They're best eaten right away while the wrappers are still crackling.

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One afternoon, my neighbor knocked on the door just as I was pulling a tray of these out of the oven. I offered her one, still too hot to hold comfortably, and she stood there in my kitchen, blowing on it and laughing at how good it smelled. She told me it reminded her of a trip she took to Athens years ago, and suddenly we were swapping travel stories over a plate of spring rolls that had started as leftovers. That's the thing about food: it opens doors you didn't even know were there.

Serving Suggestions

These rolls are perfect on their own, but they shine even brighter with a cool, tangy dip on the side. I love serving them with a quick yogurt dill sauce made from Greek yogurt, chopped dill, lemon juice, and a pinch of salt, but tzatziki works just as well if you have cucumber on hand. For something different, try a spicy harissa mayo or even a drizzle of honey if you like a sweet and savory contrast. A squeeze of fresh lemon over the top right before serving brightens everything up and cuts through the richness of the cheese.

Make Ahead and Storage

You can roll these up to a day in advance and keep them covered tightly in the fridge until you're ready to fry or bake them. If you want to freeze them, lay the uncooked rolls on a baking sheet in a single layer, freeze until solid, then transfer them to a freezer bag; they'll keep for up to two months. Fry them straight from frozen, adding an extra minute or two to the cooking time, and they'll come out just as crispy. Leftover cooked rolls can be reheated in a 180 degree Celsius oven for about eight minutes to bring back some of that crunch.

Variations and Swaps

If you can't find fresh dill, try swapping in fresh mint or oregano for a slightly different but equally delicious flavor profile. You can also add a handful of toasted pine nuts or chopped walnuts to the filling for extra texture and a bit of earthy richness. For a vegan version, replace the feta and ricotta with crumbled tofu and cashew cream, and use a flax egg to bind everything together. Some people like to tuck a few sun dried tomatoes or kalamata olives into the filling for bursts of briny sweetness.

• Brush the rolls with melted butter instead of oil before baking for a richer, more golden finish.
• Sprinkle sesame seeds on top before baking if you want a little extra crunch and visual appeal.
• Serve them with a side of warm marinara if you're feeding kids or anyone who prefers a tomatoey dip.

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These spring rolls have become my go to whenever I need something that feels special without a lot of fuss. Every time I make them, I remember that first accidental batch and how sometimes the best recipes come from just playing around with what you have. I hope they bring a little bit of that same easy joy to your kitchen.

Frequently Asked Questions

→ Can I bake these instead of frying?

Yes, brush the rolls with oil and bake at 200°C (400°F) for 16–18 minutes, turning halfway through, until golden and crispy.

→ Can I prepare these ahead of time?

Absolutely. Assemble the rolls and freeze them uncooked on a baking sheet, then 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?

You can use goat cheese or a crumbly white cheese like queso fresco. For a dairy-free version, try a vegan feta alternative.

→ How do I prevent the wrappers from tearing?

Keep the wrappers covered with a damp towel while working to prevent them from drying out. Handle them gently and don't overfill the rolls.

→ What dipping sauces pair well with these?

Tzatziki, yogurt-dill sauce, marinara, or harissa are excellent choices. A simple lemon-garlic aioli also works beautifully.

→ Can I use different herbs?

Yes, fresh mint, oregano, or a combination of Mediterranean herbs can replace or complement the dill and parsley for varied flavor profiles.