Save The first time I made these, I was rushing to bring something to a last-minute gathering and grabbed whatever was in my fridge. My Greek friend took one bite and grinned, saying I had accidentally invented the perfect mashup of cultures. Now they are the most requested appetizer at every party, and honestly, I cannot say no to that crispy, cheesy golden crunch.
I once made these for a crowd of skeptics who claimed they did not like spinach, and watched every single person reach for seconds. The way the herbs perfume the kitchen as they fry is something I have come to crave, a signal that good company and even better food are about to happen.
Ingredients
- Fresh spinach: Wilt it down until it releases all its moisture, otherwise your filling will turn soggy and the rolls will not crisp properly
- Feta cheese: The saltiness here is crucial, so taste your mixture before adding any extra salt to the filling
- Ricotta cheese: This tames the sharp feta and adds a creamy texture that keeps everything bound together
- Spring roll wrappers: Keep them covered with a damp towel while working, or they will dry out and crack when you try to roll
- Fresh dill and parsley: These herbs make the filling sing, so do not skip them or try to substitute dried versions
- Flour paste: This simple seal is the secret to keeping your rolls from exploding in the hot oil
Instructions
- Prep the spinach:
- Heat a large skillet over medium heat, add the fresh spinach and cook for 2 to 3 minutes until completely wilted, then transfer to a bowl and let cool before chopping coarsely.
- Mix the filling:
- In a large bowl, combine the cooled spinach, crumbled feta, ricotta, chopped spring onions, fresh dill, parsley, beaten egg, nutmeg, pepper, and salt until everything is well incorporated.
- Make the sealing paste:
- Whisk together the flour and water in a small bowl until smooth, and set it beside your rolling station.
- Roll the spring rolls:
- Place a wrapper with a corner facing you, spoon about 2 tablespoons of filling near the bottom edge, fold the corner over the filling, fold in the sides, and roll tightly before brushing the final corner with paste to seal.
- Fry to perfection:
- Heat 4 to 5 cm of vegetable oil in a deep skillet to 175°C (350°F) and fry the rolls in batches for 2 to 3 minutes per side until golden brown, then drain on paper towels.
Save These became my go-to contribution for potlucks after I showed up with them three times in a row and people started asking where I bought them. Nothing beats the sound of that first crispy bite, followed by happy murmurs around the table.
Baking Option
When I want to skip the frying mess, I bake these at 200°C (400°F) for 16 to 18 minutes, flipping them halfway through. They still get satisfyingly crisp, though I will admit the fried version has a certain magic that is hard to replicate.
Make Ahead Strategy
I often roll a double batch and freeze the uncooked rolls on a baking sheet before transferring them to a bag. Fry them straight from frozen, just add an extra minute to the cooking time, and you have party food ready at a moment notice.
Serving Ideas
These are substantial enough to stand alone, but I love serving them with something bright and tangy to cut through all that rich cheese. A quick yogurt dip with fresh dill and lemon never fails to disappear first.
- Try swapping mint for half the dill in the summer for a brighter, lighter flavor
- A bowl of tzatziki or even spicy harissa sauce transforms these into a complete appetizer spread
- Lemon wedges on the side let everyone add their own hit of acidity
Save There is something deeply satisfying about crossing culinary traditions and having it work this beautifully. These little rolls have turned more spinach skeptics into believers than I can count.
Recipe FAQs
- → Can I use frozen spinach for the filling?
Yes, you can use 200g of frozen spinach. Ensure it is fully thawed and thoroughly squeezed dry to remove excess moisture before adding it to the filling mixture. This prevents the filling from becoming watery.
- → What's the best way to ensure the spring rolls are properly sealed?
After folding the bottom corner over the filling and folding in the sides, brush the final corner of the wrapper with a paste made from all-purpose flour and water. This creates a secure seal that prevents the filling from escaping during cooking.
- → Can these be baked instead of fried for a lighter option?
Absolutely! For a lighter version, bake the spring rolls at 200°C (400°F) for 16–18 minutes. Remember to turn them halfway through the baking time to ensure they become golden and crisp on all sides.
- → What are some good serving suggestions for these spring rolls?
These are delicious served hot on their own. For dipping, consider a yogurt-dill dip, tzatziki, marinara sauce, or even a spicy harissa sauce. Lemon wedges also offer a refreshing zing.
- → Are there any herb substitutions I can make in the filling?
Certainly! While dill and parsley are traditional, you can substitute fresh mint or oregano for a different aromatic profile. Experiment with a blend of your favorite Mediterranean herbs to customize the flavor.
- → How can I prevent the spring rolls from becoming soggy?
To prevent sogginess, ensure your spinach is thoroughly squeezed dry before mixing. When frying, maintain the oil temperature at 175°C (350°F) and fry in batches to avoid overcrowding, which can lower the oil temperature. If baking, ensure they reach a golden crispness before removing them from the oven.