Spanakopita Spring Rolls (Printable)

Savory spring rolls, packed with spinach, feta, and herbs. A crispy Mediterranean treat perfect for any gathering.

# What You Need:

→ Filling

01 - 10.5 oz fresh spinach (or 7 oz frozen, thawed and squeezed dry)
02 - 5.25 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 & Frying

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

# How To Make:

01 - Heat a large skillet over medium heat. Add the spinach and cook until wilted, approximately 2–3 minutes. If using frozen spinach, ensure it is fully thawed and squeezed dry to remove excess moisture. Transfer to a bowl and let cool, then chop coarsely.
02 - In a large bowl, combine the cooled spinach, crumbled feta, ricotta, chopped spring onions, dill, parsley, beaten egg, nutmeg, pepper, and salt. Mix until all ingredients are well incorporated and the mixture is uniform.
03 - In a small bowl, whisk together the all-purpose flour and water to form a smooth, lump-free paste. This will be used to seal the spring rolls securely.
04 - Place a spring roll wrapper on a clean work surface with one corner pointing toward you. Spoon approximately 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in both sides. Roll up tightly toward the opposite corner. Brush the final corner with the flour paste and press to seal completely. Repeat with remaining wrappers and filling.
05 - Pour vegetable oil into a deep skillet or pot to a depth of 2 inches. Heat the oil to 350°F, maintaining the temperature throughout cooking.
06 - Fry the spring rolls in batches, cooking for 2–3 minutes per side or until golden brown and crispy. Use a slotted spoon to transfer the finished rolls to paper towels, allowing excess oil to drain.
07 - Serve the spring rolls hot, accompanied by yogurt-dill dip, tzatziki, marinara sauce, or fresh lemon wedges as desired.

# Expert Advice:

01 -
  • The combination of feta and ricotta creates the creamiest, most balanced filling that stays put while frying
  • These freeze beautifully before frying, so you can always have emergency party food ready
02 -
  • Overfilling the wrappers is the number one mistake, so stick to 2 tablespoons or the seams will burst during frying
  • Let your finished rolls rest for a few minutes before serving, or the filling will be molten hot and burn eager mouths
03 -
  • Use frozen spinach in a pinch, but squeeze it until no water remains or your filling will be watery and the rolls will steam instead of crisp
  • Work with one wrapper at a time and keep the rest covered with a slightly damp towel to prevent drying and cracking
Go Back