Spanakopita Spring Rolls

The first time I made these fusion spanakopita spring rolls was during a last-minute dinner party when I realized my phyllo dough had dried out completely. I raided the freezer for spring roll wrappers instead, and my guests kept asking what made these appetizers so special. The crispy wrapper creates this incredible shatter when you bite through it, revealing that creamy, tangy feta-spinach filling we all know and love from traditional Greek pies.

Last summer, my neighbor Yiayou Maria stopped by while I was rolling these out. She raised an eyebrow at the spring roll wrappers but took one bite and declared them brilliant. She said she never thought to combine Greek flavors with Asian technique, and now she makes them for her grandkids who cant get enough of the dippable, finger-food format.

Ingredients

• Fresh spinach: The key here is squeezing out every drop of moisture after wilting, otherwise your filling turns soggy and the wrappers wont crisp properly
• Feta cheese: Go for a quality Greek feta that crumbles beautifully and brings that signature salty tang
• Ricotta cheese: This creates the creamy base that binds everything together and balances the crumbly feta
• Spring onions: They add a mild sharpness that cuts through the rich cheeses
• Fresh dill and parsley: Do not skip these or substitute dried herbs, as they provide the bright aromatic backbone of the filling
• Spring roll wrappers: Keep them covered with a damp cloth while working because they dry out quickly and become impossible to fold
• Flour paste: This simple mixture is the secret to getting seals that wont pop open during frying

Instructions

Prepare the spinach filling:

Heat your large skillet over medium heat, add the fresh spinach and cook until it completely wilts, which takes about 2 to 3 minutes. Transfer to a bowl and let it cool completely before chopping coarsely, then squeeze out any excess moisture with your hands.

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. Mix everything until well incorporated and you have a uniform, creamy filling.

Make the sealing paste:

Whisk together the all-purpose flour and water in a small bowl until you have a smooth, glue-like paste. This will seal your spring rolls perfectly and prevent them from opening up in the hot oil.

Wrap the spring rolls:

Place a spring roll wrapper on your work surface with one corner pointing toward you like a diamond shape. Place about 2 tablespoons of filling near the bottom corner, fold that corner over the filling, fold in the sides, and roll tightly toward the top corner. Brush the final corner with flour paste and press to seal.

Fry until golden:

Heat about 4 to 5 cm of vegetable oil in a deep skillet or pot until it reaches 175°C. Fry the spring rolls in batches for 2 to 3 minutes per side until they are golden brown and crispy all over, then drain on paper towels.

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These became my go-to dish for potluck suppers because they travel so well and reheat beautifully in the oven. Last Christmas, my niece asked if I could teach her the wrapping technique, and we spent a rainy afternoon folding spring rolls and chatting about her semester abroad.

Making Them Ahead

You can prepare the filling up to two days in advance and store it in an airtight container in the refrigerator. The filling actually develops better flavor overnight as the ingredients meld together. If you want to freeze uncooked spring rolls, place them on a baking sheet until firm, then transfer to a freezer bag and fry straight from frozen, just add a minute to the cooking time.

Perfecting the Fry

Getting the oil temperature right makes all the difference between soggy, greasy spring rolls and perfectly crispy ones. If the oil is too cool, the wrappers absorb too much fat, but if it is too hot, they brown before the filling heats through. I always fry a test roll first and adjust the heat as needed before committing to the full batch.

Serving Suggestions

These spanakopita spring rolls shine alongside other Mediterranean mezze or as the star of your appetizer spread. I love serving them with a cooling yogurt sauce spiked with garlic, lemon, and fresh herbs to balance the richness. They also pair beautifully with roasted red pepper dip or even a simple wedge of lemon for squeezing over the crispy exterior.

• Arrange them on a platter with fresh dill sprigs for restaurant-style presentation
• Keep cooked spring rolls warm in a 200°F oven while you finish frying the remaining batches
• Let guests customize with different dipping sauces like tzatziki, marinara, or spicy harissa

Save

Every time I serve these, someone asks for the recipe, and I love explaining how this happy accident became a household favorite. There is something magical about taking familiar flavors and presenting them in a completely new way that makes people excited about food again.

Recipe Questions & Answers

→ How do I ensure my spring rolls stay crispy?

The key is to make sure your spinach filling is as dry as possible. After wilting, squeeze out all excess moisture before combining it with other ingredients. Also, fry or bake the rolls immediately after assembly for optimal crispness.

→ Can I make these ahead of time?

You can prepare the spinach and cheese filling up to a day in advance and store it covered in the refrigerator. For the best texture, assemble and cook the spring rolls just before you plan to serve them.

→ What herbs can I substitute for dill or parsley?

For a different twist on the Mediterranean flavor, you can substitute fresh mint or oregano in the filling. Experiment to find your favorite combination!

→ Is there a healthier cooking method than frying?

Absolutely! For a lighter version, bake the spring rolls. Preheat your oven to 200°C (400°F) and bake them for 16–18 minutes, flipping halfway through, until they are golden brown and crisp.

→ What are some good dipping sauce ideas?

These savory bites pair wonderfully with a variety of dips. Consider a classic tzatziki, a simple yogurt-dill sauce, marinara, or even a spicy harissa sauce for a kick.