Save to Pinterest My neighbor Eleni showed up at my door one evening with a plate of something golden and crackling, still warm from her fryer. She called them her lazy spanakopita, rolled instead of layered, and I ate three before I could even ask what was inside. The spinach and feta filling tasted exactly like the Greek pies I grew up loving, but the crispy spring roll wrapper made them feel like a secret hybrid no one else knew about yet. I begged her for the method, and she laughed and said it was just easier than dealing with phyllo dough on a weeknight.
I made these for a potluck once and watched people circle back to the platter three times, pretending they were just passing through the kitchen. Someone asked if I ordered them from a restaurant, and I took that as the highest compliment. They vanished faster than anything else on the table, and I went home wishing I had kept a few for myself.
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Ingredients
- Fresh spinach: Wilts down fast and tastes brighter than frozen, though frozen works beautifully if you squeeze every drop of water out first.
- Feta cheese: The salty, crumbly heart of the filling, make sure its good quality because you will taste it in every bite.
- Ricotta cheese: Adds creaminess and binds everything together without making the filling too wet or heavy.
- Spring onions: Milder than regular onions and they give a gentle sharpness that does not overpower the herbs.
- Fresh dill: This is the herb that makes it taste unmistakably Greek, do not skip it or the filling will feel flat.
- Fresh parsley: Balances the dill with a clean, grassy note that brightens the whole mix.
- Egg: Holds the filling together and keeps it from falling apart when you bite in.
- Ground nutmeg: Just a whisper of warmth that makes people wonder what the secret ingredient is.
- Black pepper: A little kick to balance the richness of the cheeses.
- Spring roll wrappers: Thinner and crispier than egg roll wrappers, and they fry up into perfect golden shells.
- All purpose flour: Mixed with water to make a simple paste that seals the rolls shut so they do not burst open in the oil.
- Vegetable oil: For frying, you need enough depth to let them float and crisp evenly on all sides.
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Instructions
- Wilt the spinach:
- Heat your skillet and toss in the spinach, stirring until it collapses into a dark green tangle. Let it cool completely before chopping it coarsely, otherwise the heat will scramble the egg in your filling.
- Mix the filling:
- Combine the spinach, feta, ricotta, spring onions, dill, parsley, egg, nutmeg, pepper, and salt in a large bowl, stirring until everything is evenly distributed. The mixture should be thick and scoopable, not runny.
- Make the sealing paste:
- Whisk together the flour and water in a small bowl until smooth. This paste acts like edible glue and keeps your rolls from unraveling in the hot oil.
- Roll them up:
- Lay a wrapper on your work surface with one corner pointing toward you, spoon about two tablespoons of filling near that corner, then fold it over the filling, tuck in the sides, and roll tightly. Brush the final corner with paste and press to seal.
- Fry until golden:
- Heat about two inches of oil to 175 degrees Celsius and fry the rolls in batches, turning once, until they are deep gold and crackling. Drain them on paper towels and try not to eat one immediately, even though you will want to.
Save to Pinterest The first time I served these at a family dinner, my aunt bit into one and said it reminded her of the pies her grandmother used to make in Athens, but easier. That is exactly what these are, a shortcut that does not taste like one, and a way to bring a little bit of the Mediterranean to your table without spending hours in the kitchen.
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Baking Instead of Frying
If you want to skip the oil, brush the rolls lightly with olive oil or melted butter and bake them at 200 degrees Celsius for about 16 to 18 minutes, flipping halfway through. They will not be quite as shatteringly crisp as the fried version, but they still turn golden and delicious, and your kitchen will not smell like a fryer for the rest of the night.
Flavor Variations
You can swap the dill for fresh mint or oregano if you want a different herbal direction, or add a pinch of red pepper flakes to the filling for a little heat. I have also stirred in some crumbled cooked bacon for friends who wanted a less strictly vegetarian version, and it was gone even faster than usual.
Serving and Storing
These are best eaten hot and fresh, but they reheat surprisingly well in a hot oven if you have leftovers. I like to serve them with a quick yogurt dill dip or just lemon wedges for squeezing, and they pair beautifully with a crisp white wine or a cold beer.
- You can assemble the rolls up to a day ahead and keep them covered in the fridge until you are ready to fry.
- Freeze uncooked rolls on a baking sheet, then transfer to a freezer bag and fry them straight from frozen, adding an extra minute or two to the cooking time.
- Leftover filling makes a great omelet or pasta sauce if you have any after rolling.
Save to Pinterest There is something deeply satisfying about pulling a batch of these golden rolls out of the fryer and hearing that first crunch when someone bites in. Make a double batch, because they disappear faster than you think.
FAQs About This Recipe
- → Can I bake these instead of frying?
Yes, bake at 200°C (400°F) for 16–18 minutes, turning halfway through, until golden and crispy for a lighter version.
- → Can I use frozen spinach?
Absolutely. Use 200g frozen spinach, fully thawed and squeezed dry to remove excess moisture before mixing with other ingredients.
- → What dipping sauces pair well with these?
Tzatziki, yogurt-dill dip, marinara, or spicy harissa sauce all complement the Mediterranean flavors beautifully.
- → How do I prevent the spring rolls from opening while frying?
Use the flour-water paste to seal the final corner securely, and ensure the rolls are wrapped tightly with the filling well-contained.
- → Can I substitute the herbs?
Yes, fresh mint or oregano work wonderfully in place of dill or parsley for a different Mediterranean flavor profile.
- → How do I know when the oil is hot enough?
Heat the oil to 175°C (350°F). Test by dropping a small piece of wrapper—it should sizzle and turn golden within seconds.
