Crispy Spanakopita Spring Rolls (Print version)

Crispy rolls filled with spinach, feta, ricotta, and herbs—a Mediterranean appetizer with delicious flavor.

# Required ingredients:

→ Filling

01 - 10.6 oz fresh spinach, or 7 oz frozen spinach thawed and squeezed dry
02 - 5.3 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 and Frying

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

# How to make it:

01 - Heat a large skillet over medium heat. Add spinach and cook until wilted, approximately 2-3 minutes. If using frozen spinach, ensure it is completely thawed and squeezed dry. Transfer to a bowl and allow to cool, then chop coarsely.
02 - In a large bowl, combine cooled spinach, feta, ricotta, spring onions, dill, parsley, egg, nutmeg, pepper, and salt. Mix until all components are evenly incorporated.
03 - In a small bowl, combine flour and water, stirring until a smooth paste forms. This mixture will seal the spring roll edges.
04 - Position a spring roll wrapper on a clean surface with one corner pointing toward you. Place approximately 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the side corners and roll tightly upward. Brush the final corner with the flour paste to seal.
05 - Repeat the assembly process with remaining wrappers and filling until all portions are used.
06 - In a deep skillet or pot, heat 1.5-2 cups vegetable oil to 350°F. Working in batches, fry spring rolls for 2-3 minutes per side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
07 - Serve spring rolls while hot, accompanied by yogurt-dill dip or fresh lemon wedges as desired.

# Expert Advice:

01 -
  • All the herby, tangy flavor of spanakopita without the fussy layering or butter brushing.
  • They fry up so crispy you can hear the crunch across the kitchen, and they stay crisp even after sitting for a few minutes.
  • Perfect for serving a crowd because you can prep them ahead and fry them just before guests arrive.
02 -
  • If your spinach is too wet, the filling will ooze out and make the wrappers soggy, so squeeze it hard in a clean towel until barely any moisture remains.
  • Do not overfill the rolls or they will burst in the fryer, two tablespoons is the magic amount that crisps without leaking.
  • Keep the oil temperature steady, too hot and they burn before the filling warms through, too cool and they turn greasy instead of crispy.
03 -
  • Work with one wrapper at a time and keep the rest covered with a damp towel so they do not dry out and crack.
  • Use a thermometer to check your oil temperature, guessing leads to unevenly cooked rolls and nobody wants that.
  • Let the rolls rest on the paper towels for a minute before plating so the excess oil drains off and they stay crispy longer.
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