Save to Pinterest One evening after a trip to the farmers market, I had a mound of fresh spinach and half a block of feta staring at me from the fridge. I wasnt in the mood for traditional spanakopita with all the phyllo fuss, so I grabbed a package of spring roll wrappers left over from last weeks stir fry experiment. What came out of that spontaneous decision was something I now make whenever I want to impress without the stress. The crispy bite and herby filling turned a simple craving into a new favorite that feels fancy but never fussy.
I brought a platter of these to a potluck where everyone expected the usual hummus and pita. When people asked what they were eating, I called them my lazy spanakopita, and someone replied that lazy never tasted this good. By the end of the night, I had three requests for the recipe and a new confidence in my ability to riff on classics. Its funny how a little kitchen improvisation can become the thing people remember you for.
Ingredients
- Fresh spinach: I prefer fresh because it wilts down fast and tastes brighter, but frozen works beautifully if you squeeze out every drop of water or your filling will be soupy.
- Feta cheese: The salty punch is non negotiable here, and I always crumble it by hand so you get pockets of creamy tang in every roll.
- Ricotta cheese: This was my own addition after the first batch felt too dry, and now I cant imagine the filling without that smooth richness.
- Spring onions: They add a mild sharpness without overwhelming the herbs, and I chop them fine so they blend right in.
- Fresh dill: Dill screams Mediterranean to me, and using it fresh instead of dried makes all the difference in aroma.
- Fresh parsley: It balances the dill and adds a clean green note that keeps the filling from feeling too heavy.
- Egg: This binds everything together so the filling holds its shape when you bite through the crispy wrapper.
- Ground nutmeg: Just a whisper of it warms up the spinach and cheese without announcing itself.
- Black pepper and salt: I go light on salt because the feta is already salty, but pepper adds a gentle kick.
- Spring roll wrappers: These fry up thin and shatteringly crisp, and theyre far more forgiving to work with than phyllo dough.
- All purpose flour and water: This simple paste seals the rolls shut so they dont burst open in the hot oil.
- Vegetable oil: I use a neutral oil with a high smoke point, and I always test the temperature with a scrap of wrapper first.
Instructions
- Wilt the spinach:
- Heat your skillet over medium and toss in the spinach, stirring until it collapses into a dark green tangle. Let it cool in a bowl, then chop it coarsely so it mixes evenly with the cheese.
- Mix the filling:
- Combine the cooled spinach, both cheeses, spring onions, dill, parsley, egg, nutmeg, pepper, and salt in a large bowl until everything is evenly distributed. It should look creamy but still hold together on a spoon.
- Make the sealing paste:
- Whisk the flour and water in a small bowl until smooth and lump free. This is your edible glue, and it works better than just water.
- Assemble the rolls:
- Lay a wrapper on your work surface with one corner pointing toward you, spoon about two tablespoons of filling near the bottom corner, fold that corner over the filling, tuck in the sides, roll tightly, and brush the top corner with paste to seal. Repeat until youve used up all the filling.
- Fry until golden:
- Heat about two inches of oil in a deep skillet to 175 degrees Celsius, then fry the rolls in batches for two to three minutes per side until they turn a deep golden brown. Drain them on paper towels and resist the urge to snack on them all before serving.
Save to Pinterest The first time I served these, my neighbor who grew up in Athens took one bite and said they reminded her of her grandmothers kitchen, just in a different shape. That moment taught me that honoring a flavor tradition matters more than following the exact form. Food is about taste memory, and these little rolls carry that salty, herby, buttery soul of spanakopita without any pretense.
Baking Instead of Frying
I started baking these when I wanted to make a big batch without standing over a pot of oil. Brush them lightly with olive oil, arrange them on a parchment lined baking sheet, and bake at 200 degrees Celsius for about sixteen to eighteen minutes, flipping halfway through. Theyll come out golden and crisp, though not quite as shatteringly crunchy as the fried version.
Flavor Variations
Once you master the basic filling, you can play around with the herbs. I swapped in fresh mint one time and it gave the rolls a brighter, almost summery vibe. Oregano works too if you want something more earthy and robust. Just keep the proportions the same and taste your filling before you roll so you can adjust the seasoning.
Serving and Storing
These are best served hot and crispy, straight from the fryer or oven, with a bowl of cool tzatziki or a squeeze of lemon on the side. If you have leftovers, reheat them in a hot oven rather than the microwave so they crisp back up. You can also freeze the assembled uncooked rolls on a tray, then transfer them to a freezer bag and fry them straight from frozen when the craving hits.
- Let fried rolls drain well on paper towels so they stay crispy longer.
- Store any leftover filling in the fridge for up to two days and use it in omelets or stuffed peppers.
- If freezing, label the bag with the date and frying instructions so future you doesnt have to guess.
Save to Pinterest Every time I pull a batch of these from the oil, I think about how the best recipes are often the ones born from whats already in your kitchen and a willingness to bend the rules. I hope these become your go to when you want something special without the fuss.
Common Recipe Questions
- → Can I make these ahead of time?
Yes, assemble the spring rolls and freeze them on a baking sheet for 2 hours, then transfer to freezer bags for up to 3 months. Fry directly from frozen, adding 1-2 minutes to cooking time.
- → What's the best way to seal the rolls?
Mix flour and water into a smooth paste to act as an adhesive. Brush this mixture on the final corner of the wrapper before rolling to create a tight seal that holds during frying.
- → How do I achieve maximum crispiness?
Ensure spinach is thoroughly squeezed dry to prevent excess moisture. Maintain oil temperature at 175°C and don't overcrowd the pan. Drain on paper towels immediately after frying.
- → Can I bake instead of fry?
Absolutely. Arrange on a baking sheet, lightly brush with oil, and bake at 200°C for 16-18 minutes, turning halfway through. They'll be crispy with significantly less oil.
- → What are good dipping sauce options?
Try tzatziki for a cool, creamy contrast, marinara for Italian-Mediterranean fusion, harissa for spice, or a simple yogurt-dill mixture. Lemon wedges brighten the filling flavors beautifully.
- → Can I substitute the cheeses?
Yes, use goat cheese or cream cheese instead of ricotta, or try kasseri or halloumi for variations. Maintain the feta as it provides essential Mediterranean flavor and saltiness.