Crispy Spinach and Feta Spring Rolls (Print Version)

Golden crispy rolls bursting with spinach, feta, and fresh herbs. A Mediterranean favorite perfect for appetizers or snacks.

# What You’ll Need:

→ Filling

01 - 300 grams fresh spinach, or 200 grams frozen spinach thawed and squeezed dry
02 - 150 grams feta cheese, crumbled
03 - 100 grams ricotta cheese
04 - 2 spring onions, finely chopped
05 - 2 tablespoons fresh dill, chopped
06 - 1 tablespoon fresh parsley, chopped
07 - 1 large egg, lightly beaten
08 - 0.25 teaspoon ground nutmeg
09 - 0.25 teaspoon black pepper
10 - 0.25 teaspoon salt

→ Wrapping and Frying

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

# How to Make It:

01 - Heat a large skillet over medium heat. Add the spinach and cook until wilted, approximately 2 to 3 minutes. If using frozen spinach, ensure it is fully thawed and squeezed dry. Transfer to a bowl and allow to cool, then chop coarsely.
02 - In a large bowl, combine the cooled spinach, feta, ricotta, spring onions, dill, parsley, egg, nutmeg, pepper, and salt. Mix until well incorporated.
03 - In a small bowl, mix the flour and water to form a smooth paste. This mixture will seal the rolls.
04 - Place a spring roll wrapper on a clean surface with a corner facing you. Add approximately 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Brush the final corner with the flour paste to seal. Repeat with remaining wrappers and filling.
05 - In a deep skillet or pot, heat 1.5 to 2 inches of vegetable oil to 350 degrees Fahrenheit.
06 - Fry the spring rolls in batches for 2 to 3 minutes per side or until golden brown and crispy. Drain on paper towels.
07 - Serve hot, accompanied by a yogurt-dill dip or lemon wedges if desired.

# Additional Tips::

01 -
  • They fry up ridiculously crispy and stay that way longer than phyllo ever does.
  • You can assemble them in the morning and fry them right before guests arrive.
  • The ricotta makes the filling creamier and less crumbly than classic spanakopita.
  • Theyre easier to eat standing up at a party than triangular pastries.
02 -
  • If you skip squeezing the spinach dry, your filling will leak and the wrappers will get soggy before they even hit the oil.
  • Frying at too low a temperature makes them greasy, and too high burns the outside before the filling warms through.
  • Seal every roll tightly or theyll unravel mid fry and make a mess of your oil.
03 -
  • Keep a damp towel over your stack of wrappers while you work so they dont dry out and crack.
  • Fry a test roll first to check your oil temperature and filling seasoning before committing to the whole batch.
  • Use a candy thermometer if you have one, because guessing oil temperature is how you end up with pale soggy rolls or burnt ones.
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