Save My first spanakopita experience wasn't in a Greek taverna but in my neighbor's cramped kitchen on a Tuesday evening, where she showed me how to fold these impossibly delicate spring rolls while her family gathered around the stove like it was the most anticipated moment of their week. What struck me wasn't just the taste—though that herbaceous, salty-creamy filling absolutely won me over—but how something so elegant could come together in under an hour. She whispered the secret while oil crackled in the pan: never skip squeezing the spinach dry, and always seal with intention. I've been making them ever since, each batch a small ritual that somehow makes a weeknight dinner feel special.
I served these at a casual dinner party last spring, and what I remember most vividly was watching everyone pause mid-conversation when they bit through that crackling exterior into the warm, herb-fragrant filling. One guest actually asked for the recipe before finishing her first roll, which hardly ever happens. That moment cemented for me that spanakopita spring rolls aren't just food—they're a conversation starter and a small act of generosity wrapped in crispy pastry.
Ingredients
- Fresh spinach (300 g) or frozen (200 g): This is where the soul of the dish lives; use fresh if you can find it at peak season, and if you go frozen, squeeze it mercilessly in a clean kitchen towel until it feels almost uncomfortably dry—any moisture will steam the rolls instead of crisping them.
- Feta cheese (150 g), crumbled: The tanginess cuts through the richness beautifully, and crumbling it yourself rather than using pre-crumbled gives you better texture control in the filling.
- Ricotta cheese (100 g): This acts as a gentle binder and softens the saltiness of the feta, creating a filling that's creamy without being heavy.
- Spring onions (2), finely chopped: They add a subtle sharpness that keeps the filling from tasting one-dimensional, so don't skip them or substitute with regular onions unless you sauté them first.
- Fresh dill (2 tbsp) and parsley (1 tbsp), chopped: These herbs are non-negotiable; dried versions lose their personality, and the freshness they bring is worth seeking out.
- Large egg (1), lightly beaten: This is your filling's invisible glue, helping everything hold together during the frying process.
- Ground nutmeg (1/4 tsp), black pepper (1/4 tsp), salt (1/4 tsp): The nutmeg is the surprise note that makes people wonder what makes this filling so memorable—use it generously enough to taste but subtly enough that no one can quite name it.
- Spring roll wrappers (12): Check that you're buying thin ones meant for frying, not the thick ones for baking; the difference in the final crispness is dramatic.
- All-purpose flour (2 tbsp) mixed with water (3 tbsp): This simple paste seals each roll shut so the filling stays inside where it belongs during frying.
- Vegetable oil, for frying: Use an oil with a high smoke point like canola or peanut oil, and don't skimp on the amount—you need 4–5 cm of depth so the rolls can float freely.
Instructions
- Prepare the spinach:
- Heat your skillet over medium heat and add the fresh spinach, watching it collapse from a vibrant mound into a glossy heap in just a few minutes. If using frozen, thaw it completely and then squeeze it in handfuls over the sink until your hands ache slightly and no more moisture drips out—this step is absolutely worth the effort.
- Build the filling:
- Combine the cooled spinach with the feta, ricotta, spring onions, dill, parsley, egg, and spices in a large bowl, folding everything together until the mixture looks evenly distributed with visible flecks of green herb throughout. Taste a tiny spoonful (it's safe since it contains cooked spinach and raw egg) and adjust seasonings to your preference.
- Make the sealing paste:
- Whisk the flour and water together in a small bowl until you have a smooth, slightly thick paste that clings to a spoon without being gluey. This is your insurance policy against rolls opening up during frying.
- Roll with intention:
- Lay a spring roll wrapper on your work surface with one corner pointing toward you, then spoon about 2 tablespoons of filling into the lower third—resist the urge to overfill, as it makes sealing nearly impossible. Fold the bottom corner up and over the filling snugly, then fold in the left and right corners as if you're wrapping a tiny present, and finally roll upward while brushing the top corner with your flour paste before tucking it down firmly.
- Heat the oil:
- Pour your vegetable oil into a deep skillet or pot and use a cooking thermometer to bring it to exactly 175°C (350°F)—this temperature is the sweet spot where rolls cook through without absorbing excessive oil or burning on the outside. If you don't have a thermometer, drop a tiny piece of wrapper into the oil; it should sizzle immediately and turn golden in about 10 seconds.
- Fry until golden:
- Working in batches so you don't crowd the pan, gently place the rolls into the hot oil seam-side down and let them fry undisturbed for about 2 minutes until the bottom is deep golden. Flip them carefully with a slotted spoon and fry the other side for another minute or two until the entire surface has that irresistible crackle, then transfer them to paper towels to drain while they're still warm.
- Serve with purpose:
- Arrange them on a plate while still warm, maybe with a small bowl of yogurt-dill dip or lemon wedges alongside, and watch them disappear faster than you'd expect.
Save There's something about pulling a batch of these from the oil and watching the steam rise off the paper towels that feels almost ceremonial, like you've just completed something worthwhile. My partner has started requesting them instead of takeout, which is the highest compliment a home cook can receive.
The Baking Alternative for Lighter Days
If you're looking to cut back on oil without sacrificing flavor, you can absolutely bake these instead of frying, though they won't achieve quite the same crispy-shatter texture. Brush the assembled rolls lightly with oil on all sides, arrange them on a parchment-lined baking sheet, and slide them into a 200°C (400°F) oven for 16–18 minutes, turning them halfway through so they brown evenly. They'll emerge golden and still delicious, just slightly less dramatic than their fried cousins, making them perfect for those nights when you want the taste without the splatter.
Flavor Variations Worth Exploring
Once you've nailed the classic version, the filling becomes a canvas for experimentation, and I've found that small swaps can completely shift the personality of the dish. Fresh mint brings a brighter, almost summery quality, while oregano adds an earthiness that feels more traditionally Greek; I've even added a small handful of finely crumbled pine nuts for extra textural interest. The ricotta-to-feta ratio can be adjusted depending on whether you want something creamier or more assertively tangy, and a pinch of fresh lemon zest adds a zing that some people swear is the missing ingredient they never knew they needed.
Dipping Sauces That Complete the Picture
These rolls are wonderful on their own, but the right sauce can elevate them into something truly memorable, turning a simple appetizer into a moment worth pausing for. Greek yogurt mixed with fresh dill and a squeeze of lemon creates a cool, tangy contrast that feels like you're eating at an upscale taverna, while a simple marinara brings a subtle Italian influence if you're blending cuisines. My current favorite is a harissa-tinged yogurt that adds a warm spice and a tiny bit of heat without overwhelming the delicate herbs in the filling, but even just a wedge of lemon squeezed over the top is genuinely enough.
- Make the yogurt-dill dip ahead by stirring together Greek yogurt, fresh dill, minced garlic, salt, and a squeeze of lemon juice, then refrigerate until you're ready to serve.
- If using marinara, warm it gently just before serving rather than heating it aggressively, which can break down the freshness of the tomatoes.
- For a quick harissa situation, whisk a small spoonful of harissa paste into yogurt with a tiny bit of honey and salt until you've got a sauce that's spicy but not punishing.
Save These spanakopita spring rolls have become my go-to recipe when I want to feel like I'm doing something impressive without the stress, and somehow that combination of effort and ease is exactly what people remember. Make them once and you'll understand why they've stuck around in kitchens for generations.
Cooking Questions
- → 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 200 g frozen spinach, fully thawed and squeezed dry to remove excess moisture before mixing with other ingredients.
- → What can I serve with these spring rolls?
Tzatziki, yogurt-dill dip, marinara sauce, or spicy harissa all pair beautifully. Lemon wedges also add a fresh citrus touch.
- → Can I prepare these ahead of time?
Yes, assemble the rolls and refrigerate for up to 4 hours before frying, or freeze uncooked for up to 1 month and fry from frozen, adding 1–2 minutes cooking time.
- → What herbs can I substitute?
Fresh mint or oregano work wonderfully in place of dill or parsley, offering a slightly different but equally delicious flavor profile.
- → How do I know when the oil is ready for frying?
Heat oil to 175°C (350°F). Test by dropping a small piece of wrapper—it should sizzle immediately and turn golden within seconds.