Spinach Feta Spring Rolls (Print View)

Crispy rolls filled with spinach, feta, and herbs—a Mediterranean appetizer with irresistible golden crunch.

# Components:

→ Filling

01 - 300 g fresh spinach, or 200 g frozen spinach thawed and squeezed dry
02 - 150 g feta cheese, crumbled
03 - 100 g 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 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon black pepper
10 - 1/4 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

# Directions:

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 and uniform.
03 - In a small bowl, mix the flour and water to form a smooth paste. This mixture will seal the spring 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.
05 - Repeat the rolling and sealing process with the remaining wrappers and filling.
06 - In a deep skillet or pot, heat 1.5 to 2 inches of vegetable oil to 347°F. 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 the spring rolls hot, accompanied by yogurt-dill dip, lemon wedges, tzatziki, marinara, or spicy harissa sauce as desired.

# Expert Advice:

01 -
  • They crisp up so beautifully in the pan that even your pickiest eater will reach for seconds without hesitation.
  • You can make the entire filling ahead and refrigerate it, turning this into a stress-free appetizer that impresses without the last-minute panic.
  • The balance of feta, ricotta, and fresh herbs creates something that tastes restaurant-quality but comes straight from your own kitchen.
02 -
  • The oil temperature matters more than you might think—too cool and they'll absorb oil and feel greasy; too hot and the outside burns before the filling heats through, so invest in a thermometer if you don't already have one.
  • Don't be tempted to skip the spinning or squeezing of frozen spinach; I learned this the hard way when a batch came out soggy, and it completely changed my approach to this step.
03 -
  • Assemble your rolls a few hours ahead and refrigerate them on a parchment-lined tray; the cold filling actually holds together more securely when it hits the hot oil, and you'll have less mess to manage at cooking time.
  • If you accidentally tear a wrapper while rolling, just use the flour paste to stick a small patch of wrapper over the hole, and no one will ever know about your kitchen mishap.
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