Spanakopita Spring Rolls

The idea came to me during a frantic search for appetizers before my sister's surprise birthday party. I had leftover spring roll wrappers from the weekend and a fridge full of Greek ingredients from a failed dinner experiment the night before. Why not combine them, I thought, standing in my kitchen at midnight. Something about feta and crispy pastry just made sense in that sleep-deprived moment.

I first served these at that party, arranged haphazardly on a platter because I'd run out of time to make them look presentable. My cousin kept popping them into her mouth between sips of wine, finally asking what made them so addictive. The combination of warm, flaky pastry and cool feta hits some primal comfort button I didn't know existed until I watched three grown men hovering over the serving plate.

Ingredients

• 300 g fresh spinach: Fresh spinach wilts down dramatically, so don't worry if it looks like too much at first
• 150 g feta cheese: Get the good stuff here, preferably in brine, because cheaper feta can be grainy and dry
• 100 g ricotta cheese: This tempers the salty feta and creates that silky texture people always ask about
• 2 spring onions: These add a mild bite that cuts through all that rich cheese
• 2 tbsp fresh dill: Dill and feta are best friends, and dried dill just doesn't have the same bright punch
• 1 tbsp fresh parsley: Parsley adds freshness without overpowering the delicate spinach flavor
• 1 large egg: This binds everything together so your filling doesn't leak during frying
• 1/4 tsp ground nutmeg: Just enough to warm up the filling without announcing itself
• 12 spring roll wrappers: Keep them covered with a damp towel while you work, they dry out quickly
• 2 tbsp all-purpose flour mixed with 3 tbsp water: This paste is the unsung hero that keeps your rolls from unraveling

Instructions

Wilt the spinach:

Heat your large skillet over medium heat and toss in the fresh spinach, stirring until it collapses into a soft green heap, about 2 to 3 minutes.

Combine the filling:

Mix the cooled spinach, crumbled feta, ricotta, spring onions, fresh herbs, beaten egg, nutmeg, pepper, and salt until everything comes together in a cohesive mixture.

Make the sealing paste:

Whisk flour and water in a small bowl until smooth, this will be your edible glue.

Wrap the rolls:

Place a wrapper with one corner pointing toward you, add about 2 tablespoons of filling near the bottom edge, fold the bottom corner over the filling, tuck in the sides, and roll tightly.

Seal each roll:

Brush the final corner with flour paste before pressing it closed to prevent any filling from escaping during frying.

Heat the oil:

Pour vegetable oil into a deep skillet until it's 4 to 5 cm deep and bring it to 175°C.

Fry to golden perfection:

Cook the spring rolls in batches for 2 to 3 minutes per side until they're deeply golden and audibly crispy.

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These became my go-to contribution to every potluck dinner after that first party. Friends started requesting them specifically, sometimes texting me the day before asking if I was bringing the spinach feta things. There's something satisfying about transforming humble ingredients into something that makes people pause between bites and ask for the recipe.

Making Ahead For Parties

I've learned through trial and error that you can assemble these rolls hours before frying and store them covered in the refrigerator. Just let them sit at room temperature for about 15 minutes before they hit the hot oil, or the sudden temperature change can make the wrappers blister and bubble unevenly.

Frying Temperature Matters

Too cool and the rolls absorb oil, too hot and they burn before the filling heats through. I use a kitchen thermometer now after ruining an entire batch by guessing. The oil should bubble vigorously around each roll but never smoke.

Serving Suggestions

These work beautifully with a simple yogurt sauce stirred with minced garlic and more fresh dill, or just lemon wedges for squeezing over the top. The acid cuts through the richness and brightens everything up.

• Let guests squeeze their own lemon wedges so they can control the acidity
• A small bowl of tzatziki makes these feel even more Mediterranean
• Serve them immediately while they're still audibly crispy

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These spanakopita spring rolls taught me that fusion food doesn't have to be complicated, sometimes it's just about combining two things you already love in a new way.

Your Questions Answered

→ Can I use frozen spinach for the filling?

Yes, absolutely. If using frozen spinach, make sure to thaw it completely and squeeze out as much excess water as possible. This step is crucial to prevent a watery filling that could make your spring rolls soggy.

→ What are some alternative cooking methods besides frying?

For a lighter option, these can be baked. Preheat your oven to 200°C (400°F) and bake the spring rolls for 16-18 minutes, flipping them halfway through, until they are golden brown and delightfully crisp.

→ What sauces pair well with these rolls?

These savory bites are wonderfully versatile. Traditional accompaniments include a yogurt-dill dip or fresh lemon wedges. You could also serve them with tzatziki, a simple marinara sauce, or even a spicy harissa for an extra kick.

→ Can I prepare the filling in advance?

Yes, the spinach and feta filling can be prepared up to a day in advance and stored in an airtight container in the refrigerator. This makes assembly quicker on the day you plan to serve them.

→ How can I ensure my spring rolls are extra crispy?

For optimal crispiness when frying, ensure your oil is at the correct temperature (175°C/350°F). Don't overcrowd the pan, as this can lower the oil temperature and lead to less crispy results. If baking, ensure the oven is fully preheated and turn them for even browning.