Crispy Spinach and Feta Spring Rolls

There’s a certain kind of magic in recipes that carry stories across generations, don’t you think? Earlier this year, my neighbor Maria passed me a plate of golden, crispy spinach and feta spring rolls over the fence and from that first bite, I knew they’d found a permanent place in my kitchen. She’d learned the recipe from her Greek mother-in-law, who had cleverly transformed classic spanakopita into an easy, weeknight-friendly version for busy families.

But what really stayed with me wasn’t just the flavor though that irresistible crunch followed by creamy feta and tender spinach is unforgettable it was the joy in Maria’s face as she described her kids helping her roll them every Sunday, tiny hands mastering the gentle folds and seals that make each one special.

Now, these spring rolls have become my go-to for everything from cozy family meals to laid-back potlucks. They may not be elaborate, but they’re made with heart and that, to me, is the true essence of good cooking.

Why You’ll Love These Crispy Spinach and Feta Spring Rolls

These little golden parcels are everything I believe good food should be – simple enough for a Tuesday night, special enough for company, and flexible enough to make your own. The combination of fresh spinach, creamy feta cheese, and aromatic herbs wrapped in a perfectly crispy shell creates something that feels both comforting and elegant.

Most importantly, they’re incredibly forgiving. If you’ve never worked with spring roll wrappers before, don’t worry I promise you can make this. The filling is nearly impossible to mess up, and even if your first few rolls look a bit wonky, they’ll still taste absolutely wonderful.

What I love most is how they bring people together. There’s something about the gentle rhythm of filling and rolling that invites conversation and creates memories. Cook with feeling, not just timing, and you’ll understand exactly what I mean.

What You’ll Need To Make Spinach Feta Spring Rolls

Let me walk you through each ingredient, because understanding what you’re working with makes all the difference in the kitchen:

• Fresh spinach (400 grams, chopped) – I always reach for fresh over frozen when I can. It has better texture and flavor, plus you control exactly how much moisture stays in your filling.
• Olive oil (2 tablespoons) – Good quality makes a difference here. It’s not just cooking fat; it’s flavor.
• Leek or spring onions (1 leek, white parts only, or 6 spring onions) – Leeks give a sweeter, more delicate flavor, but spring onions work beautifully too.
• Feta cheese (300 grams, crumbled) – Look for feta that’s not too salty. Greek or Bulgarian varieties tend to be creamier.
• Fresh eggs (1 for filling, plus 1 beaten for wash) – Room temperature eggs mix more easily into the filling.
• Fresh dill (1 small bunch, finely chopped) – This is where the magic happens. Fresh dill transforms this from good to unforgettable.
• Fresh nutmeg (1/2 teaspoon, grated) – Pre-ground works, but freshly grated nutmeg has an almost floral quality that’s worth the extra effort.
• Lemon zest (from 1 small lemon) – Just the zest, not the juice. We want brightness without extra moisture.
• Spring roll wrappers (8-10 pieces) – Found in the freezer section of most grocery stores. Thaw them completely before using.
• Sesame seeds and garlic – These final touches add texture and depth that make each bite special.

Let’s Make It Together

Here’s how we’ll bring these beautiful spinach and feta spring rolls to life, step by gentle step:

1. Prepare your foundation. Heat your oven to 400°F and line a sheet pan with parchment paper. In a medium frying pan, warm the olive oil over medium heat. Add your leeks and minced garlic, cooking until fragrant, about 2-3 minutes. Add the chopped spinach and cook for 8-10 minutes until it’s completely wilted and most moisture has evaporated. Don’t rush this step – excess moisture is the enemy of crispy spring rolls.
2. Create your filling. Transfer the cooled spinach mixture to a medium bowl. Fold in the crumbled feta, one egg, fresh dill, nutmeg, lemon zest, salt, and pepper. Mix gently but thoroughly – you want everything evenly distributed without mashing the feta too much.
3. Roll with confidence. Place one spring roll wrapper on a clean surface, positioned like a diamond with one corner pointing toward you. Spoon 2-3 tablespoons of filling in a short line across the wrapper, about 3cm from the bottom edge. Fold the bottom corner over the filling, then fold in both sides and roll tightly. Seal the edge with a little beaten egg.
4. Finish beautifully. Brush each roll with egg wash and sprinkle with sesame seeds. Bake for 20-25 minutes until golden and crispy. Let them cool for just a few minutes – they’ll be molten hot inside – then serve with your favorite tzatziki.

Serving Suggestions

These crispy spinach feta spring rolls are wonderfully versatile. I love serving them as an appetizer with tzatziki sauce and a simple Greek salad for a light Mediterranean dinner. They’re also perfect for lunch boxes – they taste just as good at room temperature.

For entertaining, arrange them on a platter with small bowls of different dipping sauces: tzatziki, hummus, or even a simple yogurt mixed with fresh herbs. The golden color and sesame seed topping make them look absolutely stunning on any table.

Make It Your Own

This spinach feta spring rolls recipe is beautifully adaptable to whatever you have on hand or your family’s preferences:

• Add protein – Crumbled cooked chicken or lamb makes these more substantial
• Change the cheese – Ricotta or goat cheese work wonderfully if feta isn’t your favorite
• Herb variations – Fresh mint or parsley can replace or complement the dill
• Make them vegan – Use vegan feta and replace the egg with a flax egg for binding

Kitchen Tips & Tricks

Storage & Make-Ahead Tips

These spinach feta spring rolls can be assembled up to a day ahead and stored covered in the refrigerator. Just brush with egg wash and add sesame seeds right before baking. They also freeze beautifully freeze them on the baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 5-10 extra minutes to the cooking time.

Leftover baked rolls keep in the refrigerator for up to three days. Reheat them in a 350°F oven for 5-7 minutes to restore their crispiness.

Frequently Asked Questions

Final Thoughts

These crispy spinach and feta spring rolls represent everything I love about home cooking they’re approachable, delicious, and create opportunities for connection. Whether you’re making them for a quiet family dinner or a gathering with friends, they carry that special quality that turns a simple meal into a memory.

I hope they bring as much joy to your kitchen as they have to mine. Don’t be afraid to make them your own, and remember – it’s not about perfection, it’s about the love you put into each roll.

Thanks for being in my kitchen today. Happy cooking!

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