Can I use frozen spinach instead of fresh?

You can, but make sure to thaw it completely and squeeze out every bit of moisture. Fresh spinach gives better texture and flavor, but frozen works in a pinch.

What if my spring roll wrappers tear?

Don't panic! Patch small tears with a bit of beaten egg, or simply start over with a new wrapper. It happens to everyone, even experienced cooks.

Can these be made gluten-free?

Look for rice paper spring roll wrappers instead of wheat-based ones. The technique is exactly the same.

Crispy Spinach and Feta Spring Rolls

Name: Crispy Spinach and Feta Spring Rolls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Greek
Ingredients: 400 grams of spinach, chopped; 2 tbsp of olive oil; 1 leek white parts only cleaned and thinly sliced (alternatively 6 spring onions); 300 grams of crumbled feta; 1 eggs, plus 1 beaten to for egg wash; 1 small bunch of dill, finely chopped; ¼ tsp of freshly grated nutmeg; Zest of one small lemon; Pinch of salt; ¼ tsp of pepper; 8-10 spring roll wrappers 8-10; Sesame seeds for sprinkling over rolls; Add 1 clove of garlic minced

Description

These Crispy Spanakopita Spring Rolls combine the flavors of traditional Greek spanakopita with a fun, crunchy twist—perfectly golden, filled with spinach, feta, and herbs for a savory snack or appetizer.

Ingredients

Scale

400 grams of spinach, chopped
2 tbsp of olive oil
1 leek white parts only cleaned and thinly sliced (alternatively 6 spring onions)
300 grams of crumbled feta
1 eggs, plus 1 beaten to for egg wash
1 small bunch of dill, finely chopped
¼ tsp of freshly grated nutmeg
Zest of one small lemon
Pinch of salt
¼ tsp of pepper
8-10 spring roll wrappers 8-10
Sesame seeds for sprinkling over rolls
Add 1 clove of garlic minced

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Instructions

Heat the oven to 400°F and line a sheet pan with parchment paper and set aside. Heat the olive oil in a frying pan at Medium heat and cook the leeks, garlic and spinach for 8-10 minutes until spinach is cooked down and most of the moisture from it has cooked off. Remove from heat and place in a medium size bowl and allow to cool slightly. Add the feta, egg, dill, nutmeg and lemon zest, salt and pepper and mix really well.
Lay a spring roll wrapper on a clean surface with one of the corners facing towards you. Put 2-3 tbsp of filling in a short, thick line parallel to you on the wrapper, 3cm from the bottom edge. Fold up the bottom corner, then fold both sides in and roll the wrapper until it is fully enclosed, using a little beaten egg to seal. Place on prepared baking sheet, then repeat with the remaining filling and wrappers.
Brush all over with egg wash and sprinkle with sesame seeds and bake for 20-25 minutes or until crisp and golden. Once done allow to cool a few minutes and then serve with tzatziki.
Adapted from Olive Magazine

Notes

Serve warm with tzatziki or a lemon-dill yogurt dip for a fresh contrast to the crispy, cheesy filling.

Nutrition

Serving Size: 1 roll
Calories: 180
Sugar: 1g
Sodium: 270mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 8g
Cholesterol: 40mg