Spinach and Feta Spring Rolls | These spinach and feta spring rolls are made with fresh spinach and creamy feta wrapped in crispy spring roll wrappers. It’s spanakopita in spring roll form. These are the perfect finger food served with hot honey.
Spanakopita Meets Spring Roll
My two favourite appetizers are definitely spanakopita and vegetable spring rolls, so I combined the two into one delicious, savoury appetizer.
These spanakopita spring rolls are easy to make. Just pan fry the onion and spinach, then let it cool and add crumbled feta. Place some of the filling into the centre of a spring roll wrapper, fold the sides in, and roll it up.
I chose to bake the spring rolls instead of deep frying them because it’s easier and eliminates the need for all that oil.
Serve the spinach and feta spring rolls with hot honey. A sweet, spicy sauce pairs nicely with the tangy feta.
How to Make Hot Honey
I’m going to be honest, up until these bad boys were in the oven, I wasn’t into the idea of hot honey.
But I was thinking, what sauce would be good with these? I thought, what goes with feta? Honey.. so maybe honey and sambal oelek.
So I whipped up a bowl of hot honey. And man, I was blown away. The sweetness of the honey and the spicy garlic flavour of the sambal oelek just perfectly complemented the tanginess of the feta and the earthiness of the spinach.
You have to try it! It’s only two ingredients, and it completes this appetizer.
Where to Buy Spring Roll Wrappers
Spring roll wrappers are widely available in most areas. I bought my spring roll wrappers in the frozen section at my local grocery store. I’ve also purchased them from the Asian supermarket.
Ingredients
More about the ingredients in this recipe. The exact measurements are below.
Instructions
Heat a non-stick frying pan on medium heat with a bit of oil.
Once the pan is hot, add the onion. Let it cook for about 3-4 minutes stirring occasionally with a wooden spoon, to get the onions evenly browned. Then let them cook for another 3-4 minutes undisturbed.
Add a few teaspoons of water and stir the onions, gently scraping the bottom of the pan to get the darkened bits.
Let them cook for another 3-4 minutes undisturbed until the water has evaporated. Add a few tablespoons of water to the pan and stir the onions. You’ll see the onions become darker as the browned bits of onion are scraped off the bottom of the pan.
Let them cook for another 3-4 minutes. This time, don’t add any more water, as the onions should now be cooked. They should be soft and have a nice even caramel-brown colour.
Now add the spinach and chopped green onion to the pan.
Spinach takes up a lot of room before it’s cooked down, so if your pan is overflowing with spinach, just wait a minute or so and add the rest of the spinach when there is room.
Let the spinach cook for a few minutes, stirring occasionally. Spinach cooks really fast so this shouldn’t take long.
Once the spinach is dark green and has shrunken significantly, clear a small space in the middle of the pan and add the garlic. Cook the garlic until fragrant, for 15-30 seconds.
Then stir it into the rest of the mixture and remove the pan from the heat. Add a squeeze of lemon, some salt, and some pepper.
Let the spinach mixture cool for 10-15 minutes and then add in the crumbled feta. Stir the feta in and set the fill to the side.
Cook the onions until soft and browned. Add the spinach, garlic, dill, and green onion. Cook until the spinach is dark green and significantly shrunken.
Once the mixture cools, add crumbled feta, a squeeze of lemon juice, salt, and pepper.
I divide the spinach and feta mixture into 12 portions before preparing the spring rolls.
Place the filling into the centre of a spring roll wrapper.
Fold the bottom over the filling, then fold the sides in.
Tightly roll towards the top, and wet the remaining edge to seal the spring roll.
Place the spring rolls onto a baking sheet and brush with oil. Bake for 20-25 minutes, until golden brown and crispy.
Serve with hot honey as an appetizer or side.
Substitutions
Storage
Store these spring rolls covered in the fridge for up to 3 days. To reheat, bake at 400°F or 200°C for 10 minutes, flipping halfway.
What to serve with spanakopita spring rolls
Don’t skip on sauce. The hot honey goes so well with the spinach and feta, and it’s only two ingredients.
Lean into the Greek flavours and serve with tzatziki.
Serve these spring rolls with other appetizers like my Spicy Noodle Spring Rolls.
FAQ’s
Fold the bottom corner over the filling, tucking the end in. Then tightly fold the two corners in. Then tightly roll towards the top corner, simultaneously tucking the excess wrapper in. This will result in a tightly wrapped spring roll.
Spring roll wrappers are widely available, you can likely find them in the frozen section of your local grocery store or from an Asian supermarket.
Spinach and Feta Spring Rolls
Equipment
- 1 frying pan
- 1 baking tray
Ingredients
- ½ yellow onion diced
- 550 grams fresh spinach chopped
- 3 green onions sliced
- 2 garlic cloves minced
- 1 teaspoon dill dried
- ½ teaspoon salt
- 1 teaspoon pepper
- ¼ teaspoon lemon juice
- 130 grams feta
- 12 spring roll sheets thawed
- oil for brushing
Hot Honey
- ¼ cup honey
- 2 tablespoons sambal oelek
Instructions
- Thaw the spring roll wrappers on the counter for an hour.
- In a small bowl, mix together the honey and sambal oelek. Set aside.
- Heat a pan on medium heat with a bit of neutral oil. Add the onions and cook for 5-7 minutes, stirring occasionally, until evenly browned.
- Add a splash of water to deglaze the pan, and stir, scraping up the browned bits from the bottom of the pan. Cook for another 5-10 minutes. Add another splash of water and gently scrape the browned bits from the bottom of the pan. The onions should be soft and browned.
- Add the spinach, green onion, and dried dill. Don't worry if your pan is almost overflowing with spinach. It will shrink while cooking. Stir the mixture together and cook for a few minutes, until the spinach is dark green and significantly shrunken.
- Clear a spot in the middle of the pan and add the garlic. Cook for just 15-30 seconds or until fragrant, then stir. Remove the pan from the heat, add a squeeze of lemon, the salt and pepper, and stir to combine.
- Let the mixture cool for about 10 minutes, then add in the crumbled feta and stir to combine. Set aside.
- Heat the oven to 400°F/200°C and line a baking sheet with parchment paper.
- Unwrap the thawed spring roll sheets and cover with a damp cloth to keep them from drying. Place one wrapper in front of you, so it looks like a diamond. Place a portion of the filling (about 1 1/2 tablespoons) onto the centre of the wrapper.
- Fold the bottom corner over the filling, then fold the two sides into the center. Then tightly roll towards the top corner, leaving an inch of wrapper. Wet the remaining edge with water, then roll the rest of the way.
- Repeat the process and transfer each spring roll to the baking sheet. Brush with a neutral oil before baking for 20-25 minutes, or until crispy and golden brown. Serve with hot honey.
Notes
Nutrition Info
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
Disclosure: This blog post may contain affiliate links, which means I get a commission if you purchase through my link, at no extra cost to you.
SHARE THIS RECIPE
Rating, commenting, and sharing my recipes really helps. Thanks for taking the time! Mention @theveggieyaya on Instagram.
Save this image to your vegetarian appetizer board on Pinterest.
Erika Piper
Hey there, I’m Erika. I’ve been meat-free for over a decade.
I’m here to provide delicious and affordable plant-based recipes for anyone interested.
Whether you’re a seasoned plant-based eater or just curious about trying it out, I’m here to support you with my easy and accessible recipes.
Love this recipe, such a clever twist on Greek Spanakopita!