Spinach and Feta Spring Rolls
These crispy, savoury spinach, and feta spring rolls are to die for. Flaky spring roll sheets filled with delicious and tangy spinach and cheese filling. Oh my, you're in for a treat. It's spanakopita in spring roll form. And they're super simple to make. Serve with homemade hot honey drizzle and enjoy!
Serving Size 12
Ingredients
- ½ yellow onion chopped
- 560 grams spinach
- 3 green onions chopped
- 2 garlic cloves minced
- 1 teaspoon dill fresh or dried
- ½ teaspoon salt
- 1 teaspoon pepper
- ¼ teaspoon lemon juice optional
- 130 grams feta
- 8 spring roll sheets
- oil for brushing optional
For the hot honey
- ¼ cup honey
- 2 tablespoons sambal oelek
Instructions
For the hot honey.
- In a small bowl, mix together the honey and sambal oelek. Set aside.
For the spring rolls.
- Heat a pan on medium heat with a bit of neutral oil.
- Add the onions and cook for 5-7 minutes, stirring occasionally. They should be evenly browned.
- Add a few tablespoons of water, stir, and let cook undisturbed for 3-4 minutes or until the water has evaporated. Add another few tablespoons and stir, gently scraping the darkened bits from the bottom of the pan. Let them cook undisturbed for another 3-4 minutes.
- Now add 1 tablespoon of water and stir, gently scraping the bottom of the pan. The onions should be soft and caramel coloured.
- Now add the spinach, green onion and dill. Don't worry if your pan is almost overflowing with spinach, it will shrink while being cooked. Stir the mixture togethe and cook for a few minutes, or until the spinach is dark green and significantly smaller.
- Clear a spot in the middle of the pan and add the garlic. Let cook for just 15-30 seconds or until fragrant, then stir. Then remove the pan from the heat, add a squeeze of lemon, the salt and pepper and stir.
- Let the mixture cool for about 10 minutes, then add in the crumbled feta and stir, Set aside.
- Heat the oven to 400° F or 200° C and line a baking sheet with parchment paper. Set aside.
- Unwrap your thawed spring roll sheets and cover with a damp cloth. Remove one sheet and place in front of you, so you see a diamond rather than a square. Place a portion of the spinach and feta filling onto the lower half of the sheet.
- Fold the bottom corner over the filling. Fold the two side corners into the center. Then tightly roll towards the top corner, leaving an inch of wrapper. Wet the exposed wrapper with some water and then roll the rest of the way, closing the spring roll.
- Repeat the process and transfer each spring roll to the baking sheet. Brush with oil before baking for 20-25 minutes, or until crispy and golden brown. Serve with hot honey and enjoy!
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