Greek Spring Rolls


  • 1 lb feta cheese, crumbled
  • 1 lb fresh spinach, stems removed
  • handful¬†of fresh dill
  • 2 cloves garlic, minced
  • kosher salt and black pepper to taste
  • 8-10 spring roll wrappers
  • 2 tbs olive oil
  • canola oil for deep frying
  • In a saute pan add the garlic and using medium heat saute for 1-2 minutes.
  • Add the spinach and saute just until it wilts. Season with salt and pepper
  • Remove from pan and place on paper towels to drain.
  • To assemble spring rolls place equal amounts of the spinach mixture and feta and a sprig or two of dill in each spring roll.
  • Brush the edges of each spring roll with water the roll each tightly, making sure the edges are tucked in and sealed tightly.
  • In a large saucepan or deep fryer, fill 1/3 full with canola oil and heat to 350 degrees.
  • Deep fry the spring rolls in batches until golden and crispy. About 3-5 minutes.

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