Spanakopita Rolls Recipe

Spanakopita spring rolls

  • makes 8
  • Easy

Turn the classic Greek savoury pie into a fun, vegetarian canapé, lightly spiced with nutmeg and lifted with yogurt dip


Try these spanakopita spring rolls, then check out our classic spanakopitaGreek chicken skewers, classic Greek salad and more Greek recipes.



  • spinach 400g, chopped
  • olive oil 2 tbsp
  • spring onions 6, finely chopped
  • feta 300g, crumbled
  • eggs 1, plus 1 beaten to glaze
  • dill a small bunch, finely chopped
  • nutmeg a generous grating
  • lemon 1, zested
  • spring roll pastry wrappers 8, (we used Spring Home Tyj)
  • sesame seeds 2 tbsp


  • greek yogurt 200g
  • garlic ½ a clove, crushed
  • lemon 1, juiced


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Put the spinach in a colander and pour over a kettle of just-boiled water until wilted. Cool, then squeeze out as much water as possible.

  • Step 2

    Heat the olive oil in a frying pan and cook the spring onions for a few minutes until softened. Tip into a large bowl with lots of seasoning. Add the spinach, feta, egg, dill, nutmeg and lemon zest, and mix really well.

  • Step 3

    Lay a spring roll wrapper on a clean chopping board with one of the corners facing towards you. Put 4 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. Put onto a baking-paper-lined tray, then repeat with the remaining filling and wrappers.

  • Step 4

    Brush all over with beaten egg, sprinkle with sesame seeds and bake for 20-25 minutes or until crisp and golden.

  • Step 5

    Meanwhile, mix together the greek yogurt, garlic and lemon juice. Serve with the warm spring rolls for dipping.

Use wheat rather than rice wrappers for these spring rolls – find them in the frozen section of large supermarkets and in Asian supermarkets.

Discover more of our best spinach recipes here...

Stuffed Pasta Shells Recipe with Spinach and Ricotta

Nutritional Information

  • Kcals 218
  • Fat 14.4g
  • Saturates 7.6g
  • Carbs 10.8g
  • Sugars 2.6g
  • Fibre 1g
  • Protein 10.9g
  • Salt 1.4g