The Spinach and the Feta Spring Rolls | These crispy delicious, savory spinach and feta rolls are a must—crisp spring roll sheets stuffed with delicious, tangy-filled cheese and spinach. Oh my goodness, you’re in for delight. This is spanakopita in the form of a spring roll.
The feta and spinach spring rolls will be a hit at your next gathering. Make them enjoy themselves as they’re incredibly crispy, delicious, and tasty goodness.
SPANAKOPITA MEETS SPRING ROLL
My two most loved savory pastries are spanakopita and spring rolls made of vegetables. Therefore, I combined the two to create a delicious vegetarian dish.
With the Greek spinach, spanakopita filled with feta, and spring roll sheets that are crispy, They are delicious. They’re spanakopita spring rolls. Do you think that sounds delicious?
Springs rolls are typically seen in Chinese food and other Asian food styles. Wrappers, fillings, and cooking techniques vary widely based on the unique culture of each area. This recipe uppers made of spring rolls at my local supermarket and fulfills with a delicious and easy spinach and feta blend.
Pan-fry onions, garlic, spinach, and green onions. Let it cool, and add feta crumbles. Place some of the fillings into the wrapper of a spring roll and then roll it up. Set it on a baking tray and bake for about 15 minutes. Serve them with a sweet honey drizzle. They have a great time.
I decided to bake these cheese and spinach spring rolls rather than deep frying them since it’s easier and removes the necessity of all that oil.
HOT HONEY DRIZZLE
Hot honey drizzle. Okay. I will admit that when these hot honey cakes were baked, I was not a fan of cooking honey in hot water. (Even even though I’d never had the pleasure of trying it.)
However, I was wondering which sauce would work to go with these. I was thinking about the traditional sweet chili sauce but was worried that the flavors wouldn’t blend with the feta and spinach. I was thinking, what’s with the feta? Honey.. which is why I suggested honey and Sambal Oelek.
Then I whipped up an ice-cold honey bowl. And I was amazed. The sweet and floral notes of honey and the spicy garlic flavor of the sambal Oelek perfectly complemented the tanginess of the feta and that earthy taste of spinach. It’s a must to try! There are just two ingredients, and the dish is complete.
Attractive fact Honey is the one food item that doesn’t expires! It is eternal because of honeybees.
INGREDIENTS
Learn more about the ingredients used included in the recipe. These exact quantities are given below.
Wrappers for spring rolls I’ve purchased spring roll wrappers at the local supermarket and in my nearby Asian supermarket. You will likely locate them in the frozen section of any retailer.
The spinach-feta mixture is yellow onion, fresh spinach, green onions, garlic, lemon, feta, and spinach. These ingredients can be found in Greek spanakopita and combine to give the most delicious flavor that is tangy and full of flavor.
Make a mixture of honey and sambaloelek into a large bowl and serve. It’s as easy as that!
The honey I used had been in the cabinet for a while and had crystallized. I scooped it into a bowl and microwaved it until it became liquid again.
To create the spinach and feta spring roll:
Cook a non-stick frying pan on medium-high heat and add some oil.
Once the pan is heated When the pan is ready, add the onion. Cook for approximately 3-4 minutes, stirring frequently with a wooden spoon, so the onions are evenly brown. After that, let the onions cook for an additional 3-4 minutes, unaffected.
Add a couple of teaspoons of water to the onions while gently moving the skillet to remove the darker pieces.
Cook for an additional 3-4 minutes unaffected to ensure the moisture has completely evaporated. Add a couple of teaspoons of liquid to the skillet, and stir the onions. The onions will get darker as the brown pieces are removed from the pan’s bottom.
Cook them for another 3-4 minutes. Do not add any additional water because the onions will be cooked. They should be tender and have a consistent, caramel-brown color.
Add the chopped spinach and green onion to the pan.
The spinach takes up plenty of space when it’s cooking in the pan, so if it is bursting with spinach, wait for a minute, then add the remainder of the spinach as soon as there’s plenty of room.
Let the spinach simmer for a few minutes, stirring it frequently. It cooks very quickly, so it shouldn’t take too long.
When the spinach has turned deep green and shrunk considerably, you can clear a tiny area in the middle of the pan. Then add the garlic. In a pan, cook the garlic until it is fragrant, about 15-30 seconds.
Mix it with the remaining ingredients, then remove the pan from the flame. Add a lemon squeeze along with some salt and a pinch of pepper.
Let the spinach mix cool for 10 to 15 minutes, then add the crumbled feta. Incorporate the feta and then set the filling to the side.
The spring roll wrapper is folded wrappers:
Before filling the spring roll wrappers, I split the mix into four portions, then divided each into three pieces. After that, I have 12 evenly parts ready for use.
Wrap a spring roll in your face, then rotate it slightly to make the shape of a diamond instead square.
Spread a portion of the feta and spinach mixture on the bottom section of the spring sheet. Place the bottom corner of the sheet over the mix. Then, fold both sides together.
You can now roll it all until you reach the final corner on the top. Make sure to wet the top corner with water before sealing.
Set each one of the spring rolls on a baking sheet. Use a pastry brush to lightly coat each spring roll with an oil of neutral color. The oil will help crisp them when baked.
Place the pan into your preheated oven oven and bake for about 20-25 mins or so until it is golden.
Serve hot honey with it to serve as an appetizer or as a snack.
