Another spin on the Greek flavor classics. These are adorable and perfect for your next get together, game night or the upcoming holidays.
The spring rolls are super easy to work with and these were so much fun to make. Make sure you rough chop your baby spinach. Saute the scallions and spinach quickly and make sure you pat it dry if it visually looks too oily.
The rest of the process is easy. Make sure you spray the rolls before your air fry them to get that golden color. Watch them in the air fryer, they can burn at the end since the spring roll paper is thin. FYI: You can probably sub the breadcrumbs with almond flour to make these gluten free.
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Spanakopita Spring Rolls
- Heat your oil in a large skillet on medium. Add in the scallions and saute for 1-2 minutes. Add in the baby spinach (may have to work in two batches) and saute until just wilted. Season with salt and pepper to taste. Remove immediately from pan and allow to drain.
- In a large bowl, combine the spinach mixture, dill, feta and mozzarella until incorporated.
- Set up your work station, with the beaten egg in one bowl; the parmesan cheese and breadcrumbs mixed in a separate shallow bowl and a large plate with water to soften your spring roll sheets.
- Start off by submerging a spring roll wrapper completely in the water bowl for 10-15 seconds. Remove, pat dry and add 3 tbs spinach feta mixture on one side and just roll over, tucking in the sides as you roll. Dip the rolls first in the egg (allowing excess to drip off) and then dredge in the parm-breadcrumb mixture. Preheat your air fryer to 375° F. Working in two batches, spray your rolls with olive oil and air fry for 7 minutes or until golden in color. Remove and sprinkle with chili pepper flakes.