Ingredients
Scale
For the Filling:
- 1 teaspoon olive oil
- 4 green onions, dark and light green and white parts, finely chopped
- 400 grams fresh baby spinach (about 14 oz or just over 13 cups)
- ¼ teaspoon salt (or less, as the feta adds salt)
- 2 teaspoons dried dill (or 2 tablespoons fresh)
- 4 oz crumbled feta cheese, traditional Greek sheep’s milk feta recommended
- ½ cup shredded part-skim mozzarella
- 1 egg
For Assembly:
- 2 eggs
- ⅓ cup milk
- 1 tablespoon olive oil or melted butter
- 12–16 rice paper spring roll wrappers, 22 cm size
- Olive oil spray
Instructions
- Heat the olive oil in a large skillet over medium heat, then add the chopped green onions and cook for 2-3 minutes until softened.
- Add the baby spinach to the skillet in batches, stirring as each addition wilts down, until all the spinach is cooked and reduced in volume.
- Season the spinach mixture with salt and dried dill, then remove from heat and let it cool for 10 minutes.
- Transfer the cooled spinach to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible, this step prevents soggy pockets.
- Combine the drained spinach, crumbled feta, shredded mozzarella, and 1 egg in a bowl, mixing until everything is evenly distributed.
- Preheat your oven to 375°F and line a baking sheet with parchment paper, then spray it lightly with olive oil.
- Whisk together 2 eggs, milk, and olive oil in a shallow bowl to create your dipping mixture for the rice paper.
- Dip one rice paper wrapper into the egg mixture for 3-5 seconds until it becomes pliable but not completely soft, it’ll continue softening as you work.
- Place the softened wrapper on a clean work surface, add 2-3 tablespoons of filling to the center, then fold the bottom up, sides in, and roll tightly like a burrito.
- Place the filled pocket seam-side down on the prepared baking sheet and spray the top lightly with olive oil spray.
- Repeat with remaining wrappers and filling, spacing the pockets about 1 inch apart on the baking sheet.
- Bake for 25-30 minutes until the pockets turn golden brown and crispy, flipping them halfway through for even browning.
Notes
- Rice paper tip: Don’t oversoak the wrappers or they’ll tear. A quick 3-5 second dip is enough, they continue to soften as you fill them.
- Spinach moisture: Squeezing out the liquid is crucial. Wet filling makes soggy pockets that won’t crisp up properly.
- Make-ahead: You can assemble these up to 24 hours before baking. Keep them covered in the fridge and add 2-3 minutes to the baking time.
- Wrapper count: The number of pockets depends on how much filling you use. I typically get 14 good-sized pockets from this recipe.
- Feta quality: Greek sheep’s milk feta has the best flavor and texture. It’s tangier and less salty than cow’s milk feta.
- Air fryer option: Cook at 375°F for 12-15 minutes, flipping halfway through, for extra crispy results.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 pocket
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 25 mg