These crispy spinach and potato rolls are a delightful snack or appetizer, paired with a zesty yogurt dip for an extra kick.
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a small pan, sauté the thawed spinach in a bit of olive oil for 3-4 minutes until dry. Add the corn and cook for another minute.
Ensure the spinach is well-drained to avoid excess moisture in the filling.
In a mixing bowl, combine the potato flakes, ranch seasoning mix, and salt. Gradually add hot water while stirring until smooth. Mix in the spinach, corn, feta, cheddar, and beaten egg.
Let the filling cool slightly before assembling the rolls.
Brush both sides of each spring roll wrapper with melted butter. Place a spoonful of filling near one corner, fold the sides, and roll tightly.
Rolling tightly ensures the filling stays intact during baking.
Arrange the rolls on the prepared baking sheet and bake for 20 minutes or until golden brown.
Rotate the baking sheet halfway through for even browning.
Mix the Greek yogurt, ranch seasoning mix, sriracha, honey, and chopped chives in a bowl to make the dipping sauce.
Adjust the sriracha to your preferred spice level.
Serve the rolls warm with the dipping sauce on the side. Enjoy!
Garnish with extra chopped chives for a fresh touch.
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