Feta: A Global Ingredient, Now in My Kitchen
Is feta a staple in your kitchen? For many around the world, it’s a familiar, everyday cheese—crumbled on salads, roasted with veggies, or whipped into creamy dips.
But for me, feta has only recently entered my life. In Japan, it’s known more as a Greek cheese soaked in oil, paired with olives. It was only through watching friends on Instagram use feta in free, joyful ways that I began to explore it myself.
So when I had leftover spring roll wrappers and a “clean eating” mindset before a big eating trip, I thought: why not wrap feta? I drew inspiration from my friend Rina’s veggie-focused plates, especially her white-on-white love for cauliflower.
This dish became my playful response to the question: what if feta went on a journey—across borders and into a spring roll?
Spring Rolls with Feta, Nori & Dill : Recipe & Ingredients
I wanted something lighter than fried rolls, so I brushed mine with oil and baked them instead. Here’s the rough idea:
Filling
- Feta cheese (crumbled)
- Cauliflower (mashed by hand, quite literally!)
- Smoked salmon
- Fresh dill
- Strips of nori (seaweed)
Instructions
Roll the ingredients in spring roll wrappers, seal with a flour-and-water mix, brush with oil, and bake at 200°C for 10–15 minutes. The nori added both aroma and contrast to the otherwise pale ingredients—making it not just tastier, but prettier too.
Roasted Veggie Side with a Feta Twist
On the side:
- Roasted cauliflower & orange-fleshed sweet potatoes
- Anchovy bits & olive oil
- Crumbled feta sprinkled before baking
I roasted everything together at 180°C for about 40 minutes. The anchovy added savory depth, the feta gave brightness, and the whole dish was deeply satisfying without being heavy.
Visual Guide to the Recipe
Surprising Crisp from the Oven
I was skeptical at first—could spring rolls be crispy without frying? But to my delight, the oven-baked version was fragrant and flaky. The key is removing excess moisture from ingredients: patting down the salmon, squeezing the cauliflower, and not overfilling.
It’s a small adjustment that made for a big difference in texture—and made cleanup wonderfully easy.
Feta, in its clean, salty character, invites play. It doesn’t melt—but it holds, it balances, and it uplifts. Whether in salad, dip, or spring rolls—it brings something new to the plate. By wrapping it, I wasn’t just wrapping cheese. I was wrapping curiosity, leftovers, and a bit of hope that something unexpected might taste great. And it did
A New Kind of Spring Roll: Global, Playful, Delicious
What happens when feta meets dill and seaweed inside a spring roll? Something neither Greek nor Japanese nor Chinese—but a delicious in-between
There’s something so liberating about not following tradition. This dish doesn’t exist in any cookbook or bistro, but it exists now in my kitchen—and that’s the fun of it.
フェタと旅するキッチン：創作の楽しみ
フェタというと、かつては“ギリシャ料理のおしゃれな前菜”という印象が強かったですが、最近はサラダや焼き野菜との組み合わせ、ディップなど、使い方がどんどん自由に。
今回は春巻きの皮が余っていたこともあり、ヘルシー志向も相まって、オーブン焼きで「フェタ春巻き」に挑戦しました。油で揚げないことで軽く仕上がり、想像以上にパリッと！
スモークサーモンやディルの香り、フェタの塩気に、海苔の風味が加わって、ひと口ごとに異文化の出会いが広がります。副菜のロースト野菜にもフェタを散らして、食卓にやさしい華やかさを添えてくれました。
This post has a Video: Watch on Instagram✨（インスタにリール動画掲載しています）
A short Instagram reel is available below, showing the overall flow and highlights of the recipe.
インスタのリールで、全体の流れやポイントをざっくりご紹介しています。
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