Rice Paper Spanakopita Recipe

Introduction

This Rice Paper Spanakopita offers a light, crispy twist on the traditional Greek favorite. Using rice paper instead of phyllo makes it quick and easy to prepare, while the creamy spinach and cheese filling delivers comforting flavors.

Ingredients

• 1/2 tsp olive oil
• 1/2 yellow onion, chopped
• 1 handful baby spinach, chopped
• 1 pinch salt
• 1/2 cup cottage cheese (good culture recommended)
• 2 tablespoons Parmigiano Reggiano cheese, grated
• 2 eggs
• 3 pieces rice paper
• Sesame seeds on top (optional)

Instructions

1. Step 1: Heat the olive oil in a pan over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the chopped spinach and a pinch of salt, cooking until the spinach wilts. Remove from heat and let cool.
2. Step 2: In a medium bowl, combine the cooked spinach and onion mixture with cottage cheese and grated Parmigiano Reggiano. Mix well and set aside.
3. Step 3: Crack the eggs into a wide, flat bowl and beat until smooth. Dip one side of a rice paper sheet into the egg wash and lay it flat on a clean surface, smooth side down. Repeat with the second and third sheets, overlapping them slightly.
4. Step 4: Spread the filling evenly in a thin, long layer near the bottom half of the layered rice papers. Let the rice paper soften for a few minutes before rolling.
5. Step 5: Carefully roll the rice paper over the filling once, tuck the sides over the top, then continue rolling tightly to form a long rope.
6. Step 6: Take one end of the roll and curl it onto itself to form a coil shape.
7. Step 7: Brush the roll with remaining egg wash and sprinkle with sesame seeds if desired. Air-fry at 400°F (200°C) for 10-12 minutes or until golden and crispy. Serve warm and enjoy.

Tips & Variations

• You can substitute cottage cheese with feta or ricotta for a different flavor and texture.
• Adding chopped scallions or fresh herbs like dill or parsley enhances the filling’s freshness.
• If you prefer a quicker filling, skip sautéing and simply mix raw spinach with the cheeses and salt.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in an air fryer or oven to restore crispiness, as microwaving can make the rice paper soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake this instead of air-frying?

Yes, you can bake the spanakopita coil at 375°F (190°C) for about 15-20 minutes or until golden and crisp. Keep an eye on it to prevent burning.

Is it necessary to use eggs for the rice paper?

The eggs act as a wash to help the rice paper stick together and create a crispy coating. You can try using a plant-based milk or water, but the texture and hold might be different.

Rice Paper Spanakopita Recipe

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4.5 from 145 reviews

This Rice Paper Spanakopita is a delicious and lighter twist on the classic Greek spinach pie, replacing traditional phyllo dough with delicate rice paper wrappers. Filled with a flavorful blend of sautéed spinach, onion, cottage cheese, and Parmigiano Reggiano, this recipe delivers a crispy, golden crust thanks to air frying, making it a perfect appetizer or snack that’s both easy to prepare and irresistibly tasty.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 3 servings 1x
• Category: Appetizer
• Method: Air Frying
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Filling

• 1/2 tsp olive oil
• 1/2 yellow onion, chopped
• 1 handful baby spinach, chopped
• 1 pinch salt
• 1/2 cup cottage cheese (good culture preferred)
• 2 tablespoons Parmigiano Reggiano cheese, grated
• 2 eggs

Assembly

• 3 pieces rice paper
• Sesame seeds on top (optional)

Instructions

1. Prepare Filling: Heat olive oil in a pan over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add chopped spinach and a pinch of salt, cooking just until the spinach wilts. Remove from heat.
2. Mix Filling Ingredients: In a bowl, combine the sautéed onion and spinach mixture with cottage cheese and grated Parmigiano Reggiano. Stir well and set aside.
3. Prepare Egg Wash and Rice Paper: In a wide, shallow bowl, beat the eggs thoroughly. Dip one side of each rice paper sheet into the egg wash and lay it egg-side down on a clean cutting board, overlapping each slightly to create a layered base.
4. Assemble Roll: Spread the filling into a thin, even layer along the bottom half of the layered rice paper. Allow the rice paper to soften for a few minutes before proceeding.
5. Roll and Shape: Carefully roll the rice paper over the filling once, tuck in the sides, and continue rolling to enclose the filling completely, forming a long roll.
6. Form Coil: Take one end of the roll and curl it into a spiral or coil shape, resembling a round pastry.
7. Finish and Air Fry: Brush the entire roll with the remaining egg wash and sprinkle sesame seeds on top if using. Place in an air fryer and cook at 400°F (204°C) for 10-12 minutes or until the exterior is golden and crispy.
8. Serve: Remove from air fryer and let cool slightly. Slice and enjoy your crispy, flavorful Rice Paper Spanakopita!

Notes

• You can substitute cottage cheese with feta or ricotta for a different flavor profile.
• Adding scallions or herbs like dill or parsley to the filling enhances taste.
• If you prefer no-cook filling, combine raw chopped spinach with cottage cheese, Parmigiano, and salt without sautéing.
• Ensure you only dip one side of the rice paper in egg wash for easier rolling and a crisp finish.
• Adjust air fryer times slightly depending on your specific model to avoid overcooking.

Keywords: Rice Paper Spanakopita, Greek appetizer, spinach cheese roll, air fryer recipe, healthy spanakopita, vegetarian snack, Lebanese rice paper recipe