Rice Paper Spanakopita Recipe

Introduction

This Rice Paper Spanakopita offers a light and crispy twist on the classic Greek spinach and cheese pie. Using delicate rice paper and a creamy filling, it’s easy to prepare and perfect as a snack or appetizer. The air-fried finish gives it a golden, crispy texture without deep frying.

Ingredients

• ½ tsp olive oil
• ½ yellow onion, chopped
• 1 handful baby spinach, chopped
• 1 pinch salt
• ½ cup cottage cheese (good culture recommended)
• 2 tablespoons Parmigiano Reggiano cheese, grated
• 2 eggs
• 3 pieces rice paper
• Sesame seeds, optional, for topping

Instructions

1. Step 1: Heat olive oil in a pan over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the chopped spinach and a pinch of salt, cook until spinach wilts, then remove from heat.
2. Step 2: In a bowl, combine the cooked spinach and onion mixture with cottage cheese and Parmigiano Reggiano. Mix well and set aside.
3. Step 3: Crack the eggs into a wide flat bowl and beat them thoroughly. Dip one side of each rice paper sheet into the egg, then lay them flat on a clean surface, overlapping slightly to form a large sheet.
4. Step 4: Spread the spinach and cheese filling evenly into a thin, long layer near the bottom half of the rice paper. Let the rice paper soften for a few minutes before rolling.
5. Step 5: Carefully roll the rice paper over the filling once, tuck in the sides over the top, then roll it the rest of the way to form a long roll.
6. Step 6: Take one end of the roll and curl it onto itself to make a spiral or coil shape.
7. Step 7: Brush the coil with additional egg wash and sprinkle sesame seeds on top if using.
8. Step 8: Air-fry at 400°F (200°C) for 10-12 minutes, or until golden brown and crispy. Serve warm and enjoy!

Tips & Variations

• You can substitute the cottage cheese with feta or ricotta for different flavors and textures.
• Add chopped scallions or fresh herbs like dill or parsley to the filling for extra freshness.
• If you prefer, you can skip sautéing the filling and combine raw chopped spinach directly with the cheeses and salt.
• For a vegan version, try replacing eggs with a plant-based egg substitute and use vegan cheese alternatives.

Storage

Store any leftovers wrapped tightly in the refrigerator for up to 2 days. Reheat in the air fryer for a few minutes to regain crispiness, or warm in a conventional oven at 350°F (175°C) until heated through. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake this spanakopita instead of air-frying?

Yes, you can bake it in a preheated oven at 375°F (190°C) for about 15-20 minutes until golden and crispy. Keep an eye on it to avoid overbrowning.

What can I use if I don’t have rice paper?

Traditional phyllo dough is the classic option for spanakopita, but it requires a different technique. Alternatively, spring roll wrappers can also work as a substitute for rice paper rolls.

Rice Paper Spanakopita Recipe

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This Rice Paper Spanakopita is a creative, lighter take on the traditional Greek pastry, using rice paper sheets filled with a savory blend of sautéed spinach, onions, cottage cheese, and Parmesan. The layered rice paper is dipped in egg wash, rolled carefully around the filling, then air-fried to a golden, crispy finish. It’s a gluten-free, flavorful appetizer or snack with the familiar spinach and cheese combo made simple and healthier with the air frying method.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Air Frying
• Cuisine: Greek-inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the Filling

• ½ tsp olive oil
• ½ yellow onion, chopped
• 1 handful baby spinach, chopped
• 1 pinch salt
• ½ cup cottage cheese (preferably cultured)
• 2 tablespoons Parmigiano Reggiano cheese, grated
• 2 eggs

For Assembly

• 3 pieces rice paper
• sesame seeds on top, optional

Instructions

1. Sauté the Vegetables: Heat olive oil in a pan over medium heat. Add the chopped yellow onion and sauté for several minutes until translucent. Add the chopped spinach and a pinch of salt, cooking until the spinach wilts and releases moisture. Remove from heat and let cool slightly.
2. Prepare the Filling: In a mixing bowl, combine the sautéed spinach and onions with cottage cheese and grated Parmigiano Reggiano. Mix gently to combine and set aside.
3. Optional Raw Filling: If you prefer not to sauté, mix raw chopped spinach with cottage cheese, Parmigiano, and a pinch of salt. No onions or cooking needed.
4. Prepare Egg Wash and Rice Paper: Crack the eggs into a wide, flat bowl and whisk well to make the egg wash. Take a rice paper sheet and dip one side into the egg wash only, then place it clean side down on a cutting board. Repeat with the second and third pieces of rice paper, overlapping them slightly to form a large sheet.
5. Add Filling and Soften Rice Paper: Spoon the filling evenly into a thin layer along the lower half of the layered rice paper. Allow the rice paper to soften for a few minutes, which will make rolling easier.
6. Roll the Spanakopita: Gently and carefully roll the rice paper over the filling once, tuck the sides over the filling to enclose it, then continue rolling to form a long roll.
7. Form a Coil: Take one end of the roll and curl it onto itself, forming a spiral or coil shape resembling traditional spanakopita spirals.
8. Brush and Sprinkle: Brush the roll with additional egg wash to help with browning and stickiness. Sprinkle sesame seeds on top if using.
9. Air Fry: Preheat the air fryer to 400°F (204°C). Place the roll inside and air-fry for 10-12 minutes until the rice paper is golden and crispy.
10. Serve: Remove from the air fryer and let cool slightly before slicing and serving. Enjoy your gluten-free, crispy Rice Paper Spanakopita!

Notes

• You can substitute cottage cheese with feta or ricotta depending on your preference.
• Optional herbs like scallions or dill can be added to the filling for extra flavor.
• If you prefer not to cook the filling, just use raw spinach mixed with cheese and salt.
• Make sure to dip only one side of the rice paper in egg wash to avoid getting it too soggy.
• The roll needs to rest a few minutes before rolling to allow the rice paper to soften for easier shaping.
• Air frying provides a crispy texture without the need for deep frying, making this a healthier alternative.

Keywords: rice paper spanakopita, spinach pastry, gluten free appetizer, air fryer spanakopita, cheesy spinach roll, healthy spanakopita recipe