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Rice Paper Spanakopita Recipe

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★★★★★

4.7 from 82 reviews

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/rice-paper-spanakopita-recipe/