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Rice Paper Spanakopita

Savory Rice Paper Spanakopita That Crunches with Every Bite

This gluten-free Rice Paper Spanakopita is a delightful twist on the classic dish, offering a crispy and savory taste in every bite.
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Prep Time 15 minutes
Cook Time 40 minutes
Broiling Time 5 minutes
Total Time 1 hour
Servings: 4 pieces
Course: Lunch
Cuisine: Mediterranean
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1 cup Cooked Spinach You can swap for kale or other cooked greens.
  • 200 grams Feta Cheese Can substitute with goat cheese or cream cheese-parmesan mix.
  • 1 large Egg Acts as a binder for the filling.
Wrapper
  • 8 sheets Rice Paper If unavailable, try another gluten-free wrapper.
Topping
  • 2 tablespoons Sesame Seeds Can replace with dried oregano or za’atar.

Equipment

  • oven
  • baking sheet
  • parchment paper
  • mixing bowl
  • Small bowl

Method
 

Preparation Steps
  1. Preheat your oven to 180°C (350°F). Prepare a baking sheet lined with parchment paper.
  2. In a small bowl, crack one egg and beat it until smooth to make the egg wash.
  3. Take two rice paper sheets, dip them into the egg wash, allowing excess to drip off, and overlap slightly.
  4. In a bowl, combine cooked spinach and crumbled feta cheese to create the filling.
  5. Place a generous tablespoon of the filling in the center of the rice paper and roll it tightly to form logs.
  6. Brush the outside of the rolled spanakopita with egg wash and sprinkle sesame seeds on top.
  7. Bake the spanakopita in the preheated oven for 30 minutes until golden and crisp.
  8. Switch to broil for an additional 5 minutes on each side for extra crispiness.
  9. Remove from the oven, cool slightly, and serve while still warm.

Notes

Serve immediately for best texture and flavor. Pairs well with a refreshing cucumber-tomato salad.