Rice Paper Spanakopita

Looking for a crispy, golden snack that’s light, gluten-free, and packed with flavour - but doesn’t require double cooking or fancy ingredients? These Rice Paper Spanakopita Spirals are my go-to when I want something comforting but easy. No need to wilt the spinach or pre-cook the onions - everything gets mixed in one bowl and wrapped into a little spiral of joy. The result? Crunchy on the outside, soft and cheesy on the inside, and honestly... kind of addictive. Whether you’re cooking for coeliacs or just after something different, this one’s worth a try.

Rice Paper Spanakopita

Think spanakopita... but with a twist. Instead of layers of buttery filo, we’re wrapping up all that cheesy, herby goodness in rice paper. A little unexpected? Maybe. But trust me - it works. If you're chasing big flavour without the calorie blowout, and love putting a lighter spin on the classics, this one’s calling your name.

Now, I don’t know who originally came up with this idea - but whoever you are, thank you. It’s brilliant. That said... I must admit, I prefer my version. No wilting spinach, no pre-cooking onions - just throw it all in one bowl and wrap it up. Less fuss, less mess, and still completely delicious. Even Yiayia might raise an eyebrow — but I reckon she’d be impressed!

Watch How to Make It

https://youtu.be/IzpIUV4T9NY

Helpful Tips for Perfect Spirals

1. Use a shiny work surface: A smooth, shiny surface (like a ceramic plate, marble board, or glass cutting board) helps prevent the egg-washed rice paper from sticking and tearing. Avoid wooden or rough chopping boards — they’ll grip the rice paper and make it harder to lift.

2. Mash the filling well: Mix the spinach and feta filling thoroughly until the feta breaks down into a fine crumb and the baby spinach softens or slightly wilts in your hands. A well-mashed filling spreads more evenly and makes rolling easier.

3. Let the log rest: Once you’ve rolled the rice paper log, let it sit for 2 minutes before shaping it into a spiral. This allows the rice paper to soften and become more pliable, which helps it hold its shape and stick together without tearing.

4. Gently flatten the spiral: After forming the spiral and sprinkling with sesame seeds, lightly press it down with the palm of your hand. This helps it cook more evenly, hold its shape, and look better when served.

5. Rotate in the air fryer: If using an air fryer, rotate the spirals halfway through cooking. This ensures they brown evenly and crisp up beautifully on all sides.

   
   

Rice Paper Spanakopita

Other Spanakopita Recipes

Spinach and Feta Fritters

Spinach and Feta Loaf

PastyLess Spanakopita

Spanakopita Cheese Melt

Spinach and Feta Pinwheels

Tzatziki

Rice Paper Spanakopita

Rice Paper Spanakopita

- All the spanakopita flavour, none of the filo drama and gluten-free!

Prep 25 minutes

Cook 15 minutes

Makes 4

INGREDIENTS

120 g baby spinach, finely chopped

3 large spring onions, thinly sliced

1 teaspoon dried oregano

1 teaspoon dried thyme

½ cup parsley, finely chopped

180 g Greek feta, diced (the good Greek stuff)

¼ cup Parmesan cheese, grated

Freshly cracked black pepper, to taste

Sea salt, to taste

3 eggs

¼ cup water

1 tablespoon white sesame seeds

To Serve:

Fresh lemon wedges (for that citrusy opa! moment)

Tzatziki (optional… but also, why wouldn’t you?)

INSTRUCTIONS

1. Prepare your filling: In a large bowl, combine finely chopped spinach, spring onions, parsley, oregano, thyme, diced feta, a pinch of sea salt, and freshly cracked black pepper. Give it a good mix and mash with your fingers — this is your classic spanakopita vibe, just in a crispy new outfit.

2. Whisk the egg wash: In a wide, flat bowl, whisk together the 3 eggs, ¼ cup water, a pinch of sea salt, and freshly cracked black pepper. Set aside — this will act as both binder and bronzer.

3. Assemble each spiral: Working one at a time:

• Dip a sheet of rice paper in the egg wash on both sides, then lay it flat on a board. Repeat with a second sheet, overlapping it halfway over the first. Repeat with a third sheet, overlapping halfway over the second, forming one long strip.

• Sprinkle a line of Parmesan cheese down the centre — this forms a delicious, savoury base. Spoon the spinach and feta filling evenly over the Parmesan.

• Roll it up gently like a log, allow it to soften for 2 minutes then carefully coil it into a spiral. Sprinkle with sesame seeds. Gently flatten the spiral with the palm of your hand — just a light press — as this helps it hold its shape and gives a better result when cooked.

• Place onto a tray or directly into your air fryer basket. Set aside and repeat with the remaining rice papers to make four spirals.

4.     Cook until crispy and golden:

• Air fryer basket-style: Cook at 220°C for 12–15 minutes until golden and crisp.

• Oven-style air fryer with shelves: Also 220°C, but rotate trays top to bottom halfway through to keep things fair and fabulous. Cook for 15 minutes.

  
  

5.     To serve: Squeeze over fresh lemon juice, and if you’re feeling fancy (which you should), serve with tzatziki on the side.

Have you tried this recipe?

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Rice Paper Spanakopita

Margaret Pahos @CreateCookShare