If you are looking for a rice paper spanakopita recipe that actually stays crispy, you’re in the right place. While traditional Greek spanakopita relies on layers of buttery filo dough or puff pastry, using rice paper is a brilliant, pantry-friendly alternative.
This spanakopita with rice paper delivers that iconic savory spinach and feta flavor but comes together in half the time. It is also a fantastic option for those needing a gluten-free spanakopita, as rice paper is naturally wheat-free (just be sure to double-check your brand’s label, check out these on Amazon that are labeled gluten-free!).
Why Use Rice Paper for Spanakopita?
Rice paper isn’t just for spring rolls or the viral rice paper croissants. When baked in the oven, it transforms into a shattered-glass crisp texture that mimics filo dough surprisingly well.
- Fast Prep: No need to defrost delicate dough for hours.
- Naturally Gluten-Free: A safe way to enjoy Greek flavors without the wheat.
- The Viral Spiral: This method allows you to easily create a rice paper spanakopita spiral that looks beautiful as a centerpiece.
How to Make a Rice Paper Spanakopita Spiral
To get that classic “spanikopita” look (yes, some spell it with an ‘i’!), you’ll want to roll your spinach and cheese mixture into long cigars using hydrated rice paper.
- Dip: Quickly soak the rice paper in warm water.
- Fill: Place your spinach and feta filling in a line.
- Roll: Roll them tightly into tubes.
- Shape: Coil the tubes into a spanakopita spiral in a greased oven-safe pan.
- Bake: Brush with oil or an egg wash and bake until golden and loud-level crunchy.
Other recipes with rice paper
I recently published a newsletter on Substack about the many things you can make with rice paper: from classic Vietnamese rolls to the viral croissants that took over social media a few years ago. There are, in fact, so many possibilities with this simple ingredient, which I almost always have in my pantry.
Rice paper Spanakopita
2
servings20
minutes20
minutes40
minutesKeep the screen of your device on
Ingredients
4 rice papers
2 cups spinach
¼ cup feta cheese
1 small onion
2 small eggs
olive oil, salt
How to
- Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.
- Prepare the filling:
- In a medium pan, heat 1 tablespoon of oil over medium heat.
- Add the diced onion and cook until translucent (about 3–4 minutes).
- Add the washed spinach and cook for another 2–3 minutes, until wilted.
- Transfer the spinach mixture to a strainer and press out as much excess water as possible (use the back of a spoon or clean kitchen towel).
- Place the drained spinach in a bowl and mix in the crumbled feta. Adjust the salt to taste (keep in mind feta is already salty).
- Prepare the egg mixture:
- In a large, flat dish or plate, crack the 2 eggs and whisk well.
- Assemble the rolls:
- Dip one side of a sheet of rice paper into the egg mixture (just one side) and place it egg side up on the prepared parchment-lined baking tray.
- Repeat with a second sheet, slightly overlapping the edge of the first sheet to create a longer strip. This will be your first roll base.
- Place half of the filling in the center, leaving the edges and sides free. Roll each strip of rice paper to create a log, tucking in the sides as you go. Once closed, coil the log into a snail shape. Brush the top with the leftover egg mixture, and optionally sprinkle with sesame seeds.
- Bake:
- Bake at 400°F / 205°C for 15–18 minutes, or until golden and crispy. Serve warm.
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