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.
One of those ideas is this spanakopita: a typical Greek baked roll filled with spinach and cheese. It’s usually made with puff pastry or filo dough. I’ve eaten plenty of them during my trips to Greece, and I can confidently say that this rice paper version delivers the same great flavor, but comes together faster and is perfect for last-minute meals. It’s also ideal for a gluten-free meal, as rice papers are naturally not including wheat in their ingredients (but it’s always better to check the ingredients list!).
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.
Write me on Instagram for real time support!
Follow me @martainthejar
