Rice Paper Spanakopita (Viral)
on May 24, 2025, Updated Jun 09, 2025
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Now hear me out, because this one slaps 👋. I know the words “Rice Paper” and “Spanakopita” don’t even belong in the same sentence, because what in the cultural hybrid?! It has that “I raided my fridge at 2am” type of energy…but somehow, it WORKS 🫣.
Imagine everything you love about Spanakopita, but instead of phyllo, it’s wrapped up in rice paper 🍚📄. Unusual? Sure. But kind of genius? Definitely. If you’re someone who’s looking for macro-friendly and low-calorie meals that are full of flavor and taste like the real deal, then this recipe is right up your alley. If not, then please go eat cardboard elsewhere 😌.
You guys already know that I’m a sucker for remixing classics and macro-fying traditional recipes, but this Rice Paper Spanakopita might actually be one of the best modern twists I’ve tried — even yiayia 👵 would approve.
Why You’ll Love Rice Paper Spanakopita
As a Balkan, and die-hard carb lover, Spanakopita is one of my guilty pleasures. Cheesy, herby and crunchy – it’s my ideal meal 🤤. So when I saw that I could make one of my all time favorite dishes into a low-cal, gluten-free version, I hopped on quicker than a rumour spreads at a high school.
This Rice Paper Spanakopita feels like a cheat meal, but has the macros of a gym bro approved lean-and-clean lunch. Only 387 calories, 11 grams of carbs and 34 grams of protein 🤯. You could literally eat this every single day without feeling the slightest bit of guilt. Best of all, you only need 10 minutes of prep, then let the air fryer do its thing for another 10. I’m going to need my Greeks 🇬🇷 to take a deep breath when I say this: this Rice Paper Spanakopita may just be lighter, easier and crunchier than the OG.
Ingredients
- Rice paper: This naturally gluten-free wrapper holds all the ingredients together and gives this recipe its crispy texture and golden hue. It’s a great alternative to traditional phyllo dough.
- Spinach: Tender baby spinach is the heart of this recipe. It lends fresh flavor and is loaded with essential nutrients like fiber, iron and Vitamin K.
- Olive oil: This adds richness and flavor – and prevents the aromatics from burning while sautéing.
- Onion: Finely chopped and sautéed, aromatic onions add a nice depth of flavor to the filling.
- Cottage cheese: I added cottage cheese to this recipe to increase my protein intake, but you could also use ricotta or feta. You could even sub for your favorite vegan cheese!
- Parmigiano Reggiano: This hard cheese adds saltiness and flavor to the spinach mixture.
- Eggs: Instead of dipping the rice paper in water to soften, I dredge one side of each piece in whisked eggs. Before air frying, I give the top of the roll an egg wash for added color, flavor, and texture.
- Salt: Small but mighty salt seasons the dish and brings out all the subtle flavors.
- Sesame seeds: For added crunch, I like to sprinkle sesame seeds on the top before putting it in the air-fryer . (The egg wash helps them stick.)
Nonna’s Tip 🍚📃
Soften your rice paper just enough to make it pliable—don’t soak it too long or it’ll turn into a sticky, floppy mess real quick 😅. A 5-second dip on one side only is all you need.
Variations and Substitutions for Rice Paper Spanakopita
- Instead of rice paper 🍚📄, you could also use lumpia wrappers. They closely mimic the thinness and texture of phyllo, and you can find them at most Asian grocers.
- If you’re from the Balkans you know pita comes in many forms. You can use this exact same method to make Banitsa, Burek, pita filled with potatoes (krompiruša), pita filled with squash, or any other version you can think of.
- Use this method to make a delicious dessert version by creating a ricotta, cinnamon and honey 🍯 filling or apple, cinnamon and maple syrup filling.
- If you’re not a fan of cottage cheese 🧀, feel free to use feta or ricotta cheese instead.
- Swap out the spinach for kale or Swiss chard instead —just be sure to sauté a little longer so the filling turns out perfectly tender and flavorful.
Rice Paper Spanakopita Tips and Tricks
- Don’t over-soak the rice paper: Dip the rice paper in the beaten egg mixture on one side only until just until pliable, placing the clean side down. Soaking it for too long will make it sticky and floppy.
- Double up layers: If your rice paper is too thin or tears, add another layer of soaked rice paper to reinforce.
- Work on a damp surface: Use a damp kitchen towel or damp cutting board as your rolling surface. This will keep the rice paper from sticking while you roll.
- Don’t overfill: A golden rule when making any type of pita is don’t overfill. Overfilling will cause your dough (or rice paper) to tear and it will cause the filling to poke out.
- Fold it like a burrito: Fold the bottom up over the filling, roll the rice paper into a log, tucking in the ends as you go, then twist it into a coil shape.
Similar Recipes
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Best Served With
- A light European-inspired salad on the side like my Maroulosalata, Bulgarian Salad, or Greek Feta Salad.
- My Easy Tzatziki or a garlicky yogurt dip.
- Lentil soup or Greek Lemon Soup.
- My Roasted Eggplant Dip or Baba Ghanoush.
Rice Paper Spanakopita
Ingredients
- ½ tsp olive oil
- ½ yellow onion, chopped
- 1 handful baby spinach, chopped
- 1 pinch salt
- ½ cup cottage cheese, I use good culture
- 2 tablespoons Parmigiano Reggiano cheese, grated
- 2 eggs
- 3 pieces rice paper
- sesame seeds on top , optional
Instructions
- Note: in this recipe you can use cottage cheese, feta, or ricotta. Feel free to add scallions or any other herbs of choice.
- In a pan on medium heat, add the oil. Add in the diced onion and sauté for a few minutes until translucent. Add the chopped spinach and a pinch of salt. Take it off the heat once the spinach has cooked down.
- Next, add the cottage cheese (or ricotta) to a bowl with the Parmigiano cheese, mix in the spinach and onions and set aside.
- Note: if you don't want to make the filling on the stove, this recipe also works by adding cottage cheese to a bowl with the Parmigiano Reggiano, a pinch of salt, and raw chopped spinach, eliminating the onion.
- In a wide flat bowl, crack the eggs and mix well. Take a piece of rice paper, dip it in the egg on ONE side only and lay it flat on a cutting board, clean side down. Take the second piece and do the same making sure you overlap it a bit with the first piece. Repeat this step for the last piece of rice paper.
- Now, take the filing and spread it evenly across into one thin long layer making sure to place it closer to the bottom half of the rice paper. Wait a few minutes for the rice paper to soften before rolling.
- Gently and carefully roll the rice paper over the filling once, tuck the sides over the top, and roll the rest of the way.
- When you have a long rope, take one end and begin to curl it onto itself. It should look like a coil.
- Brush the roll with a touch more egg wash, then sprinkle with sesame seeds on top. Air-fry at 400F for 10-12 minutes or until golden and crispy. Enjoy!
Video
Notes
- Wrappers: Instead of rice paper, you could also use lumpia wrappers. They closely mimic the thinness and texture of phyllo, and you can find them at most Asian grocers.
- Cheese substitutions: If you’re not a fan of cottage cheese, feel free to use feta or ricotta cheese instead.
- Spinach alternatives: Swap out the spinach for kale or Swiss chard instead —just be sure to sauté a little longer so the filling turns out perfectly tender and flavorful.
- Work on a damp surface: Use a damp kitchen towel or damp cutting board as your rolling surface. This will keep the rice paper from sticking while you roll.
- Rice paper soaking tips: Dip ONE side of the rice paper in the beaten egg mixture just until pliable. Soaking it for too long will make it sticky and floppy.
- No cook prep: This method also works by eliminating the onion and mixing the cottage cheese, Parmigiano, salt, and raw chopped spinach in a bowl without the need for sautéing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Common Questions
Of course! Feel free to substitute the cheese with your favorite vegan brand.
You can most certainly prep the filling ahead of time! For the best, crispiest texture, I recommend wrapping and baking just before serving.
Gently handle the softened rice paper and be sure to work on a non-stick surface to prevent tearing. If your rice paper does happen to tear, simply layer it with another moistened sheet to seal the filling and hold everything in.
Yes, rice paper is naturally gluten-free!
Yes! Air-frying is recommended because it takes less time and helps achieve that crispy texture. But you can also bake them in the oven at 375F (190C) for 18-20 minutes.
This worked exactly as written. I used half cottage cheese and half ricotta because I love ricotta but next time I’ll likely just use cottage cheese for a lower fat option. Super easy to make yet looks impressive. My 73 year old MIL and my 15 year old son loved it (both picky eaters). My son said it’s the second best thing I’ve made 😂
Highest compliment when picky eaters like your food! Thank you Connie! Lol to your son’s comment ❤️
This was absolutely delicious, will definitely make it again.
Just tried these and they’re amazing! So crispy and satisfying.
Ok, these are slightly addictive! I added Greek seasoning to the mixture and it made the flavor 🤌.
Wow wow wow!! This is soooo good. As a Greek girl this is my low carb dream and it honestly works sooo well. Well done!!
Used a mix of half cottage cheese and half feta. Turned out amazing.
My family loved this! Such an easy and yummy recipe! Thank you!