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A hand holds a flaky pastry filled with creamy cheese and spinach. Another portion of the same pastry sits on a white plate, all on a wooden table background.
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5 from 8 reviews

Rice Paper Spanakopita

This Rice Paper Spanakopita is a lightened-up twist on a Balkan classic—cheesy, herby, crunchy, and macro-friendly. Ready in 20 minutes and so good it might even out-crunch the OG 🇬🇷🔥.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Keyword: Banitsa, burek, spanakopita, spanakopita pie, spanakopita recipe
Servings: 1 serving
Author: The Modern Nonna

Equipment

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.
    A hand scoops cottage cheese from a container labeled “Good Culture” with a metal 1/2 cup measuring cup on a wooden surface.
  • 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.
    Chopped spinach and onions are being sautéed in a pan, with a sprinkle of salt or seasoning being added from above.
  • Next, add the cottage cheese (or ricotta) to a bowl with the Parmigiano cheese, mix in the spinach and onions and set aside.
    A glass bowl with ricotta cheese topped with sautéed spinach and onions, as more of the mixture is being poured in from another bowl. The scene is set on a wooden surface.
  • 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.
    Two hands hold a thin, round sheet of uncooked yellow batter or mixture over a round black tray placed on a wooden surface, with sunlight casting shadows across the scene.
  • 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.
    A hand uses a spoon to spread a spinach and cheese filling along the center of overlapping pasta sheets brushed with egg wash on a wooden surface.
  • Gently and carefully roll the rice paper over the filling once, tuck the sides over the top, and roll the rest of the way.
    A hand rolls up a thin omelette on a wooden surface by a sunlit window, with some egg spilling onto the board.
  • When you have a long rope, take one end and begin to curl it onto itself. It should look like a coil.
    A hand holds a golden, spiral-shaped pastry topped with sesame seeds and green herbs, resting on a wooden surface in sunlight.
  • 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!
    A hand holds a flaky pastry filled with creamy cheese and spinach. Another portion of the same pastry sits on a white plate, all on a wooden table background.

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

Serving: 1 roll | Calories: 387kcal | Carbohydrates: 11g | Protein: 34g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 349mg | Sodium: 594mg | Potassium: 318mg | Fiber: 1g | Sugar: 6g | Vitamin A: 663IU | Vitamin C: 4mg | Calcium: 210mg | Iron: 2mg
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