Name: Rice Paper Spanakopita Spirals with Feta and Spinach Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Greek
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; ¼ cup Parmesan cheese, grated; Freshly cracked black pepper, to taste; Sea salt, to taste; 3 eggs; ¼ cup water; Pinch of sea salt; Freshly cracked black pepper, to taste; 1 tablespoon white sesame seeds; Fresh lemon wedges; Tzatziki (optional)

Jump to Recipe

Introduction

Rice Paper Spanakopita offers a fresh twist on the classic Greek spinach pie by using delicate rice paper for a crispy, golden exterior. This light and flavorful dish combines spinach, feta, and herbs wrapped into beautiful spirals, perfect for snacking or a light meal.

A close-up of a woman’s hand holding a half-eaten round pastry with a golden, crispy outer layer. Inside, the pastry is filled with three visible layers: a light yellow soft egg layer, creamy white cheese, and green leafy spinach pieces mixed throughout. Another whole pastry is placed on a white plate with subtle speckles below, set on a white marbled surface. The textures show a contrast between the crispy shell and the soft, creamy filling inside. Photo taken with an iphone --ar 4:5 --v 7

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
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
Tzatziki (optional)

Instructions

Step 1: Prepare your filling by combining the finely chopped spinach, spring onions, parsley, oregano, thyme, diced feta, sea salt, and freshly cracked black pepper in a large bowl. Mix well and gently mash with your fingers to develop the classic spanakopita texture.
Step 2: Whisk together the eggs, water, a pinch of sea salt, and freshly cracked black pepper in a wide, flat bowl. Set this egg wash aside to act as a binder and help with browning.
Step 3: Assemble each spiral one at a time: Dip one sheet of rice paper into the egg wash on both sides and lay it flat on a board. Overlap a second sheet halfway over the first, dipping it in the egg wash as well. Repeat with a third sheet to form a long strip.
Step 4: Sprinkle Parmesan cheese down the center of the rice paper strip, then spoon the spinach and feta filling evenly over the cheese line.
Step 5: Carefully roll the strip into a log, let it soften for 2 minutes, then coil it into a spiral. Sprinkle the spiral with sesame seeds and gently press it with your palm to help it hold shape.
Step 6: Place the spiral on a tray or directly into your air fryer basket. Repeat this process to make four spirals in total.
Step 7: Cook the spirals until crispy and golden: In an air fryer basket, set to 220°C and cook for 12–15 minutes. If using an oven-style air fryer with shelves, also cook at 220°C but rotate trays halfway through the 15-minute cooking time for even crispness.
Step 8: Serve your Rice Paper Spanakopita immediately with fresh lemon wedges and tzatziki for that authentic citrusy and creamy finish.

Tips & Variations

For extra flavor, add a squeeze of fresh lemon juice into the filling mixture before assembling.
Use fresh herbs like dill or mint to brighten the filling.
If you don’t have an air fryer, bake the spirals in a preheated oven at 220°C for about 15–20 minutes until golden.
For a vegan version, substitute feta with a plant-based cheese alternative and use a flax egg instead of eggs.

Storage

Store any leftover spirals in an airtight container in the refrigerator for up to 2 days. Reheat in an air fryer or oven at 180°C for about 5–7 minutes to bring back the crispiness. Avoid microwaving as it can make the rice paper soggy.

How to Serve

A close-up of a golden brown, crescent-shaped pastry held apart by two woman's hands, showing a creamy filling inside with three visible layers: a crispy outer shell, a soft, yellow egg layer, and a white layer mixed with green leafy vegetables. The background is a white marbled texture, and the pastry sits on a simple white speckled plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, you can prepare the spinach and feta filling a day ahead and keep it refrigerated. Just assemble and cook the spirals when ready.

Is it necessary to use rice paper for this recipe?

Rice paper gives this dish its unique crisp and light texture, but if unavailable, you could experiment with phyllo dough sheets as a substitute, though the result will be richer and less delicate.