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Rice Paper Spanakopita Spirals with Feta and Spinach Recipe

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★★★★★

4.7 from 125 reviews

Crispy and flavorful Rice Paper Spanakopita offers a fresh twist on the classic Greek spinach and feta pie, using delicate rice paper rolls filled with a savory blend of spinach, herbs, and cheeses. Air-fried to golden perfection, these spiraled treats make for a light yet satisfying appetizer or snack, paired beautifully with fresh lemon wedges and optional tzatziki for a true Mediterranean experience.

Ingredients

Scale

Filling

  • 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

Egg Wash

  • 3 eggs
  • ¼ cup water
  • Pinch of sea salt
  • Freshly cracked black pepper, to taste

Finish

  • 1 tablespoon white sesame seeds

To Serve

  • Fresh lemon wedges
  • Tzatziki (optional)

Instructions

  1. Prepare your filling: In a large bowl, combine finely chopped spinach, thinly sliced spring onions, parsley, dried oregano, dried thyme, diced feta cheese, a pinch of sea salt, and freshly cracked black pepper. Mix thoroughly and gently mash with your fingers to meld the flavors, creating the classic spanakopita-style filling.
  2. Whisk the egg wash: In a wide, flat bowl, whisk together the 3 eggs, ¼ cup of water, a pinch of sea salt, and freshly cracked black pepper. This mixture will act as both the binder for the filling and the glazing agent to create a golden crust on the rice paper.
  3. Assemble each spiral: Working one at a time, dip a sheet of rice paper briefly into the egg wash on both sides. Lay it flat on a board, then overlap a second rice paper sheet halfway over the first. Repeat this with a third sheet, forming a long strip of three overlapping rice papers. Sprinkle a line of grated Parmesan cheese evenly down the center of the strip. Evenly spread the spinach and feta filling over the Parmesan layer. Roll the layered rice papers gently but firmly into a log shape. Allow it to rest and soften for 2 minutes, then carefully coil the log into a spiral shape. Sprinkle the top with sesame seeds, then gently press the spiral with the palm of your hand to help it hold shape and improve texture when cooked. Place the spiral onto a tray or directly into the basket of an air fryer. Repeat these steps to make a total of four spirals.
  4. Cook until crispy and golden: If using a basket-style air fryer, cook the spirals at 220°C (428°F) for 12 to 15 minutes until their surface is crisp and golden brown. For oven-style air fryers with shelves, cook at the same temperature and rotate the trays from top to bottom halfway through the 15-minute cooking time to ensure even browning and crispness.
  5. To serve: Once cooked, transfer the spirals to a serving plate. Provide fresh lemon wedges for squeezing over the spirals to add a citrusy brightness. Optionally, serve with a side of tzatziki sauce for a traditional Greek accompaniment that complements the flavors beautifully.

Notes

  • Allow the rolled rice paper to rest before coiling to prevent cracking and help it hold together better during cooking.
  • If you don’t have an air fryer, these spirals can be baked in a conventional oven at 220°C for about 15-20 minutes until golden and crisp.
  • Be careful not to soak the rice paper for too long in the egg wash to prevent tearing.
  • For a nuttier flavor, you can toast the sesame seeds lightly before sprinkling if desired.
  • Use good quality Greek feta for authentic taste and texture.

Keywords: Rice Paper Spanakopita, Greek appetizer, spinach and feta rolls, air fryer spanakopita, crispy spanakopita, Mediterranean snack

Find it online: https://hannahdelgado.com/rice-paper-spanakopita-spirals-with-feta-and-spinach-recipe/