Description

This dish presents a contemporary interpretation of the classic Greek spanakopita, utilizing delicate rice paper wrappers to achieve a remarkably crisp, golden exterior. Inside, a vibrant filling of sautéed spinach, crumbled feta cheese, and fresh herbs offers a savory and tangy flavor profile. The texture contrast between the shatteringly crisp wrapper and the tender, aromatic filling creates an appealing culinary experience. Baked or air-fried to perfection, these rolls are finished with a sprinkle of toasted sesame seeds, adding a subtle nutty note and visual appeal.

Ingredients

Scale

1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 pound fresh spinach, washed and roughly chopped (or 10 ounces frozen spinach, thawed and squeezed very dry)
1/2 cup crumbled feta cheese
1 large egg, lightly beaten (optional, for binding)
2 tablespoons fresh dill, chopped
1 tablespoon fresh parsley, chopped
Salt to taste
Freshly ground black pepper to taste
12–15 sheets round or square rice paper wrappers
2 tablespoons melted unsalted butter or olive oil, for brushing
1 tablespoon sesame seeds, for sprinkling

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Instructions

Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
Add the fresh spinach to the skillet (or thawed and squeezed dry frozen spinach). Cook, stirring frequently, until the spinach has wilted completely and any excess moisture has evaporated. Remove from heat and let cool slightly.
Once cooled, transfer the spinach mixture to a bowl. Add the crumbled feta cheese, beaten egg (if using), fresh dill, and fresh parsley. Season with salt and pepper, mixing well to combine. Taste and adjust seasoning as needed.
Prepare your workspace: Fill a shallow dish with warm water. Lay a clean, damp kitchen towel on your counter.
Working with one rice paper wrapper at a time, dip it into the warm water for 15-20 seconds until it is pliable but not overly soft. Lay the softened wrapper flat on the damp towel.
Place about 1-2 tablespoons of the spinach and feta filling near one edge of the rice paper wrapper. Fold the bottom edge over the filling, then fold in the sides, and finally roll it up tightly into a compact cylinder or triangle, similar to a spring roll or small parcel. Repeat with the remaining wrappers and filling.
Preheat your oven to 375°F (190°C) or your air fryer to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease your air fryer basket.
Arrange the rice paper spanakopita rolls on the prepared baking sheet or in the air fryer basket in a single layer, ensuring they do not touch. Brush each roll generously with melted butter or olive oil and sprinkle with sesame seeds.
Bake in the preheated oven for 15-20 minutes, or air fry for 10-15 minutes, flipping halfway through, until golden brown and crispy.
Serve warm as an appetizer or a light snack.

Notes

Ensure the spinach filling is as dry as possible to prevent the rice paper from becoming soggy.

Do not overfill the rice paper wrappers; a moderate amount of filling ensures even cooking and crispness.

For best results, serve these immediately after baking or air frying while they are still warm and crisp.

Leftovers can be reheated in an oven or air fryer to restore crispness.

Prep Time: 25 minutes
Cook Time: 15-20 minutes

Nutrition

Calories: 210 per serving
Fat: 12g
Carbohydrates: 18g
Protein: 9g