Rice Paper Spanakopita

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If you love spanakopita but don’t want to deal with layers of phyllo dough (or the stress of keeping them from drying out), this rice paper version is going to make you very happy. It’s golden, crispy, and has all the flavor of the traditional Greek spinach and feta combo—but it’s so much easier to throw together.

I came up with this when I had leftover cooked spinach and a block of feta sitting in the fridge, and zero motivation to fuss with pastry. Two rice papers dipped in egg wash, a quick filling, and a sprinkle of sesame seeds—that’s all it takes. The outside gets crispy and browned, and the inside stays soft and savory. It’s a shortcut that doesn’t taste like one.

The best part? You don’t even need to bake it traditionally. Grill mode in the oven gives it that irresistible crunch on both sides. Just five minutes per side at the end is what takes it from soft to crisp—and I promise, you don’t want to skip that step.

Tips to make it crispy and delicious every time:

• Dip the rice paper in egg wash only—not water. The egg helps it brown and crisp, and also keeps it from tearing as easily.
• Use two sheets for structure. One sheet isn’t strong enough for the filling and tends to get soggy or burst open.
• Don’t overload the filling. Keep it compact so it rolls easily and cooks evenly.
• Watch closely while grilling! Oven temps vary and rice paper crisps fast. Flip after 5 minutes to get both sides golden.

Ingredients

• 2 rice paper sheets
• 1 egg (for dipping and brushing)
• ½ cup cooked spinach (about 90g / 3 oz), squeezed dry
• ¼ cup crumbled feta (about 50g / 1.75 oz)
• ½ teaspoon sesame seeds (about 2g), for topping

Alternative Ingredients

You can swap the spinach for any cooked greens—chard, kale, or even sautéed leeks will work well. Just make sure to drain out any excess moisture.

Feta can be replaced with crumbled goat cheese or even a mix of cream cheese and parmesan for a slightly creamier texture.

If you don’t have sesame seeds, a pinch of dried oregano or za’atar sprinkled on top adds great flavor and crunch.

Step 1: Crack and Mix the Egg

Crack the egg into a small bowl and beat it well. This is your egg wash—use it for both dipping the rice paper and brushing on top before baking.

Step 2: Dip the Rice Paper Sheets

Dip both rice paper sheets into the egg wash one at a time. Let any extra drip off, then lay them flat on your surface, one slightly overlapping the other to create a wider base.

Step 3: Add the Filling

In a bowl, mix your cooked spinach and crumbled feta. Spoon the mixture onto the middle of the rice paper, shaping it into a compact rectangle or line so it’s easy to roll.

Step 4: Roll It Up

Fold the sides in toward the center, then roll from the bottom up tightly to form a log shape. The egg wash will help seal it together and keep it from opening while it bakes.

Step 5: Brush and Bake

Place the roll on a parchment-lined baking sheet. Brush the outside with more egg wash, then sprinkle sesame seeds on top.

Bake at 180°C (350°F) for 30 minutes. It’ll start to brown but stay soft unless you add one more step…

Step 6: Crisp It on Grill Mode

Once baked, switch your oven to grill mode (or broil, if you’re in the US). Grill for 5 minutes on one side, then flip and grill for another 5 minutes. This is what gives the rice paper that perfect crisp—without this, it stays soft and chewy.

Keep an eye on it, because grill mode works fast!

How to Conserve the Recipe

These rice paper spanakopitas are best fresh when they’re still hot and crispy. But if you have leftovers, store them in the fridge in an airtight container for up to 2 days.

To reheat, use an oven or air fryer at 180°C (350°F) for 5–7 minutes until the outside crisps back up. Avoid microwaving—rice paper turns rubbery and loses that crunch completely.

Freezing isn’t ideal once baked, but you can freeze the rolled and filled spanakopita before baking. Just wrap tightly and store in a freezer-safe bag. When ready to cook, bake directly from frozen and extend the bake time by 5–10 minutes before switching to grill mode.

Different Ways to Serve This Dish

You can serve this rice paper spanakopita as a light lunch, sliced into smaller pieces as an appetizer, or as a side dish for something more filling. I love pairing it with a simple cucumber-tomato salad or some lemony yogurt dip on the side.

It’s great for entertaining too—just slice into bite-size rounds after baking and crisping, and arrange on a platter. They stay intact and look way more complicated than they really are.

You could also make mini versions by using smaller amounts of filling and cutting the rice paper before rolling. That’s a fun idea for party snacks or finger food.

Whether you eat it whole or slice it up, this version of spanakopita delivers on flavor and texture, with half the work.