I still remember the first time I tried Rice Paper Spanakopita. It was a family gathering, and my aunt had whipped up this unique take on the traditional Greek spinach and feta pie. From the moment I sank my teeth into that crisp, golden exterior and tasted the savory, flavorful filling, I knew I had discovered something truly special. Rice Paper Spanakopita has become a staple in my household ever since, and I’m excited to share this recipe with you.
Why This Rice Paper Spanakopita Recipe Will Become Your Go-To
The Secret Behind Perfect Rice Paper Spanakopita
The key to this recipe’s success lies in the unexpected use of rice paper wrappers. Instead of the traditional phyllo dough, the rice paper creates a delightfully crisp and flaky crust that perfectly complements the rich, creamy filling. The rice paper adds a subtle crunch and a unique, delicate texture that sets this spanakopita apart from the rest.
But it’s not just the rice paper that makes this recipe so special. The combination of fresh spinach, tangy feta, and aromatic herbs and spices results in a flavor profile that’s both comforting and complex. The addition of beaten eggs helps to bind the filling, ensuring a luscious, cohesive texture in every bite.
Essential Ingredients You’ll Need
- 16 rice paper wrappers: The star of the show, these thin, pliable sheets transform into a crisp, golden crust when baked.
- 10 ounces fresh spinach, chopped: The verdant, earthy flavor of fresh spinach is the backbone of this dish.
- 8 ounces feta cheese, crumbled: Tangy, salty feta cheese provides the perfect counterpoint to the spinach.
- 2 eggs, beaten: The eggs help to bind the filling, creating a rich, creamy texture.
- 1 tablespoon olive oil: Just a touch of olive oil helps to bring out the flavors and ensure the rice paper crisps up beautifully.
- 1 clove garlic, minced: Garlic adds a savory depth of flavor to the filling.
- 1 teaspoon dried oregano: Dried oregano lends a classic Greek seasoning to the dish.
- 1/4 teaspoon ground nutmeg: A subtle hint of nutmeg adds warmth and complexity.
- Salt and pepper to taste: The perfect seasoning to enhance all the other flavors.
Step-by-Step Rice Paper Spanakopita Instructions
Preparing Your Rice Paper Spanakopita
With a total time of just 33 minutes, this recipe is quick and easy to prepare. You’ll need a baking sheet, a mixing bowl, and a few basic kitchen tools. Let’s get started!
1- Begin by preheating your oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
2- In a large mixing bowl, combine the chopped spinach, crumbled feta, beaten eggs, olive oil, minced garlic, dried oregano, nutmeg, and a pinch of salt and pepper. Stir until all the ingredients are well incorporated.
3- One at a time, dip the rice paper wrappers into a shallow bowl of warm water, allowing them to soften for about 10-15 seconds. Carefully transfer the softened wrappers to the prepared baking sheet, arranging them in a single layer.
4- Spoon a heaping tablespoon of the spinach-feta filling onto the center of each rice paper wrapper. Fold the sides of the wrapper over the filling, then roll up tightly to form a little package.
5- Once all the wrappers are filled and rolled, brush the tops of the spanakopita lightly with a bit of olive oil.
6- Bake the Rice Paper Spanakopita for 18 minutes, or until the wrappers are golden brown and crispy. Serve hot, garnished with a sprinkle of chopped fresh parsley if desired.
Pro Tips for Success
1- Make sure to dip the rice paper wrappers in warm water just long enough to soften them, but not so long that they become overly pliable and difficult to work with.
2- Don’t overstuff the wrappers – a heaping tablespoon of filling is just the right amount to ensure a balanced texture.
3- Brush the tops of the spanakopita with a bit of olive oil before baking to help them achieve that perfect golden-brown color and crispy texture.
4- If you find the filling is a bit too wet, try squeezing out some of the excess moisture from the chopped spinach before mixing it in.
Serving and Storing Your Rice Paper Spanakopita
Perfect Pairings for Rice Paper Spanakopita
This recipe makes a generous 16 servings, making it perfect for a crowd or for meal prepping. Serve the Rice Paper Spanakopita as an appetizer or a light main dish, accompanied by a fresh Greek salad and a glass of crisp, dry white wine. For a heartier meal, pair it with a simple lemon-garlic chicken or roasted vegetables.
Storage and Make-Ahead Tips
The beauty of this recipe is that it can be made ahead of time and stored for later. Once baked, the spanakopita can be kept in the refrigerator for up to 3 days. To reheat, simply place them on a baking sheet in a 350°F oven for 5-7 minutes, or until heated through.
For longer-term storage, the unbaked spanakopita can be frozen for up to 2 months. Arrange the filled and rolled wrappers on a baking sheet, then transfer to the freezer. Once frozen, transfer the spanakopita to an airtight container or resealable freezer bag. When ready to bake, simply pop them directly from the freezer onto the prepared baking sheet and bake as directed, adding a few extra minutes to the cooking time.
Variations and Dietary Adaptations for Rice Paper Spanakopita
Creative Rice Paper Spanakopita Variations
While the classic spinach and feta combination is hard to beat, you can easily adapt this recipe to suit your tastes. Try swapping out the spinach for kale or Swiss chard, or experiment with different cheese blends, such as a mix of feta and ricotta or cheddar and Parmesan. For a touch of sweetness, you can even add a sprinkle of sun-dried tomatoes or caramelized onions to the filling.
Making Rice Paper Spanakopita Diet-Friendly
To make this recipe gluten-free, simply swap out the rice paper wrappers for gluten-free wonton or spring roll wrappers. For a vegan version, replace the feta cheese with a dairy-free alternative, such as crumbled tofu or a plant-based cheese. To reduce the carbs, you can serve the spanakopita filling in lettuce cups or atop a bed of mixed greens instead of wrapping it in the rice paper.
Frequently Asked Questions
Q: Can I use frozen spinach instead of fresh?
A: Yes, you can use frozen spinach, but be sure to thaw it completely and squeeze out any excess moisture before adding it to the filling.
Q: How long do the Rice Paper Spanakopita take to bake?
A: The spanakopita bake for 18 minutes in a 375°F oven, for a total recipe time of 33 minutes.
Q: Can I make the spanakopita ahead of time?
A: Absolutely! The unbaked spanakopita can be frozen for up to 2 months. Bake them straight from the freezer, adding a few extra minutes to the cooking time.
Q: How many servings does this recipe make?
A: This recipe yields 16 servings of Rice Paper Spanakopita.
Q: What if my rice paper wrappers tear or crack when I’m rolling them?
A: If the wrappers tear or crack, simply dip them in the warm water for a few seconds longer to make them more pliable. Take your time and gently roll them, pressing the seams to seal.
Rice Paper Spanakopita
- Total Time: 33
- Yield: 16 servings
Description
Crispy, golden-brown rice paper wrappers filled with a savory spinach and feta cheese filling – a unique twist on the classic Greek spanakopita appetizer.
Ingredients
– 16 rice paper wrappers
– 10 ounces fresh spinach, chopped
– 8 ounces feta cheese, crumbled
– 2 eggs, beaten
– 1 tablespoon olive oil
– 1 clove garlic, minced
– 1 teaspoon dried oregano
– 1/4 teaspoon ground nutmeg
– Salt and pepper to taste
Instructions
1. Preheat oven to 400°F (200°C).
2. In a bowl, combine the chopped spinach, crumbled feta, beaten eggs, olive oil, garlic, oregano, and nutmeg. Season with salt and pepper to taste.
3. Prepare a baking sheet lined with parchment paper.
4. One at a time, soak the rice paper wrappers in water for 10-15 seconds until pliable. Gently transfer to the prepared baking sheet.
5. Spoon about 2-3 tablespoons of the spinach-feta filling onto the center of each wrapper. Fold the sides of the wrapper over the filling, then roll up tightly to form a triangle.
6. Bake for 15-18 minutes, or until the rice paper wrappers are golden brown and crispy.
7. Serve the Rice Paper Spanakopita warm, with a side of tzatziki sauce or your favorite dipping sauce.
Notes
For best results, work in batches when soaking and filling the rice paper wrappers to prevent them from becoming too sticky. You can also make these in advance and freeze them, then bake from frozen when ready to serve.
- Prep Time: 15
- Cook Time: 18
- Category: Bites & Finger Foods
- Method: Baking
- Cuisine: Greek
Conclusion
Rice Paper Spanakopita is a delightful and unexpected twist on a classic Greek dish. The crisp, golden rice paper wrappers and the rich, flavorful spinach-feta filling come together to create a truly special culinary experience. Whether you’re serving it as an appetizer at your next gathering or enjoying it as a light main course, this recipe is sure to become a new household favorite. I can’t wait for you to try it and experience the magic for yourself. Don’t forget to let me know what you think in the comments below!
