Spanakopita Rice Paper Recipe
This spanakopita rice paper recipe coils a cheesy spinach filling in egg-dipped rice paper, then air fries it until golden. Swap in feta or ricotta if you like.
Spanakopita rice paper recipe: egg-dipped rice paper wraps a spinach, onion, cottage cheese, and Parmigiano Reggiano filling, then gets coiled and air-fried at 400°F until golden and crispy.
The result is a crisp, spiral-shaped take on Greek spanakopita, and the steps below show exactly how to roll and coil it.
Rice Paper Spanakopita gets its crunch from egg and an air fryer instead of layers of pastry, so the whole thing comes together with just a handful of ingredients. One detail to remember: the egg goes on only ONE side of each rice paper sheet, and the sheets overlap a little.
Table of Contents
Why You’ll Love This Spanakopita Rice Paper Recipe
- The ingredient list is short: eight basics plus optional sesame seeds.
- The cheese is flexible, since cottage cheese, feta, or ricotta all work.
- You can skip the stove and mix the filling raw in a bowl.
- The rolling motion is the same one you’d use for spring rolls, just finished with a curl.
- Scallions or other herbs fit right in if you want to customize the filling.
What Ingredients Do You Need for Spanakopita Rice Paper Coils?
| Ingredient Group | Ingredient | Exact Amount | Purpose or Note |
|---|---|---|---|
| Filling | Olive oil | ½ tsp | Used to sauté the onion |
| Filling | Yellow onion, chopped | ½ onion | Sautéed until translucent |
| Filling | Baby spinach, chopped | 1 handful | Cooked until it has cooked down |
| Filling | Salt | 1 pinch | Added with the spinach |
| Filling | Cottage cheese | ½ cup | The recipe author uses Good Culture; feta or ricotta also work |
| Filling | Parmigiano Reggiano cheese, grated | 2 tablespoons | Mixed into the cheese base |
| Wrapper and Coating | Eggs | 2 eggs | For dipping the rice paper and brushing the rolls |
| Wrapper and Coating | Rice paper | 3 pieces | Dipped on one side only |
| Topping | Sesame seeds | For sprinkling on top | Optional |
Cottage cheese is the base of the filling, and it can be swapped for feta or ricotta. The eggs do double duty as a coating for the rice paper and a brush-on wash before air frying.
Chopped baby spinach and onion round out these spanakopita parcels.
How to Make Spanakopita Rice Paper Step by Step
Make the Filling
- In a pan on medium heat, add the oil. Add the diced onion and sauté for a few minutes until translucent.
- Add the chopped spinach and a pinch of salt. Take the pan off the heat once the spinach has cooked down.
- Add the cottage cheese (or ricotta) to a bowl with the Parmigiano Reggiano. Mix in the spinach and onions and set aside.
Assemble and Coil the Rolls
- In a wide, flat bowl, crack the eggs and mix well. Dip one piece of rice paper in the egg on ONE side only and lay it flat on a cutting board, clean side down. Dip the second piece the same way, overlapping it a bit with the first piece. Repeat with the last piece of rice paper.
Pro Tip: Dip each piece of rice paper in the egg on one side only, then lay it clean side down on the cutting board.
- Spread the filling evenly into one thin, long layer, placing it closer to the bottom half of the rice paper. Wait a few minutes for the rice paper to soften before rolling.
Pro Tip: Give the rice paper a few minutes to soften before you start rolling.
- Gently and carefully roll the rice paper over the filling once, tuck the sides over the top, and roll the rest of the way.
- When you have a long rope, take one end and begin to curl it onto itself. It should look like a coil.
Air-Fry
- Brush the roll with a touch more egg wash, then sprinkle with sesame seeds on top. Air-fry at 400°F for 10 to 12 minutes, or until golden and crispy.
Pro Tip: Judge doneness by color and crunch, not just the clock, since the recipe calls for golden and crispy.
Spanakopita Rice Paper Tips, Variations, and Troubleshooting
Pro Tips for Success
- The most common mistake is dipping both sides of the rice paper; instead, dip one side only and lay it clean side down.
- For easier rolling, keep the filling in one thin, long layer toward the bottom half so the rest of the sheet is free to roll over it.
- Roll gently: one roll over the filling, tuck the sides over, then finish rolling before you curl the rope into a coil.
- Take the spinach off the heat once it has cooked down, then mix it straight into the cheese bowl.
Variations
- Different cheese (optional): Use feta or ricotta in place of the cottage cheese.
- Scallions or herbs (optional): Add scallions or any other herbs of your choice to the filling.
- No-stove filling (optional): Mix cottage cheese, Parmigiano Reggiano, a pinch of salt, and raw chopped spinach in a bowl, and leave out the onion.
Troubleshooting Common Problems
Problem: The rice paper feels stiff when you start to roll.
Solution: Wait a few minutes after spreading the filling so the rice paper can soften before rolling.
Problem: The filling is bunching up or hard to roll.
Solution: Spread it into one thin, long layer closer to the bottom half of the rice paper, then tuck the sides over the top as you roll.
Problem: The coil looks pale after air frying.
Solution: Use the 10 to 12 minute window at 400°F, and cook until the coil is golden and crispy.
How to Store and Reheat Spanakopita Rice Paper Coils
| Storage Method | Duration | Best Practice |
|---|---|---|
| Room temperature | No more than 2 hours (1 hour if above 90°F) | Refrigerate leftovers promptly after serving |
| Refrigerator (40°F or below) | 3 to 4 days | Cover or seal leftovers in an airtight container |
These timings come from the USDA’s leftovers and food safety guidance.
Reheat leftovers until they reach 165°F, measured with a food thermometer. The recipe doesn’t give a reheating time or method, so let the thermometer tell you when they’re ready.
Spanakopita Rice Paper Recipe (Crispy Air Fryer Coils)
Equipment
- Pan
- Mixing bowl
- Wide, flat bowl (for the egg)
- Cutting board
- Knife
- Pastry brush
- Air fryer
- Food thermometer (for reheating)
- Airtight container (for leftovers)
Ingredients
Filling
- ½ tsp olive oil used to sauté the onion
- ½ yellow onion chopped; sautéed until translucent
- 1 handful baby spinach chopped; cooked until it has cooked down
- 1 pinch salt added with the spinach
- ½ cup cottage cheese the author uses Good Culture; feta or ricotta also work
- 2 tablespoons Parmigiano Reggiano cheese grated; mixed into the cheese base
Wrapper and Coating
- 2 eggs for dipping the rice paper and brushing the rolls
- 3 pieces rice paper dipped on one side only
Topping
- sesame seeds optional; for sprinkling on top
Instructions
Make the Filling
- In a pan on medium heat, add the oil. Add the diced onion and sauté for a few minutes until translucent.
- Add the chopped spinach and a pinch of salt. Take the pan off the heat once the spinach has cooked down.
- Add the cottage cheese (or ricotta) to a bowl with the Parmigiano Reggiano. Mix in the spinach and onions and set aside.
Assemble and Coil the Rolls
- In a wide, flat bowl, crack the eggs and mix well. Dip one piece of rice paper in the egg on ONE side only and lay it flat on a cutting board, clean side down. Dip the second piece the same way, overlapping it a bit with the first piece. Repeat with the last piece of rice paper.
- Spread the filling evenly into one thin, long layer, placing it closer to the bottom half of the rice paper. Wait a few minutes for the rice paper to soften before rolling.
- Gently and carefully roll the rice paper over the filling once, tuck the sides over the top, and roll the rest of the way.
- When you have a long rope, take one end and begin to curl it onto itself so it looks like a coil.
Air-Fry
- Brush the roll with a touch more egg wash, then sprinkle with sesame seeds on top. Air-fry at 400°F for 10 to 12 minutes, or until golden and crispy.
Notes
Frequently Asked Questions
How long do you air fry spanakopita rice paper coils?
Air-fry them at 400°F for 10 to 12 minutes, or until golden and crispy. Brush the roll with a touch more egg wash and sprinkle on sesame seeds before it goes in.
Can I use feta or ricotta instead of cottage cheese?
Yes. The recipe note says you can use cottage cheese, feta, or ricotta. The version here uses cottage cheese with grated Parmigiano Reggiano.
Can I make the filling without cooking it on the stove?
Yes. Mix cottage cheese, Parmigiano Reggiano, a pinch of salt, and raw chopped spinach in a bowl, and leave out the onion.
Which side of the rice paper gets the egg?
Dip each piece in the egg on one side only. Lay it flat on a cutting board with the clean side down, and overlap each new piece a bit with the one before it.
How long do leftovers last in the fridge?
The USDA says leftovers can be kept in the refrigerator for 3 to 4 days. Refrigerate them promptly and reheat to 165°F, checked with a food thermometer.
Final Thoughts
If you try these coils, I’d love to hear how they turn out. Leave a comment and a star rating below, and save the recipe to your Pinterest boards so it’s easy to find again.
Looking for another recipe to make this week? Try the sesame ginger chicken udon stir-fry or the teriyaki turkey meatball bento bowls.
Save this spanakopita rice paper recipe for later! Egg-dipped rice paper wraps a cheesy spinach filling, gets curled into a coil, and crisps up golden in the air fryer. Pin it to your appetizer board.
