Rice Paper Spanakopita: 7 Crispy Gluten-Free Delights
Savory Rice Paper Spanakopita that crunches with every bite. This gluten-free dish offers a crispy and savory taste in every bite.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Scale
- 1 cup Cooked Spinach (You can swap for kale or other cooked greens.)
- 200 grams Feta Cheese (Can substitute with goat cheese or cream cheese-parmesan mix.)
- 1 large Egg (Acts as a binder for the filling.)
- 8 sheets Rice Paper (If unavailable, try another gluten-free wrapper.)
- 2 tablespoons Sesame Seeds (Can replace with dried oregano or za’atar.)
Instructions
- Preheat your oven to 180°C (350°F). Prepare a baking sheet lined with parchment paper.
- In a small bowl, crack one egg and beat it until smooth to make the egg wash.
- Take two rice paper sheets, dip them into the egg wash, allowing excess to drip off, and overlap slightly.
- In a bowl, combine cooked spinach and crumbled feta cheese to create the filling.
- Place a generous tablespoon of the filling in the center of the rice paper and roll it tightly to form logs.
- Brush the outside of the rolled spanakopita with egg wash and sprinkle sesame seeds on top.
- Bake the spanakopita in the preheated oven for 30 minutes until golden and crisp.
- Switch to broil for an additional 5 minutes on each side for extra crispiness.
- Remove from the oven, cool slightly, and serve while still warm.
Notes
Nutrition
- Serving Size: 1 piece
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 60 mg
Find it online: https://sarecipe.com/rice-paper-spanakopita/