Rice Paper Spanakopita: Easy, Crispy, Gluten-Free Recipe

Now hear me out, because rice paper spanakopita might sound like a late-night kitchen experiment that went too far—but trust me, it slaps. I know “rice paper” and “spanakopita” don’t normally roll in the same crowd. It’s got that “I just made dinner with whatever was left in the fridge” kind of vibe. But somehow? It works. Like really works. The crispy texture, that cheesy-spinach filling, and the fact that it takes less than half the effort of filo? Chef’s kiss.

Picture this: all the salty, creamy, herby goodness you love from traditional spanakopita, but hugged inside a crackly rice paper shell. It’s unusual, yeah—but genius all the same. If you’re counting macros, dodging gluten, or just tired of battling with torn filo sheets, rice paper spanakopita is your new best friend. It’s fast, budget-friendly, and tastes like it took way more effort than it did. And if that’s not convincing, go ahead and enjoy your cardboard crackers elsewhere.

I’m a big fan of flipping the script on comfort food, and this one might top the list. My grandma (God love her filo-loving heart) would probably side-eye me at first—but one bite into this golden spiral and even she’d have to admit it’s got heart. This rice paper spanakopita hits all the right notes: nostalgic, satisfying, and just rebellious enough to make it fun. Now let’s roll up those sleeves, grab a skillet, and see how this remix comes to life.

From midweek meals to Sunday brunch with a side of fresh tomato salad, rice paper spanakopita has quickly become a go-to in our kitchen. We even serve it alongside our wild turkey recipes when we want something rustic but balanced. If you’re looking for gluten-free treats to round things out, our 4-ingredient no-bake lemon cookies are a bright little bonus that never lasts long on the counter.

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Making Rice Paper Spanakopita at Home

Ingredients That Matter

When I say rice paper spanakopita is pantry-friendly, I mean it. This modern version cuts back on the layers but doubles down on flavor. You’ll need just a few basics—most of them are probably already in your fridge.

Start with chopped yellow onion, baby spinach, and good-quality cottage cheese. I prefer the one from Good Culture for its creamy texture, but if you’re more into feta or ricotta, go for it. Parmigiano Reggiano adds a salty punch, and two eggs help bind it all together. Want extra flavor? Add scallions, fresh dill, or whatever herbs are calling your name.

We’ve even folded in leftovers from our charcuterie nachos for a fun little twist that still works surprisingly well with the classic spinach filling.

And then there’s the real star: rice paper. You only need three sheets per spiral. It’s lighter, crispier, and more forgiving than filo. No tearing, no flaking, no fuss. Add a sprinkle of sesame seeds on top if you’re feeling fancy—totally optional, but highly recommended.

Here’s how it compares to the traditional version:

• Traditional Spanakopita: filo dough brushed with butter
• Rice Paper Spanakopita: rice paper dipped in egg
• Traditional: baked in layers
• Rice Paper Version: air-fried into a crispy spiral
• Traditional: feta and spinach
• Rice Paper Version: cottage cheese, Parm, spinach

This swap is lighter, faster, and still nails that comforting crunch you expect from a proper spanakopita.

Step-by-Step Wrapping and Baking

Let’s make it happen. First, sauté your onion in a bit of olive oil until it turns translucent. Toss in the chopped spinach and a pinch of salt. Cook it down just until wilted, then pull it off the heat.

Mix the cooked veggies with cottage cheese and Parm in a bowl. That’s your filling. Don’t feel like using the stove? You can skip the sauté—just mix raw spinach into the cheese with salt and call it good. This rice paper spanakopita is nothing if not forgiving.

Now for the roll. Crack two eggs into a flat bowl and beat well. Dip each rice paper sheet on one side only into the egg. Lay the first down on a clean surface, egg side down. Do the same with the next two, overlapping them to make a sturdy base.

Spread your filling in a long strip near the bottom edge. Let the paper soften for a minute—it’ll get more flexible. Roll it up once, fold in the sides, then keep rolling until it forms a rope. Coil it like a snail shell, brush with more egg, and sprinkle with sesame seeds.

Pop it into the air fryer at 400°F for 10–12 minutes. What comes out is golden, crisp, and ready to steal the spotlight. We’ve even paired it with a creamy drizzle from our butter board setup on brunch days—it hits every note.

Healthier and Gluten-Free Spanakopita

How Healthy Is Spanakopita?

Traditional spanakopita is undeniably delicious, but it can be heavy. With all that filo, butter, and rich cheese, it’s not exactly an everyday meal. That’s where rice paper spanakopita comes in. It delivers all the savory satisfaction of the original without the extra fat and sodium.

By swapping filo for rice paper, you cut down significantly on saturated fat and calories. Instead of layers of butter, this version uses a light egg dip to crisp the wrapper. The filling stays classic at heart—spinach, cheese, and herbs—but it gets a nutritious upgrade with cottage cheese and Parmigiano. You still get that creamy, tangy bite, but it’s lighter and higher in protein.

Add in those leafy greens and you’ve got something that’s rich in iron, fiber, and vitamins A and K. Whether you’re meal-prepping or just trying to make smarter choices, rice paper spanakopita checks a lot of boxes: simple ingredients, balanced macros, and tons of flavor. For a sweet bite to follow, our 4-ingredient keto lemon sugar cookies hit that citrusy-crisp note without the guilt.

Perfect for Gluten-Free and Low-FODMAP Diets

For anyone eating gluten-free, this recipe is a total win. Filo can be tricky to replace—most gluten-free options are dry, crumbly, or packed with starches. Rice paper, on the other hand, is naturally gluten-free and incredibly versatile. It crisps up beautifully, doesn’t crack or split, and stores well in the pantry. That’s what makes rice paper spanakopita such a reliable choice for all kinds of eaters.

It’s also easy to adjust for low-FODMAP needs. You can skip the onions entirely or swap in green scallions. If dairy is a concern, use lactose-free cottage cheese or a plant-based alternative. The recipe holds up either way. What matters most is how well it fits into your lifestyle without losing what makes spanakopita so comforting.

We’ve made rice paper spanakopita for gluten-free friends, picky kids, and skeptical neighbors—every time, it disappears fast. It’s not a compromise. It’s just good food made a little smarter. And for something equally rustic and satisfying, it’s a perfect pairing with our venison cowboy butter on those cooler fall evenings.

Creative Variations and Storage Tips

Flavor Variations to Try

The beauty of rice paper spanakopita is how adaptable it is. Once you’ve mastered the basics, you can riff on it depending on the season, your garden, or what’s hanging around in the fridge. We’ve folded in sautéed mushrooms from fall foraging, used ramp leaves in spring, and even swapped the spinach for kale or chard when the garden is full.

Want more bite? Add fresh dill, mint, or parsley for herbal punch. Prefer tangier cheese? Crumbled goat cheese or lactose-free feta adds depth. You can even tuck in sun-dried tomatoes, chopped olives, or caramelized onions if you want something bolder. One of my favorite twists was a version with za’atar and lemon zest—unexpected but totally satisfying.

No matter what you change, the key is balance. Keep the filling from getting too wet, and your rice paper spanakopita will hold together beautifully every time. And hey, don’t be afraid to make mini versions for appetizers—they bake up just as crisp and go fast at any get-together.

Storing, Reheating, and Making Ahead

Leftovers? Rare in our house—but it does happen. If you have extra rice paper spanakopita, let it cool completely, then wrap it loosely and refrigerate. It’ll keep for up to three days. For best results, reheat in the air fryer or a hot oven to bring back that crispy texture. Microwaving works in a pinch, but you’ll lose that signature crunch.

You can also prep ahead. Roll the spirals, place them on parchment, and refrigerate unbaked for up to 24 hours. When you’re ready, air-fry straight from the fridge. Or freeze them—just make sure to separate each with parchment or plastic wrap to avoid sticking.

From busy weeknights to slow Sundays, rice paper spanakopita stores like a champ and reheats like it was made fresh. It’s one of those recipes that gives back every time you make it. And around here, that’s what keeps it in rotation.

FAQs About Rice Paper Spanakopita

Conclusion

What started as a quick substitution turned into something we now make on repeat. This rice paper spanakopita isn’t just a shortcut—it’s a smart, satisfying twist that honors the spirit of the original while making it doable for real life. Less mess, fewer ingredients, and the kind of crunch that makes you close your eyes and nod with the first bite.

Whether you’re cooking for one, feeding picky kids, or putting together a Sunday brunch with friends, this recipe has your back. It’s fast, flexible, and shockingly delicious. And it’s proof that sometimes, the best ideas come from late-night fridge raids and a little creative courage.

So go on—grab that pack of rice paper sitting in your pantry and give it a spin. Yiayia may have raised an eyebrow at first, but after one bite, even she’d ask for seconds.

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