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Dairy
Easy
1 Hour
Diets 
This creative twist on classic spanakopita uses rice paper instead of phyllo for a naturally gluten-free spiral that’s as fun to look at as it is to eat. Filled with a savory mix of spinach, cottage cheese, and shredded cheese, it’s perfect as a light lunch, appetizer, or side dish. Serve warm with a dollop of Greek yogurt or a squeeze of lemon. For a festive touch, garnish with extra sesame seeds or a sprinkle of fresh dill.
16 ounces Beleaves Frozen Spinach
1 cup low-fat cottage cheese
4 eggs (3 for filling, 1 for brushing)
1/2 cup shredded cheese (Muenster or, mozzarella)
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon salt (or to taste)
rice paper (7–8 sheets)
Gefen Sesame Seeds (optional)
oil or Glicks Spray for greasing
In a dry pan, sauté the frozen spinach over medium heat until all water is evaporated. Let it cool.
In a large bowl, mix three eggs, cottage cheese, shredded cheese, garlic powder, onion powder, and salt. Stir in the cooled spinach and mix until well combined.
Lightly grease a round oven-to-table dish.
Soak three rice paper sheets in warm water for about 20 seconds until soft. Lay them on a cutting board in a slightly overlapping row.
Spoon a portion of the spinach mixture in a line along the edge, then roll tightly into a log.
Coil the log into a spiral and place it in the center of your dish.
Repeat the process twice more, this time using two sheets of rice paper per log, and wrap them around the initial spiral to expand it.
Whisk the remaining egg and brush it over the top of the spiral.
Sprinkle with sesame seeds, if using.
Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 25–30 minutes, or until golden and set.
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