Rice Paper Spiral Spanakopita

Renee Gindi Safdieh Renee Gindi Safdieh
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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.

1h 6
Easy Vegetarian Pescatarian Gluten Free Dairy

Contains: Dairy, Egg

Directions

Prepare the Spinach

  1. In a dry pan, sauté the frozen spinach over medium heat until all water is evaporated. Let it cool.

Make the Filling

  1. 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.

Assemble the Spiral

  1. Lightly grease a round oven-to-table dish.

  2. 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.

  3. Spoon a portion of the spinach mixture in a line along the edge, then roll tightly into a log.

  4. Coil the log into a spiral and place it in the center of your dish.

  5. 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.

Finish and Bake

  1. Whisk the remaining egg and brush it over the top of the spiral.

  2. Sprinkle with sesame seeds, if using.

  3. Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 25–30 minutes, or until golden and set.

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