Why You’ll Love This Recipe

I love this recipe when I’m craving the flavors of spanakopita but don’t want to deal with delicate sheets of phyllo pastry. Rice paper makes the preparation surprisingly simple, and I still get a wonderfully crisp exterior around the creamy spinach filling.

I also like how versatile these little parcels are. I can serve them as an appetizer, light lunch, snack, or part of a Mediterranean-inspired spread. They’re especially good straight from the oven when the exterior is crisp and the feta filling is still warm.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Rice paper sheets
Fresh spinach
Feta cheese, crumbled
Ricotta cheese
Egg
Green onions, finely sliced
Fresh dill, chopped
Fresh parsley, chopped
Garlic, minced
Olive oil
Lemon zest
Salt
Black pepper
Sesame seeds, optional

I like using plenty of feta because it gives my filling the salty, tangy flavor I associate with traditional spanakopita. Ricotta makes the center creamier, while fresh dill, parsley, and lemon zest brighten everything up.

Directions

I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper.
I cook the spinach briefly in a skillet until wilted. Once it is cool enough to handle, I squeeze out as much excess moisture as possible and roughly chop it.
I place the spinach in a bowl and add the crumbled feta, ricotta, egg, green onions, dill, parsley, garlic, lemon zest, salt, and black pepper.
I stir the filling until everything is evenly combined.
I fill a shallow dish with warm water and quickly dip a rice paper sheet into it until it starts to become flexible. I avoid soaking it for too long because it continues to soften after I remove it from the water.
I place the softened rice paper on a clean work surface and spoon some of my spinach and feta mixture into the center.
I fold the sides over the filling and roll or fold the rice paper into a compact parcel. For a sturdier and crispier shell, I can wrap each parcel in a second softened rice paper sheet.
I arrange the parcels seam-side down on my prepared baking sheet and lightly brush or spray them with olive oil.
I sprinkle sesame seeds over the tops if I’m using them.
I bake the rice paper spanakopita for about 20–25 minutes, flipping carefully if necessary, until the outside is golden and crisp.
I let them rest for a few minutes before serving so the wrappers can become even crispier and the hot filling can cool slightly.

Servings and Timing

I usually make about 8 rice paper spanakopita parcels with one batch. The final yield can vary depending on the size of my rice paper sheets and how generously I fill each one.

Prep time: 20 minutes
Cooking time: 20–25 minutes
Total time: about 40–45 minutes
Servings: approximately 4
Yield: about 8 parcels

Variations

When I want an even cheesier filling, I add a little grated mozzarella or Parmesan along with the feta. I find mozzarella gives me more of a cheese pull, while Parmesan adds a stronger savory flavor.

For extra greens, I combine spinach with finely chopped kale, Swiss chard, or other leafy greens. I always cook and drain them well so excess moisture doesn’t make my rice paper soggy.

I can add finely chopped sun-dried tomatoes or roasted red peppers when I want more Mediterranean flavor. A pinch of red pepper flakes also works well when I want a little heat.

For an air-fryer version, I lightly coat the assembled parcels with oil and air-fry them until crisp and golden, adjusting the cooking time according to the size of my parcels and my air fryer.

Storage/Reheating

I think rice paper spanakopita tastes best freshly cooked because that’s when the wrappers are at their crispiest. However, I can keep leftovers in an airtight container in the refrigerator for up to 3 days.

When reheating, I avoid the microwave whenever possible because it can make the rice paper soft and chewy. I prefer reheating my spanakopita in an oven or air fryer until the filling is hot and the exterior becomes crisp again.

If I want to prepare the recipe ahead, I make the spinach and feta filling in advance and refrigerate it separately. I assemble the rice paper parcels shortly before cooking because softened rice paper can become sticky or fragile when stored for too long.

FAQs

Why is my rice paper spanakopita soggy?

I usually find excess moisture is the main culprit. I make sure to squeeze as much liquid as possible from my cooked spinach. I also avoid oversoaking the rice paper and give each parcel enough space on the baking sheet so the exterior can crisp properly.

Can I make rice paper spanakopita in an air fryer?

Yes. I lightly brush or spray my parcels with oil and arrange them in a single layer without overcrowding the basket. I air-fry them until the wrappers are golden and crisp and the filling is thoroughly heated.

Can I use frozen spinach?

Yes. I thaw frozen spinach completely and squeeze it very thoroughly before adding it to my filling. Removing as much water as possible helps me prevent soggy parcels.

Do I need to double-wrap the rice paper?

I don’t have to, but I like double-wrapping when I want a sturdier parcel. Two layers can make the spanakopita easier to handle and help contain the filling, especially when my rice paper sheets are particularly thin.

What can I serve with rice paper spanakopita?

I like serving these parcels with tzatziki, Greek yogurt, a squeeze of fresh lemon, or a simple Greek salad. I can also add them to a larger Mediterranean-style platter with olives, tomatoes, cucumbers, and dips.

Conclusion

Cheat’s rice paper spanakopita gives me the spinach, feta, herbs, and savory flavors I love about traditional spanakopita in a quick and approachable format. By swapping phyllo for rice paper, I can make individual crispy parcels without all the layering and brushing associated with classic spanakopita. Whether I serve them as a snack, appetizer, or light meal, I get a crispy exterior and warm, cheesy spinach filling in every bite.

Cheat’s Rice Paper Spanakopita Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cheat’s rice paper spanakopita wraps a creamy spinach, feta, ricotta, and herb filling in crisp golden rice paper. It delivers the savory flavors of classic Greek spanakopita in a quick, approachable individual parcel.

Author: Laura
Prep Time: 20 minutes
Cook Time: 20–25 minutes
Total Time: Approximately 40–45 minutes
Yield: About 8 parcels, approximately 4 servings
Category: Appetizer
Method: Baking
Cuisine: Greek-Inspired
Diet: Vegetarian

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cook the spinach briefly in a skillet until wilted. Allow it to cool, squeeze out as much excess moisture as possible, and roughly chop it.
Place the spinach in a bowl and add the crumbled feta, ricotta, egg, green onions, dill, parsley, garlic, lemon zest, salt, and black pepper.
Stir until the filling is evenly combined.
Fill a shallow dish with warm water. Quickly dip a rice paper sheet into the water just until it starts to become flexible, taking care not to oversoak it.
Place the softened rice paper on a clean work surface and spoon some of the spinach and feta filling into the center.
Fold the sides over the filling and roll or fold into a compact parcel. For a sturdier shell, wrap the parcel in a second softened rice paper sheet.
Arrange the parcels seam-side down on the prepared baking sheet and lightly brush or spray them with olive oil.
Sprinkle the tops with optional sesame seeds.
Bake for 20–25 minutes, carefully flipping if necessary, until the wrappers are golden and crisp.
Let the parcels rest for a few minutes before serving so the wrappers can crisp further and the filling can cool slightly.

Notes

Squeeze the cooked spinach very thoroughly to remove excess moisture and prevent soggy parcels.
Frozen spinach can replace fresh spinach, but it should be completely thawed and thoroughly drained before use.
Do not oversoak the rice paper because it will continue to soften after being removed from the water.
Double-wrapping is optional but creates a sturdier parcel and can help contain the filling.
Mozzarella can be added for extra stretch, while Parmesan adds a stronger savory flavor.
Kale, Swiss chard, sun-dried tomatoes, roasted red peppers, or red pepper flakes can be added for variations.
For an air-fryer version, lightly oil the parcels and cook them in a single layer until golden, crisp, and thoroughly heated.
Store cooked leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in an oven or air fryer rather than a microwave to help restore the crisp exterior.
For make-ahead preparation, refrigerate the filling separately and assemble the rice paper parcels shortly before cooking.

Nutrition

Serving Size: 2 parcels
Calories: 310 kcal
Sugar: 3 g
Sodium: 620 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 3 g
Protein: 14 g
Cholesterol: 75 mg