Spanakopita Rice Paper Recipe
The first time I pulled a golden, crispy spanakopita rice paper recipe from my air fryer, I nearly ate three before they hit the plate — and honestly, that’s when I knew this shortcut was a keeper. I’m Linda Sandra, a Charleston home cook who’s always hunting for ways to make my favorite flavors easier without losing any of the magic.
This rice paper spanakopita swaps out buttery phyllo for rice paper rounds, giving you all the flaky crunch and that beloved spinach-feta filling without the fuss of layering or basting. You’ll get a crisp golden shell, a tender herb-flecked center, and a recipe that fits into a busy weeknight as easily as a weekend gathering.
I started making these after a long day when I wanted spanakopita but couldn’t face wrestling with phyllo dough. One pack of rice paper later, I was hooked — and my kitchen stayed a whole lot tidier, which is a win in my book.
Table of Contents
The Short Answer
Craving more crowd-pleasing nibblers? Our Spanakopita Rice Paper Recipe is just one of many delicious ideas to elevate your next gathering. Discover even more easy party appetizers and small bites perfect for sharing!
This spanakopita rice paper recipe wraps garlicky spinach, tangy feta, and fresh herbs in softened rice paper rounds, then crisps them in the air fryer or on the stovetop in under 15 minutes. It’s beginner-friendly, endlessly snackable, and delivers all the flavor of traditional spanakopita with a fraction of the fuss.
Reasons This Recipe Wins Hearts 💕
- This rice paper spanakopita is ready in under 30 minutes, start to finish — perfect for when you need impressive appetizers without the stress.
- You skip the butter-brushing marathon entirely, which means less mess and way fewer dishes piling up in the sink.
- Each roll crisps up beautifully without a drop of deep frying, so you get all the crunch and none of the guilt.
- The team at Serious Eats explores how rice paper transforms when cooked at the right temperature — and that’s exactly the crispy-tender magic happening in this spanakopita rice paper recipe.
At a Glance ✨
Everything you need to know about this spanakopita rice paper recipe, in one quick look.
- CourseAppetizer / Snack
- Prep Time15 minutes
- Cook Time12 minutes
- Total Time27 minutes
- Yield10-12 rolls
- Skill LevelBeginner
What You’ll Need (Ingredients)
This easy spanakopita recipe starts with a savory filling — fresh spinach, sautéed onion, and garlic — that gets its signature richness from crumbled feta and a hint of ricotta. Fresh dill and parsley brighten every bite, while the rice paper wrappers crisp up beautifully without any phyllo drama.
You’ll notice the filling comes together in one pan, which keeps cleanup simple. And if you’ve never worked with rice paper before, don’t worry — it’s far more forgiving than you’d think.
| Ingredient | Amount | Quick Note |
|---|---|---|
| Rice paper | 10-12 sheets | Look for spring roll wrappers in the Asian aisle — they soften in seconds. |
| Olive oil | 1 tbsp | For sautéing the aromatics; use extra-virgin if you have it. |
| Large onion | 1, finely chopped | Yellow or white both work beautifully here. |
| Garlic | 2 cloves, minced | Fresh only, please — jarred just doesn’t have the same punch. |
| Fresh spinach | 1 lb, roughly chopped | Baby spinach works too; it wilts down fast and stays tender. |
| Feta cheese | 1/2 cup, crumbled | Greek or Bulgarian feta are both perfect; skip the pre-crumbled if you can. |
| Ricotta cheese | 1/4 cup (optional) | Adds a creamy element that balances the tangy feta — totally worth it. |
| Large egg | 1, beaten | This binds the filling so it holds together when you roll. |
| Fresh dill | 2 tbsp, chopped | Don’t skip this — it’s the heart of classic spanakopita flavor. |
| Fresh parsley | 1 tbsp, chopped | Brightens everything up; flat-leaf is best. |
| Salt and black pepper | To taste | Season after you mix the filling — the feta is already salty. |
| Olive oil spray | For cooking | Helps the rice paper crisp up without soaking through. |
Kitchen Gear Checklist
Must-haves:
- Large skillet or sauté pan
- Medium mixing bowl
- Shallow dish for water
- Clean kitchen towel or work surface
- Air fryer or non-stick pan
- Olive oil spray bottle or mister
Nice-to-haves:
- Silicone spatula for easy flipping
- Small prep bowls for herbs
- Parchment paper for the air fryer basket
Let’s Make It (Step-by-Step Instructions)
Here’s how this spanakopita rice paper recipe comes together, one easy step at a time. You’ll build the filling first, then roll it into crispy little parcels — no phyllo brushing required.
- Sauté the aromatics: Heat the olive oil in a large pan over medium heat, then add the finely chopped onion and sauté until it’s soft and translucent, about 5 to 7 minutes — you’ll smell that sweet, savory aroma when it’s ready.
- Add the garlic: Toss in the minced garlic and cook for another minute, stirring constantly, until it smells fragrant and just starts to turn golden.
- Wilt the spinach: Add the roughly chopped spinach to the pan in batches, letting each handful wilt down before adding more — it seems like a mountain at first, but it shrinks fast. Cook until all the moisture has evaporated, about 5 to 8 minutes total.
- Cool and drain: Remove the spinach mixture from the heat and let it cool slightly, then squeeze out any excess liquid using a clean kitchen towel or your hands — this step keeps your rice paper from getting soggy.
- Mix the filling: In a medium bowl, combine the cooled spinach mixture with the crumbled feta cheese, ricotta cheese (if using), beaten egg, chopped fresh dill, and chopped fresh parsley. Mix well and season with salt and black pepper to taste — taste-test a little for quality control.
- Soften the rice paper: Fill a shallow dish with warm water. Dip one rice paper sheet into the warm water for about 15 to 20 seconds, or until it’s pliable and no longer stiff — it’ll keep softening as you work.
- Prep your work surface: Carefully lay the softened rice paper sheet on a clean, flat work surface — a damp kitchen towel works great to keep it from sticking.
- Add the filling: Place a spoonful of the spinach and feta filling near one edge of the rice paper, leaving a little space on the sides for folding.
- Roll it up: Fold the sides of the rice paper over the filling, then roll it up tightly like a spring roll or burrito — don’t worry if your first one looks a little wonky, you’ll get the hang of it.
- Repeat: Keep going with the remaining rice paper sheets and filling until you’ve used everything up — you should get about 10 to 12 rolls total.
- Prep for cooking: Preheat your air fryer to 375°F (190°C) or set a non-stick pan over medium heat. Lightly spray the rice paper rolls with olive oil spray on all sides — this is what makes them golden and crispy.
- Cook to golden perfection: If using an air fryer, cook in batches for 8 to 12 minutes, flipping halfway through, until they’re golden brown and crispy. If using a pan, cook for 3 to 5 minutes per side until golden and crispy — you’ll hear a gentle sizzle when they’re ready to flip.
- Serve hot: Transfer the rolls to a serving plate and enjoy them while they’re still warm and crunchy — they’re perfect with a squeeze of lemon or a dollop of Greek yogurt.
Nutrition Snapshot
| Nutrient | Per Serving (1 roll) |
|---|---|
| Calories | 85 |
| Protein | 4 g |
| Carbohydrates | 9 g |
| Total Fat | 3 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 180 mg |
These values are estimates based on standard ingredient measurements — your totals may vary slightly depending on brands and portion sizes.
Little Secrets for Success (Pro Tips)
This spinach feta rice paper recipe is pretty forgiving, but a few small tweaks can take it from great to absolutely crave-worthy. Here’s what I’ve learned after rolling dozens of these.
Squeeze that spinach like you mean it: The number one way to avoid soggy rolls is to really wring out the cooked spinach — I fold it into a clean kitchen towel and twist until no more water comes out. It feels like overkill, but trust me, it’s worth it.
Keep your rice paper damp, not soaked: You want the wrapper pliable enough to roll but not so wet that it tears when you fold it. If it starts to stick to the counter, lay down a damp towel underneath — it’s a game-changer.
Don’t overfill: It’s tempting to pack in extra filling, but about a tablespoon per roll is plenty. Overstuffed rolls burst in the air fryer, and nobody wants that mess.
Work in batches and keep them covered: Once you’ve rolled a few, cover them loosely with a damp towel so they don’t dry out while you finish the rest. They’ll stay soft and ready to cook.
Spray generously before cooking: A good mist of olive oil spray on all sides is what gives you that golden, crispy shell. Don’t be shy with it — a light coating won’t do the trick.
For a deeper dive into working with delicate wrappers and achieving the perfect crisp, the comprehensive spring roll technique guide at Bon Appétit is my go-to — it’s clear, practical, and totally beginner-friendly.
Oops, Fixed It! (Troubleshooting for Spanakopita Rice Paper Recipe)
Why is my rice paper tearing when I roll? You either didn’t soak it long enough, or it dried out on the counter. Dip it again for a few seconds, and make sure you’re working on a damp surface — that little bit of moisture keeps it flexible.
Why are my rolls soggy instead of crispy? This usually means there was too much moisture in the filling or you didn’t spray enough oil before cooking. Squeeze that spinach really well, and don’t be shy with the olive oil spray — it’s what makes the magic happen.
Why did my rolls burst open in the air fryer? They were probably overfilled or rolled too loosely. Aim for about a tablespoon of filling per roll, and make sure you’re tucking the sides in snugly before rolling. A tight roll holds together beautifully.
Why is my rice paper sticking to the counter? Your work surface is too dry. Lay down a damp kitchen towel or lightly mist the counter with water before you start rolling — it keeps everything gliding smoothly.
Can I fix a roll that’s already fallen apart? Totally — just grab a fresh sheet of rice paper, soften it, and wrap the whole thing up again. It might look a little bulky, but it’ll still crisp up and taste amazing.
Make It Your Own (Variations)
One of the best things about this easy spanakopita recipe is how easily it bends to your mood, your pantry, or whatever dietary tweak you’re working with this week. Here are a few of my favorite spins.
Vegan spanakopita rolls: Swap the feta and ricotta for crumbled tofu mixed with nutritional yeast and a squeeze of lemon, and skip the egg — a flax egg (1 tablespoon ground flaxseed plus 3 tablespoons water) works great as a binder.
Gluten-free friendly: Rice paper is naturally gluten-free, so this recipe already works for most gluten-free diets — just double-check your feta packaging to be safe.
Add a protein boost: Toss in some cooked, shredded chicken or crumbled cooked sausage for a heartier filling that turns these into a light meal instead of just an appetizer.
Spicy kick: Stir in a pinch of red pepper flakes or a spoonful of harissa paste to the filling for a warm, smoky heat that plays beautifully with the feta.
Seasonal twist: In the fall, swap half the spinach for chopped kale or Swiss chard, and add a handful of toasted pine nuts for a nutty crunch.
Cheesy upgrade: Mix in a little shredded mozzarella or gruyere with the feta for an extra-melty, indulgent center — it’s not traditional, but it’s seriously good.
Serve, Store & Reheat
This spinach feta rice paper recipe is best enjoyed hot and crispy, straight from the air fryer or pan. Serve them alongside a bowl of tangy tzatziki, a squeeze of fresh lemon, or even a drizzle of honey for a sweet-savory moment — they also pair beautifully with these mini spinach feta puff pastry bites for a Greek-inspired spread.
Storage
Assuming there are leftovers, which is a big assumption, store the cooled rolls in an airtight container in the fridge for up to 3 days. They’ll lose some of their crispness, but a quick reheat brings them mostly back to life. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
To reheat, pop them back in the air fryer at 350°F for 5 to 7 minutes, or heat them in a skillet over medium heat with a light spray of oil until they’re crispy again. The microwave works in a pinch, but you’ll lose that golden crunch — just being honest.
| Storage Method | Duration |
|---|---|
| Room temperature | 2 hours (after that, refrigerate) |
| Refrigerator | Up to 3 days |
| Freezer | Up to 2 months |
Love Your Leftovers (Waste-Free Ideas)
Breakfast scramble: Chop up a leftover roll and toss it into scrambled eggs with a little extra feta and fresh herbs — it’s like a deconstructed spanakopita breakfast bowl.
Salad topper: Slice the rolls into bite-sized pieces and scatter them over a Greek salad for a crunchy, savory crouton situation that’s way better than store-bought.
Soup dipper: Reheat them until crispy and serve alongside a bowl of lemon chicken soup or creamy tomato soup for dipping — they soak up broth beautifully.
Freezer-friendly snack packs: If you’ve got extra uncooked rolls, freeze them on a parchment-lined tray, then bag them up. Cook them straight from frozen whenever you need a quick appetizer — just add a couple extra minutes to the cook time.
Your Questions, Answered (FAQs)
Here are the questions that pop up most often when folks make this rice paper spanakopita for the first time. If you’ve got another one, drop it in the comments — I’d love to help.
Can I use rice paper instead of phyllo dough for spanakopita?
Yes, rice paper can be used as a lighter alternative to traditional phyllo dough in spanakopita. Rice paper creates a crispy, delicate texture when baked and works well with the spinach and feta filling. Brush the rice paper lightly with oil before baking to achieve a golden, crispy result.
How do I prepare rice paper for spanakopita?
To prepare rice paper for spanakopita, briefly dip each sheet in warm water for about 5 seconds until pliable but not too soft. Pat dry with a clean towel, then brush lightly with olive oil. Layer 2-3 sheets together for better structure, add your spinach filling, and fold into triangles or roll into cylinders before baking.
What temperature should I bake rice paper spanakopita?
Bake rice paper spanakopita at 375 to 400 degrees Fahrenheit for about 15 to 20 minutes. Watch carefully as rice paper crisps faster than phyllo dough. The spanakopita is done when the rice paper turns golden brown and crispy. Avoid higher temperatures as rice paper can burn quickly.
Will rice paper spanakopita stay crispy?
Rice paper spanakopita is crispiest when freshly baked and eaten within a few hours. To maintain crispiness, store cooled spanakopita in an airtight container and reheat in the oven at 350 degrees Fahrenheit for 5 to 10 minutes. Avoid microwaving as this will make the rice paper chewy rather than crispy.
What is the best filling ratio for rice paper spanakopita?
For rice paper spanakopita, use about 2 tablespoons of filling per piece. Rice paper is more delicate than phyllo, so avoid overfilling which can cause tearing or make rolling difficult. A typical filling combines cooked spinach, feta cheese, onions, dill, and egg, squeezed well to remove excess moisture.
Before You Go
If you give this spanakopita rice paper recipe a try, I’d genuinely love to hear how it went! Leave a comment with your tweaks, or snap a photo and tag me — your crispy, golden creations make my whole week. And if you’re into easy handheld bites, you might also love these crispy cheeseburger egg rolls or these easy sushi balls — same crispy-on-the-outside, flavor-packed-on-the-inside magic.
Proof that a little rice paper and a lot of spinach can taste like a whole lot of love. Save this one for your next gathering, or just make it on a Tuesday because you deserve something delicious.
I’m Linda Sandra — a Charleston home cook and comfort-food daydreamer. Around here, cooking’s not about perfection — it’s about cozy vibes, creative twists, and food that feels like love.
Spanakopita Rice Paper Rolls
Ingredients
- 10-12 sheets rice paper
- 1 tbsp olive oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 lb fresh spinach roughly chopped
- ½ cup crumbled feta cheese
- ¼ cup ricotta cheese optional, for creaminess
- 1 large egg beaten
- 2 tbsp fresh dill chopped
- 1 tbsp fresh parsley chopped
- Salt and black pepper to taste
- Olive oil spray for cooking
Instructions
- Heat olive oil in a large pan over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Add the chopped spinach to the pan in batches, allowing it to wilt down before adding more. Cook until all the moisture has evaporated, about 5-8 minutes.
- Remove the spinach mixture from the heat and let it cool slightly. Squeeze out any excess liquid from the spinach.
- In a medium bowl, combine the cooled spinach mixture with feta cheese, ricotta cheese (if using), beaten egg, fresh dill, and fresh parsley. Mix well and season with salt and black pepper to taste.
- Fill a shallow dish with warm water. Dip one rice paper sheet into the warm water for about 15-20 seconds, or until it is pliable.
- Carefully lay the softened rice paper sheet on a clean work surface.
- Place a spoonful of the spinach and feta filling near one edge of the rice paper.
- Fold the sides of the rice paper over the filling, then roll it up tightly like a spring roll.
- Repeat with the remaining rice paper sheets and filling.
- Preheat your air fryer to 375°F (190°C) or a non-stick pan over medium heat. Lightly spray the rice paper rolls with olive oil spray.
- If using an air fryer, cook in batches for 8-12 minutes, flipping halfway through, until golden brown and crispy. If using a pan, cook for 3-5 minutes per side until golden and crispy.
- Serve hot and enjoy!
