Name: Rice Paper Spanakopita Spirals Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Greek
Ingredients: 120 g baby spinach, finely chopped; 3 large spring onions, thinly sliced; 1 teaspoon dried oregano; 1 teaspoon dried thyme; ½ cup parsley, finely chopped; 180 g Greek feta, diced; ¼ cup Parmesan cheese, grated; Freshly cracked black pepper, to taste; Sea salt, to taste; 3 eggs; ¼ cup water; Pinch of sea salt; Freshly cracked black pepper, to taste; 1 tablespoon white sesame seeds; Fresh lemon wedges; Tzatziki (optional)

Jump to Recipe· 3.9 from 41 reviews

If you adore the flavors of classic spanakopita but crave a lighter, gluten-free twist, then this Rice Paper Spanakopita Spirals Recipe is about to become your new obsession. Imagine tender, crispy rice paper wrapped around a perfectly herbed mixture of spinach, feta, and fragrant Mediterranean spices, transforming a beloved Greek comfort food into an elegant and modern snack or appetizer. These spirals deliver a delightful crunch with every bite and are just as beautiful as they are delicious—perfect for impressing friends or simply treating yourself to something special.

Ingredients You’ll Need

The image shows a close-up of a flaky pastry shaped like a twisted knot with a golden brown crust topped with toasted sesame seeds. Inside the pastry, there is a green and white filling made of chopped spinach and soft cheese visible through the twist layers. The pastry rests on a white plate with a white marbled surface beneath. Next to it, there is a white bowl filled with a creamy white sauce with green herbs and two orange lemon wedges partially in frame. A woman's hand is not visible but appears implied by a slightly torn piece at the pastry edge. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Rice Paper Spanakopita Spirals Recipe lies in its simplicity. Each ingredient plays a crucial role in balancing flavor, texture, and that savory, aromatic punch. From the fresh greens to the creamy cheeses and the aromatic herbs, these components create a harmonious filling wrapped in light, crisp rice paper.

120 g baby spinach, finely chopped: Fresh, vibrant greens that form the hearty base of the filling.
3 large spring onions, thinly sliced: Adds a subtle sweet and sharp onion flavor for depth.
1 teaspoon dried oregano: Classic Mediterranean herb that infuses the filling with earthiness.
1 teaspoon dried thyme: Brings a delicate herbal note that complements the spinach perfectly.
½ cup parsley, finely chopped: Brightens the mixture with fresh, grassy undertones.
180 g Greek feta, diced: The creamy, salty star ingredient giving that authentic spanakopita character.
¼ cup Parmesan cheese, grated: Adds a nutty richness and helps bind the filling flavors.
Freshly cracked black pepper, to taste: For an invigorating bit of spice.
Sea salt, to taste: Enhances all the flavors beautifully.
3 eggs: Acts as a binder and helps the spirals set.
¼ cup water: Lightens the egg wash, making dipping crispier rice paper easier.
1 tablespoon white sesame seeds: Adds delicate crunch and a nutty finish on top.
Fresh lemon wedges, to serve: Delivers that bright, citrusy pop that ties everything together.
Tzatziki (optional): Creamy yogurt dip to elevate every bite and add a cooling contrast.

How to Make Rice Paper Spanakopita Spirals Recipe

Step 1: Prepare the Filling

Start by combining the finely chopped spinach, sliced spring onions, parsley, oregano, thyme, and diced feta in a large bowl. Season with a pinch of sea salt and freshly cracked black pepper, then mix thoroughly and gently mash the mixture with your fingers. This step awakens all the classic spanakopita flavors and creates a cohesive, vibrant filling ready to be wrapped.

Step 2: Whisk the Egg Wash

In a separate wide, flat bowl, whisk together the 3 eggs, ¼ cup water, a little sea salt, and freshly ground black pepper. This egg wash isn’t just for flavor; it’s the secret to making the rice paper supple, sticky enough to hold, and beautifully golden and crispy once cooked.

Step 3: Assemble Each Spiral

Working one spiral at a time, dip a sheet of rice paper into the egg wash, coating both sides, then lay it flat on your workspace. Layer a second sheet, overlapping halfway, and repeat with a third sheet. You will create one sturdy long strip. Sprinkle a generous line of grated Parmesan cheese down the center to add a savory foundation. Evenly spoon the spinach and feta filling on top. Carefully roll the rice paper like a log, then give it a 2-minute rest to soften. Afterward, coil the roll gently into a spiral shape and sprinkle with white sesame seeds. Lightly press the spiral with your palm to help it hold its shape during cooking. Place the spirals carefully onto your tray or air fryer basket and repeat until you have four spirals in total.

Step 4: Cook Until Crispy and Golden

Pop the spirals into your air fryer or oven air fryer set at 220°C. If using a basket-style air fryer, cook for 12 to 15 minutes until the spirals turn golden and irresistibly crispy. If your air fryer comes with shelves, rotate the trays halfway through cooking to ensure even browning. After 15 minutes, you’ll have perfectly cooked spirals with a stunning crunchy exterior and soft, flavorful filling inside.

Step 5: Serve

Serve your Rice Paper Spanakopita Spirals with a squeeze of fresh lemon juice to brighten the flavors. If you want to channel your inner Greek chef, whip up some tzatziki on the side. The cool, tangy dip contrasts beautifully against the warm, crispy spirals for a memorable eating experience.

How to Serve Rice Paper Spanakopita Spirals Recipe

A close-up of a white bowl filled with a creamy white sauce with green herb specks. A round golden-brown pastry with a shiny crust and some sesame seeds on top rests on a white plate in front of the bowl. A woman’s hand holds a piece of the same pastry, half-dipped in the sauce. In the background, there are some yellow lemon slices and green herbs on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh lemon wedges are essential here—they bring a zesty brightness that cuts through the creamy richness of the feta and cheese. For an extra touch, sprinkle some more toasted sesame seeds or a handful of finely chopped fresh herbs like dill or parsley before serving to amp up the visual and flavor appeal.

Side Dishes

This recipe shines best as part of a Mezze spread alongside creamy tzatziki, a simple Greek salad with olives and tomatoes, or even some roasted red peppers. For something heartier, pair it with a bowl of warm lentil soup or a bright tabbouleh salad for a well-rounded meal infused with Mediterranean flair.

Creative Ways to Present

Rice Paper Spanakopita Spirals make show-stopping appetizers at any gathering. Arrange them on a large platter with small bowls of dipping sauces like garlic yogurt or spicy harissa. For a fun twist, thread the spiral onto small cocktail skewers for easy, mess-free finger food that guests will love nibbling on between sips of wine or ouzo.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Keep them separated so the delicate crispness doesn’t get soggy, and avoid stacking spirals on top of each other if possible.

Freezing

You can freeze these spirals before cooking by wrapping each spiral loosely in plastic wrap and placing them in a freezer bag for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge and then cook as directed—just add a couple extra minutes to the cooking time to ensure they crisp back up nicely.

Reheating

To revive that perfect crunch, reheat leftover spirals in a preheated oven or air fryer at 180°C for about 7 to 10 minutes. Avoid microwaving as it will make the rice paper chewy and lose its signature crisp texture that makes this recipe so special.

FAQs

Can I use regular phyllo dough instead of rice paper for this recipe?

While traditional spanakopita uses phyllo dough, rice paper offers a lighter and gluten-free alternative that crisps up beautifully. Using phyllo will create a different texture and take longer to prepare, but it’s certainly an option if you prefer the classic version.

Is this Rice Paper Spanakopita Spirals Recipe suitable for vegans?

This recipe contains feta, Parmesan, and eggs, so it’s not vegan. However, you could experiment with vegan cheese alternatives and a plant-based egg substitute to make a vegan-friendly adaptation.

Can I make the filling ahead of time?

Absolutely! The filling can be prepared a day in advance and stored in the fridge, which actually allows the flavors to develop even more deeply. Just give it a gentle stir before assembling your spirals.

What’s the best way to ensure the spirals don’t fall apart when rolling?

Dipping the rice paper in the egg wash softens it enough to be pliable. Be gentle but firm when rolling and allow the rolled log to rest so the rice paper softens further and adheres well when you coil it into spirals.

Can I bake these spirals instead of air frying?

Yes! Bake them in a preheated oven at 220°C on a lined baking tray for about 15 minutes, turning halfway through to ensure even browning. They develop the same golden crispness and are just as delicious.

Final Thoughts

Trust me when I say this Rice Paper Spanakopita Spirals Recipe will quickly become one of your favorite ways to enjoy those classic Greek flavors with a fresh, fun twist. It’s light, full of flavor, and perfect for sharing or savoring whenever a snack craving hits. Don’t hesitate to give this recipe a try—you’re about to impress yourself and anyone lucky enough to join you at the table!