Viral Rice Paper Spanakopita with Zucchini Recipe
This Viral Rice Paper Spanakopita with Zucchini offers a lighter, gluten-free twist on the classic Greek appetizer by using rice paper sheets instead of traditional phyllo dough. Filled with a mixture of shredded zucchini, cottage or feta cheese, and seasoned with garlic and sesame seeds, these crispy baked rolls are a delicious and satisfying snack or appetizer that’s easy to prepare and perfect for those seeking a low-calorie, gluten-free alternative.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 2 rolls, serving 4
- Category: Appetizer
- Method: Baking
- Cuisine: Greek-inspired
- Diet: Gluten Free
Ingredients
Filling
- 1 cup shredded zucchini (about 140g)
- 1 cup cottage cheese, feta cheese, or low-fat cream cheese
- 1/2 tsp salt
- Pinch of black pepper
- 1/2 tsp garlic powder
Other Ingredients
- 6 rice paper sheets
- 1 egg
- 1/2 cup milk
- 1 tsp sesame seeds
Instructions
- Prepare the zucchini: Shred the zucchini, sprinkle with a pinch of salt, and let it sit for 10 minutes to draw out excess water. Then, squeeze out all the liquid using a clean kitchen towel or cheesecloth to prevent soggy rolls.
- Mix the filling: In a bowl, combine the drained zucchini with cottage cheese (or your chosen cheese), salt, black pepper, and garlic powder. Stir until the mixture is well incorporated.
- Soak the rice paper: Whisk the egg and milk together in a wide shallow dish. Dip each rice paper sheet into this mixture for about 10 seconds, ensuring the sheet is fully soaked but not falling apart.
- Assemble the rolls: Lay three soaked rice paper sheets on a clean surface, overlapping each sheet by about one third to form a base for one roll. Spread half of the zucchini-cheese filling evenly over the center of this layered sheet stack.
- Roll the spanakopita: Fold the bottom edge of the rice paper over the filling, then fold in the sides and finally roll tightly into a log shape. Repeat this process with the remaining three sheets and filling to make the second roll.
- Bake the rolls: Place the two rolls on a parchment-lined baking sheet, sprinkle sesame seeds evenly over the tops. Bake in a preheated convection oven at 400°F (200°C) with the fan on for 15 minutes until crispy and golden brown.
- Cool and serve: Allow the rolls to cool for 15 minutes on a wire rack before slicing into pieces and serving. Enjoy them warm or at room temperature.
Notes
- Squeeze the zucchini thoroughly to avoid soggy rice paper and ensure a crispy texture.
- Use a convection oven setting to achieve extra crispiness if your oven has this option.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days, and reheat gently before serving.
