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Rice Paper Spanakopita

Crispy Rice Paper Spanakopita: A Quick, Gluten-Free Delight

Discover a delightful twist on traditional spanakopita with this quick, gluten-free rice paper version, packed with savory spinach and creamy feta.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 pieces
Course: Appetizers
Cuisine: Greek
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Wrapper
  • 8 sheets Rice Paper Use to wrap the filling
  • 1 large Egg For egg wash; can substitute with a plant-based alternative for a vegan option
For the Filling
  • 2 cups Cooked Spinach Ensure it’s well-drained to avoid sogginess
  • 1 cup Feta Cheese Can substitute with goat cheese or cream cheese blend
For the Topping
  • 2 tablespoons Sesame Seeds For crunch; can substitute with dried oregano or za’atar

Equipment

  • mixing bowl
  • shallow dish
  • Baking sheet
  • Oven

Method
 

Step-by-Step Instructions
  1. Prepare Egg Wash: Crack the egg into a bowl, beat until combined.
  2. Dip Rice Paper: Soak one rice paper sheet in warm water for 10-15 seconds, then lay two overlapping sheets on a clean surface.
  3. Mix Filling: In a bowl, combine cooked spinach and crumbled feta until even.
  4. Assemble: Spoon filling onto the rice paper, fold sides, and roll tightly, sealing with egg wash.
  5. Bake: Preheat oven to 350°F (175°C), line baking sheet, brush assembled spanakopita with egg wash, sprinkle sesame seeds, and bake for 30 minutes until golden.
  6. Grill for Crispiness: Switch oven to grill mode, grill each side for 5 minutes, monitoring closely.
  7. Serve: Let cool slightly, slice into wedges, and enjoy with a dip or salad.

Nutrition

Serving: 1pieceCalories: 150kcalCarbohydrates: 10gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

Draining spinach well is crucial to prevent sogginess. Best enjoyed fresh but can be stored in an airtight container for up to 2 days.

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